Do you have any spare Easter eggs lying around? Use them up in this 11/10 recipe. I substituted the rest of the chocolate for chocolate chips as I did not have enough, but the more the better!
Ingredients 10
For The Focaccia
500 g plain flour
420 ml warm water
4 g active yeast
5 g honey
1 tbsp olive oil, plus extra for greasing
10 g salt
To Make It Chocolate
75 g hot chocolate powder
165 g Easter eggs, roughly chopped
23 g salted butter, melted
1 ‒ 2 tbsp brown sugar
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Method 10
In a large mixing bowl, combine , , , and . Mix and let sit for 10 minutes.
Add and , and mix until combined. Cover the mixture and let it rest for 10 minutes at room temperature.
Add 1 tbsp of hot chocolate mix to the dough and 1/3 of the chopped Easter eggs. Stretch and fold the dough to combine. Cover the mixture for 15 minutes at room temperature. Repeat this process twice.
Lightly cover the dough with , cover with cling wrap, and set in the fridge overnight.
The next day, prepare a non-stick tray with . Pour the dough and evenly spread it into the tray.
Sprinkle the remaining and chopped or chocolate chips over the dough. Stretch and fold the dough until combined.
Cover and allow the dough to proof for a further 1.5 hours.
Preheat the oven to 220°C. Melt the and pour it over your proofed dough, then sprinkle on top.
Dimple the dough and place it in the oven for 20-25 minutes.
Allow the focaccia to cool for 20 minutes before cutting.
