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Dark chocolate, olive oil and sea salt focaccia
- Janine Ratcliffe
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Serves 8
Easy
Prep: 35 mins
Cook: 35 mins
plus proving and cooling
A star rating of 5 out of 5.1 ratingRate
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Try our dark chocolate focaccia with olive oil and sea salt. Sweet focaccia might seem strange but it’s having a moment. In this recipe, peppery olive oil and dark chocolate pair really well – throw some sea salt in the mix for a sweet/salty edge and you have baking heaven.
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Try our dark chocolate, olive oil and sea salt focaccia, then discover our citrussy chelsea buns, cinnamon buns, laminated milk bread and brioche recipe.
Dark chocolate, olive oil and sea salt focaccia recipe
Ingredients
Nutrition
-
750g strong bread flour
-
4 tsp fast-action dried yeast
-
5 tbsp extra-virgin olive oil
plus extra for drizzling
-
2 tbsp caster sugar
-
100g dark chocolate
chopped
-
1-2 tbsp demerara sugar
-
sea salt flakes
Nutrition: per serving
- kcal516
- fat13g
- saturates4g
- carbs83g
- sugars11g
- fibre4g
- protein14g
- salt1.2g
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Method
-
step 1
Mix together the flour, yeast and 2 tsp of fine sea salt in a bowl. Mix 3 tbsp of the oil and the caster sugar into 600ml of warm water. Pour the liquid into the flour and mix until it comes together into a soft, sticky dough.
-
step 2
Knead the dough in the bowl by lifting up the edges and folding it back over itself, turning the bowl as you do this. After 5 mins the dough will become slightly less sticky and more uniform but still quite soft. Cover the bowl and leave for 2 hrs in a warm place to rise.
-
step 3
Gently punch down the dough then repeat the kneading process for 2 mins. While you are lifting and folding, add half the chocolate. Cover and leave again for another 45 mins.
-
step 4
Oil a 33cm x 24cm baking tin with 1 tbsp of oil, then tip in the dough. Fold in the two sides, then flip so the seams are on the bottom. Cover and leave to prove for 1 hr.
-
step 5
Heat the oven to 220C/200C fan/gas 7. Drizzle over another 1 tbsp of oil, then dimple the focaccia all over using your fingers and pushing out to the sides if needed. Scatter over the rest of the chocolate, pushing it down a little in places. Scatter over the demerara sugar.
-
step 6
Bake for 5 mins, then turn down the oven to 200C/180C fan/ gas 6. Cook for 30 mins until risen and golden. Drizzle with a little more oil, cover loosely with foil and cool for 20 mins before scattering over sea salt flakes to finish.
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Authors
Janine RatcliffeFood director
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