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Mix together the yeast, sugar, oil and water. Set aside for 5 minutes.
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Sift together the salt and flour in a very large bowl. Mix in the liquid mixture and combine well.
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Knead the dough either by hand or with a mixer. Keep kneading until the dough is smooth and springy (5-10 minutes).
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Place the dough in a clean bowl dusted with a little flour to prevent sticking.
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Dust the dough with a little flour on top. Cover with cling film and rest in a warm place for an hour. (If you don’t intend to use it straight away you can place it in the fridge overnight).
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After the dough has doubled in size, divide into 12 equal portions.
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Preheat the oven to 220 degrees.
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Brush a teaspoon of olive oil into the 12 cups of a muffin tin.
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Please the dough portions in each muffin cup and poke the dough gently down into each cup.
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Brush the tops with a little extra olive oil.
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Bake for 10-12 minutes.
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While the focaccia muffins are baking, gently warm 60g olive oil in a pan. When the oil is hot, tip in the minced garlic and turn off the heat. Stir in the fresh herbs when the muffins have finished baking.
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While the muffins are still hot, brush with the warm garlic herb oil.
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Enjoy!
