Sourdough Focaccia Muffin Recipe
I never thought I’d find anything I like more than my sourdough focaccia recipe- until I made these muffins. It’s everything you love about sourdough focaccia, in muffin form. This way you can grab a muffin on the run! Another reason why I love it is because you can put different toppings on each muffin. My favorite is lemon and rosemary. You can also add some cheese, garlic, veggies of choice, and lots of herbs! Try to use a kitchen-aid, stand mixer or hand mixer. It makes it a lot easier. If you don’t have a mixer, you will have to do a couple rounds of stretch and folds every 20-30 minutes until the dough is mixed and elastic. If you use a stand mixer, not stretch and folds are necessary!
You are going to need FED sourdough starter for this recipe. Make sure to feed your starter the morning before, so it is bubbly, activated and ready to use.
Pro-tip: If you want to eat this in the morning, start it at night! That way the dough can proof for 12 hours.
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Ingredients:
500g flour
275g fed sourdough starter
300g water
50g olive oil
15g salt
Seasonings and toppings of choice: rosemary, garlic powder, everything bagel seasoning, cherry tomatoes
Directions:
In a stand mixer, mix together water, sourdough starter, olive oil and salt
Add flour to the wet mixture
Let the ingredients mix on slow for about 10 minutes
Keep dough in a large bowl, cover with a towel, and let it rise overnight
In the morning, oil a muffin tin and put a spoonful of dough in each cup
Use fingers to gently press the dough until evenly spread out
Let dough sit and rise for an hour
Preheat oven to 400 degrees
Drizzle olive oil on top, and use seasonings of choice
Bake in oven for 20 minutes
I love to use focaccia for breakfast sandwiches. I cut the focaccia into a bunch of squares, then cut each square in half to make sandwich bread. If the bread isn’t fresh, I just through the slices in the toaster, then add avocado and eggs to make a delicious sandwich!
