Mitey Mate Focaccia Muffins

Serves 16 people

12-15 min cook

Packed with rich, savoury flavour, these Mitey Mate Focaccia Muffins are a delicious twist on a bakery favourite. Made with Barker's Professional Mitey Mate Savoury Filling, they deliver a distinctive umami taste and soft, fluffy texture that's perfect for cafe cabinets, lunch offerings, and grab-and-go snacking.

By Barker's

Cabinet Food,

Savoury Fillings

Ingredients

Dough

500 g Bread flour
20 g Olive oil
12 g Salt
8 g Dried yeast
142 g Biga
280 g Water

Filling

135 g Barker's Professional Mitey Mate Savoury Filling

Topping

80 g Grated cheese
extra Barker's Professional Mitey Mate Savoury Filling

Method

Mix the dough ingredients (including the Biga) to develop the dough. Once the dough has been developed, place into a lightly oiled container with a lid.
Pipe the Barker’s Professional Mitey Mate Savoury Filling on top of the dough and complete two book folds. Allow the dough to ferment for 1 hour.
After an hour, knock the dough back and fold again. Allow the dough to ferment/rest for another 30 minutes
Turn the dough out and divide into 70 gram pieces. Round up and allow the dough to recover for 15 minutes. Push the dough into the prepared muffin tins and dimple the surface of the dough with your fingers. Brush liberally with olive oil, press down again to stud additional savoury filling into the dough. Top each muffin with 10 grams of cheese. Allow the dough to prove until doubled in size.
Bake at 210°C for approximately 12 to 15 minutes. Brush with olive oil immediately after removing from the oven. Remove from the muffin tins and place onto a cooling rack.