Picnic by the lakeside is what resulted in these Focaccia muffins. I have always made it with plain flour but this was my first trial with Whole-Wheat. Must say, very pleased with the results.
With three kids in picnic, I was looking for a way to make the food scene less chaotic and making muffins instead of one single bread loaf seemed a good option. And yes it did serve its purpose 😊
Serves – 12 Medium size Muffins
Time – Preparation – 25 Minutes. Proofing – 1 hr 15 Minutes. Baking – 35 Minutes
Ingredients
- Whole-Wheat flour – 2 cups
- Instant Yeast – 2 tsp
- Gluten(optional) – 2 tsp
- Salt – 1 tsp
- Jaggery powder – 1 tblspn
- Rosemary – 1 tblspn
- Green/Black Olives – 12 halves
- Tomatoes cherry/normal – 20 halves
- Olive Oil – 4 tblspn
- Water – 150 ml or as required
- Milk – 2 tblspn
Method
- Activate yeast by adding it to lukewarm milk & jaggery powder. Set aside. It should turn frothy in 10/15 minutes
- Mix flour, salt & gluten
- Add activated yeast and mix well
- Add water as required to make a soft dough
- Proof it by keeping it covered with a wet cloth for 1 hrs or until double in size
- Lightly punch the dough to take out the air from the proofed dough
- Make small dough balls and place in the muffin tray
- Top it with cherry tomatoes, rosemary, olive and olive oil and keep for second proofing for 15 minutes
- Bake in a preheated oven at 210 degrees C for 30 minutes
Notes
- Proofing of dough is optional for Focaccia. Since I had time I let it proof.
- Doubling of the dough depends on temperature. In hot weather it takes less time
- For activating yeast, you can use white/brown sugar
- Keep a few ice cubes in the bottom shelf while baking
My Medley Rasoi 