Sourdough Rosemary Focaccia Muffins

In a large bowl, mix the active sourdough starter with the lukewarm water until mostly dissolved.

Add the flour and salt to the starter mixture and stir until a shaggy dough forms and no dry flour remains.

Add the olive oil and the chopped rosemary and fold into the dough until incorporated.

Cover the bowl and let the dough rest 30 minutes. After the rest, perform one series of stretch-and-folds: lift one side of the dough and fold it over the center, rotate the bowl, and repeat 3 more times (four folds total).

Cover the dough and bulk ferment. For an easy schedule, refrigerate the covered dough overnight (8–18 hours). If you prefer same-day: let it rise at room temperature until slightly increased in size (about 3–5 hours, depending on starter strength and room temp).

The next day, lightly oil a 12-cup muffin tin (or line with paper liners if desired). Turn the dough out onto a lightly floured surface and divide it into 12 equal pieces (use a scale for even portions if you like).

Shape each portion into a loose ball and place each ball into one muffin cup, seam-side down. Cover the tin with a clean towel or plastic wrap and let the muffins proof at room temperature until puffy — about 1.5–2 hours (timing depends on room temperature).

About 25 minutes before baking, preheat the oven to 425°F (220°C).

Just before baking, gently press each dough ball down with your fingers to create a shallow dimple in the center; drizzle a little olive oil over each muffin and sprinkle a pinch of flaky salt and additional rosemary if desired.

Bake in the preheated oven for 18–22 minutes, rotating halfway through, until the tops are golden brown and edges are crisp.

Remove the muffins from the oven and immediately brush the tops with melted butter (if using) and finish with a light sprinkle of flaky finishing salt.

Let the focaccia muffins cool in the tin a few minutes, then transfer to a wire rack. Serve warm or at room temperature.