English Muffins...with nooks and crannies!

These english muffins are so easy to make and only require a little bit of patience to let rise. The end result is a fluffy, buttery homemade english muffin that will have all your guests wondering why they never thought to make them either.
P.s. you will need ring molds for this recipe.

For best results, make sure to toast these english muffins to ensure every nook and cranny has that light and crunchy bite necessary for optimal jam spreading and munching.

English Muffins
makes 6-8 depending on the size
16 oz water
2 oz extra virgin olive oil
1 tbl organic brown sugar
1 1/2 tsp instant yeast
16 oz all-purpose flour
1 1/2 tsp salt
2 tsp baking powder dissolved in 1 tbl water
semolina flour, for dusting

Combine the water, olive oil and sugar in a mixing bowl with a dough hook attachment (or a bowl with a whisk). Add the yeast, flour and salt. Mix on medium speed for 3 minutes, scraping down the sides to incorporate all of the flour.
Cover and let sit in a warm area for 1 1/2 to 2 hours.
Preheat a griddle top to medium-high.
Combine the baking powder and water and pour into the batter. Stir to combine.
Sprinkle semolina flour over the top of the griddle. Heavily grease each ring mold. Place the ring molds on the griddle and scoop 1/4 cup of the batter in each mold. Cook for 10 minutes then release the ring mold and flip over. Cook 7-10 minutes more until fully baked through.

Roasted Shallot, Rosemary & Garlic Focaccia

The perfect time to roast your shallots and garlic is right before you start making the dough. This way the heat from your oven warms the top and you can rest your dough on the oven, giving it just the right amount of heat it needs to proof up big and billowy.

Roasted Shallot, Rosemary & Garlic Focaccia
2 shallots, peeled, cloves separated
1 head garlic, bottom sliced off
2 tbl extra virgin olive oil
sea salt
1 cup room temperature water
1/4 cup extra virgin olive oil, plus more for brushing
3 cups ap flour
2 tbl organic cane sugar
2 tsp instant yeast (1 packet)
1 tbl fleur de sel or coarse sea salt
2 tbl cornmeal
2 tbl chopped fresh rosemary
Preheat the oven to 425. Toss together the shallots, garlic, 2 tbl of oil and a pinch of sea salt in a foil packet and roast for 1 hour until soft and caramelized.
In a standing mixer with a dough hook, add the water and 1/4 cup oil. Mix to combine. Next add the flour, sugar and yeast. Turn the mixer on low. Once the dough has almost fully combined, add the salt. Turn the speed to medium and mix for 8-10 minutes until the dough is soft, smooth and only very slightly sticky.
Remove the dough from the bowl and grease the bowl. Use your hands to form the dough into a ball and place the dough back in the greased bowl. Cover with seran wrap and sit on top of the hot oven. Let rise until it has doubled, about 45 minutes.
Coat a sheet pan with a little bit of olive oil and cornmeal. Press the dough gently down to form a rectangle about 1/2" thick. Brush the dough with a bit of olive oil and press the garlic and shallots into the dough like a dimple. Sprinkle with rosemary, salt and pepper. Cover with seran wrap and let rest on top of the hot oven for 15 minutes.
Reduce the oven to 400 and bake for 15 to 20 minutes.