Ingredients
Dough
- 2 1/2 cups lukewarm water
- 2 1/4 teaspoons active or instant dried yeast
- 2 teaspoons honey
- 625 g plain/all purpose flour (5 cups)
- 1/2 tablespoon cooking salt
- 2 tablespoons extra virgin olive oil
- Butter for greasing pan
Chocolate and Cherry Filling and Topping
- 90 g dark chocolate, roughly chopped
- 25 g butter, melted (extra)
- 90 g dark chocolate, extra for topping
- 175 g pitted cherries
- Raw sugar, for sprinkling
Cherry Glaze
- 2 tablespoons cherry juice
- 1 1/2 cups icing sugar (205 g)
Instructions
- Activate Yeast: In a large bowl, whisk together lukewarm water, yeast, and honey. If using active dry yeast, let it sit for a few minutes until it becomes foamy on top, indicating activation. If using instant yeast, proceed immediately to the next step.
- Make the Dough: Add the flour and salt to the yeast mixture and stir with a spatula, wooden spoon, or dough whisk until a shaggy dough forms and all flour is incorporated.
- First Rise: Coat another large bowl with olive oil. Transfer the dough to this bowl and cover loosely with plastic wrap. For a quick rise, leave it at room temperature for 3 to 4 hours until doubled in size and bubbly. Alternatively, refrigerate for 8 hours to 1 day for a slower, overnight rise.
- Prepare Baking Pan: Generously butter a 23 x 32 cm metal pan with straight sides to prevent sticking.
- Stretch and Fold Dough: Using wet hands or two forks, gently lift the dough edges and fold towards the center, rotating the bowl to repeat this process 3 more times to strengthen the dough. Doing this once is sufficient, but it can be repeated up to 3 times if desired.
- Incorporate Chocolate: Transfer the dough to the buttered pan. Spread two-thirds of the chopped chocolate over two-thirds of the dough’s surface. Fold one-third of the dough towards the middle over the chocolate, then scatter the remaining chocolate on the folded portion. Fold the last third of dough over the top, enclosing the chocolate inside. Rotate the dough in the pan so it sits evenly, cover loosely with plastic wrap, and leave to rise in a warm spot until doubled in size again, about 2 hours.
- Preheat Oven: When the dough has risen, preheat your oven to 230°C (450°F).
- Add Toppings and Dimples: Drizzle the melted butter evenly over the dough surface. Scatter the cherries and the extra dark chocolate pieces evenly over the top. Using damp fingers, press deep dimples all over the dough, pushing through to the bottom of the pan, creating holes and bubbles. This ensures the cherries and chocolate sink slightly into the dough. Sprinkle raw sugar over the top for crunch and sweetness.
- Bake: Place the pan in the preheated oven and bake for 20 to 30 minutes or until the focaccia is golden brown and cooked through.
- Cool: Remove from the oven and cool the focaccia in the pan for 20 to 30 minutes. Carefully transfer to a wire rack or wooden board to cool completely.
- Make Glaze: Combine cherry juice and icing sugar in a small bowl, stirring until smooth with a slightly runny consistency suitable for drizzling.
- Serve: Drizzle the cherry glaze over the cooled focaccia. Slice and serve. This focaccia is best eaten fresh but can be stored in an airtight container and briefly warmed in the oven to crisp before serving again.
Notes
- Using instant yeast skips the activation wait, saving time.
- Allowing a long, cold rise in the refrigerator enhances flavor and texture.
- Dimples in the dough help hold the cherries and chocolate, distributing flavors evenly.
- Adjust baking time as needed depending on oven variations and pan size.
- The focaccia is best enjoyed on the day it is made for optimal texture and flavor.
- Store leftovers in an airtight container and reheat lightly in the oven to refresh.
- Butter the pan well to prevent sticking and ease removal.
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Category: Bread, Dessert
- Method: Baking
- Cuisine: Italian
