Focaccia Frenzy #2 - Chocolate Focaccia
Make this the Easy way or the Technical way. Perfect for Mother's Day!
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I’m experimenting with a new format for this newsletter going forward, where I will share with you two versions of a recipe: the Easy way or the “Technical” way (which, no matter what, will never actually be that hard).
This will allow you to have some flexibility with your schedule and make any recipe no matter what skill level or time constraints you have. (This would be the perfect bake for Mother’s Day, btw. )
One of the misconceptions about baking in general is that it is a difficult, exact science. That it should take way too much time. That it needs to be perfect or exact. While these things can be true, it does not mean that they are inherently true. Here are the things I personally think baking should be: delicious and fun.
Can you make a loaf of bread in 3 hours? Yes.
Will it be complex in flavor and more easily digestible? No.
Will it taste good and get the job done? Yes.
So, let’s talk about this chocolate & dulce de leche focaccia that you’ve probably seen on my social media. Y’all clearly want this recipe so I have no choice but to give it to you!
In terms of the ingredients for this one, make sure you are using a good quality cocoa powder and chocolate chunks that are 55% - 70%, which you can find at most grocery stores. If you are looking for dulce de leche, try the baking isle, international isle, or finding an international grocery store. If you can’t find anything in a can, you can also try my recipe from my book Pan y Dulce, which uses milk, vanilla, sugar, and a touch of cinnamon.
The key to making this one is making a slurry out of cocoa powder and olive oil. Focaccia is obviously enriched with olive oil, so a slurry is the best way to make sure that you can get the dough to absorb the oil and cocoa powder evenly and create a nice color in the dough. See below how I add the oil/cocoa powder slurry to the dough during the mix:
Once this dough comes together, it is lovely to work with, and while I opt to pipe it full of dulce de leche, you can really use any filling you desire.
I’m attaching the PDF recipes of both the “Easy” way to make this recipe, which will have it done in roughly 4 hours, and of course the more technical way. This uses sourdough pre-ferment and overnight fermentation for a more tender and flavorful dough. Take your pick - you won’t be disappointed either way.
