Weigh and mix the wet ingredients together first

Add the flour and allow to autolyse for 20-30 minutes

Add salt to the dough and combine everything well. The dough will be very sticky, but don't worry, this will not be a problem later (see my note about hydration above)

Place the dough in a well oiled bowl and cover. Place dough in the fridge for 8-12 hours or overnight

Take the dough out of the fridge and divide it into 12 even pieces

Add a little bit of olive oil to each muffin cup

Place each of the 12 pieces into the muffin cups

Cover and allow the dough to come to room temperature for about 2 hours (it’s okay if you need to go a little over or under this time as the dough is very forgiving)

After a few hours, the dough should be fairly bubbly and puffy

After the 2 hours have passed, preheat your oven to 425 F.

Coat your hands in olive oil as well as adding a little bit of olive oil to the tops of the focaccia muffins.

Dimple the dough with your fingers or knuckles being sure to make large and small dents

Add your toppings of choice, pressing them into the dough (see notes below for best toppings)

Sprinkle generously with salt

Bake uncovered for 30 minutes

Tint the muffin pan with tin foil and bake for another 10 minutes

This bread is best enjoyed hot and fresh from the oven