Pesto focaccia muffins with basil & Parmesan
These focaccia muffins are golden brown on the outside and wonderfully light and moist on the inside. The soft focaccia dough is left to rise overnight in the refrigerator, developing a fantastic aroma.
Ingredients · Servings 12
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Method · 20 min
- Mix the ingredients with a whisk until smooth, then cover the pre-dough and let it stand at room temperature for 30 minutes.
- Add the flour, salt and olive oil to the pre-dough and stir everything in with a baking spoon.
- Grease an ovenproof dish with olive oil and pour in the dough. Place it in the refrigerator overnight, wrapped airtight.
- Finely grate the Parmesan cheese. Peel the garlic clove and add it to the Parmesan along with the remaining ingredients. Blend everything until a creamy paste forms. Transfer the pesto to a bowl and set it aside.
- Grease a muffin tin with a little olive oil or baking spray. Grease the batter and your hands with a little olive oil and divide it into equal portions.
- Roll them all over in the pesto and place them in the muffin tin.
- Grate the Parmesan cheese over it and sprinkle with pine nuts.
- Place the muffin tin in the cold oven; the dough will use the heating time to rise again.
- Bake the muffins at 220°C (425°F) for about 20-25 minutes until golden brown. Remove them from the oven, let them cool briefly, and then turn them out onto a cooling rack. Serve them warm or cooled.
pre-dough
Dough
Add the flour, salt, and olive oil to the pre-ferment and stir everything together with a wooden spoon. Grease a baking dish with olive oil and pour in the batter. Cover it tightly and refrigerate overnight.
Basil Pesto
Muffins formen
Grease a muffin tin with a little olive oil or cooking spray. Grease the dough and your hands with a little olive oil and divide it into equal portions. Roll them in the pesto and place them in the muffin tin. Grate Parmesan cheese over them and sprinkle with pine nuts.
