Scallion Oil Sourdough Focaccia Muffins
Indulge in the savory goodness of Scallion Oil Sourdough Focaccia Muffins, a delightful fusion of classic sourdough flavors and the aromatic essence of scallion-infused olive oil. These muffins offer a tantalizing twist on traditional focaccia, perfect for any occasion from brunch gatherings to afternoon snacks.
Equipment
- mixing bowl
- sauce pot
Ingredients
Focaccia
- 25 g sourdough starter / leavain
- 212 g water
- 5 g kosher or sea salt
- 250 g organic unbleached all purpose flour
Scallion Oil
- 60 g scallions roughly chopped
- 400 ml olive oil or neutral oil
Focaccia topping
- scallion oil (from above)
- 1 scallion chopped
- toasted sesame seeds
- Maldon flakey sea salt
Instructions
Day 1: Make the focaccia dough
- Mix together sourdough starter, water, and salt. Add flour and mix until a sticky dough forms. Cover and let it rest for 30 minutes.
- Stretch and fold the dough, about 5-6 times. You'll noticed it is a lot smoother now. Drizzle the top with olive oil, cover and let the dough rise on the kitchen counter overnight (about 8-12hrs). Meanwhile, make the scallion oil
Day 1: Make the scallion oil
- Add roughly chopped scallions and oil into a food processor or blender and processed until everything looks well blended and almost smoothie like.
- Pour the mixture in a sauce pot and let it simmer over medium heat, gently stirring, until the scallions turn bright green (about 5-10 minutes).
- Place the pot in a bowl of ice water and stir the oil to quickly cool it down and stop the cooking process. Once the oil is at room temperature, pour it over a strainer or coffee filter to strain out all of the scallion pulp. Twist and squeeze all of the oil out.
- Bottle and store it in the fridge until it is ready to use.
Day 2: Bake the focaccia
- Coat a muffin tin with olive oil. Evenly divide the focaccia dough between the cups, drizzle with olive oil, and let it rise in the oven (turned off) for 4-6hrs.
- Remove the proofed focaccia dough out of the oven and preheat the oven to 425F.
- Drizzle the focaccia dough with scallion oil and top it with chopped scallions and sesame seeds. Dimple the dough with your fingers and then finish off the focaccia doughs with a sprinkling of flakey sea salt.
- Bake the focaccia on the middle rack in the oven for 20 minutes or until the the top of the focaccia turn golden.
- Remove it from the oven and let it cool and enjoy!
Notes
Scallion oil recipe is adapted from the chive oil recipe by @thezettbistro