Hot Chocolate Focaccia

Updated at: Sun, 10 Dec 2023 14:03:35 GMT

Step 1

I tried this with both instant hot chocolate mix (the type that has dried milk in it) and the mix that only includes cocoa powder and sugar (the type you need to mix with milk). Both produced a rich and chocolatey flavour, but I found the instant one tasted slightly more like hot chocolate. Either type of mix is perfect to use in this recipe!

Step 2

You can use the Same-Day Focaccia, Overnight or Sourdough Focaccia dough. Search “Same-Day Focaccia”, “Overnight Focaccia” or “The BEST Sourdough Focaccia” on Samsung Food App to find the written instructions. Video tutorials for these doughs can be found linked on my social media pages.

Step 3

Mix the dough as stated in the recipe, but the method changes at the point where it is time to perform the first set of stretch + folds. For the first stretch + fold, evenly sprinkle 1 tablespoon of the hot chocolate mix over the dough. Then sprinkle 1/3 cup of chocolate chips over the dough. Perform the stretch and folds as normal, cover the bowl, wait 15 minutes and then repeat this exact process once more. You should have incorporated 2 tablespoons of hot chocolate mix and 2/3 cup of chocolate chips into the dough.

Step 4

Continue following the proofing instructions for the dough recipe you’re following. Omit the olive oil on top of the dough before going into the fridge if you’re using the overnight recipe - just make sure the bowl is covered tightly with plastic wrap so it doesn’t form a dry layer on top.

Step 5

Once the dough has finished proofing, line a 9x13 inch metal baking tray with non-stick parchment paper. You can use a slightly larger tray if you don’t mind your focaccia baking up a bit thinner (it will spread more). Add some extra virgin olive oil to the baking tray (not as much as you would with a savoury focaccia) and spread it around evenly, making sure to get a little bit on the parchment paper lining the sides of the tray too. If you'd prefer to, you can use a more neutral flavoured oil like avocado oil for this step.

Step 6

Tip the dough into the oiled baking tray and gently coax it into an even layer that most reaches to the edges of the baking tray. You want a lot of surface area of the dough exposed as this is the point where you’ll be sprinkling the remaining hot chocolate mix (3 tablespoons) over the top of the dough before folding it up for one final proofing session.

Step 7

Evenly sprinkle the remaining 3 tablespoons of hot chocolate mix over the dough and then fold it up to encase it. Fold one side of dough towards the middle of the blob of dough. Repeat with the other side, a bit like folding a piece of paper into thirds (it will look a bit like a burrito). Flip the dough so the seams from the folding are at the bottom and the smooth side is at the top.

Step 8

Cover and allow the dough to proof for another 1.5 hours (or 2 hours if using the overnight or sourdough focaccia dough as they take a little longer than same-day dough).

Step 9

When the dough has fully proofed, preheat the oven to 215C/420F and position the rack to the lowest position in your oven.

Step 10

Melt 1.5 tablespoons of salted butter in the microwave and then drizzle it evenly over the top of the dough. Sprinkle the coarse Demerera/Turbinado sugar over the top of the dough, and finally the remaining 1/3 cup chocolate chips over the top of the dough. Be sure that you DO NOT USE MINI CHOCOLATE CHIPS for the top of the dough, they will burn! If you'd like your focaccia a little less rich/chocolatey, you can omit the chocolate chips from the top of the bread completely.

Step 11

Dimple the dough thoroughly. The butter, sugar and chocolate chips will get pressed into the dough.

Step 12

I find the salted butter adds a tiny bit of saltiness to complement the sweet chocolate. If you’re a real sweet and salt lover you might like a little additional sprinkle of flaky sea salt here, but this is totally optional!

Step 13

Bake for 18-23 minutes, or until the focaccia is a lovely golden brown colour.

Step 14

Remove from the oven, allow the focaccia to cool for a few minutes in the baking tray before transferring it to a cooling rack to finish cooling. Wait at least 20 minutes to cut in.

Step 15

You’ll find that that focaccia is softer than other savoury focaccias you may have made. This is to be expected and is due to the addition of all the sugar!

Step 16

Be sure to try this toasted with a little salted butter, or use as the base for some extra special French toast...

Step 17

Please remember to leave a review on Samsung Food if you try this recipe. It's really helpful for me and the community of users to see feedback from those who have tried it! Thank you, Lacey ♥️

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