Chocolate Focaccia – the new weekend breakfast!
For me, there is no better time than breakfast or with a cuppa in the morning, to eat this bread, best served warm so the chocolatey bits ooze.
450g strong white bread flour
2 tsp salt
3tbsp olive oil
1 x 7g sachet yeast
2 handfuls of dark chocolate chips (I use 53% callabaut. 70% is good but quite rich for our Cadburys poisoned British palates!)
300mls tepid water DO NOT add it all at once. The amount you need is dependent upon room conditions
1. Put the dry ingredients in a bowl and add the olive oil and gradually, the water, until the dough comes together and is damp. Knead the dough until it is not very sticky, adding a little more flour if you need to. It is better to be too wet than too dry, and focaccia should be wetter than loaf of bread style dough. Roll the dough out and sprinkle the chocolate chips on to it more evenly than I have here!
2. Roll it up like a swiss roll or a roulade and then roll it out again onto a baking sheet (oiled if it is not non stick).
3. Poke any bits of chocolate that are on the surface, under the dough. If the focaccia bakes with the raw chocolate visible, the chocolate will burn.
4. BY FAR the best thing to do now is to put the prepared focaccia into the fridge to rise over night. This allows for a slower rise and a subsquently far more tender texture. After about 8 hours or more, remove the focaccia from the fridge and allow 15 minutes or so to come nearer to room temperature. This is not vital if you are in a rush for your breakfast! or Let it rise for 1-2 hours in a warm place.
5. Before you put it in the oven, make indentations with your thumb all over the focaccia and drizzle lightly with olive oil and a little water. Sprinkle with some maldon sea salt or course salt for more of a salty kick (I prefer maldon flakes).
6. Place it in the oven at 200 degrees C or so, and bake for 10-20 minutes until it is a very light golden colour.
7. Remove to a cooling rack. Leave it for a few minutes to settle as it will continue to cook while it cools. I like to dip it in jam. Soon I will add a finished picture….