Garlic Tomato Focaccia Muffins

Begin by adding your warm water and yeast to a large mixing bowl. Let it sit for 3-5 minutes to make sure the yeast is activated. You will be able to tell it's working if it's bubbling and turns frothy. If using instant yeast, you can skip this step and add the yeast directly to the mix with the flour and salt (and add the water with the oil).
Next, add 2 Tablespoons of the olive oil to the mixing bowl and stir to mix. Then, add in the all-purpose flour and salt and mix together until no streaks of flour remain. I prefer using a spatula for this step as it helps to mix this high-hydration & sticky dough, but a spoon also works.
Once the dough is mixed, form it into a rough ball and coat it with 1 Tablespoon of olive oil.
Cover the bowl with plastic wrap and then add it to the fridge to proof for 10-16 hours. This extra-long rise is crucial for that classic yeasty & chewy focaccia flavor and texture.

Before removing the dough from the fridge, lightly grease a muffin pan with olive oil. This helps prevent any sticking and allows the focaccia to get a nice crust while baking.
Next, remove the bowl of dough from the fridge. It should have risen substantially overnight.
Lightly oil your hands to prevent sticking and then deflate the dough by pulling away the sides of the dough from the bowl and folding it into a loosely shaped ball.
Break the deflated dough into 12 equally sized balls and place them into the muffin pan.
Cover the muffin pan with plastic wrap and let the dough rise another 1-2 hours at room temperature until the dough has doubled in size.

About 10 minutes before the bread has finished its second rise, preheat the oven to 425F and make the garlic tomato oil.
To make the garlic tomato oil, finely mince the garlic cloves (or better yet, use a garlic press for the best texture!). Then, add the minced garlic, olive oil, tomato paste, salt, and dried parsley to a small bowl and whisk together until combined.

Remove the plastic wrap from the muffin pan and top each bread muffin with equal parts of the garlic tomato oil until all of it is used. Then, use all of your fingers to press into each ball of dough and dimple it. Continue to do this until the dough is covered in little holes and the garlic tomato oil covers the top of each bread ball.
Add the muffin pan to the oven and bake for 20-22 minutes until the muffins are cooked through and the tops are golden brown.
Let the focaccia muffins cool in the pan for a few minutes. Then, carefully transfer them to a wire rack to finish cooling. If desired, sprinkle extra flaky sea salt on top at this time. Serve and enjoy!

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