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Wild Mesquite & Dark Chocolate Focaccia

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Ingredients

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Focaccia Dough:

  • 2 cups + 1 Tbsp (250g) bread flour
  • 2 Tbsp (25g) granulated sugar
  • 2 Tbsp (20g) Burlap & Barrel Wild Mesquite
  • 1 tsp instant yeast
  • 1 tsp salt
  • 1 cup + 2 Tbsp (256g) water, lukewarm (100°F)
  • 3 Tbsp (38g) extra-virgin olive oil, divided
  • 1 tsp vanilla paste or extract
  • ¾ cup (130g) bittersweet chocolate chips [1]

Topping:

  • 1 Tbsp (13g) extra-virgin olive oil
  • 2 Tbsp (21g) bittersweet chocolate chips [1]
  • 2 Tbsp (24g) Lars Own Swedish Pearl Sugar

Instructions

  1. In the bowl of a stand mixer fitted with paddle attachment, combine bread flour, sugar, wild mesquite, instant yeast, salt, lukewarm water, 1 tablespoon (13g) olive oil, and vanilla. Mix on low to medium-low until fully combined, scraping bowl as necessary to hunt down any hidden pockets of flour.
  2. Cover bowl and let dough rest for 20 minutes.
  3. After dough has rested, knead with mixer on medium-high speed for 15–20 minutes. Dough has been kneaded enough when it is quite stretchy but still loose and wet. (The stretchiness reminded us of melted marshmallows in appearance.)
  4. Add chocolate chips, then mix on medium until chocolate is evenly distributed throughout dough, 30–90 seconds.
  5. Cover bowl, then place in a warm, dry spot and leave undisturbed for 1 hour to rise and become puffy.
  6. While dough is resting and rising, grease bottom of a round 9-inch baking pan with baking spray. Pour remaining 2 tablespoons (25g) olive oil into pan, brushing up sides and over bottom.
    NOTE: The olive oil will pool a wee bit at the bottom, and that is a-okay and expected.
  7. After second rest, swipe a teeny bit of olive oil from pan to grease up your hands. Transfer dough to prepared pan, then press out to the edges with greased fingers.
    NOTE: Some olive oil may sneak its way above the dough, and that is also a-okay and expected.
  8. Cover pan, then place in a warm, dry spot and leave undisturbed for 2–3 hours. Dough is ready when it is very puffy with a few bubbles appearing on the top.
  9. Towards the end of the final proof, heat oven to 475°F.
  10. After the final rise, drizzle 1 tablespoon (13g) olive oil on top of focaccia. Gently poke all over the dough with greased fingers. Scatter chocolate chips, then sprinkle Swedish pearl sugar on top.
  11. Decrease oven temperature to 450°F. Bake for 18–23 minutes. Focaccia is done when the top is matte in appearance and the internal temperature is at least 210°F.
  12. Carefully run an offset spatula or butter knife around edges to loosen focaccia from pan, then remove and transfer to wire rack.
  13. Allow focaccia to cool for a minimum of 15 minutes. Enjoy warm or at room temperature.

Notes

  1. We used Ghirardelli 60% cacao bittersweet chocolate chips, and they paired wonderfully with the Burlap & Barrel Wild Mesquite.

Adapted from: King Arthur Baking

Find it online: https://recipes.fikabrodbox.com/wild-mesquite-dark-chocolate-focaccia/