I had to do a double take when this popped up on my FYP! I’ve gotta make this for my mom! I love how you explain the why’s of what you’re doing! So very helpful to those of us who are new to bread baking!!❤❤
You cannot imagine how excited I am for this recipe, it looks amazing and you really make it look easy to prepare. Can’t wait to try it and taste its flavour (and shoutout to the camera for those angles, you’ve captured it’s essence❤❤)
Oh, Melanie!! This looks amazing!! Since tomorrow is Valentine's Day, I am going to make this yumminess for my Mama to take to her & another for my hubby 💕 Thank you so much for sharing & your wonderful instructions!!
I made it because a focaccia-brownie hybrid seemed interesting. The chocolate and EVOO combo was an odd flavor. If I make it again, I'd sub butter in for the oil (one of the tips at the bottom of the recipe).
This is One of those recipes that you do just for the joke and then end up eating it all 😂 this is perfect for a day outdoors, with some nuts maybe. Thanks for sharing mel
Lol "nuts''..... I thought you meant folks you were enjoying the day hiking or camping or sporting outside with ...... And you guys were "nuts" Who didn't just have sparse simple fair when you were outdoors but were the kind of high-end type who other people thought were kind of"nuts" who like Mr and Mrs Howell on Gilligan's Island or Ginger had to have such luscious high-class fair as this while you were out glamping/ camping /hiking /.... Seeing as i would also like to have something great like this recipe and I would also think it was worth it take the time to make it and take with me Out in the trees the woods the trails are wherever, I'm one of those people somebody else might think was a "nut" as well. But now I read it and it does sound like you just mean well it's cashshews pecans or something else....lol
This one is very tricky without a mixer, but if you're wanting to give it a try you'll probably have the best luck kneading it in a large mixing bowl rather than on the counter. It's super wet, but you don't want to give in to the instinct to add a ton of flour to it. -🍮Kat
You could try, with plenty of flour! This dough may be mixed well by hand mixer with the dough hooks, or by hand, mixed in a bowl with a spatula. -🥐Lily
Looks great! Love this is egg and dairy free as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thank you for sharing
missed by a few hours. We are leaving in two hours for a family weekend. I made a banana bread. and a cinnamon raisin loaf. Had I seen this recipe this morning I'd have one cooling now. I do have it saved for next time, though (if I can wait that long.) I'm thinking of adding some dried cranberries (soaked in the water first).
Can't wait to try this. Think it would be great with dried cherries in addition to the chocolate chips. Would it be possible to apply the no knead method to this recipe, retard it overnight in the fridge and bake it the next day?
You could definitely add dried cherries here! You're welcome to try using the no knead technique here but it's not something we've experimented with. If you'd like to add an overnight rise to this recipe, we'd recommend following the directions up to step 4, let it rise overnight in the pan and the next day, allow it to warm a bit, drizzle with oil and top with sugar and bake! -👩🍳Morgan
What a FANTASTIC video ! You explain well, you present well, i want to try this but i also want to look up what other recipes you present, so excited, thank you, thank you THANK YOU !!!🎉😊
Welcome, Renee! We're thrilled that Melanie resonates with your passion to bake! You can find another video of her making Gingered Apple Cream Pie: th-cam.com/video/7Ku62Ltd0JQ/w-d-xo.html Happy baking! -🥐Lily
Hey there! When thinking about mix-ins, we'd recommend adding in no more than 30% of the flour weight. So for this recipe, you could include up to 78 grams of mix-ins. Happy baking! -👩🍳Morgan
You sure can, Dayo! We'd suggest letting it rise covered overnight in the pan, then warm a bit at room temperature while you pre-heat the oven. Before baking, drizzle with oil and top with sugar! -👩🍳Morgan
Hi Thomas! That's not something we've tried with this recipe but you're welcome to experiment! You might also like to check out our blog article, Adding sourdough to a recipe, for tips on adding sourdough discard: www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe Happy baking! -👩🍳Morgan
@thomassarver7638 Just my opinion: I normally calculate the amount of sourdough starter as roughly 20% of the flour weight. To not mess with the ratio's of the recipe I then substract the amount of flour and water in my starter from the flour and water in the recipe. In this specific case this would come down to 50 gr of starter (20% of the 250 gr of flour). My starter is equal parts flour and water, so this would be 25 gr of each (50 gr starter / 2). Substracting this from the recipe would change it to 225 gr flour, 231 gr water and 50 gr starter (+ the other ingredients unchanged).
