Garlic Parmesan Focaccia Muffin

Dough Assembly

1. In a large mixing bowl on top of a food scale, mix together your bubbly starter, water, and olive oil until your starter has dissolved and turned into a milky liquid.

2. Add your flour and salt to the bowl and mix until a shaggy dough forms.

3. Cover with a damp bowl cover/ tea towel and let aside for one hour.

4. After one hour stretch and fold your dough by pulling one side up and towards the middle, rotating each time until you get a semi - smooth ball (about 30 - 60 seconds).

5. Cover and let rest for 30 minutes.

6. After resting, perform 2-3 more stretch and folds every 30 minutes. After all the stretch and folds are done, cover your dough and leave it on the counter to bulk ferment overnight for 12 hours.

7. In the morning, turn your dough over onto a lightly floured surface.

8. Use your bench scraper (or large knife) to separate your dough into 12 equal pieces. This doesn't have to be perfect, but if you're using a scale, they would be about bout 80 grams each.

9. Press 1-2 mozzarella balls into the middle of the dough and pinch the seams together so it is fully covered.

10. Oil each well of the muffin tin and place your Focaccia dough into each well.

11. Cover and let rest for one hour, until the dough is risen and puffy.

12. While the dough is rising, melt your butter, grated parm, and minced garlic together on the stove until your slightly fragrant.

13. Preheat your oven to 450 degrees.

14. Brush about half of your garlic butter mixture on top of the focaccia muffins, dimple the top of the dough with your fingers in the classic focaccia fashion. Careful not to press the cheese down to far, or it will melt out of the bottom.

15. Bake at 450 for 30-35 minutes.

16. When your muffins are done baking, brush the remainer of the garlic butter on top of the muffins.

17. Enjoy warm on the side of any dinner! :)