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Easy Focaccia Muffins
Category
Appetizer
Prep Time
105 minutes
Cook Time
20 minutes
Author:
Giadzy
Ingredients
- 5 teaspoons olive oil, plus more for the pan and dipping
- 1 pound pizza dough
-
Olives, such as Bella di Cerignola Black Olives
-
Pesto, such as Bio Orto
-
Sicilian Pesto, such as Viragi
-
Chopped dried rosemary, such as Fillippone
- 1/2 teaspoon flake salt, such as Maldon
For The Muffins:
For The Toppings:
Instructions
- Allow the pizza dough to come to room temperature for 30 minutes. If needed, lightly oil your hands to prevent sticking. Divide the dough into 10 1.5-ounce balls. Roll the dough balls on the counter, tucking any rough ends under the dough ball forming a loose ball. They do not have to be perfect. Oil a small, rimmed baking sheet with olive oil. Place the balls on the baking sheet, seam side down, and cover with plastic wrap. Allow to rise for another hour in a warm place to relax and double in size.
- Preheat the oven to 425 degrees F. To a 12-cup muffin tin, add 1/2 teaspoon of oil to 10 of the cups. Set aside.
- Once the dough has risen, transfer the dough balls into the oiled muffin tins placing the smooth side down first, then flipping them so the smooth side is up and oiled. Top with desired toppings such as chopped olives, chopped rosemary or thinly sliced red onion. Finish with a pinch of flake salt and press the toppings firmly into the dough, dimpling the top. Do this with conviction in order to prevent the too much rise and the toppings from falling off while baking. Bake until golden brown and puffed, about 20 minutes. Remove the focaccia to a wire rack to cool slightly before serving warm with more olive oil for dipping.
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