FOCACCIA MUFFINS W. CALABRIAN CHILI BUTTER

INGREDIENTS

Dough

• 6 g active dry yeast (~ 2¼ tsp)

• 450 g warm water (~ 2 cups)

• 10 g honey (~ 2 tsp)

• 400 g bread flour (~ 2 ¾ cups)

• 100 g whole-wheat flour (~ ¾ cup)

• 25 g extra-virgin olive oil (~3 Tbsp), plus more for pans

• 7 g kosher salt (~ 1¼ tsp)

Calabrian Chili Butter

• 4 sticks unsalted butter (1 lb), room temperature

• 1½ tablespoon chopped Calabrian chilis

INSTRUCTIONS

1. Activate yeast: Combine yeast, warm water, honey. Stir; rest 2 min until bubbly.

2. Mix dough: Add bread and wheat flour, olive oil, salt. Mix until a shaggy dough forms. Cover; rest 30 min.

3. Stretch + fold: With wet hands, lift one edge of dough, fold to center. Rotate ¼ turn; repeat 4×. Cover + refrigerate overnight.

4. Warm up dough: Next day, set dough in turned-off oven with bowl of steaming water 30–45 min.

5. Oil muffin tins: Coat wells generously. Divide dough evenly; flip dough in oil to coat.

6. Proof: Return to off oven with fresh hot water dish 90 min–2 hour until nearly overflowing.

7. Dimple + bake: Drizzle olive oil; dimple tops heat oven to 450F and Bake for 25–30 min until deep golden. Cool 30 min.

8. Make the Chili butter: Whip butter + Calabrian chilis until fluffy by hand or with a mixer of some kind.

Make Ahead / Storage: Butter 2 days ahead; bring to room temp. Bake muffins day-of.