Chocolate Sourdough Focaccia (Print version)

A chewy chocolate sourdough focaccia made with cocoa, chocolate chips, olive oil, and flaky salt.

# Ingredients:

For the dough

01 - 325 g (1 1/3 cups plus 1 tablespoon) lukewarm water
02 - 100 g (1/2 cup) active sourdough starter, bubbly and recently fed
03 - 75 g (6 tablespoons) granulated sugar
04 - 1 teaspoon vanilla extract
05 - 425 g (3 1/2 cups) bread flour
06 - 30 g (1/3 cup) unsweetened cocoa powder
07 - 10 g (1 3/4 teaspoons) fine sea salt
08 - 35 g (2 1/2 tablespoons) olive oil

For the pan and topping

09 - 3 tablespoons olive oil, divided, for the pan and dimpling
10 - 170 g (1 cup) semisweet chocolate chips or chopped dark chocolate
11 - 1 teaspoon flaky sea salt
12 - 1 tablespoon coarse sugar, optional

# Instructions:

01 - Whisk the water, starter, sugar, and vanilla in a large bowl. Add the bread flour and cocoa powder and mix until no dry spots remain. Cover and rest for 30 minutes.
02 - Sprinkle the salt over the dough and add 35 g olive oil. Squeeze and fold the dough until the oil is mostly absorbed and the dough feels smoother.
03 - Do 3 sets of stretch and folds over 90 minutes, covering the bowl between sets. Let the dough rise at room temperature until puffy and increased by about 60 percent, 4-6 hours.
04 - Coat a 9x13-inch metal pan with 2 tablespoons olive oil. Transfer the dough to the pan, turn it to coat, and gently stretch it toward the corners.
05 - Cover the pan and let the dough proof until airy, bubbly, and jiggly when the pan is gently shaken, about 2-3 hours.
06 - Heat the oven to 425°F. Drizzle the remaining 1 tablespoon olive oil over the dough, oil your fingertips, and press deep dimples all over. Scatter chocolate chips, flaky salt, and optional coarse sugar on top.
07 - Bake for 24-28 minutes, until the edges are set and the center springs back lightly. Cool in the pan for 10 minutes, then move to a rack and cool at least 30 minutes before slicing.

# Good to know:

01 - Best baked in a metal 9x13-inch pan for crisp edges.
02 - Fermentation time depends on starter strength and room temperature.
03 - For an overnight option, refrigerate after the fold stage for 8-16 hours.

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