Chocolate Sourdough Focaccia Bread (Print Version)
# Ingredients:
01 -
35g sourdough starter.
02 -
35g all-purpose flour.
03 -
35g water.
04 -
20g cocoa powder.
05 -
20g coconut oil.
06 -
40g granulated sugar.
07 -
420g water.
08 -
10g salt.
09 -
500g bread flour.
10 -
175g semi-sweet chocolate chips.
11 -
50g light olive oil.
12 -
30g unsalted butter, melted.
13 -
60g chopped chocolate for topping.
14 -
40g chocolate chips for drizzle.
15 -
20g heavy cream for drizzle.
# Instructions:
01 -
Mix starter, water and flour. Let rise 3-4 hours at 78°F until doubled and bubbly.
02 -
Heat coconut oil and cocoa powder together. Let cool completely.
03 -
Combine levain, sugar, cocoa mix, water, salt and flour. Rest 30 minutes.
04 -
Perform 4 sets of stretch and folds every 30 minutes, adding chocolate chips during second set.
05 -
Let rise 1.5-2 hours until domed with bubbles. Transfer to oiled pan, stretch to fill.
06 -
Cover and refrigerate overnight.
07 -
Let come to room temp and rise 3-5 hours until puffy.
08 -
Top with butter and chocolate, dimple surface. Bake at 425°F for 25-30 minutes.
# Notes:
01 -
Use light olive oil to not overpower chocolate flavor.
02 -
Dutch-process cocoa works best.
03 -
Can be made same day without overnight proof.