Salted Rosemary Sourdough Focaccia Muffins

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These Salted Rosemary Sourdough Focaccia Muffins with Hot Honey are taking me back to Southern Italy in the tastiest way possible! The inside texture is light, fluffy, and chewy with a crisp exterior crust that is better than pizza.

What is Focaccia? What does it taste like?

Focaccia bread has a soft, fluffy texture with a slightly chewy crust (similar to Italian-style pizza). It has a savory flavor that is often enhanced by the addition of herbs, garlic, and olive oil. Some variations of focaccia may also include sweet ingredients such as fruit or honey, which can give it a slightly sweet flavor.

Ingredients you'll need:

  • 50 grams Active Sourdough Starter
  • 10 grams Salt
  • 430 grams Warm Water
  • 520 grams All Purpose Flour
  • 6 tbsp. Olive Oil
  • Fresh Rosemary
  • Flaky Sea Salt
  • (Optional) Hot Honey

How to Make Focaccia without Sourdough:

I recommend checking out my instant yeast-based focaccia recipe here. You can follow the exact same steps above, the key focus on transferring the dough to the muffin tin during the final rise!

How to make Sourdough Focaccia Muffins:

  1. In a large baking pan (apps. 9x13"), combine the flour, active sourdough starter, salt, and water. Mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.
  2. Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it'll go, then fold toward the center of the dough. Rotate the bowl to the next "corner" and repeat. Repeat for a total of 10 times.
  3. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.

If baking same day...

  1. Generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  2. Let rest in a warm environment 2-3 hours, until doubled in volume.
  3. Preheat oven to 430F.
  4. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  5. Bake for 20-25 minutes, until golden brown on top.

If baking next day...

  1. Cover the baking dish and place in them fridge overnight.
  2. The next morning, generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  3. Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
  4. Preheat oven to 430F.
  5. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  6. Bake for 20-25 minutes, until golden brown on top.

How to Store Focaccia:

Once your focaccia has completely cooled, store any leftovers in an airtight container at room temperature (away from moisture) for up to 3-4 days.

Cook with me! ⬇️

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

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If you loved this delicious recipe I would truly appreciate it so much if you would give a star review! Also, be sure to snap a picture of your finished dish and share it with me on Instagram - tagging me @brightmomentco. It always makes my day seeing y’alls creations!

For more great A Bright Moment recipes, be sure to follow me on Pinterest, TikTok, YouTube and Instagram.

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“"For I know the plans I have for you," declares the Lord, "plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

Salted Rosemary Sourdough Focaccia Muffins

The inside texture is light, fluffy, and chewy with a crisp exterior crust that is better than pizza.

PREP:
20
MINS
HOURS
COOK:
20
MINS
HOURS
TOTAL:
40
MINS
HOURS
TOTAL:
40

Ingredients

Servings: 12

  • 50 grams Active Sourdough Starter
  • 10 grams Salt
  • 430 grams Warm Water
  • 520 grams All Purpose Flour
  • 6 tbsp. Olive Oil
  • Fresh Rosemary
  • Flaky Sea Salt
  • (Optional) Hot Honey

Instructions

  1. In a large baking pan (apps. 9x13"), combine the flour, active sourdough starter, salt, and water. Mix until all flour is absorbed. Cover and rest in a warm environment for 30 minutes.
  2. Imagine the dough divided into 4 corners. Gently scoop from the bottom and lift up one corner without the dough breaking as high as it'll go, then fold toward the center of the dough. Rotate the bowl to the next "corner" and repeat. Repeat for a total of 10 times.
  3. Cover and rest the dough in a warm environment for 4-12 hours, until doubled in volume.

If baking same day...

  1. Generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  2. Let rest in a warm environment 2-3 hours, until doubled in volume.
  3. Preheat oven to 430F.
  4. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  5. Bake for 20-25 minutes, until golden brown on top.

If baking next day...

  1. Cover the baking dish and place in them fridge overnight.
  2. The next morning, generously drizzle a nonstick muffin tin with olive oil. Pinch off large portions (about 1/4 cup) of the dough to divide among the muffin cups.
  3. Let rest in a warm environment 2-3 hours, until doubled in volume. On hot days, this may only take 1 hour.
  4. Preheat oven to 430F.
  5. Drizzle once more with olive oil, then use your fingers to create dimples in each focaccia muffin. Add the fresh rosemary leaves and flaky sea salt.
  6. Bake for 20-25 minutes, until golden brown on top.

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