Chocolate Focaccia With Rosemary And Sea Salt

Vegan Chocoholic

Posted by Grub Street Publishing

About

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
Difficulty **
Preparation time: 10 minutes plus 1–1½
hours proving time and 22–25
minutes baking time

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You Will Need (9 things)

  • 20 g /¾ oz fresh Yeast
  • 1 tsp Sugar
  • 75 ml /1/3cup lukewarm plant-based Milk (preferably soya or almond milk)
  • 100 g /3¾ oz vegan Dark Chocolate (45–55 % cocoa solids)
  • 240 g /2 cups plus 2 tbsp light wheat or Spelt Flour
  • Sea Salt
  • 1 tbsp Fresh Rosemary , finely chopped
  • 1 tbsp Mild Olive Oil
  • Flour for the work surface

Steps (6 steps, 10 minutes)

  1. 1

    Fully dissolve the yeast and the sugar in the lukewarm milk.

  2. 2

    Slowly melt the chocolate over a bain-marie or in the microwave.

  3. 3

    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.

  4. 4

    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.

  5. 5

    Preheat the oven to 200°C/400°F.

  6. 6

    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.