the Breville Test Kitchen

Chocolate and Grape Focaccia

Name: Chocolate and Grape Focaccia
Cook time: 2100 s
Total time: 9000 s
Yield: Serves 10-12
Ingredients: 3⅓ cups (17½ oz) bread flour; 2 tsp instant dried yeast; 1 tbsp cocoa powder; 3 tbsp extra-virgin olive oil - plus 2 tbsp for the pan; 2 tbsp granulated sugar; 1 tsp vanilla extract; 1 tsp kosher salt; 1¼ cups (10 fl oz) lukewarm water; 3½ oz semi-sweet chocolate (70%) - chopped; 3 cups (12 oz) black grapes - muscat or concord, red grapes can also be used for a milder flavor; 2 tbsp granulated sugar; 1 tbsp extra-virgin olive oil

Rich, fruity and a little unexpected, this Chocolate and Grape Focaccia taps into the growing trend of sweet focaccia. Cocoa laced dough studded with dark chocolate and juicy grapes is proofed with ease using the oven, then baked until puffed and golden. A sweet savoury twist that’s made for sharing, best served with mascarpone and coffee.

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2 hrs 30 mins total time

35 mins active time

Medium

Serves 10-12

Ingredients

Measurements:

3⅓ cups (17½ oz) bread flour
2 tsp instant dried yeast
1 tbsp cocoa powder
3 tbsp extra-virgin olive oil
plus 2 tbsp for the pan
2 tbsp granulated sugar
1 tsp vanilla extract
1 tsp kosher salt
1¼ cups (10 fl oz) lukewarm water
3½ oz semi-sweet chocolate (70%)
chopped

For the topping

3 cups (12 oz) black grapes
muscat or concord, red grapes can also be used for a milder flavor
2 tbsp granulated sugar
1 tbsp extra-virgin olive oil

Instructions

1
Place the flour, yeast, cocoa powder, oil, sugar, vanilla and salt in the bowl of a stand mixer. Using the dough hook, turn the mixer on low speed and gradually add the water to form the dough. Knead for 15 minutes, or until the dough is smooth and elastic. Add the chocolate and mix to combine.
2
Transfer the dough to a heatproof bowl, shape into a ball and cover with plastic wrap.
3
Insert the wire rack into position 8. Place the bowl in the oven. Set the oven to Proof, Convection, 86°F, for 30 minutes and press Start to proof.
4
The dough should have risen and when pressed with your finger leave an indent. If not, proof it longer.
5
Grease a 13-inch x 9-inch rectangular cake pan with 2 tablespoons oil and place the dough in the pan. Using your fingertips, press the dough to the edges of the pan. Sprinkle half the grapes over the dough. Fold a third of the dough towards the center and fold the other side of the dough towards the center. Turn the dough over. Cover with plastic wrap.
6
Move the wire rack to position 6. Place the pan in the oven. Set the oven to Proof, Convection, 86°F, for 40 minutes, enable Rotate Remind and press Start to proof. When the Rotate Remind signals using your fingertips, ease the dough to the edge of the pan. Sprinkle with the remaining grapes. Cover and continue proofing.
7
The dough should have risen and fill out the pan. If not, proof it longer.
8
Remove the pan from the oven. Adjust the oven to Bake, Convection, 390°F, for 25 minutes and press Start to preheat.
9
Once preheated, remove the plastic wrap, sprinkle the focaccia with the sugar and drizzle with the oil. Place the pan in the oven and bake for 25 minutes. If the focaccia starts to brown too quickly, tent with a piece of foil.
10
The focaccia should be browned, puffed and crusty. If not, bake it a little longer.
11
Stand the pan on a rack to cool for 5 minutes then remove the focaccia from the pan to cool. Serve with mascarpone and coffee.