Double Chocolate Focaccia
Nothing beats fresh baked bread... except when you add chocolate to it. Oh, my word, this is wonderful.
Category: | Sweets Chocolate Breads |
Ingredients
Dough
1 1/4 cups hot water |
1 tbsp psyllium |
2 cups Frankie's gluten-free all-purpose flour blend |
2 tbsp white sugar |
1 tsp active dry yeast |
2 tbsp black cocoa |
1/2 tsp Kosher salt |
1 tsp vanilla extract |
4 tbsp olive oil (divided) |
Double Chocolate Focaccia Directions
Pre-heat your oven to 400°F or 215°C
In a large mixing bowl or stand mixer, add your water and psyllium. Let it sit for 60-90 seconds to allow the psyllium to absorb all of water and create a bit of a gel.
This step is important as it will give your bread a bit more elasticity and stretch and chew.
Next add your Frankie's gluten-free all-purpose flour blend, sugar, yeast, black cocoa, Kosher salt, vanilla extract and half of the olive oil.
Give this all a good mix and ensure that everything is really well combined.
Stir in your chocolate chips and then scrape the whole thing into a square (about 8 inches/21cm) parchment paper lined baking pan. Spread it flat with your hands or a spatula. Next pour the remaining olive oil onto the top of the dough and poke holes with your fingers into the dough to let the oil spread throughout the dough more and to create more surface area for the bread to cook.
Set in a warm place for 20-25 minutes to let rise for 20-25 minutes then bake in your oven for 20 minutes or until an internal temperature reading comes to 99°C or 210°F
Let cool before serving.
I made this recipe with Frankie's gluten-free all-purpose flour blend, which works cup-for-cup with pretty much everything I throw at it. You can make this pastry as good as I do without compromising on any quality. Order your bag at: glutenfreefrankies.com or visit: Amazon and search for Frankie's Flour.