Sourdough Chocolate Focaccia
Chocolate focaccia is a decadently sweet twist on an Italian classic, and this sourdough version adds even more depth of flavor.
Servings: 8 Servings
Equipment
- Cast Iron Skillet
Ingredients
For the Dough:
- 4 cups All Purpose Flour
- 1/4 cup cocoa powder
- 1 tsp salt
- 1/4 cup sourdough starter active and bubbly
- 1 2/3 cup water
- 1 Tbsp Honey
- 1 tsp vanilla extract
- 1/2 cup semi-sweet chocolate chips
- 5 Tbsp butter unsalted, melted
For the Toppings:
- 2 tbsp Nutella or chocolate hazelnut spread
- 2 Tbsp Cream cheese
- 1/2 cup raspberries or pomegranate seeds, or strawberries
- Powdered sugar for serving
US Customary - Metric
Instructions
- In a large bowl, whisk together the flour, cocoa powder, and salt. Add the starter, water, honey, and vanilla. Mix to combine and form a rough dough. Let rest for 45 minutes to 1 hour.
- Add the chocolate chips and gently knead to incorporate. Cover and let rise overnight at room temperature for 12–18 hours.
- Preheat the oven to 425°F (220°C). Melt butter and coat a 10-inch cast iron skillet with it. Transfer the dough to the skillet and flip to coat both sides with butter. Let rise for 1 hour.
- Dimple and stretch the dough to fit the skillet, sprinkle with extra chocolate chips. Bake for 35–40 minutes, until golden brown.
- Cool for 10 minutes. Spread Nutella over the top and dollop with cream cheese. Add fruit and dust with powdered sugar. Serve warm.
Nutrition
Calories: 420kcal | Carbohydrates: 63g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 366mg | Potassium: 211mg | Fiber: 4g | Sugar: 10g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg