Cheese and spring onion focaccia muffins recipe

Method

1. Put the flour in a large mixing bowl and stir in the yeast, sugar and salt – stirring in each ingredient before adding the next. Stir in the finely chopped spring onions and 75g grated cheese, then make a well in the centre and add 3 tbsp olive oil and 350-400ml lukewarm water, then mix to form a sticky dough.
2. Use the dough hook attachment of a hand whisk or mixer to knead for 5-10 mins until smooth, soft and elastic. Alternatively, tip onto a lightly floured surface and knead by hand for 10 mins (it will be sticky, but try not to add too much extra flour).
3. Shape into a ball and transfer to a lightly oiled bowl. Cover with oiled clingfilm, so it’s touching the dough, then leave to rise in a warm place for 1-½ hrs until doubled in size.
4. Lightly oil the holes of a 12-hole muffin tin. Knock back the dough, then divide into 12 pieces, dropping them into the tin holes. Loosely cover with oiled clingfilm and leave in a warm place for 35-45 mins to rise. Preheat the oven to gas 7, 220°C, fan 200°C.
5. Mix 1 tbsp oil with 1 tbsp water, brush over the dough, then use your fingertips to make deep dimples in the dough. Sprinkle over the remaining grated cheese. Toss the sliced spring onions and rosemary in the remaining oil and water mix, then arrange on the dough.
6. Bake for 18-20 mins until golden. Drizzle with the remaining 2 tbsp oil and scatter with the sea salt flakes while still hot. Transfer to a wire rack and leave to cool for 10 mins before serving.

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• Freezing and defrosting guidelines

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