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Ingredients
  

  • Starter:
  • 1 cup + 2 teaspoons bread flour (150gr)
  • 1/2 cup + 2 tablespoons water (150gr)
  • 1/2 tsp yeast (1.5gr)
  • 1 tsp honey or sugar
  • The day after:
  • All the starter
  • 1 1/3 cup + 2 tbsp bread flour (200gr)
  • 4 oz +1 tbsp (1/2 cup + 1 tbsp) ice cold water (130gr)
  • 1 heaping teaspoon salt (9gr)
  • 2 tablespoons extra virgin olive oil plus some more for the folds
  • GARLIC PARM MIXTURE:
  • 6-8 big garlic cloves finely chopped
  • 4 tablespoons salted butter
  • 1/2 cup extra virgin olive oil
  • 1/4 cup Pecorino cheese
  • 1/2 cup Parmigiano reggiano cheese
  • Generous amount of parsley either fresh or dried

Instructions
 

  • The day before make starter simply by mixing bread flour, water, yeast and honey. Cover and let rest on the countertop for about 5-6 hours.
  • After it has tripled in volume and lots of bubbles kn top, mix in the rest of the flour and the ice cold water and salt. Finally, add the EVO oil  NO KNEADING required.
  • Cover and let rest for 30 minutes. Then do 1 round of stretch and folds: grab the dough stretching it out and then fold towards the center (check my highlights "focaccia" to see how I do it, it's very simply, I promise). Do this until the dough starts to resist and gets tricky to keep doing stretches.
  • Flip seamside down and shape jnto a ball.
  • The dough will be very wet and sticky.
  • Place in the fridge overnight.
  • The day after, divide and shape the dough into 24 balls.
  • Grease muffin tin with extra virgin olive oil abundantly.
  • Place the dough balls on it and gently. Let rest for 60-90minutes.
  • Preheat oven at 425°F.
  • Melt the butter, add in the EVO oil, the garlic and the parsley. Cook until the garlic is fragrant on low heat. Transfer the mixture into a bowl and let cool for about 10-15 minutes.Add in the cheeses and mix well.
  • Grease your fingertips, drizzle some oil on top, and dimple.
  • Take them out of the oven and leave in the pan for about 2-3 minutes, then  place on a baking rack.
  • Drizzle with the garlic parm mixture while still warm and serve.
  • Enjoy!