Herby Focaccia Muffins
In the bowl of a stand mixer fitted with the dough hook attachment add water, yeast, flour, olive oil, salt & garlic powder. Beat until dough is smooth & elastic, about 5 minutes. Shape into a ball, transfer to a lightly greased bowl, cover with a damp towel & let rise for an hour.
Ingredients
- 1 cup water, warm to touch
- 1 package Fleischmann’s Instant Yeast
- 2 1/2 cups all-purpose flour
- 3 tablespoons extra virgin olive oil, plus more to finish
- 1 teaspoon salt
- 1/2 teaspoon garlic powder
- Flaked salt, to finish
- Dried Italian herbs, to finish
Method
In the bowl of a stand mixer fitted with the dough hook attachment add water, yeast, flour, olive oil, salt & garlic powder. Beat until dough is smooth & elastic, about 5 minutes.
Shape into a ball, transfer to a lightly greased bowl, cover with a damp towel & let rise for an hour.
Preheat the oven to 400(f) degrees. Drizzle a 12-cup muffin pan with olive oil.
Divide dough into 12 equal portions, shape into a ball & transfer to the prepared muffin pan.
Drizzle the top generously with olive oil. Season with flaked salt & Italian herbs.
Bake for 20 minutes, until the tops are golden & the focaccia is cooked throughout. Let cool slightly before removing from the pan & serving.
