Dubai Pistachio Chocolate Focaccia

Updated at: Fri, 04 Oct 2024 14:25:16 GMT

Step 1

You can also get the knafeh (also called kataifi) at your local Mediterranean/Middle Eastern supermarket. Costco sometimes has the pistachio cream in stock too....you'll need a big jar for this recipe. I've also linked the products in my Amazon storefronts (USA/UK) - click the Biosites link on my profile here or on social media!

Step 2

Mix the focaccia dough according to recipe instructions. You can use my same-day, overnight or sourdough focaccia recipes for this. Check my Samsung Food profile or the Lace Bakes or Will It Focaccia communities on Samsung Food to find these recipes.

Step 3

You’re going to incorporate some of the chocolate and pistachio cream into the dough during each of the two sets of stretch and folds.

Step 4

When it’s time for the first stretch and fold, sprinkle 50g (1/3 cup) dark chopped chocolate over the dough and drizzle 30g (2 tablespoons) of the pistachio cream over the dough. I find it helps to microwave the cream for 30-45 seconds to make it easier to drizzle. Stretch and fold the dough as instructed in the recipe. Cover and let the dough rest for 15 minutes and then incorporate the same quantities of chopped chocolate and pistachio cream during the second set of stretch and folds.

Step 5

Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1-1.5 hours (or adjust if using the overnight recipe).

Step 6

When the focaccia dough has finished proofing in the bowl, line the tray with nonstick parchment paper and drizzle 2 tablespoons (30g) melted salted butter over the paper.

Step 7

Tip the dough onto the prepared tray and then gently pull the edges of the dough towards the edges of the tray to create a rectangle shape. Sprinkle 50g (1/3 cup) chopped chocolate over the dough and then drizzle over 2 tablespoons (30g) pistachio cream (melt in microwave first).

Step 8

Fold the dough into thirds as instructed in the focaccia dough recipes (it should look a bit like a burrito). Flip the entire thing over so the smooth side of the dough is on the top. Cover with an inverted tray (or oiled parchment paper) to proof for 1-1.5 hours.

Step 9

While the dough is proofing in the tray, prepare the filling. Heat 2.5 Tablespoons (38g) salted butter over a medium heat in a large frying pan. Cut the knafeh filo pastry into small pieces (small enough to fit through a large nozzle of a piping bag). Once the butter has fully melted, tip in the knafeh and stir to coat evenly in the butter. Cook for about 10 minutes until the knafeh has crisped up and is golden brown all over.

Step 10

Place the toasted knafeh into a large bowl and then stir in the pistachio cream and tahini. Mix well and then load into a piping bag with a large nozzle attached (you want to ensure its large enough so the knafeh won’t get stuck). Set aside.

Step 11

Once the dough is fully proofed in the tray, preheat the oven to 215C/420F 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 12

Bake the focaccia for 18-24 minutes or until it’s golden brown. Remove from the oven, transfer to a cooling rack and then use a large straw or the end of a turkey baster to poke holes evenly across the surface of the focaccia.

Step 13

Pipe the pistachio filling inside of the holes. This makes a very generously filled focaccia!

Step 14

Melt the two different chocolates in small bowls by microwaving/stirring over 20 second increments until the chocolate is drizzling consistency. You can also heat the chocolate over a double boiler if you don’t have a microwave. Drizzle both types of chocolate over the top of the focaccia then allow the bread to cool for at least 10/15 minutes before tearing/cutting in.

Step 15

This one is best enjoyed warm while the pistachio filling is melty and oozing! However the filling and the chocolate will both harden up once cooled, so this can be saved to eat later. I’d recommend wrapping in foil and reheating in the oven before doing so though! Somehow the pastry remains crispy over time.

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