Double Chocolate Focaccia

Name: Double Chocolate Focaccia
Prep time: 2 h 20 min
Cook time: 25 min
Total time: 2 h 45 min
Yield: 10 serving(s)
Ingredients: 570 g strong bread flour; 80 g cocoa powder; 30 g caster sugar; 7 g dried yeast; 10 g salt; 500 mL luke warm water; 40 mL olive oil; 170 g dark chocolate chips; 1 tbsp. butter, melted; 2 tbsp. Nutella

By Chloe MorganPublished: 04 January 2023

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If like us you're a focaccia fanatic, I urge you to try our chocolate version. Airy, pillow like and finished with Nutella, it could be compared to the Aero chocolate bar of the bread world.

At first glance you might confuse this with a wedge of brownie, but it couldn't be any different. In fact, this is the perfect recipe if you're after a chocolate hit without eating loads of sugar. The rich cocoa flavour against the spongy dough gives you a similar experience to eating a chocolate cake, except its a much lighter and brings you coming back for more.

This recipe is the perfect accompaniment with your morning coffee or even an after dinner treat.

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Yields:

10 serving(s)

Prep Time:

2 hrs 20 mins

Cook Time:

25 mins

Total Time:

2 hrs 45 mins

Ingredients

570 g
strong bread flour
80 g
cocoa powder
30 g
caster sugar
7 g
dried yeast
10 g
salt
500 ml
luke warm water
40 ml
olive oil
170 g
dark chocolate chips
1 Tbsp.
butter, melted
2 Tbsp.
Nutella

Directions

1. Step 1In a large bowl, combine flour, cocoa powder, caster sugar, dried yeast and salt. Stir to combine.
2. Step 2Make a well in the centre of the bowl and add the water and oil. Stir until a wet, sticky dough forms.
3. Step 3Turn out onto an oiled surface and knead the dough for 10 minutes. (It can also be beneficial to oil your hands to prevent the dough from sticking to your hands.)
4. Step 4Place the dough into a large, deep bowl, cover with cling film and place in a warm place to prove for 1 hour, or until doubled in size.
5. Step 5Oil a deep baking tray to prevent focaccia from sticking. Knock the dough back and place onto an oiled work surface. Spread into one even layer and add 150g of dark chocolate chips.
6. Step 6Fold the edges up and around the chocolate and knead them into the dough.
7. Step 7Once they are evenly distributed throughout the dough, add the dough to your oiled tray and gently pull into the shape of the tin.
8. Step 8Cover with cling film and leave to prove for 1 hour or until doubled in size.
9. Step 9Preheat oven to 200°C (180°C Fan.) Oil your hands and push your fingers into the dough to make dimples. Sprinkle the remaining chocolate chips over the top and bake for 25 minutes. Once cooked, brush the top with melted butter and drizzle with Nutella. Enjoy!