This focaccia has a light but not overpowering chocolate flavour that makes it a culinary treat when combined with salty and savoury food.
Makes 1 focaccia
Preparation time: 10 minutes plus 1–1½
hours proving time and 22–25
minutes baking time
© 2019 Philip Hochuli / Grub Street Publishing · Reproduced with permission.
You Will Need
Fully dissolve the yeast and the sugar in the lukewarm milk.
Slowly melt the chocolate over a bain-marie or in the microwave.
Mix the flour with a pinch of salt and the chopped rosemary. Add the dissolved yeast, 50 ml/1/4 cup of water, the melted chocolate and oil to the flour mixture and knead together vigorously until the dough no longer sticks.
Transfer the dough to a bowl, cover with a cloth and leave to prove – either at room temperature (ideally 22–35ºC/72–95ºF) for 1–1½ hours, or in a preheated oven at 50ºC/112ºF for 45 minutes – until it doubles in size.
Preheat the oven to 200°C/400°F.
Knead the dough again briefly, and then roll it out over a floured work surface to a 20 x 30 cm/8 x 12 in rectangle. Transfer to a baking tray lined with parchment paper. Use a knife to score the surface with a diamond pattern, and sprinkle with sea salt. Bake for 22–25 minutes.