These mini focaccia are easy and tasty. If you’ve never worked with sourdough, a started will be needed. A jumbo muffin pan will also be used for this recipe. Note that the dough must rise overnight, and then again for another 6 hours before baking.
Ingredients
- Salt – 2 1/2 tsp
- Water – 1 3/4 cup water
- Active starter – 1/2 cup
- Bread flour – 4 cups
- Olive Oil (Extra virgin) – 1/2 cup, will be used to grease the pan and sprinkle on dough
- Fresh Rosemary
Instructions
Using a fork, mix water, salt and active starter in a larger bowl. Next, mix in the flour until fully incorporated. Pour in a small amount of olive oil to coat the dough, then cover with a towel and set aside to rise at room temperature overnight.
When the dough is ready (it will have doubled in size) grease the jumbo muffin pan with olive oil and add about 75 grams of dough to each muffin section. If using a regular muffin pan use 50 grams of dough in each muffin section. Cover the top of each dough ball with olive oil and let rise for another 4 to 6 hours uncovered. The dough is ready when it has doubled in size.
Heat oven to 425 degrees. Add salt and fresh rosemary on the tops of the dough balls and press into the dough with fingers dipped in oil. Bake for about 25 minutes or until dough is golden. Remove from muffin pan and let cool. Enjoy!
Sources: Instagram: everything.sourdough
