Chocolate Donut Sourdough Focaccia
Directions
- 1Combine Dutch Process Cocoa and warm water; let sit for 5-10 minutes to bloom.
- 2Combine Dutch Process Cocoa and warm water; let sit for 5-10 minutes to bloom.
- 3Combine Dutch Process Cocoa and warm water; let sit for 5-10 minutes to bloom.
- 4Add sourdough starter and room temperature water; mix well.
- 5Add sourdough starter and room temperature water; mix well.
- 6Add sourdough starter and room temperature water; mix well.
- 7Add olive oil, honey, and salt; mix well.
- 8Add olive oil, honey, and salt; mix well.
- 9Add olive oil, honey, and salt; mix well.
- 10Add flour; mix thoroughly and scrape down the bowl.
- 11Add flour; mix thoroughly and scrape down the bowl.
- 12Add flour; mix thoroughly and scrape down the bowl.
- 13Cover the bowl and let it rest for about an hour.
- 14Cover the bowl and let it rest for about an hour.
- 15Cover the bowl and let it rest for about an hour.
- 16Wet your hands and perform three to four sets of stretch and folds, with 30 minutes between each round.
- 17Wet your hands and perform three to four sets of stretch and folds, with 30 minutes between each round.
- 18Wet your hands and perform three to four sets of stretch and folds, with 30 minutes between each round.
- 19In winter, cover the bowl and leave it on the counter overnight for bulk fermentation; in summer, refrigerate overnight.
- 20In winter, cover the bowl and leave it on the counter overnight for bulk fermentation; in summer, refrigerate overnight.
- 21In winter, cover the bowl and leave it on the counter overnight for bulk fermentation; in summer, refrigerate overnight.
- 22The next morning, place the dough in a lightly greased 9x13 baking dish.
- 23The next morning, place the dough in a lightly greased 9x13 baking dish.
- 24The next morning, place the dough in a lightly greased 9x13 baking dish.
- 25Let the dough have a second rise for two to six hours until it is light, fluffy, and full.
- 26Let the dough have a second rise for two to six hours until it is light, fluffy, and full.
- 27Let the dough have a second rise for two to six hours until it is light, fluffy, and full.
- 28Drizzle the top with oil and dimple the bread.
- 29Drizzle the top with oil and dimple the bread.
- 30Drizzle the top with oil and dimple the bread.
- 31Bake at 425°F (220°C) for 28-30 minutes.
- 32Bake at 425°F (220°C) for 28-30 minutes.
- 33Bake at 425°F (220°C) for 28-30 minutes.
- 34While the bread is baking, make the glaze by combining powdered sugar and milk until smooth.
- 35While the bread is baking, make the glaze by combining powdered sugar and milk until smooth.
- 36While the bread is baking, make the glaze by combining powdered sugar and milk until smooth.
- 37Once the bread has cooled, drizzle and spread the glaze evenly over the top and sides.
- 38Once the bread has cooled, drizzle and spread the glaze evenly over the top and sides.
- 39Once the bread has cooled, drizzle and spread the glaze evenly over the top and sides.
Ingredients
- 60 grams Dutch Process Cocoa
- 60 grams Dutch Process Cocoa
- 60 grams Dutch Process Cocoa
- 115 grams warm Water
- 115 grams warm Water
- 115 grams warm Water
- 100 grams Sourdough Starter
- 100 grams Sourdough Starter
- 100 grams Sourdough Starter
- 430 grams room temperature Water
- 430 grams room temperature Water
- 430 grams room temperature Water
- 16 grams Olive Oil
- 16 grams Olive Oil
- 16 grams Olive Oil
- 28 grams Honey
- 28 grams Honey
- 28 grams Honey
- 12 grams Salt
- 12 grams Salt
- 12 grams Salt
- 520 grams Flour
- 520 grams Flour
- 520 grams Flour
- 1 cup Powdered Sugar
- 1 cup Powdered Sugar
- 1 cup Powdered Sugar
- 2.5 tablespoons Milk
- 2.5 tablespoons Milk
- 2.5 tablespoons Milk
Equipment
whiskbowlmeasuring cupsmeasuring spoonsspatula9x13 baking dishbaking brush