Who said cocoa is only for sweets? Today I’m bringing you to the kitchen with a surprising recipe: savory cocoa focaccia, a soft and fragrant dough that combines tradition and creativity.
Imagine the aroma of freshly baked focaccia, with that golden crust and soft inside, enriched with a touch of dark cocoa that gives a unique and refined taste. It’s a special recipe for buffets, dinners with friends, or elegant aperitifs because it combines the tradition of Italian focaccia with an ingredient we usually associate with sweets.
The savory cocoa focaccia for parties is ideal to serve as a creative appetizer, perhaps accompanied by aged cheeses, cured meats, or spreads. It’s an easy and quick recipe with an incredible scenic effect: just knead flour, yeast, water, and add the dark cocoa to get a soft and fragrant dough. Baking in the oven releases an irresistible aroma that will win everyone over.
This gourmet cocoa focaccia is perfect for those who love to experiment in the kitchen and bring something unusual to the table. You can prepare it in advance and serve it warm or at room temperature: it will always be delicious. It’s an original recipe for any special occasion where you want to surprise your guests with a dish that combines simplicity and creativity. Trust me, savory cocoa focaccia will become your secret to making every party unforgettable!
- Difficulty: Easy
- Cost: Very cheap
- Rest time: 4 Hours
- Preparation time: 15 Minutes
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Christmas, New Year's
Ingredients
- 2 cups all-purpose flour
- 2 tbsps dark cocoa
- 2 tsp active dry yeast
- 3/4 cup water
- 1/2 tbsp extra virgin olive oil
- salt
- 1 pinch sugar
- extra virgin olive oil for seasoning
- coarse salt
Tools
- 1 Oven oven electrolux
- 1 Scale scale
- 1 Baking Pan baking pans
Steps
Dissolve the yeast in a little warm water with sugar and oil.
In a large bowl, combine the flour and dark cocoa, mix well.
Pour the water with the yeast and start kneading, gradually adding the rest of the water.
Add the salt and continue to work until you obtain a soft and elastic dough.
Let rise in the oven with the light on for 2 hours.
Take the dough and form folds from the outside in, making a full circle.
Let rise for another 2 hours.
Roll out the dough on a board dusted with semolina, place it in a greased baking pan, make the classic dimples with your fingers and season with oil and coarse salt.
Let rest for 10 minutes.
Bake in a preheated oven at 356°F for 25-30 minutes, until the focaccia is golden and soft.
✨Tasty Tips
– Serve it with aged cheeses or cured meats: the contrast with the cocoa is spectacular.
– You can enrich it with fresh rosemary or coarse salt granules on top.
– It’s also perfect sliced into cubes for a Christmas buffet or an elegant aperitif.
