As a chocolate lover in all its forms, I couldn’t resist trying cocoa and pistachio focaccia…. A true delight!!! A comfort food in every sense. It’s a “burst of life” but it’s truly worth it sometimes. Dough prepared with white flour and cocoa, then topped with chocolate and two types of pistachios. Did I tempt you? Then you just have to go and prepare this chocolate delight.
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Difficulty: Easy
Cost: Affordable
Rest time: 6 Hours
Preparation time: 15 Minutes
Portions: 8/10 pieces
Cooking methods: Oven
Cuisine: Italian

Ingredients

3 1/2 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1.41 oz dried sourdough starter
1 1/2 tsp sugar
1 1/2 cups water
3 tsp salt
2 tbsps olive oil
as needed water
2 tbsps pistachio cream
0.88 oz chopped pistachios
1.76 dark chocolate

Tools

1 Stand Mixer
1 Container
1 Baking Pan

Preparation Cocoa and Pistachio Focaccia

Pour the all-purpose flour, unsweetened cocoa, sugar, and dried sourdough starter into the stand mixer’s bowl.
Start the stand mixer and pour about 3/4 of the water.
Once the water is absorbed, add the salt and the remaining water.
Start the stand mixer and after a few seconds add the oil as well.
Knead until you get a fairly smooth dough, it will take about 5/7 minutes.
Once the dough is ready, remove it from the stand mixer, form a ball and let it rise in a previously oiled container with a lid. Let it rise at room temperature for 3 hours.
After the rising time, gently stretch the dough into a sort of rectangle.
Now fold one end of the dough towards the center.
Then fold the other end to overlap the other.
Then bring the two short sides towards the center, turn the dough over and form a ball.
Let it rise for another 2 hours, still covered.
After the last rising hours, transfer the dough to a well-oiled or parchment paper-lined baking pan.
Spread the dough well, cover with plastic wrap, and let it rise for another hour or so.
After the hour, remove the plastic wrap and with your fingertips make the classic focaccia dimples.
Spray some water over the entire surface of the focaccia and bake in a preheated oven at 446°F for 15 minutes.
Once the baking is finished, remove from the oven and let it cool completely.
When the focaccia is cold, decorate it with pistachio cream. Finally, sprinkle it with chocolate flakes and chopped pistachios.
And voilà… the cocoa and pistachio focaccia is ready to be tasted in all its goodness!!!