Description
This Strawberry & Chocolate Focaccia is a delightful fusion of sweet and savory flavors, featuring a soft, elastic bread studded with rich dark chocolate chunks and fresh, juicy strawberries. Perfectly drizzled with olive oil and sprinkled with demerara sugar, this baked treat offers a golden crust with a tender, flavorful crumb — ideal for an indulgent brunch or dessert.
Ingredients
Scale
Dough Ingredients
- 2 tbsp caster sugar
- 7g sachet fast-action yeast
- 500g strong white bread flour, plus extra for dusting
- 1½ tsp fine sea salt
- 5 tbsp olive oil, divided
- 100g dark chocolate, roughly chopped
Topping Ingredients
- 150g Morrisons Market Street strawberries, halved
- 1½ tbsp demerara sugar
Instructions
- Prepare the Yeast Mixture: Tip the caster sugar into a bowl and pour in 350ml of warm water. Stir well to dissolve the sugar, then mix in the fast-action yeast. This activates the yeast, beginning the fermentation process necessary for the dough to rise.
- Make the Dough: Add the strong white bread flour, fine sea salt, 2 tablespoons of olive oil, and the roughly chopped dark chocolate to the yeast mixture. Stir well to combine until a rough dough forms. Tip the dough onto a lightly floured surface and knead for 5 to 10 minutes until the dough is elastic, soft, and less sticky, developing the gluten structure needed for a good texture.
- First Proof: Transfer the kneaded dough to a clean bowl. Cover it with a cloth or cling film and set aside in a warm place for 1 to 2 hours, until the dough doubles in size. This fermentation stage develops flavor and ensures the dough is light and airy.
- Prepare Baking Tin and Second Proof: Line a 25 x 35 cm baking tin with baking parchment. Drizzle 1 tablespoon of olive oil over the base to prevent sticking and add flavor. Gently tip the risen dough into the prepared tin and stretch it to fit the edges. Cover again and let it rest in a warm spot for 30 minutes to 1 hour, until it becomes risen and puffy.
- Preheat Oven and Prepare Dough Surface: Heat your oven to 220°C (200°C fan) or gas mark 7. Drizzle the remaining 2 tablespoons of olive oil over the surface of the dough. Using your hands, dimple the dough all over by pressing your fingers into the surface. This creates pockets to hold the strawberries and sugar.
- Add Toppings and Bake: Scatter the halved strawberries evenly over the dough, pressing them lightly into the dimples so they adhere. Sprinkle 1½ tablespoons of demerara sugar over the strawberries and dough to add a sweet crunch. Bake in the preheated oven for 20 to 25 minutes, until the focaccia is golden all over with a crisp crust.
- Cool and Serve: Remove the focaccia from the oven and set aside until it is just warm. This allows flavors to settle and makes it easier to handle. Serve slightly warm for the best taste and texture experience.
Notes
- For best results, ensure water used for activating yeast is warm but not hot (about 37°C or 98°F) to prevent killing the yeast.
- Use high-quality dark chocolate for a richer flavor contrast with the strawberries.
- Adjust sugar quantities to personal preference if you prefer a sweeter or less sweet focaccia.
- This focaccia is best enjoyed within a day or two for optimal freshness but can be stored in an airtight container for up to 2 days.
- Feel free to experiment with other berries or dried fruits if strawberries are not available.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: Italian
Keywords: strawberry focaccia, chocolate focaccia, sweet focaccia, Italian bread, baked dessert bread, chocolate strawberry bread
