Day One – Dough Preparation

In a large bowl, combine yeast, honey, and warm water. Let sit 5–10 minutes until foamy.

Add bread flour and sea salt. Stir with a spoon until a rough dough forms. It may look slightly wet but should hold together.

Drizzle 2 tablespoons olive oil over the dough and gently turn to coat.

Cover with plastic wrap and refrigerate overnight (at least 8 hours) until doubled in size.

Alternative: Let rise at room temperature for 4 hours until doubled, then proceed.

Day Two – Shaping & Baking

Grease a muffin tin generously with melted butter and remaining olive oil.

Gently deflate dough and divide evenly into 10–12 portions.

Place each portion into a muffin cavity. Cover loosely and let rise 30–45 minutes until puffy.

Preheat oven to 425°F.

In a small bowl, mix olive oil, minced rosemary, and garlic.

Press fingertips gently into each dough portion to create dimples. Spoon rosemary garlic oil mixture over each muffin.

Sprinkle generously with finishing salt.

Bake for 18–22 minutes until golden brown and crisp on top.

Allow to cool slightly before removing from the pan.

These Rosemary Garlic Focaccia Muffins are best served warm with extra olive oil for dipping.