The Sourdough Bible by Elaine Boddy

Author:Elaine Boddy [Boddy, Elaine]
Language: eng
Format: epub
Published: 2024-11-04T00:00:00+00:00

VARIATION

Garlic and Rosemary Focaccia Muffins

These focaccia muffins are a classic flavor combination in a modern form, proofed and baked in a muffin pan, creating a perfect accompaniment to a pasta dish, salad, soup or stew, or enjoyed as a perfect snack.

The mini breads are proofed and baked in a muffin pan, which gives them an even shape and produces perfectly sized portions. This recipe can also be baked as one whole piece by following the process of the previous pages.

Equipment: Large mixing bowl, ideally able to hold 9½ to 10½ cups (2.25 to 2.5 L); Standard 12-well muffin pan

Makes 12 mini focaccia

50 g (¼ cup) starter

300 g (1¼ cups) water

50 g (¼ cup) olive oil

500 g (4 cups) strong white bread flour, plus more for dusting

7 g (1 tsp) salt, or to taste

For the Pan

50 g (¼ cup) olive oil

Toppings

½ tsp dried rosemary

4 fat cloves garlic, peeled and sliced

Step 1: In a large bowl, roughly mix together all the dough ingredients, except the additional oil, garlic and rosemary. Cover and leave the bowl on the counter.

Step 2: After 2 hours, perform a set of pulls and folds on the dough. Cover and leave it on the counter.

Step 3: After 1 hour, perform two more sets of pulls and folds. Cover and leave it on the counter after each one.

Step 4: Leave to proof until the dough has doubled in size.

Step 5: Once doubled, prepare your muffin pan with the remaining 50 g (¼ cup) of olive oil by pouring an equal amount into each well.

Turn out the dough onto a floured surface and cut it into 12 equal-sized pieces, weighing 75 g (2.5 oz) each. Place each portion in a prepared muffin well—the dough does not need to be shaped in any way. Turn each piece over so that it is well covered with olive oil. Cover the entire pan loosely with a large, clean plastic bag or plastic wrap and leave it on the counter for 1½ to 2 hours.

Step 6: To bake, either preheat the oven to 400°F (200°C) convection or 425°F (220°C) conventional, or bake from a cold start.

Sprinkle the dried rosemary evenly over the doughs and push the slices of garlic into them, pushing deep into the dough with your fingertips.

Step 7: Bake at the above temperatures for 25 to 30 minutes from preheated, or 30 to 35 minutes from a cold start.

Step 8: Remove the pan from the oven, cool briefly and serve.

Refer back to here for the full detailed process, hints and tips.

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