Bakers have shared that they've stirred theirs up with a spatula, so it's possible! They did warn us that it's a workout (but was worth it!). Please let us know if you give it a try! -🥐Lily
Just got this, I think I'll make for my church 'home group' family for our Sunday supper meeting. Can't wait for their reaction. And I'll take the suggestion of adding walnuts. Yum 😋!
Great question! As you can see from the video, the bowl it was mixed in still has a fair bit of residue on the sides, so you'd need to wash the bowl before putting the dough back inside in order to prevent rough, uneven bits from sticking. -🍮Kat
This sounds amazing! Most recipes I’ve tried can be doubled. Can this be doubled (or tripled😮) if baking for a crowd of 10-15 ppl? I have enough pans to divide each recipe. Any feedback would be appreciated! Thanks for a great recipe. 😋
I doubled into a 9x13 pan this weekend and it was still divine 🤤🤎 For 10-15 people, tripling the recipe will comfortably feed all! Happy baking, Yolanda 😊 -🥐Lily
Hi there! We don't recommend using the Gluten-Free Measure for Measure Flour to convert yeasted recipes. You could try this recipe with our Gluten-Free Bread Flour if that blend works for your dietary needs! -👩🍳Morgan
The discard can be used from the first feeding. 😊 As long as it's used to bake and not eaten raw, it's plenty safe to use. Here's a link to our Discard Recipes! www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes -🥐Lily
Hi there! You're welcome to give it a try but it's a fairly wet dough and takes a bit to knead with a machine so if you try kneading by hand it'll be important to ensure you develop the dough. You can try the "slap and fold" method for kneading this once the dough comes together in the bowl, and you might also want to add a fold half way through the first rise. Hope this can help! -👩🍳Morgan
With our Gluten-Free Bread Flour (shop.kingarthurbaking.com/items/gluten-free-bread-flour?_gl=1*tn1fqv*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNjgxODU5MS4xMzcuMS4xNzA2ODE4NjIxLjAuMC4w), yes! (This flour is only for those who are wheat-tolerant). And with these tips, you're all set (www.kingarthurbaking.com/blog/2023/06/13/how-to-substitute-gluten-free-bread-flour-for-regular-flour) 😄 Happy GF-baking, Lisa! -🥐Lily
Can't access the printed recipe "below". Also the audio doesn't tell us how many grams of dry active yeast? to use in the recipe. Yhe baking pan looks like its 8 by 8. Please address these issues.
Hi Karl! We're sorry to hear that you're having some trouble, could you clarify what's happening? Is the link to the full recipe that is included in the video description not working for you or is something else happening? Kindly, -👩🍳Morgan
Hi Mary! You're welcome to experiment with that but it's not something we've tried ourselves. If you're looking to make a keto-friendly version of this recipe we'd recommend our Keto Wheat Flour instead which was designed to be used in place of conventional wheat flour. Hope this can help! Kindly, -👩🍳Morgan
Since the dough contains olive oil, sugar, and cocoa, the gluten needs to be worked longer than a regular loaf recipe of only water, yeast, and salt. Melanie explains this beginning at 4:51 of the video. -🥐Lily
Hi Shanna! We wouldn't recommend trying to replace the cocoa here, you could add orange zest and dried cranberries to the chocolate dough though! Or you could check out one of our regular focaccia recipes and add orange and cranberries to that: www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=focaccia#recipe_index -👩🍳Morgan
Hi Chris! You’ll be glad to learn that we list the nutrition information for many of our recipes online. When viewing a recipe of ours, you’ll find the nutrition information linked at the bottom of the Ingredients list. Happy baking! -👩🍳Morgan
I made this today and it's pretty awesome. I had Belgian Pearl Sugar (for a waffle recipe) and so I have these larger golden nuggets of sugar on top. I added a bit of fancy flaky salt on top too. Fantastically easy to put together, is there a non-chocolate focaccia recipe on the KAF website that mirrors this process? My only gotcha moment was using a glass square pan that seemed to cook faster than 20mins and stuck to the bottom and sides, parchment might be your friend.
