Today I’m taking a classic focaccia recipe to the sweet side with chocolate chunks, hazelnuts, and roasted marshmallows. I call it rocky road sourdough focaccia, if you want to keep it totally true to the name, you can always swap out the hazelnuts for peanuts. For me nothing goes better with chocolate than hazelnuts, hence there is always a jar of Nutella in our cupboards. I think my sweet tooth is kicking in with Christmas around the corner!
My goal this month is to bring you a sweet version of sourdough each week, weather it is sourdough bread based, or simply a sourdough discard dessert recipe. I’m in the spirit of celebration, whatever that may look like this year. So here is to new traditions mixed with old, and looking forward to sharing them with all our loved ones in the Holidays and Christmases to come.
What do I Love Most About Rocky Road Sourdough Focaccia?
For starters, it mixes sweet and salty, and you had me at sweet and salty. Secondly, it isn’t an overwhelming sugary desert, but rather resembling something along the lines of a ‘Pain au Chocolat’. I have made this dessert with both dark, and milk chocolate and I would have to say for this bread my preference is for milk chocolate. It just works a little nicer with the taste of the roasted marshmallows. Additionally, if you have the choice between homemade marshmallows or store bought, hands down homemade. My favorite marshmallow recipe is by Ruth Mar Tam, over at Cook Til Delicious.
Do You Have a Sourdough Starter?
Like all the recipes featured on Bubbling Starter, this bread is made with a sourdough starter. To learn how to make your own; check out Beginners Guide to Creating a Bubbling Starter.
Rocky Road Sourdough Focaccia
12
servings40
minutesIngredients
400 g bread flour
30 g sugar
8 g salt
300 g water
50 g starter
Butter for coating 2x9x9 pan
Olive oil for drizzling.
Rocky road topping
1 cup chocolate chips (I used dark chocolate here, but milk chocolate I have found goes nicer with the roasted marshmallows)
1/3 cup chopped nuts (I used hazelnuts, could use peanuts or pecans)
1 1/2 cups marshmallows. If using homemade large marshmallows 10-12 cut in half. (homemade, honey and sea salt Marshmallow recipe here)
Directions
- Measure flour into a container, if you are pressed for time add salt here as well, if you are able to complete an autolyse and a few stretch and folds save the salt for later.
- Measure active starter into a very large glass bowl, add sugar and warm water. Stir to combine.
- Slowly pour in flour, mixing with a dough whisk or if you don’t have one a fork will do. Mix until well combined the dough will be fairly shaggy and a little lumpy. This will smooth out and strengthen with a few stretch and folds. If you do not have time for the autolyse, and stretch and folds, knead dough 1-2 minutes after mixing until smooth.
- If you have time, and are after amazing, I highly recommend a 30-45 minute autolyse, followed by 3-4 stretch and folds. Adding the salt after the autolyse, in the initial stretch and fold.
- BULK FERMENTATION- A bulk fermentation is long rise where you allow your dough to double in volume. The temperature of the room will affect the time required; if the room is warm it could take as little as 4-6 hours, if it is cool it may take as long as 8-12. You can also play with length of bulk rise and fridge final proof.
- PROOF- Butter a 2 x 9 x 9 pan generously, pour a little olive oil in pan and roll it around, pour olive oil on dough as well prior to removing it from bowl. Take dough from bowl and place it in pan, loosely stretch it towards the corners, cover with plastic wrap and allow to rise for 4-6 hours.
- STRETCH AND DIMPLE- Gently stretch the dough towards the corners of the pan. Press your fingers into the dough to make several dimples.
- TOP- Sprinkle chocolate chunks and crushed hazelnuts onto dough, lightly dust with flake of salt.
- BAKING- Preheat oven to 500 degrees Fahrenheit, you will be dropping it to 400 as soon as the focaccia goes in the oven. You are striking a balance between getting the oven hot enough to get a nice spring on your bread, while avoiding burning the chocolate and marshmallows. Hence the marshmallows will be going in, only, for the last 5-8 minutes.
- Place cookie sheet on lower rack, in case dough rises higher than the edges of the pan and chocolate drips, place bread on middle rack setting. Turn oven off, then back on and set to 400. Bake for 25 minutes.
- Remove focaccia and top with marshmallows, gently pressing them to the melted chocolate. Return bread to oven, reduce temperature to 375 for remaining 5-8 minutes. You want the marshmallows too brown if store bought, or melt and bubble if homemade. Your bread will reach an internal temp of 190 degrees Fahrenheit when done.
- Remove focaccia from oven, let it cool in pan for five minutes, release sides of bread with knife, and gently lift bread to with oiled spatula to cooling rack. If using homemade marshmallows you will have some remaining syrup in pan, reserve and pour over focaccia once cooled. Allow bread to cool for a half hour, slice, and serve. This focaccia keeps covered at room temperature for up to three days.
- Homemade marshmallows will give you almost a caramel glaze, whereas store bought marshmallows will come out like the second photo. The result is a little drier and crunchier top crust. Both are excellent, but if you have time, homemade marshmallows take this recipe over the top.
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