Chocolate Strawberry Sourdough Focaccia
Crispy edges and a soft middle this chocolate strawberry sourdough focaccia is the perfect sourdough treat. A rich chocolate dough filled with chocolate chips and strawberries, you're going to love this show-stopper focaccia bread.
Servings: 12 servings
Equipment
- 9 by 13 pan metal
Ingredients
Levain (1:1:1 about 3-4 hours at 78ºF)
- 35 grams ripe sourdough starter about 2 Tablespoons
- 35 grams all purpose flour about 1/4 cup
- 35 grams water about 2 Tablespoons
Strawberry Chocolate Focaccia Dough
- 100 grams ripe, bubbly levain scant 1/2 cup
- 40 grams granulated sugar about 3 Tablespoons
- 425 grams water about 1 3/4 cup
- 500 grams bread flour about 3.5 cups
- 10 grams salt about 1.5 teaspoons
Mix In During Stretch and Folds
- 30 grams freeze-dried strawberries crushed to a fine powder, about a 1 oz bag
- 70 grams granulated sugar about 6 Tablespoons
- 175 grams semi-sweet chocolate chips about 1 cup
Proofing and Topping the Dough
- 50 grams olive oil light flavored, see recipe notes, about 4 Tablespoons
- 30 grams unsalted butter melted for the top, about 2 Tablespoons
- 1/4-1/2 cup sliced strawberries for topping the dough
Chocolate Drizzle
- 40 grams chocolate chips or chopped chocolate about 1/4 cup
- 20 grams heavy cream about 1 Tablespoon
Instructions
Day 1 Mix Levain (1:1:1 about 3-4 hours at 78ºF)
- Mix together 35 grams ripe sourdough starter with 35 grams water and 35 grams flour. Cover and let sit for 3-4 hours at 78ºF until doubled in size, bubbly and active.
Strawberry Chocolate Focaccia Dough
- To a bowl add 100 grams levain, 40 grams sugar, 425 grams water, 10 grams of salt and 500 grams bread flour. Mix together with a dough whisk or spoon until a sticky dough forms. Cover and let rest for 30 minutes.
- Stretch and Fold #1: Uncover the dough and perform a set of stretch and folds. To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach down to the bottom of the bowl of dough and pull the dough up and over the top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn with stretching and folding the dough. Cover and set aside for 30 minutes. You can watch a video of the process here. Cover and let rest for 30 minutes.
- Prepare the mix-ins. Crush the freeze dried strawberries to a fine powder. Mix 70 grams granulated sugar with the crushed strawberries. Measure 170 grams chocolate chips or chopped chocolate and set aside.
- Stretch and Fold #2: Wet your hands. You will notice the dough is stronger than your first set of folds. Sprinkle half of the freeze-dried strawberry/sugar mixture over the top of the dough. Repeat the stretch and folds. Cover and rest for 30 minutes.
- Stretch and Fold #3: Wet your hands. Sprinkle the rest of the strawberry/sugar mixture over the top of the dough. Add the chocolate chips. Perform 3-4 stretch and folds, mixing the inclusions into the dough. Cover and rest for 30 minutes.
- Stretch and Fold #4: Repeat the last set of stretch and folds. Cover and rest at 78ºF for 1.5-2 hours until the dough has risen, is starting to dome and has a few scattered bubbles around the edges. Note, the dough will not double in size at this point, but it will rise 30-40%.
- After the long bulk rest, prepare a 9 by 13 metal baking pan with 1/4-1/3 cup good quality light olive oil. Pour the oil in the pan and tip the pan around to cover the entire bottom. If your pan has issues with dough sticking add a little melted butter with the olive oil or put some parchment paper down before the oil.
- Turn the dough out into the pan and stretch slowly to fill the edges of the pan. Pull up gently on the underside of the dough to stretch it into place. If it doesn't want to stretch, let the dough rest for a minute and then try again.
- Cover the pan with plastic wrap and stick in the fridge to rest overnight. For a same-day bake, let the focaccia rise in the pan at warm room temperature for a few hours until puffed up, jiggly and risen. Proceed with topping and baking.
Day 2
- Take the pan of dough out of the refrigerator and set on the counter. Let it come to room temperature and rise (3-5 hours at 78-80ºF). The focaccia dough will begin to bubble up, become light, airy and fill out the pan.
- Preheat oven to 425ºF.
- After the dough is puffed up, jiggly and aerated with air bubbles, slice the strawberries and melt the butter for topping the focaccia. Take 1 Tablespoon of melted butter (about 15 grams) and lightly spread it over the top of your focaccia dough. Take your fingers and gently dimple the dough. Start at the top and work your way down the dough until the entire focaccia is dimpled and bubbly. Place sliced strawberries on top of the dough and spread the last of the melted butter on top of the strawberries and dough.
- Bake for 25-30 minutes until bubbly, crispy and light golden brown on top and the baked focaccia registers 200ºF. Let cool in the pan for 5-10 minutes before removing to a wire rack. Let focaccia cool before slicing.
- Chocolate Drizzle: Add chocolate chips and heavy cream to a microwave safe container. Microwave in 10-20 second increments, stirring between each time until chocolate and cream are melted and form a smooth ganache. Drizzle ganache over the focaccia and enjoy! If your ganache is too thick, add a little more cream to thin until you reach desired texture. This can also be done on a stovetop where you warm the cream and add it to the chocolate, stirring until smooth.
Notes
Sourdough Starter: I make a levain for all of my sourdough recipes because it gives more consistent results. If you don't want to use that method, you can substitute ripe, bubbly, active sourdough starter for the same amount of levain.
Bread Flour: This is a high hydration recipe. If you choose to use a flour with a lower protein content than bread flour (lower than 12.5%), you will want to decrease the water in the recipe.
Olive Oil: Choose an olive oil that is light in flavor and taste. An extra virgin olive oil often has more olive flavor than a light-tasting olive oil, which can transfer over to the strawberry focaccia dough.
Strawberry Flavor: This recipe calls for an entire 1 oz package of freeze dried strawberries which you crush into a powder and add into the focaccia. This gives a subtle strawberry flavor to the focaccia. If you want more strawberry flavor, add some diced strawberries into the dough during stretch and folds.
Chocolate: Use a good quality chopped chocolate or chocolate chips to add into your dough. I like semi-sweet chocolate chips. You can use any chocolate that you prefer.
Find all of the tools I use for making this sourdough focaccia linked on my Amazon Storefront.
Nutrition
Calories: 379kcal | Carbohydrates: 56g | Protein: 7g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 8mg | Sodium: 328mg | Potassium: 177mg | Fiber: 3g | Sugar: 18g | Vitamin A: 96IU | Vitamin C: 32mg | Calcium: 22mg | Iron: 2mg
