Focaccia muffins with pesto and mozzarella

Focaccia muffins med pesto og mozzarella - Svampede og lækre brød

Focaccia muffins with pesto and mozzarella

A recipe for soft, moist pesto focaccia muffins.

This recipe makes 12.

Course Bread, Snack

Cuisine Italian

Nøgleord Banana bread, Focaccia, Lunchbox

Total Time 2

Servings muffins

Calories 286kcal

Ingredients

400 ml lukewarm water
25 g fresh yeast
50 ml olive oil
500 g plain flour - tipo 00 or Manitoba
1 tsp salt
160 g pesto - click here for the recipe
175 g mozzarella
Oil for greasing

Instructions

Dissolve the yeast in the water, then add the oil.
Mix the flour and salt and stir it in a little at a time, then knead the dough, ideally in a stand mixer, until it comes away from the sides of the bowl. This takes anywhere from 8-15 minutes – depending on the power of your mixer.
The dough should be loose and sticky, but should still come away from the sides.
Oil your hands lightly, lift out the dough and shape it into a ball. Return the dough to the bowl, cover and leave to rise in a warm place for about an hour.
Brush the holes of the muffin tin with oil. Divide the dough into 12 equal pieces, shape each piece into a small ball and place them in the oiled holes. Cover with a damp tea towel and leave to prove for 30 to 45 minutes.
If the dough is very soft, you can simply use a spoon to lift out dollops of dough and place them in the muffin tin.
Spoon a generous spoonful of pesto over each muffin and scatter with mozzarella. Now press dimples into the dough with your fingertips, so the dough forms bubbles and the topping sinks slightly into the surface.
Bake the muffins in a preheated conventional oven (top and bottom heat) at 230°C for about 18-20 minutes – or until golden and baked through.
As soon as the tin comes out of the oven, use 2 forks to gather the cheese and pesto back around the muffins. A good deal of cheese and pesto will have melted together on the top of the tin – simply divide it between the muffins. (See the video above the recipe if needed.)
Let them cool slightly in the tin before removing.
Store them in an airtight bag, and warm them briefly before serving if you like. Focaccia muffins can also be frozen.

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