We're glad you enjoyed this recipe! Check out this recipe which is fairly similar: www.kingarthurbaking.com/recipes/gaels-saturday-focaccia-recipe Happy baking! -👩🍳Morgan
Hi Wendy! Our cake pans from USA Pans have a slight waviness to them so they're somewhat textured but it doesn't leave impressions on the baked goods. Hope this can help! -👩🍳Morgan
The recipe said to set oven to 475 then drop to 425, I felt that was way too much, the edges ended up slightly burnt and edge had that awful burnt olive oil taste to it. Pretty sure some chocolate also got burnt. Another weird thing is every time I make focaccia I use 30 min fold technique, so fold several times, rest 30 min, repeat for 2 hrs. I did not do it for this recipe since I tried to follow to the letter. It ended up not really being "focaccia-y" besides the crispy top. I also felt there was little too much chocolate and not enough sugar, it tasted like cacao bread really, and I say it was too dark for me and Im a huge fan of rich dense dark cake. Taste wise you really need to be a chocolate lover, like a real die hard choco lover, and even then I dont think I'd eat this by itself. It doesn't have much depth beyond a deep cacao flavor. It could work as a light dessert bread but need to cut back on the chocolate. Was fun to make but as a chocolate dessert anything else is better
Thank you for your feedback! I'll pass along your note to our test kitchen team and they'll see if there is a need to reevaluate this recipe and add some adjustments. -🍰Grace
But also may be responsible for some of the most delicious sandwiches ever. Whipped cream and fruit compote? Whipped maple butter on a warm slice? Even a bog standard peanut butter and jelly sandwich could suddenly become heavenly. It's definitely weird, but I'm also suddenly wondering why it took so long to come up with an idea like this. Even just butter on a warmed slice must taste incredible. This is seriously genius.
Do not allow to the Italians to see this!!!! They will lose their 🤯….. As an American I apologize I’m embarrassed we do this kinda stuff… it is hilarious though 😂
I am very grateful for the recipe, and the presentation is excellent. However, this is a note for the director: please stop with the gimmicky two-camera method. It’s incredibly distracting, and frankly tacky. If you need the second camera to show what’s happening in the work zone, fine. We don’t need to see your chef from a profile while she is addressing the camera in front. As my kids say, “you’re doing too much - you’re being extra.”
Chocolate focaccia gotta be breaking the rules.. that should be illegal, can’t turn my fav sandwich bread into dessert?! Not everything has to be dessert???
As our friend Cookie Monster often says, this is a "sometimes food." There's nothing wrong with treats in moderation, but of course you should consult with your doctor or dietitian if you have personal concerns. 💛 -🍮Kat
Hi Mary, if you are wheat-tolerant, our GF Bread Flour will be a 1:1 swap! (shop.kingarthurbaking.com/items/gluten-free-bread-flour?_gl=1*tn1fqv*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNjgxODU5MS4xMzcuMS4xNzA2ODE4NjIxLjAuMC4w ) 😊 Happy baking! -🥐Lily
She definitely knows her stuff! Love how she explains the science behind it!
This is the most intricate brownie recipe ive ever seen. Honestly though I'm very tempted to try this chocaccia
😂 Chocaccia 😂
Perfect demonstration! Very good job. I understood the "Hows" and "Whys". I give this 5 Stars!
Thanks for sharing your kindness! 😄 Please share how your bake goes, if you do! 🤎 -🥐Lily
thank you, melanie. your instructions were perfect. i baked this today and served it with marscapone. divine!
We're so happy to hear this recipe was a hit! 😊 -🍮Kat
I had to do a double take when this popped up on my FYP! I’ve gotta make this for my mom! I love how you explain the why’s of what you’re doing! So very helpful to those of us who are new to bread baking!!❤❤
Melanie is a superb teacher! 🤎 We're excited for you to bake, Beverly 😄 -🥐Lily
I love the science that goes into baking this, cannot wait to make this!
