Bakery
Pesto Sourdough Focaccia Muffins
2 h 30 minServes 12Nutri-Score C€€
C
2 h 30 min
2 h 30 minPesto Sourdough Focaccia Muffins
what you need
Ingredients
bread flourGrains400 g
water (lukewarm)Beverages300 ml
sourdough starter (active, bubbly)Other100 g
saltSpices8 g
olive oil (plus extra for greasing)Pantry30 ml
pesto (homemade or store-bought)Pantry150 g
flaky salt (for topping)Spices3 g
per serving
Nutrition
163kcal
- Carbs
- 25 g
- Proteins
- 5 g
- Fat
- 5 g
what you’ll use
Tools
Mixing bowl
Muffin pan
Oven
step by step
Method
- Step 1
Mix the focaccia dough
- Combine the bread flour, water, sourdough starter and salt in a mixing bowl.
- Mix until no dry flour remains, then add the olive oil and work it in.
- Step 2
Let the dough rise
- Cover the bowl and let the dough rest, folding it a few times during the first hour.
- Leave it until visibly puffed and airy.
- Step 3
Dip the dough in pesto
- Pour the pesto into a shallow dish.
- Take portions of dough and dip them into the pesto so they are well coated.
- Step 4
Fill the muffin tin
- Grease a muffin tin with olive oil and line the cups.
- Place one pesto-coated dough portion in each cup and sprinkle with flaky salt.
- Step 5
Bake the muffins
- Bake in a preheated oven at 220 °C until golden and puffed.
- Let them cool slightly in the tin before removing.