• In a large mixing bowl, whisk together the sourdough starter, honey, and water.

  Why use honey? A touch of honey gently balances the natural sourness of the dough, adding a subtle sweetness and depth of flavor.
• Add the bread flour and salt. Start mixing with a whisk, then switch to your hands once most of the flour is absorbed, forming a shaggy dough.
• Cover the mixture with plastic wrap or a tea towel and allow it to rest for 30 minutes.
• Is it normal for my dough to be so sticky? Yes, absolutely! Focaccia dough has a high hydration, which gives it that naturally sticky feel. This extra moisture is what creates the beautiful open crumb and light, airy texture once it’s baked.

Strengthen the dough

• This dough will be quite wet and sticky, that’s completely normal for focaccia. Using lightly floured or damp hands, fold the dough onto itself several times to form a rough ball. The shape doesn’t need to be perfect; this step simply helps build structure and strength in the dough.
• Once complete, cover the mixture with oiled plastic wrap and allow it to rest for 30 minutes and perform 1-2 more stretch and folds in 30 minute increments. Then allow the dough to rest overnight or for 8-12 hours until more than doubled, bubbly, and super jiggly.
• Need a little more flexibility? You can refrigerate the dough after bulk fermentation for up to 24 hours, this pause slows fermentation, deepens the flavor, and lets you bake when it fits your schedule.

How to assemble cranberry brie focaccia muffins

• Generously coat each cup of a 12-cup muffin tin with olive oil, making sure the bottoms and sides are well covered
• Turn the dough out onto a lightly oiled or floured surface and divide it into either 12 equal pieces (about 80 g each) for larger muffins, or 16–18 smaller pieces (about 50–60 g each). Using a kitchen scale helps keep them nice and even. Place one piece of dough into each prepared muffin cup.

  Tip: Lightly oiling your hands makes working with sticky dough so much easier.
• Cover the pan with oiled plastic wrap, and let the muffins rise in a warm spot for 1–2 hours, or until puffy and nearly reaching the top of the cups.
• Once puffy, lightly oil your fingertips and gently dimple the tops of each muffin. Add about 1-2 teaspoons of cranberry sauce, one cube of brie, and a small sprig of fresh rosemary to each.

Bake the cranberry brie sourdough focaccia muffins

• Bake at 425°F (220°C) for about 18–25 minutes, or until the muffins are deeply golden around the edges and the cheese is melted and bubbly. Keep in mind if your muffins are smaller they won't need as much time.

  Cranberry brie focaccia muffins are fully baked when the centers reach an internal temperature of 200°F (93°C).
• Allow the muffins to cool in the pan for 5-10 minutes before transferring to a wire rack. They are lovely with a sprinkle of flaky sea salt and drizzle of honey!
• For any leftovers, place cooled muffins in an airtight container and refrigerate for up to 3–4 days,