Fantastic and educational video - Thank you Mel!!!!
💛💛💛 -🍮Kat
Okay fineeeee I’ll bake this this weekend
You won't regret it! -👩🍳Morgan
You cannot imagine how excited I am for this recipe, it looks amazing and you really make it look easy to prepare. Can’t wait to try it and taste its flavour (and shoutout to the camera for those angles, you’ve captured it’s essence❤❤)
Hooray! 😄 We're excited to hear how your bake goes, Rosario! -🥐Lily
Oh, Melanie!! This looks amazing!! Since tomorrow is Valentine's Day, I am going to make this yumminess for my Mama to take to her & another for my hubby 💕 Thank you so much for sharing & your wonderful instructions!!
Aw, such sweet inspiration, Toni! Happy Valentine's Day to y'all! 🤎🤎 -🥐Lily
I made it because a focaccia-brownie hybrid seemed interesting. The chocolate and EVOO combo was an odd flavor. If I make it again, I'd sub butter in for the oil (one of the tips at the bottom of the recipe).
Thanks for your feedback.. I was just watching this and thinking I'd either use extra light olive oil, or butter to avoid the odd flavor.
use ghee so it doesn’t burn 👍
I’d use avocado oil. 😊
I used chicken schmalz and it tasted like chocolate chicken brownies. My Grandma liked it though.
@@gratefultammythat’s what I asked about. Have you tried it?
I am dairy-free by necessity (allergy) so I am jazzed at this focaccia! I'm gonna have to try it!
🙌🙌 Please share how it goes! -🥐Lily
This is One of those recipes that you do just for the joke and then end up eating it all 😂 this is perfect for a day outdoors, with some nuts maybe. Thanks for sharing mel
Nuts would be a fantastic addition for flavor + texture! 😋 What did you enjoy most about the focaccia? -🥐Lily
I made it in the past with cashews and caramel candy, it was really good!
Why "for the joke"? Genuinely asking not sure if I'm missing context or smth lol
Lol "nuts''..... I thought you meant folks you were enjoying the day hiking or camping or sporting outside with ...... And you guys were "nuts" Who didn't just have sparse simple fair when you were outdoors but were the kind of high-end type who other people thought were kind of"nuts" who like Mr and Mrs Howell on Gilligan's Island or Ginger had to have such luscious high-class fair as this while you were out glamping/ camping /hiking /....
Seeing as i would also like to have something great like this recipe and I would also think it was worth it take the time to make it and take with me Out in the trees the woods the trails are wherever, I'm one of those people somebody else might think was a "nut" as well.
But now I read it and it does sound like you just mean well it's cashshews pecans or something else....lol
The recipe I never knew I needed 🤤
You're welcome. 😎 -🥐Lily
Fabulous video and recipe! Thank you, Melanie and King Arthur!
Thank you for watching, Alexandra! I'll pass your compliment along to Melanie and the rest of the team! 💕 -🍰Grace
This looks and sounds sooooo DELICIOUS!!!
We'd be delighted to know if you give it a try, Dalaine! Happy baking, -🥐Lily
@ Thank You. I will let You know if I make it.I will let You know how Delicious it is also. 😊👍🏼
🤎🤎 -🥐Lily
Looks wonderful! I wish you would add kneading/resting instructions for those of us without a stand mixer.
Check the written recipe on their site. Most likely they have addressed those questions there.
I wish so as well. I just checked the website, but I don’t see instructions for no stand mixer, sadly
This one is very tricky without a mixer, but if you're wanting to give it a try you'll probably have the best luck kneading it in a large mixing bowl rather than on the counter. It's super wet, but you don't want to give in to the instinct to add a ton of flour to it. -🍮Kat
@@KingArthurBakingCompany Could you do the kind of fold & slap method I've used with sourdough?
You could try, with plenty of flour! This dough may be mixed well by hand mixer with the dough hooks, or by hand, mixed in a bowl with a spatula. -🥐Lily
Excited to try this! But would love a sourdough version and adding some cherries just sounds divine!
