Described by Inventoids, this recipe is “half muffin, half focaccia.” I’ve translated the recipe to cups and Fahrenheit. (See the original Muffocaccia recipe.)
Mmm … delish!
- 1 1/3 cup strong white flour
- 1 1/3 cup strong wholemeal flour
- 1 1/3 cup semolina flour (2 pounds of flour total; proportions can vary)
- 2 cups warm water
- 1 tablespoon of salt
- 1 teaspoon of dried yeast
- chopped fresh rosemary
- chopped fresh thyme
- chopped fresh basil
- chopped sun-dried tomato
- 1 to 2 cloves garlic, crushed
- sea salt, to taste
- olive oil
- Combine first six ingredients in a big bowl. Knead for 5 minutes. Leave for a couple of hours in a cool room.
- Knead again for 5 minutes and leave for a couple of hours in a cool room.
- Add rosemary, thyme, basil, sun-dried tomato, garlic and sea salt to a frying pan with lots of olive oil for 5 minutes in order to flavor the oil.
- Smooth herb mixture into the dough, working the oil and the herb mixture into the dough, distributing evenly throughout.
- Scoop dough mix into muffin trays. Fill the cups to about 3/4 or 4/5 of the muffin tray.
- Leave the muffins to rise for anything up to an hour—until they are doubled in size with nice muffin tops.
- Bake in a 400º F oven for about 20 to 25 minutes.
- Drizzle olive oil over the top.
- Serve warm.