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Mix up a batch of my Same-day focaccia dough (page 22 in my cookbook or first post on my page here!)…if your dough is typically super wet, reduce water by 2 tbsp (30ml) to make shaping easier.
Proof dough in bowl according to recipe. Once it's fully proofed, tip onto a lightly oiled or buttered work surface and divide into 11 equal sized portions (they'll be about 85g each). Shape them into dough balls using a dough scraper (see how I'm shaping in video).
Dip each side into fine semolina and gently press into a puck-like shape. Leave to rest on a tray at room temp (covered) for 45 minutes.
Heat a large covered frying pan to medium low heat and place the English muffins inside. You will probably need to do this in two pans or just do two batches, one after another. Cover and cook on each side for about 6 minutes or until deep golden. These need to cook slowly so the interior of the bread can cook all the way through before the top and bottom of the muffins burn.
Remove to cooling rack and allow to cool for at least 15 minutes before piercing around the perimeter of the muffin with the prongs of a fork and gently prying open.
These freeze really well, just make sure to split them first and then you can toast from frozen.