Wowzer! I can’t wait to try this one! Filled with peanut butter cup style Center….. my kids and grandkids will devour this! Thank you!
Brilliant!!! 👍
Happy baking, Debbie! 😊 -🍮Kat
Looks great! Love this is egg and dairy free as I have a family history of Cancer so need to avoid the estrogen and possible BLV in dairy and choline and lead in eggs. Thank you for sharing
You're most welcome. 😊 -🥐Lily
Yes indeed!!! I’m adding this one to this weeks bake. ❤️❤️
Wow, that looks amazing! Can't wait to try. Thanks for sharing his one!
It's our pleasure. 😊 Happy baking! -🥐Lily
I need some of those covers, and of course that foccacia.
You can find them here! shop.kingarthurbaking.com/items/set-of-10-bowl-covers -🍮Kat
missed by a few hours. We are leaving in two hours for a family weekend. I made a banana bread. and a cinnamon raisin loaf. Had I seen this recipe this morning I'd have one cooling now. I do have it saved for next time, though (if I can wait that long.)
I'm thinking of adding some dried cranberries (soaked in the water first).
Your kitchen must smell wonderful, Steve! The cranberries would be a lovely addition 😍 Wishing for you a great weekend and bake! -🥐Lily
@ SteveK, as far as rehydrating cranberries or even raisins, I use either warm o j or apple juice
Can't wait to try this. Think it would be great with dried cherries in addition to the chocolate chips. Would it be possible to apply the no knead method to this recipe, retard it overnight in the fridge and bake it the next day?
You could definitely add dried cherries here! You're welcome to try using the no knead technique here but it's not something we've experimented with. If you'd like to add an overnight rise to this recipe, we'd recommend following the directions up to step 4, let it rise overnight in the pan and the next day, allow it to warm a bit, drizzle with oil and top with sugar and bake! -👩🍳Morgan
It looks so delicious 😋
What a fantastic recipe, definitely need to make this (after I get some KA bread flour).
What a FANTASTIC video ! You explain well, you present well, i want to try this but i also want to look up what other recipes you present, so excited, thank you, thank you THANK YOU !!!🎉😊
Welcome, Renee! We're thrilled that Melanie resonates with your passion to bake! You can find another video of her making Gingered Apple Cream Pie: th-cam.com/video/7Ku62Ltd0JQ/w-d-xo.html Happy baking! -🥐Lily
Can't wait to make this again!!
😄 Anything you would change or add for the next bake, David? Like flavors or fillings? -🥐Lily
I wish I could add a picture, today I did this recipe, with using sourdough starter instead of yeast and it easily excellent.
Oooh, love that! -🍮Kat
This looks like a Super Bowl party conversation treat! I am definitely going to make this! Thank you for sharing! 😋
gonna try this immediately looks fantastic and I just bought KA bread flour! 🔥Thanks!
Woot woot! How is this coming along? 😄 -🥐Lily
OMG... I can't wait to try this!
You had me at 2X Chocolate.
🍫🍫🍫 -👩🍳Morgan
Yes please!
Can’t wait to bake this
Well, i know what im baking today!
🙌🤎🙌 -🥐Lily
If I wanted to add way hazelnut/cherries/candid oranges how many grams of each would I add please? Thank you
Hey there! When thinking about mix-ins, we'd recommend adding in no more than 30% of the flour weight. So for this recipe, you could include up to 78 grams of mix-ins. Happy baking! -👩🍳Morgan
@@KingArthurBakingCompany Thank you so much! This very helpful and a super fast response!
Always happy to help! -👩🍳Morgan
I want one🙈🙈🙈🙈
Happy baking! 😉 -🥐Lily
Hi! This absolutely amazing! Can I make as an overnight recipe in the fridge please?
You sure can, Dayo! We'd suggest letting it rise covered overnight in the pan, then warm a bit at room temperature while you pre-heat the oven. Before baking, drizzle with oil and top with sugar! -👩🍳Morgan
I’m going to try and add some caramel chips as well.
