Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
Flavoured oil
Muffins
To glaze
Utensils
12-hole muffin tin (each hole approx. 7 cm in diameter)
How it's done
Dough
Place the flour in a bowl, mix in the yeast and salt. Pour in the water and mix well. Cover the dough and leave to rise at room temperature for approx. 30 mins.
Fold and leave to rise
Ease the dough away from the edge of the bowl on four sides using a dough scraper, pull upwards in the bowl and allow to fall in the middle. Cover the dough and leave to rise again at room temperature for approx. 30 mins. Repeat the folding process, cover and leave to rise again for approx. 30 mins.
Flavoured oil
Heat the oil in a pan. Remove the pan from the heat. Add the rosemary and garlic, stir for approx. 1 min., set aside.
Muffins
Brush the holes of the muffin tin liberally with oil. Place the dough on an oiled work surface, divide into 12 portions, place in the prepared tin. Cover the dough and leave to rise again for approx. 1 hr.
To glaze
Using oiled fingers, make an indentation in each muffin, then brush with the reserved flavoured oil. Sprinkle with fleur de sel.
To bake
Approx. 30 mins. in the lower half of an oven preheated to 220 °C. Remove the focaccia muffins from the oven, allow to cool slightly on a rack.
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