A soft, chewy gluten-free focaccia with cacao in the dough and chunks of dark chocolate that melt into pockets as it bakes.
Ingredients
- 1 pack Gluten Free Bread Loaf Mix
- 7g (1 sachet) dried yeast
- 300ml lukewarm water
- 2 tbsp olive oil, plus extra to drizzle
- 1 tbsp hazelnut or almond butter (optional)
- 10g cacao powder
- 50 to 70g dark chocolate, in small chunks
- Pinch of flaky sea salt
Optional: orange zest in the dough, crushed hazelnuts on top.
Method
- Heat the oven to 200°C (180°C fan). Line a baking tray with parchment and grease lightly.
- Mix the bread mix, yeast and cacao in a bowl.
- Add the water and olive oil (and nut butter if using) and mix to a sticky, chocolate-coloured dough.
- Spread the dough with wet hands into a rectangle 2 to 3cm thick on the tray.
- Press the chocolate into the top, drizzle with olive oil and sprinkle with flaky salt.
- Cover loosely and leave to rise for 30 minutes in a warm place.
- Bake for 25 to 30 minutes, until set and the chocolate has melted into pockets. Cool slightly before slicing.
Serve with
- A drizzle of maple syrup or tahini.
- Plant milk or espresso.
- Cinnamon or extra cacao.
About the bread mix
A gluten-free mix for soft, springy bread and focaccia. It is vegan and free from dairy and soy, and works for sweet and savoury loaves.