That sounds like a great idea! -🍮Kat
I never knew this existed ❤
Fun fact, this pearl sugar is what we top our cinnamon buns with in Sweden 😊
😍 A tradition of which we are dearly grateful! -🥐Lily
Definitely saving for later
YAMMY
I wonder if it would be better with white chocolate
That's definitely an experiment worth pursuing! 😊 -🥐Lily
Oh dear 😂 I'm so far into my weight loss journey and I think mum sent this to me for a Reason
If you substitute sourdough starter for the yeast, how much sourdough would you use and what changes in wet ingredients as well as rise times?
Hi Thomas! That's not something we've tried with this recipe but you're welcome to experiment! You might also like to check out our blog article, Adding sourdough to a recipe, for tips on adding sourdough discard: www.kingarthurbaking.com/blog/2015/10/29/adding-sourdough-recipe Happy baking! -👩🍳Morgan
@thomassarver7638 Just my opinion: I normally calculate the amount of sourdough starter as roughly 20% of the flour weight. To not mess with the ratio's of the recipe I then substract the amount of flour and water in my starter from the flour and water in the recipe.
In this specific case this would come down to 50 gr of starter (20% of the 250 gr of flour). My starter is equal parts flour and water, so this would be 25 gr of each (50 gr starter / 2). Substracting this from the recipe would change it to 225 gr flour, 231 gr water and 50 gr starter (+ the other ingredients unchanged).
I love throwing chocolate chips into my bread. Next up a double muffin chocolate chip.
Can never go wrong with more chocolate! 😋 -🍰Grace
I don’t have stand mixer, can I still make it?
Bakers have shared that they've stirred theirs up with a spatula, so it's possible! They did warn us that it's a workout (but was worth it!). Please let us know if you give it a try! -🥐Lily
Just got this, I think I'll make for my church 'home group' family for our Sunday supper meeting. Can't wait for their reaction. And I'll take the suggestion of adding walnuts. Yum 😋!
Delightful, Lynn Joyce! They're certainly in for a treat. 😋🤎 -🥐Lily
Why can't it rest covered in the bowl you mix it in? Only have to wash the one then.
Great question! As you can see from the video, the bowl it was mixed in still has a fair bit of residue on the sides, so you'd need to wash the bowl before putting the dough back inside in order to prevent rough, uneven bits from sticking. -🍮Kat
This sounds amazing! Most recipes I’ve tried can be doubled. Can this be doubled (or tripled😮) if baking for a crowd of 10-15 ppl? I have enough pans to divide each recipe. Any feedback would be appreciated! Thanks for a great recipe. 😋
I doubled into a 9x13 pan this weekend and it was still divine 🤤🤎 For 10-15 people, tripling the recipe will comfortably feed all! Happy baking, Yolanda 😊 -🥐Lily
@@KingArthurBakingCompany thanks so much!
You're most welcome! 🤎🤎 -🥐Lily
Is this doable with Measure for Measure?
Hi there! We don't recommend using the Gluten-Free Measure for Measure Flour to convert yeasted recipes. You could try this recipe with our Gluten-Free Bread Flour if that blend works for your dietary needs! -👩🍳Morgan
@@KingArthurBakingCompany Thanks for your reply. Our local stores don't stock your gluten-free bread flour so I'll look online for it.
I just started with my sourdough starter. When on what day can I use my discard sourdough?
The discard can be used from the first feeding. 😊 As long as it's used to bake and not eaten raw, it's plenty safe to use. Here's a link to our Discard Recipes! www.kingarthurbaking.com/recipes/collections/sourdough-discard-recipes -🥐Lily
Well…. Just made the snickerdoodle cake yesterday. But can’t really not make this now.
WOW!! ❤
could i make this by hand?
Hi there! You're welcome to give it a try but it's a fairly wet dough and takes a bit to knead with a machine so if you try kneading by hand it'll be important to ensure you develop the dough. You can try the "slap and fold" method for kneading this once the dough comes together in the bowl, and you might also want to add a fold half way through the first rise. Hope this can help! -👩🍳Morgan
Do you think I could use avocado oil instead? I don’t care for the taste of olive oils
You can! Please share how your bake goes. 🤎 -🥐Lily
Would this work with the KA gluten free flour?
