Double Chocolate Focaccia
Inspired by techniques from King Arthur Baking.
A sweet, bubbly cocoa focaccia laced with melting dark chocolate and topped with crunchy sugar.
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Method
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Equipment
- large bowl
- spatula or wooden spoon
- cling film or a clean tea towel
- 20 cm square metal baking tin
- wire rack
- probe thermometer (optional)
- stand mixer with paddle (optional)
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 274 kcal |
| Protein | 5 g |
| Carbohydrate | 32.9 g |
| of which sugars | 8.3 g |
| of which free sugars | 8.2 g |
| Fat | 13.8 g |
| of which saturates | 5.1 g |
| Fibre | 3 g |
| Salt | 0.55 g |
Protein per 100 kcal
1.8 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 9 servings
Dough
- 250 g strong white bread flour
- 25 g caster sugar
- 12 g cocoa powder, preferably dark Dutch-processed
- 5 g fine sea salt about ⅚ tsp
- 3 g instant (fast-action) dried yeast
- 255 ml water lukewarm, about 38 °C
- 1 tbsp extra-virgin olive oil
- 1 tsp vanilla
- 150 g dark chocolate (55-70% cocoa), chopped
Tin
- 2 tbsp extra-virgin olive oil
Topping
- 1 tbsp extra-virgin olive oil
- 12 g pearl sugar or demerara sugar about 1 tbsp
- 1
Dough. Mix the flour, sugar, cocoa, salt, yeast, warm water, 1 tbsp oil and vanilla until no dry patches remain, cover and rest 20 min.
- 2
Develop. Beat with a paddle on medium speed 10-12 min, or give the dough six sets of bowl folds 20 min apart, until it stretches in long strands. Mix in the chopped chocolate briefly. A well-developed dough traps the gas and stays bubbly despite the cocoa.
- 3
Rise. Cover and leave in a warm place about 1 h, until slightly puffy.
- 4
Tin. Oil the tin with 2 tbsp oil, scrape in the dough and press it to the edges with oiled fingers. Cover and leave 2-3 h, until very puffy with bubbles on the surface.
- 5
Top. Heat the oven to 200 °C (180 °C fan). Drizzle with the last 1 tbsp oil, dimple gently and sprinkle with the pearl or demerara sugar.
- 6
Bake. Bake 25-28 min; the dark colour hides browning, so go by the probe, which should read about 96 °C, and a firm, crisp base. Cool 20 min in the tin before cutting into 9.
Storage
Keep wrapped at room temperature for up to 2 days; warm at 180 °C for 4-5 min. Freeze for up to 1 month.
