Focaccia Olive Muffins
Focaccia is a delectable Italian bread that will transport your taste buds straight to the heart of Tuscany. With its soft and pillowy texture, it is a true delight to bite into.
But imagine this picture now…
Little, almost bite-size, focaccia muffins with delicious Dida Boza green olive spread, plump olives and a touch of rosemary, lending an irresistible burst of flavour to each bite. The olives add a unique depth and tanginess to the bread, perfectly complementing the savory notes of rosemary and sea salt that adorn the golden crust.
These savory treats are perfect on their own, but they also make a wonderful accompaniment to a charcuterie board or a bowl of hearty soup. With its heavenly aroma and mouthwatering taste, these olive focaccia muffins are a culinary masterpiece that will leave you craving for more.
What a beautiful marriage of Italian and Dalmatian delicacies!
Combine lukewarm water with yeast, flour, a teaspoon of salt and a teaspoon of olive oil, knead into a sticky dough, then cover with a kitchen towel and leave for 30 minutes.
Wet your hands and fold the dough from all 4 sides towards the middle, then cover and leave for 30 minutes. Repeat the folding two more times every 30 minutes.
Oil the muffin tins with the remaining olive oil.
Divide the dough into 12 parts, shape each into a ball and place in the muffin moulds. Cover with a kitchen towel and leave to rise for another 30 minutes.
Add a teaspoon of Dida Boza green olive spread to each muffin, then poke the dough with oiled fingers. Push an olive or two into each and sprinkle with chopped rosemary.
Bake in a preheated oven at 220°C/428°F for about 15-17 minutes.
Focaccia Olive Muffins
Ingredients
Instructions
- Combine lukewarm water with yeast, flour, a teaspoon of salt and a teaspoon of olive oil, knead into a sticky dough, then cover with a kitchen towel and leave for 30 minutes.
- Wet your hands and fold the dough from all 4 sides towards the middle, then cover and leave for 30 minutes. Repeat the folding two more times every 30 minutes.
- Oil the muffin tins with the remaining olive oil.
- Divide the dough into 12 parts, shape each into a ball and place in the muffin moulds. Cover with a kitchen towel and leave to rise for another 30 minutes.
- Add a teaspoon of Dida Boza green olive spread to each muffin, then poke the dough with oiled fingers. Push an olive or two into each and sprinkle with chopped rosemary.
- Bake in a preheated oven at 428°F for about 15-17 minutes.
