Making Chocolate Sourdough Focaccia

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Today is a P.A. day for Juniper and she wanted to make some chocolate focaccia. Travelling is great, but being home with my family is the best.

Chocolate, olive oil and salt is a classic Catalan flavour combo and I love it. You can find a full sourdough focaccia demo on my uToob channel Let me know in the comments what you’d top this sourdough chocolate focaccia with. ????????

For the dough ????
Bread Flour - 75%
All purpose flour - 15%
Semolina - 10%
Water 1 - 76%
Water 2 - 5%
Cocoa paste - 15%
Olive oil - 2.5%
Salt - 2.2%
Levain - 33%

Autolyse flours and water 1 for 60 min. Mix in the Levain with half water 2 and rest for 20 min. Mix in the salt with the rest of the water for another 20. Mix in the olive oil. Bulk ferment for 2.5-3 hours at 28C.
Fold the dough 2-3 times in the first 90 min.
Overnight cold ferment the sourdough focaccia.
Remove the dough from the fridge for one hour then round it up and place into an oiled pan. Let the dough relax for 3 hours gently stretching it to fill the pan. Dimple top with choice garnish and bake.

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