With our Gluten-Free Bread Flour (shop.kingarthurbaking.com/items/gluten-free-bread-flour?_gl=1*tn1fqv*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNjgxODU5MS4xMzcuMS4xNzA2ODE4NjIxLjAuMC4w), yes! (This flour is only for those who are wheat-tolerant). And with these tips, you're all set (www.kingarthurbaking.com/blog/2023/06/13/how-to-substitute-gluten-free-bread-flour-for-regular-flour) 😄 Happy GF-baking, Lisa! -🥐Lily
Can't access the printed recipe "below". Also the audio doesn't tell us how many grams of dry active yeast? to use in the recipe. Yhe baking pan looks like its 8 by 8. Please address these issues.
Hi Karl! We're sorry to hear that you're having some trouble, could you clarify what's happening? Is the link to the full recipe that is included in the video description not working for you or is something else happening? Kindly, -👩🍳Morgan
Can this be made with your gluten free bread flour?
Sure can! -🍮Kat
Can I use your keto pizza mix for this??
Hi Mary! You're welcome to experiment with that but it's not something we've tried ourselves. If you're looking to make a keto-friendly version of this recipe we'd recommend our Keto Wheat Flour instead which was designed to be used in place of conventional wheat flour. Hope this can help! Kindly, -👩🍳Morgan
Well, that’s different. Can’t wait to try.
We can't wait to hear what you think, Deanna! -👩🍳Morgan
Darn, that’s a fast mix for 15mins. I would think it would make it tougher with that type of pounding.
Since the dough contains olive oil, sugar, and cocoa, the gluten needs to be worked longer than a regular loaf recipe of only water, yeast, and salt. Melanie explains this beginning at 4:51 of the video. -🥐Lily
Where can I find the written recipe?
Here it is, Dawn 😊 www.kingarthurbaking.com/recipes/double-chocolate-focaccia-recipe -🥐Lily
Looks like nice munchies
Can I just replace the cocoa with orange zest? And maybe chips with dried cranberries !!🫢😮
Hi Shanna! We wouldn't recommend trying to replace the cocoa here, you could add orange zest and dried cranberries to the chocolate dough though! Or you could check out one of our regular focaccia recipes and add orange and cranberries to that: www.kingarthurbaking.com/search?bc_product_index%5Bquery%5D=focaccia#recipe_index -👩🍳Morgan
Could you add mini marshmallows and nuts to create a rocky-road version?
Absolutely 🤤🤤🤤 -🥐Lily
Could I add espresso powder to this? I've never made chocolate bread before!
Sure, Sophia! You could add 2 teaspoons to 1 tablespoon (depending on your preference) along with the cocoa. Happy baking! -👩🍳Morgan
seeeeeed ooillssss
Ingreeeedieeentsssss -🍮Kat
calories and macros?
Hi Chris! You’ll be glad to learn that we list the nutrition information for many of our recipes online. When viewing a recipe of ours, you’ll find the nutrition information linked at the bottom of the Ingredients list. Happy baking! -👩🍳Morgan
I made this today and it's pretty awesome. I had Belgian Pearl Sugar (for a waffle recipe) and so I have these larger golden nuggets of sugar on top. I added a bit of fancy flaky salt on top too. Fantastically easy to put together, is there a non-chocolate focaccia recipe on the KAF website that mirrors this process? My only gotcha moment was using a glass square pan that seemed to cook faster than 20mins and stuck to the bottom and sides, parchment might be your friend.
We're glad you enjoyed this recipe! Check out this recipe which is fairly similar: www.kingarthurbaking.com/recipes/gaels-saturday-focaccia-recipe Happy baking! -👩🍳Morgan
Is your pan textured? It's hard to see on camera 😊
Hi Wendy! Our cake pans from USA Pans have a slight waviness to them so they're somewhat textured but it doesn't leave impressions on the baked goods. Hope this can help! -👩🍳Morgan
@@KingArthurBakingCompany thank you so much ❤️😊
❤❤
POV: You accidentally clicked on this and weren't disappointed
😄🤎 Let us know what you think of the real thing 😉 -🥐Lily
Sea salt on top… 🤤
Thank you for measuring by Weight and not Volume!
