I'm usually savory team when it comes to focaccia. Tomatoes, olives, a good drizzle of oil, that's my comfort zone. This one might be changing my mind. Cocoa worked into the dough itself, fresh strawberries pressed into every dimple, and a mascarpone drizzle poured over the top while it's still warm from the oven.
It's still built like a real focaccia underneath, same overnight cold ferment, same jiggly-dough test before it goes in the oven. The chocolate and fruit are just along for the ride.
The ingredients
You'll need
- 280g water
- 340g bread flour
- 80g sourdough starter
- 1g instant yeast
- 15g honey
- 6-7g salt
- 5-7g olive oil, a dash
- 2 tbsp cocoa powder mixed with a splash of water, for the dough
- Fresh strawberries, diced, for topping
- Maple syrup, mascarpone, and a splash of cream, whisked to a pourable drizzle
Mixing the dough
Whisk the water, starter, yeast, olive oil, and honey together first. Add the flour and the cocoa paste, then mix in a stand mixer on low for 6-7 minutes, until everything's smooth and the cocoa is fully worked through with no streaks left.
Rest 30 minutes, then add the salt with a small splash of water to help it incorporate evenly.
Bulk fermentation
Ferment at room temperature for about 4 hours: one set of stretch-and-folds plus two sets of coil folds during the first hour, then leave it alone. The dough should look puffy with a few visible bubbles by the end.
Overnight cold proof
Into the pan
- Heavily oil your baking pan.
- Gently transfer the cold dough into the pan without deflating it too much.
- Let it sit somewhere warm for 2-3 hours, until it spreads to the corners and feels like a jiggly marshmallow when you press it.
Baking and topping
- Preheat the oven to 220C.
- Dimple the dough all over with oiled fingers.
- Press the diced strawberries deep into the indentations.
- Bake 20-25 minutes, until the edges are crisp and the loaf sounds hollow when you tap it.
- While it cools slightly, whisk the mascarpone, cream, and maple syrup until pourable.
- Drizzle generously over the warm focaccia and let it soak in a little before slicing.
Serve it slightly warm, drizzle still glossy, strawberries still a little juicy where they've caramelized against the crust. I'm not fully converted to sweet focaccia yet, but this one's making a strong case.
↑ Back to topCraving something more savory? There's a whole shelf of focaccia and loaves waiting.
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