Dark in all the right ways

Be of good cheer, my faithful readers, because today I did not make soup! Instead I made focaccia. Chocolate focaccia, that is.

When King Arthur posted this recipe as their bake-of-the-week, I knew I had to give it a try. The yeasted dough is similar to a traditional focaccia recipe, with the addition of black cocoa to the batter (plus a tiny bit of sugar to counteract the bitterness of the cocoa), but then you knead it for 15 (!) minutes before stirring in some chocolate chips. After the first rise, it then goes into a pan prepped first with a puddle of olive oil – focaccia dough actually rises in an olive oil bath, which helps give it that characteristic slighty chewy outer texture. At the end of the rising time, another healthy glug of olive oil is drizzled over the top, then you use your fingers to poke it full of holes (I have no idea why focaccia has holes; I just know they’re required), and sprinkle some pearl sugar over the top.

I wasn’t entirely sure how this would work, since chocolate plus yeast dough isn’t always a winning combination, but oh my goodness, this turned out delicious!

It’s got the focaccia texture and open crumb interior, but with little pockets of chocolatey goodness, plus the occasional pop of sweetness from the pear sugar on the top.

Definitely worth the effort.

Making a thing a day for Thingadailies.

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