Topaz Chocolate Focaccia

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Topaz Chocolate Focaccia

Quantity of servings: 1 baking tray

Ingredients

Dough

Water 825 g

Wheat sourdough starter 250 g

Yeast 5 g

Manitoba flour 525 g

Type 750 wheat flour 525 g

Olive oil 75 g

Terravita Topaz 55 Dark Chocolate 100 g

Terravita Jasper 43 Baking Chocolate Chunks 200 g

Salt 27 g

Preparation method

Dough

Add the water, sourdough starter, yeast and both flours to the mixer bowl. Mix with the dough hook at low speed.
Once the dough begins to develop, add the salt and slightly increase the mixing speed.
Melt the chocolate with the olive oil. Add it in batches while the dough is mixing.
Finally, add the Jasper chunks and mix briefly.
Transfer the dough to a container and stretch it to develop elasticity.
After 40 minutes, repeat the stretching process twice more.
After the final stretch, leave the dough for 40 minutes. Transfer it to a baking tray greased with olive oil.
Stretch the dough out across the tray. After 15 minutes, the stretching process can be repeated.
Top with Jasper chunks and Maldon salt, then drizzle with olive oil.
Bake at 240°C for 16 minutes: 80% steam, fan setting 1.
Then bake at 190°C for 12 minutes: damper open, fan setting 4.
Cool on a wire rack to allow steam to escape from underneath.

Products used

Chocolate Topaz 55

dark chocolates

flat-bottom pouch with zipper 2,5 kg

index: DR10-KU048-025

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