Chocolate Focaccia

A same-day dessert focaccia with a deep chocolate crumb, melted chocolate chips and chunks running through the middle, and a ganache drizzle to finish. No overnight rise and no kneading.

Prep Time 3 45

Cook Time 25

Total Time 4 10

Servings Slices

Calories 565kcal

Author Fay Khoury

EQUIPMENT

INGREDIENTS

Dough

1½ cups water warm water (40 to 43°C / 105 to 110°F)
½ cup water hot
2 teaspoon instant dry yeast
3 tablespoon sugar
⅓ cup cocoa powder
3 cups bread flour loose measure
1 teaspoon salt
3 tablespoon olive oil plus extra for greasing the pan

Chocolate F¾illing

½ cup chocolate chips
½ cup chopped chocolate

Topping

½ cup chocolate chips

Ganache Drizzle

¾ cup heavy cream
¾ cup chocolate chopped

INSTRUCTIONS

Whisk the cocoa powder into the hot water in a small bowl until smooth. Set aside to cool slightly.
Combine the warm water, instant dry yeast, and sugar in a large bowl. Cover with a plate or tea towel and set aside. Time will vary depending on your kitchen temperature but look for foam or bubbles on the surface as a sign the yeast is active and ready.
Add the bread flour, salt, olive oil, and bloomed cocoa mixture to the yeast bowl. Mix until a rough dark dough forms.
Cover the bowl and rest for 25 minutes.
First set of stretch and folds — wet your hands and stretch and fold the dough at least 4 times, rotating the bowl as you go.
Cover and rest for 25 minutes.
Repeat the stretch and folds a second time.
Cover and rest for 25 minutes.
Repeat a third and final set of stretch and folds.
Cover and rest for 25 minutes.
Generously oil a 9 x 13-inch (23 x 33cm) pan, or line with parchment paper if not using a good quality nonstick pan.
Transfer the dough to the pan and gently stretch it out to fit.
Scatter the chocolate chips and chopped chocolate over the surface.
Fold the dough in thirds like a letter, rotate, and flip so the seam faces down.
Cover and let rise for 1 hour 15 minutes, or until visibly puffy.
Scatter the remaining chocolate chips over the surface.
Dimple the dough all over with your fingertips.
Bake at 220°C / 425°F for 25 minutes, or until the edges are crisp and the top is set.
While the focaccia is baking, make the ganache. Add the finely chopped chocolate and heavy cream to a heatproof jug. Microwave for 1 minute then stir well. If lumps remain, microwave in 10 second bursts, stirring between each, until the ganache is completely smooth and lump free.
Remove from the oven and drizzle with ganache while still warm.
Cool slightly before slicing and serving.

NOTES

Wet your hands before each set of stretch and folds to stop the dough sticking.
The resting times between stretch and folds and the final rise can vary depending on the temperature in your kitchen. Use the times as a rough guide and let the dough be your guide. It should feel stronger and more elastic after each fold and visibly puffy after the final rise.
If your pan is not a good quality nonstick, line it with parchment paper before oiling it or the focaccia will stick and be very difficult to remove from the pan.
Check the dough after the first mix. If it feels noticeably stiffer than a regular focaccia dough, add an extra tablespoon or two of warm water and work it in before the first rest.

NUTRITION