CRANBERRY & BRIE FOCACCIA MUFFINS

In a large mixing bowl, whisk together 1 & 1/2 tsp of instant yeast, 1 cup of warm water, and 1 tsp of sugar. Then, mix in 2 & 1/2 cups of all purpose flour, 1 tsp of salt, and 3 tbsp of olive oil until a dough forms. Cover with a kitchen towel and let rise somewhere warm for an hour, or until doubled in size. Preheat your oven to 425F. Grab a muffin pan and drizzle a little olive oil in each spot. Divide the dough into the muffin pan, filling it up about halfway. Place the muffin tin on top of the oven where it’s warm for 20 minutes. Dimple the dough. Top each muffin with a square of brie and tsp of cranberry sauce. Bake for 12-15 minutes, or until they are golden brown and the cheese is bubbly. Top with fresh thyme and flaky salt.