The Sweet Cocoa Focaccia was born after reading a book by master Giorilli, which contained a similar recipe that inspired me greatly. Not feeling up to his level, I heavily modified the recipe in both ingredients and quantities to create my own personal interpretation. There is always something to learn from the masters of leavened products; they give you a more professional perspective. The result of my sweet cocoa focaccia became a cross between a leavened item like a pan brioche and a true focaccia, perfect for dipping in milk or for an alternative snack. It is also a way to gradually approach the world of leavened products. If I have piqued your interest, tie on your apron, and let’s get started!
For other “easy” sweet leavened products, I recommend checking out these recipes
- Difficulty: Easy
- Cost: Economical
- Rest time: 10 Hours
- Preparation time: 30 Minutes
- Portions: 12
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 167.55 (Kcal)
- Carbohydrates 27.42 (g) of which sugars 10.39 (g)
- Proteins 3.76 (g)
- Fat 5.45 (g) of which saturated 1.11 (g)of which unsaturated 2.86 (g)
- Fibers 1.14 (g)
- Sodium 28.04 (mg)
Indicative values for a portion of 50 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
The recipe I created is lactose-free, using seed oil and plant-based milk instead of butter and cow’s milk. However, they can be replaced with the exact same quantities, as I will indicate in the ingredients below. Be very careful when adding the butter; it must be soft and added slowly. This recipe is made for fresh sourdough but can also be replaced with dry sourdough. The correct proportions for this change are listed in the FAQ at the bottom of the recipe.
- 12 oz all-purpose flour (at least w260)
- 9 oz oat milk
- 2 oz sourdough (refreshed and doubled)
- 1/4 cup sugar
- 2 large eggs
- 1/4 cup seed oil
- 3.5 oz dark chocolate chips
- 1.5 oz candied fruit (orange)
- 3 tbsp unsweetened cocoa powder
- 1 tsp vanilla extract
- 1.5 oz brown sugar
Tools
- 1 Stand Mixer
- 1 Container
- 1 Work Surface
- 1 Baking Tray
- 1 Parchment Paper
Steps
Making the sweet cocoa focaccia is like making any focaccia found in this blog with the only difference being that this one is sweet and delicious! Let’s go step by step and see all the stages!
Dissolve the sourdough in half of the oat milk using the flat beater. It must dissolve completely.
Add the eggs and integrate them perfectly with the rest
Add the flour little by little.
The dough will be very hard and firm at this point, but that’s normal!
Attach the hook and start kneading.
Add the rest of the oat milk and the sifted cocoa powder. At this stage, the cocoa can be dissolved in the plant-based drink to facilitate incorporation.
Add the seed oil little by little. As with all leavened doughs, fats should be added patiently, waiting between each addition for the dough to regain its elasticity.
Finish with a pinch of salt. The dough will become smooth and shiny. Add the chocolate chips.
Once incorporated, the dough will be ready for the final step.
Take the candied fruit and incorporate it into the dough directly in the stand mixer.
Once ready, transfer the dough onto a steel work surface and shape it well to seal it. Place it in a container with a lid (better with straight sides to monitor rising).
After half an hour of rest, perform three rounds of folds either in the bowl or on the work surface, spaced half an hour apart. Wait a couple of hours, then store in the fridge overnight.
The following day, let the dough sit at room temperature to warm up. On a baking sheet, place a lightly greased parchment paper and lay the sweet cocoa focaccia on it. Begin to spread it, always starting from the outside. When it tries to retract, cover it with a cloth and let it rest for half an hour to relax the dough.
Finish spreading, being careful not to overstress the dough. Preheat the oven to 390 degrees Fahrenheit.
Sprinkle the sweet cocoa focaccia with sugar.
The sweet cocoa focaccia is ready to be baked!
Bake for 30/40 minutes depending on your oven. Mine took half an hour. Once out of the oven, let the sweet cocoa focaccia cool slightly before cutting it into slices and serving.
This focaccia can be a base for something even more indulgent if spread with hazelnut or pistachio cream or if cut in half and filled with whatever one desires.
The sweet cocoa focaccia keeps in a paper bag for 3/4 days, but I assure you, it won’t last till the evening! For tips, news, and other recipes, visit me on Instagram!
FAQ (Questions and Answers)
Can I replace the sourdough with dry yeast?
Yes, with what is used for baking at 2% of the total flour weight. However, check the rising times as they may differ significantly.
Can I use baking powder?
No, this recipe is designed to use fresh or dry sourdough.
Can I change the flour?
Of course, as long as it isn’t weak, meaning it has a high w (or protein content of 11/12). If unsure about the strength, you can try mixing the chosen flour with a strong flour.
