Chocolate Chunk Focaccia
MAKES
one 9 x 13 inch / 23 x 33 cm loaf
TAKES
Prep time: 14 hours 5 minutes (includes rise times)
Cook time: 25-35 minutes (depending on size)
Total: 14 hours 45 minutes (includes rise times)
✻ ABOUT THIS RECIPE
The world of “dessert” or sweet focaccias is a delicious place. Since it’s so easy to make, it provides an incredible base to build off of. This chocolatey version has cocoa mixed into the dough, as well as plenty of chocolate chunks. Finished with salted butter instead of olive oil - it’s an incredible twist on the classic that chocoholics will go nuts over!
INGREDIENTS
570 g / 4 ¾ cups bread flour (see Note)
66 g / ⅓ cup granulated sugar
21 g / ¼ cup unsweetened cocoa (black cocoa is also delicious)
12 g / 1 tablespoon fine sea salt
7 g / 2 ¼ teaspoons instant dry yeast
452 g / 2 cups warm water (around 110°F / 45°C)
60 g / ¼ cup extra virgin olive oil, plus more as needed
21 g / 1 tablespoon honey
285 g / 10 ounces coarsely chopped semisweet chocolate or chocolate chips
42 g / 3 tablespoons salted butter, melted
sanding or sparkling sugar, as needed for finishing
flaky salt, as needed for finishing
Make This Recipe With Me:
METHOD
1. Twelve to 48 hours before you want to bake the focaccia, make the dough: In a large bowl, stir the flour, sugar, cocoa, salt, and yeast together. Add the water, olive oil, and honey and mix until thoroughly combined, 1 to 2 minutes. The dough will be very wet and sticky. Cover the bowl and let rise at room temperature for 30 minutes.
2. Sprinkle about ¼ of the chocolate over the surface of the dough. Use a dough scraper or damp hands to gently reach under the dough, folding the bottom portion of it over onto the top. Repeat this process, adding chocolate and folding the dough over to incorporate it, working your way around the bowl - using about 8-10 folds total. Cover the bowl and refrigerate for at least 12 hours, and up to 48 hours.
3. When ready to make the focaccia, bring the dough to room temperature for 30 minutes.
4. Grease a 9 x 13 inch / 23 x 33 cm pan generously with olive oil. Add the dough to the pan and gently turn it over so both sides are lightly oiled. Cover the pan and let the dough rise until it nearly doubles in size and almost fills the pan, 1 hour - 1 hour 15 minutes.
5. Use your fingertips to gently stipple the dough - this will even out the thickness of the dough, spread it out over the base of the pan, and add texture to the surface. Cover and let rest while you preheat the oven.
6. Preheat the oven to 450°F / 235°C with an oven rack in the center.
7. Brush the surface of the dough with melted butter - it will pool in the dimples. Garnish generously with sanding or sparkling sugar and flaky salt.
8. Transfer to the oven and bake until the focaccia is deeply browned, 28 to 32 minutes.
9. Cool the focaccia in the pan for 5 minutes, then unmold onto a wire rack. Serve warm, or cool to room temperature.
NOTES:
I prefer to use bread flour in my focaccia, however - this recipe is flexible enough that you can use all purpose flour if it’s all you have on hand, and it will still work!
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
