Muffin-Tin Focaccia with Gruyère and Rosemary

In the bowl of an electric mixer fitted with the dough hook, combine the flour, room-temperature water and 1 1/2 tsp. of the sugar and beat on low speed until a shaggy dough forms, about 3 minutes, stopping the mixer to scrape down the dough hook and sides of the bowl as needed to incorporate all of the flour. Cover the bowl with a kitchen towel and let stand while preparing the yeast mixture.

In a small bowl, whisk together the warm water, yeast and remaining 1 1/2 tsp. sugar until combined. Let stand until foamy, about 5 minutes.

Remove the towel from the mixer bowl. With the mixer on low speed, add the yeast mixture and beat until the liquid is absorbed, about 1 minute. Add the kosher salt, increase the speed to medium and beat until the dough is very elastic and sticky, about 5 minutes. It will pull away from the sides of the bowl but will remain attached to the dough hook and the bottom of the bowl.

Coat the inside of a large bowl with 3 Tbs. of the olive oil. Scrape the dough into the prepared bowl and turn to coat with the oil. Cover loosely with plastic wrap and let stand in a warm spot until doubled in size, about 2 1/2 hours.

Generously coat the wells of a 12-cup muffin pan with olive oil. It’s okay if some of the oil pools at the bottom of the wells.

Turn the dough out onto a clean work surface and divide into 12 equal pieces, each about 4 oz. (127 g). Using an oiled palm, gently roll each piece on the work surface to create a smooth, round ball. Place in the prepared wells. Cover the pan with oiled plastic wrap and refrigerate for at least 2 hours or up to overnight.

Remove the pan from the refrigerator and let stand, still covered, in a warm spot for 1 hour. In a small bowl, stir together the remaining 7 Tbs. olive oil and the rosemary; set aside.

Preheat an oven to 450°F (230°C).

Remove the plastic wrap from the pan. Using lightly oiled fingers, press your fingertips firmly into the dough to make deep dimples over the entire surface of each focaccia muffin. Press a few cubes of the cheese into each one. Drizzle or brush the top of the dough with the rosemary oil, then sprinkle generously with flaky sea salt.

Bake until the focaccia muffins are deep golden brown all over, 20 to 25 minutes; halfway through baking, lightly drizzle the muffins with extra-virgin olive oil. During the last 5 minutes of baking, sprinkle the tops with grated cheese.

Transfer the pan to a wire rack and let cool for 10 minutes, then using an offset spatula, transfer the focaccia muffins to the rack. Enjoy warm or at room temperature.

The focaccia muffins will stay fresh, wrapped tightly in plastic wrap or stored in an airtight container, for up to 3 days. To reheat, place in a 450°F (230°C) oven for 5 to 7 minutes. Makes 12 focaccia muffins.

Williams Sonoma Test Kitchen