ingredients

for the dough:

• 1/2 cup warm water, 100-110F

• 1-1/2 cup room temp water

• 2 tsp active dry yeast

• 3-1/2 cups all-purpose flour

• 2 tsp kosher salt

• olive oil

for the filling:

• whatever leftover charcuterie board ingredients you have - I used:

  • leftover cheeses (diced or shredded)

  • pistachios (crushed)

  • strawberry preserves

for the topping:

• any seasonings you'd like - I used:

  • truffle parmesan black garlic seasoning on the cheese ones

  • black pepper on the pistachio ones

  • more strawberry jam on the strawberry preserves ones

steps

1. In a small mixing bowl, whisk together yeast and warm water. Set aside for ~5-10 minutes until foamy.

2. In a large mixing bowl, add flour and salt. Whisk until well combined.

3. Add activated yeast into the large mixing bowl. Add in additional room temp water. Stir with spatula until no more flour clumps remain. Dough should be wet and loose. Cover and let rise for 2-3 hours or until doubled.

4. Prepare a muffin tin or two (this recipe makes ~24) by drizzling some olive oil to coat each tin.

5. Turn the dough out onto a clean, lightly floured surface.

6. Using your hands, spread the dough out into a rough rectangular shape. Divide the rectangle into 24 equal pieces using a bench scraper. 

7. For each piece, sprinkle one of the charcuterie ingredients on top and roll into a rough ball.

8. Place each ball into the muffin tin. The goal is to fill each tin about halfway, giving it generous space to rise.

9. Drizzle with some olive oil to prevent sticking. Cover the muffin tins with plastic wrap and let rise for another 1-2 hours until doubled.

10. Preheat oven to 425F.

11. Oil your fingers. Dimple the focaccia all over with your fingers. Top with any additional desired ingredients like herbs, seasonings, garlic, etc. - just have fun with it!

12. Bake for 20-25 minutes until golden brown. Enjoy!