Chocolate Chilli Focaccia

                                    chocolate chilli focaccia

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My Step son Daniel is in a world of pain at the moment as he remains sleepless and stuck in front of his Mac editing his end of year movie for film school. 

Though he could always swap career paths and become a chef... one of Daniel's fab recipes today. A chocolate studded focaccia with a little warmth from chilli and cinnamon. Enjoy :) 

Oh, and don't forget if you have a spare minute go push that "like" button on facebook to support a young film maker. You do want to see the promised trailer for a romantic comedy featuring beards don't you!!

Daniel getting some love from one of his actors in A Bearded Tale

Foccia Dolce (sweet focaccia) - Chocolate Chilli  Focaccia

Preparation Time 30 minutes 

Rising Time 30 minutes

Cooking Time 30 minutes

Makes 1 loaf

Ingredients

310ml (1 1/4 cups) warm water

2 tsp (7g/1 sachet) dried yeast

2 tablespooons caster sugar

3 1/2 tbs olive oil

450g (3 cups) plain flour

1 tsp ground cinnamon

1/4 tsp dried chilli flakes

1 tsp of salt

200g (7oz) dark chocolate cut into chunks

coarse sugar to sprinkle

Plus icing sugar (confectioners sugar) to dust on top of finished focaccia

Method

Combine the water, yeast, sugar and 2 tablespoons of oil in a small bowl. Set aside in a warm, draught-free place for 5 minutes or until frothy.

Place flour and  the sea salt, chili and cinnamon in a bowl… whisk with a wire whisk. Make a well in the centre and pour in yeast mixture. Use a wooden spoon to stir until combined, then use your hands to bring the dough together in the bowl.

Turn onto a lightly floured surface and knead for 10 minutes or until smooth and elastic. Brush a bowl with oil to grease. Place dough in bowl and cover with plastic wrap or a damp tea towel. Set aside in a warm, draught-free place for 30 minutes or until doubled in size.

Preheat oven to 200°C. Brush a 20 x 30cm (7.87x11.81 inches approx) Swiss roll pan with 2 teaspoons of remaining oil. Punch down centre of the dough with your fist. Press into the prepared pan. Cover with a damp tea towel and set aside in a warm, draught-free place to prove for 20 minutes or until doubled in height. Use your finger to press dimples into the dough. Brush with remaining oil. Press the chocolate chunks into the dough. Sprinkle with a little coarse sugar.

Bake in oven for 20-30 minutes or until golden and focaccia sounds hollow when tapped on base. Serve warm or at room temperature, dusted with icing sugar.