1. In a large mixing bowl, combine your sourdough starter, honey, water, flour, and salt. Mix until a sticky, shaggy dough forms.
2. Cover the mixture with plastic wrap and allow it to rest for 45 minutes.
3. Return back to the dough and strengthen it by folding it into itself a few times (2-3 minutes).
4. Cover the dough and allow it to rest overnight or until doubled in size. If it is very hot and humid in your environment I recommend doing a day time proof and refrigerating it overnight.
5. Optional: perform 1 stretch and fold an hour into its bulk rise for optimal gluten development.

Shaping mini sourdough focaccia muffins

1. *Mini sourdough focaccia muffin dough can be refrigerated for 24 hours after its first rise.
2. Once the dough has doubled in size and is ready to be shaped, pour a little olive oil into each muffin cup on your pan.
3. Turn the dough out on a floured surface and divide it into 24 equal pieces. I use a food scale for accuracy but the dough is sticky so working fast is optimal. Wet or oil your hands to avoid the dough sticking too much.
4. Place each dough piece into the muffin cups and cover the pan with oiled plastic wrap for 45-60 minutes.

5. Preheat the oven to 425°F (218°C).

   After resting, pour a little more olive oil on each focaccia muffin and use your fingertips to gently dimple the tops of the dough. Add your desired toppings, flaky salt, fresh rosemary, garlic, or any favorites. You want to push them in quite deeply as they could pop out during the rise in the oven.

6. Bake at 425°F (218°C) for 15–20 minutes, or until golden brown on top.
7. Let them cool slightly in the pan before serving warm. They pair wonderfully with a marinara sauce!

Storing the mini sourdough focaccia muffins

1. Store leftover mini focaccia muffins in an airtight container at room temperature for up to 2 days.

   For longer storage, refrigerate for up to 5 days, just warm them briefly in the oven or toaster oven before serving to bring back that soft, fresh texture.

   They can also be frozen for up to 2 months; reheat directly from frozen at 350°F (175°C) until warmed through.