Chocolate Orange Focaccia

Updated at: Tue, 03 Dec 2024 16:24:23 GMT

Step 1

Mix the base focaccia dough but use orange juice instead of water – you will need to microwave or gently warm the juice in a saucepan until it’s warm but not hot. Use my ‘Same-Day Focaccia’ recipe which can be found in the “WILL IT FOCACCIA?! RECIPES” community on Samsung Food. Or simply search for ‘Same-Day Focaccia” on Samsung Food.

Step 2

I do not recommend using the overnight or sourdough focaccia dough for this recipe because it uses melted butter on the tray instead of olive oil. Because the sourdough and overnight doughs will be cold from the fridge, the melted butter will solidify when they touch the cold dough it and this can make the process of folding the dough in the tray sticky and problematic.

Step 3

While the dough is resting for 15 minutes after the initial mix, prepare your chocolate and orange zest. Break the oranges into segments by hitting them on the worktop and then remove the foil. You’ll need to chop 1 ¼ chocolate oranges into small pieces. The remaining ¾ chocolate orange will be used later for the chocolate drizzle. Zest two oranges but leave a little rind on one of the oranges – you’ll need this to garnish the focaccia at the very end.

Step 4

When it’s time for the first stretch and fold, spread half of the orange zest over the dough in the bowl and the scatter over 1/3 cup (50g) of the chopped orange chocolate. Perform the stretch and folds as stated in the dough recipe and then cover the bowl to let the dough rest at room temperature for another 15 minutes. Repeat this process once more, folding in the remaining orange zest and another 1/3 cup (50g) chopped chocolate. Cover the bowl and let it rest at rise at room temperature for about 1.5 hours.

Step 5

Prepare a 9x13 metal baking tray by lining it with nonstick parchment paper and then spread 1.5 tablespoons of melted salted butter evenly over the paper. Tip the dough into the tray and gently pull the dough towards the sides of the tray to create an even layer. Scatter the remaining chopped orange chocolate over the dough and then fold it into thirds and flip it over so the smooth side is on the top (as stated in the dough recipe). Cover the dough with an inverted tray or a piece of oiled parchment paper for 1-1.5 hours.

Step 6

Preheat the oven to 220C/430F. Remove the cover from the dough and then gently pull the dough to towards the edges of the tray, ensuring the dough is an even thickness. Due to the chocolate in the dough, this one doesn’t spread to the edges of the tray on its own like a normal dough does. Drizzle over the remaining 1.5 tablespoons of melted salted butter and dimple the dough. Bake for 18-23 minutes or until the bread is golden.

Step 7

Once it’s out of the oven, transfer the focaccia to a cooling rack and then place the remaining ¾ chocolate orange into a microwave safe bowl and microwaving in 20 second increments, stirring after each increment (don’t overcook it!). You can also melt it by placing it into a bowl that’s been set on top of a saucepan with boiling water.

Step 8

Drizzle this melted orange chocolate over the top of the focaccia and finish with a final dusting of orange zest. You can enjoy it immediately while the chocolate is still gooey, or let it rest for about an hour so the chocolate can harden up again.

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