Gluten-Free Chocolate Focaccia

Soft, chewy, and studded with chunks of melted chocolate — perfect for World Chocolate Day.

🥄 Ingredients:

• 1 pack Sun & Seed Gluten-Free Bread Loaf Mix

• 7g (1 sachet) dried yeast

• 300ml lukewarm water

• 2 tbsp olive oil (plus extra for drizzling)

• 1 tbsp Sun & Seed Hazelnut Butter or Almond Butter (optional)

• 10g regular cacao powder

• 50–70g dark chocolate, chopped into small chunks

• Pinch of flaky sea salt

Optional Add-Ins:

• Orange zest (for a classic chocolate-orange twist)

• Crushed hazelnuts on top for crunch

👩🍳 Method:

1. Preheat oven to 200°C (180°C fan). Line a baking tray with parchment and lightly grease with olive oil.

2. In a mixing bowl, combine the bread mix, yeast, and cacao powder. Stir well.

3. Add the lukewarm water and olive oil. Mix until a sticky, chocolate-coloured dough forms.
   (Optional: Add 1 tbsp hazelnut butter for richness.)

4. Transfer the dough to your prepared tray. Using wet hands or a spatula, gently spread it into a rectangle about 2–3cm thick.

5. Press the chocolate chunks into the top. Drizzle a little olive oil over the surface and sprinkle with flaky salt.

6. Let rise for 30 minutes in a warm spot, covered loosely with a cloth.

7. Bake for 25–30 minutes, or until the top is set and chocolate is melted into gooey pockets.

8. Allow to cool slightly, then slice and serve warm.

🍫 Serve With:

• A drizzle of maple syrup or tahini

• Your favourite plant-based milk or espresso

• A sprinkle of cinnamon or extra cacao for flair