We like to be consistent 😉 -🥐Lily
I can't imagine chocolate and olive oil 😩
Errr, did you forget to mention the yeast?
Hi Silvia! The full recipe is linked in the video description. Happy baking! -👩🍳Morgan
😮❤
👍
The recipe said to set oven to 475 then drop to 425, I felt that was way too much, the edges ended up slightly burnt and edge had that awful burnt olive oil taste to it. Pretty sure some chocolate also got burnt. Another weird thing is every time I make focaccia I use 30 min fold technique, so fold several times, rest 30 min, repeat for 2 hrs. I did not do it for this recipe since I tried to follow to the letter. It ended up not really being "focaccia-y" besides the crispy top. I also felt there was little too much chocolate and not enough sugar, it tasted like cacao bread really, and I say it was too dark for me and Im a huge fan of rich dense dark cake.
Taste wise you really need to be a chocolate lover, like a real die hard choco lover, and even then I dont think I'd eat this by itself. It doesn't have much depth beyond a deep cacao flavor. It could work as a light dessert bread but need to cut back on the chocolate. Was fun to make but as a chocolate dessert anything else is better
Thank you for your feedback! I'll pass along your note to our test kitchen team and they'll see if there is a need to reevaluate this recipe and add some adjustments. -🍰Grace
❤🌻🍡☕️
Double? Triple the mfer I’m in tho.
Help me lord.
Chocolate Foccacia ... How weird!
But also may be responsible for some of the most delicious sandwiches ever. Whipped cream and fruit compote? Whipped maple butter on a warm slice? Even a bog standard peanut butter and jelly sandwich could suddenly become heavenly.
It's definitely weird, but I'm also suddenly wondering why it took so long to come up with an idea like this. Even just butter on a warmed slice must taste incredible. This is seriously genius.
Do not allow to the Italians to see this!!!! They will lose their 🤯…..
As an American I apologize I’m embarrassed we do this kinda stuff… it is hilarious though 😂
I am very grateful for the recipe, and the presentation is excellent.
However, this is a note for the director: please stop with the gimmicky two-camera method. It’s incredibly distracting, and frankly tacky. If you need the second camera to show what’s happening in the work zone, fine. We don’t need to see your chef from a profile while she is addressing the camera in front. As my kids say, “you’re doing too much - you’re being extra.”
Chocolate focaccia gotta be breaking the rules.. that should be illegal, can’t turn my fav sandwich bread into dessert?! Not everything has to be dessert???
Haha, don't knock it 'til you've tried it! 😄 -🍮Kat
As if a flour company makes bread without giving bakers percentages
We have the math available for you! 😊 (www.kingarthurbaking.com/pro/reference/bakers-percentage) -🥐Lily
Promoting the unhealthy
As our friend Cookie Monster often says, this is a "sometimes food." There's nothing wrong with treats in moderation, but of course you should consult with your doctor or dietitian if you have personal concerns. 💛 -🍮Kat
My nonna is rolling around in her grave. This is insanity.
Not gluten free???!!!
Hi Mary, if you are wheat-tolerant, our GF Bread Flour will be a 1:1 swap! (shop.kingarthurbaking.com/items/gluten-free-bread-flour?_gl=1*tn1fqv*_ga*NTAyNDkyNzY3LjE3MDM2ODg3NDM.*_ga_1ZJWCQGS21*MTcwNjgxODU5MS4xMzcuMS4xNzA2ODE4NjIxLjAuMC4w
) 😊 Happy baking! -🥐Lily
Omg…
You’re butchering the pronunciation of “Focaccia”. The “cc” is pronounced soft as in Shhhh, Shush 🤫
Focaccia al cioccolato? 😂
Better than my combination! Love it! -🥐Lily
This recipe is brilliantly fresh, new take on an old recipe. Job well done👏🏼
Nah bruh 👎🏽
What makes this unappealing for you, Jerico? -🥐Lily
Good caa caa 🎉🎉🎉