Chocolate Chip Cookie Focaccia

Name: Chocolate Chip Cookie Focaccia
Prep time: 3 h
Cook time: 20 min
Total time: 3 h 20 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 batch focaccia dough; 1.5 Tablespoons salted butter, melted; 820g (1.75 lbs) chocolate chip cookie dough, homemade or storebought; 2 Tablespoons olive oil, to line tray

7 steps

Prep:3hCook:20min

Inspired by the viral Le Crookie (cookie croissant), this focaccia is stuffed inside and out with homemade chocolate chip cookie dough - I used an entire batch (820g/just over 1 lb!) of cookie dough from Ravneet Gill's Perfect Chocolate Chip Cookie recipe but you can use a similar quantity of your favourite cookie dough, or simply use store-bought.

Updated at: Thu, 30 May 2024 13:10:32 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories354.6 kcal (18%)

Total Fat18.6 g (27%)

Carbs44 g (17%)

Sugars26.4 g (29%)

Protein3.1 g (6%)

Sodium262.8 mg (13%)

Fiber1.1 g (4%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 batchfocaccia dough

1.5 Tablespoonssalted butter

melted

820gchocolate chip cookie dough

homemade or storebought

2 Tablespoonsolive oil

to line tray

Instructions

Step 1

Make the base focaccia dough - you can use my ‘Overnight Focaccia’ or ‘Same-Day Focaccia’ recipe. Overnight Focaccia: https://s.samsungfood.com/VfPsy Same-Day Focaccia: https://s.samsungfood.com/BRWIR

Step 2

Instead of using a 9x13 inch tray, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure you can pack enough cookie dough into/on top of the bread. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it.

Step 3

When the focaccia dough has finished proofing, line the tray with nonstick parchment paper and coat it with a bit of olive oil (I use regular olive oil here instead of extra virgin as it has a lighter flavour).

Step 4

Tip the dough onto the prepared tray and gently stretch it out into a rectangle shape so there is plenty of surface area to accommodate the cookie dough. Dot just under half of the cookie dough across the dough and then fold it up into thirds. Fold one third of the rectangle towards the center and then fold the other cookie-dough-covered third of the dough over the first fold. Seal the edges of the dough so all the cookie dough is in enclosed and then flip the entire thing over so the smooth side of the dough is on the top. Cover with another inverted tray to proof for 1-1.5 hours.

Step 5

Preheat the oven to 210C/410F and place the baking rack into the lowest position in the oven. If you have the pizza setting on your oven, use that as it will direct heat to the bottom of the focaccia to ensure the bottom will get crispy.

Step 6

Remove the inverted tray that's covering the focaccia dough. The dough should have spread out a bit in the tray - it won't have spread all the way to the edges of the tray though. Drizzle 1.5 Tablespoons of melted salted butter over the top of the focaccia dough and then dot the remaining cookie dough evenly over the top of it. Dimple the cookie dough and butter into the dough using your fingers and then bake the focaccia for 19-23 minutes or until the bread is starting to brown up and the cookie dough has gone crisp on top.

Step 7

Cool for at least 15-20 minutes before cutting in!