Chocolate Sourdough Focaccia
This Chocolate Sourdough Focaccia is a stunning twist on a classic Italian bread, rich, slightly sweet, and deeply chocolatey. The combination of dark chocolate, cocoa, and sourdough creates a moist, chewy texture with a complex flavor profile.
Equipment
- Large mixing bowl
- Dough whisk or wooden spoon
- Baking pan (9×13 inch)
- Parchment paper (optional)
- Plastic wrap or damp towel
- Wire cooling rack
- Measuring scale
- Spatula
Ingredients
- 500 g bread flour
- 20 g cocoa powder
- 100 g active sourdough starter
- 350 ml warm water
- 50 g honey
- 10 g sea salt
- 30 ml olive oil
- 200 g dark chocolate chopped
- 50 g chopped hazelnuts optional
Instructions
- In a large mixing bowl, combine sourdough starter, warm water, and honey. Stir until dissolved.
- In another bowl, whisk together bread flour and cocoa powder, then gradually add to the wet mixture. Stir with a wooden spoon until a rough dough forms.
- Cover and let rest for 30 minutes to allow hydration.
- Sprinkle salt evenly over the dough, then perform a stretch-and-fold technique 3-4 times. Repeat every 30 minutes for 3 hours.
- Gently fold in chopped dark chocolate and hazelnuts until evenly distributed.
- Transfer dough to a lightly oiled bowl, cover, and ferment at room temperature for 6–8 hours or until doubled in size.
- Grease a 9×13-inch baking pan with olive oil. Transfer dough to the pan and stretch it to fit.
- Drizzle olive oil over the surface, cover, and proof for 1-2 hours until slightly puffy.
- Preheat oven to 200°C (400°F). Dimple the dough with your fingers before baking.
- Bake for 25-30 minutes, until golden and crisp on top with melted chocolate pockets.
- Cool in the pan for 10-15 minutes before transferring to a wire rack.
- Slice and serve warm for a gooey texture or at room temperature for a firm, rich crumb.
Notes
Nutritional Info (Per Serving, Approximate)
- Calories: 290 kcal
- Carbohydrates: 38g
- Sugars: 10g
- Fat: 12g
- Protein: 6g
- Fiber: 2g
