Focaccia muffins

Ingredients for 1 servings:

• 400 g flour
• 1 packet of yeast (dry yeast)
• 250 ml water, lukewarm
• 1 tsp sugar
• 1 tsp salt
• 50 ml olive oil
• 1 tbsp oregano
• 1 tbsp rosemary
• Flour for the work surface

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

can also be made into small focaccia rolls

Preparing the dough in a bread maker: First add water, then flour, yeast, salt, and sugar to the bread maker and set it to cook using the dough program (duration 1.5 hours). Preparing the dough without the bread maker: Mix the flour and dry yeast and knead with the sugar, salt, and water until you have a smooth dough. If preparing the dough without the bread maker, you should be more careful with the amount of water and start with only 200 ml, as otherwise the dough could be too sticky. Cover the dough and let it rise in a warm place for 30 minutes. Preheat the oven to 250°C (top/bottom heat: 230°C) and grease or brush a 12-hole muffin tin with oil. For the marinade, mix the olive oil with the herbs (you can also add garlic or garlic oil, depending on your taste) and let it rest for a while. Meanwhile, knead the dough again vigorously on a floured surface. Divide the dough into 12 equal pieces, shape them into balls, and place them in the muffin tins. Generously brush the dough pieces with the herb marinade and bake in a hot oven for about 10 minutes. Then turn off the oven, open the oven door a crack, and let the muffins rest for another 5 minutes. Remove from the oven and, once they have cooled slightly, remove them from the tin. Best served while still lukewarm. A variation on focaccia rolls: Instead of 12 balls, divide the dough into just 6 pieces, shape them into the desired shape, place them on a baking tray, and proceed as for muffins.