Chocolate Cherry Focaccia (Vegan)
A delightfully crispy sweet focaccia showcasing the delicious blend of cherries and chocolate. This dairy and egg-free sweet bread is an ideal morning treat.
Ingredients
Focaccia
- 270 grams / 2¼ cups bread flour
- 270 mls water - 105F to 115F
- 6 grams / 1¾ tsp rapid rise yeast
- 3 grams / ½ tsp salt
- 25 grams / 2 tbsp cane sugar
- 21 grams / 1½ tbsp plant based butter - melted
Toppings
- 10 to 12 cherries - fresh or frozen - pitted and halved
- 2 tbsp chocolate chunks - I used Enjoy Life semi sweet mega chunks
- 2½ tbsp turbinado sugar
- 1 tbsp plant based butter - melted
- 1 tbsp oil - I used light olive oil
Glaze
- ½ cup/ 60 grams powdered sugar
- 1 tbsp plant based milk
- 2 tsp vanilla extract
Instructions
Focaccia
- To a medium to large bowl, add the flour, yeast, salt, and sugar. Whisk to combine. Combine the water and melted butter - making sure the temperature is between 105F and 115F. Add the liquid to the dry ingredients. Stir until all ingredients are fully combined. Its ok if it seems a little lumpy.Place the bowl in a "proofing bag" ***see note below in the notes section*** or cover the bowl and set the bowl aside to proof for 20 minutes. ***I place my dough in a proofing bag and place the bag in the oven with only the oven light on. No matter the time of year, I find it to be the perfect environment for proofing dough.
- ***Please see note below in the notes section for a more detailed description of the proofing/folding process.So the dough has proofed for its 1st 20 minutes, remove it from the oven and its proofing bag and do your 1st of eight folds. Keep a bowl of water nearby, wet fingers helps keep the dough from sticking too much. Return the dough to the proofing bag and place the bag back into the oven for the 2nd 20 minute proofing session.The dough has proofed for the 2nd 20 minute session. Remove the bag from the oven and remove the dough from the bag. Time to complete the 2nd set of 8 folds. Return the bowl back to the proofing bag and return the bag back to the oven. This process of 20 minutes of proofing and 8 folds will be repeated 3 more times. After the 5th proof/fold, place the bowl back in the proofing bag and let the dough proof for 20 minutes.
- Generously oil an 8x8 or 9x9 square pan. Once the last 20 minutes of proofing is done, pour the dough into the pan and gently spread it out - trying not to lose any bubbles you have created. Place the pan in the proofing bag, place the bag in the oven - again with only the oven light on. Leave the dough in the oven to proof for 1 hour.
- Once done proofing, remove the dough from the oven and its proofing bag. Preheat the oven to 425F.In a small container, combine the melted butter and oil. Brush the mixture over the top of the dough. Using your fingers, "dimple" the dough creating bubbles and pockets. Place the halved cherries over the top of the dough - cut side down. Sprinkle the top of the dough with the turbinado sugar. Scatter the chocolate chunks across the top of the dough.Bake the focaccia for 30 minutes. You want it to be browned and crispy. It will also be separated from the sides of the pan. Transfer the bread to a cooling rack. It is best served warm.
- Once the focaccia is out of the oven, prepare the glaze. To a small container, add the powdered sugar, vanilla extract, and milk. Stir until well combined and smooth. Drizzle over the focaccia while it is still warm, slice and serve.
- Store the focaccia in an airtight container at room temperature.
- Folding tutorial
Notes
***When it comes to proofing, I use what I call a "proofing " bag. I discovered that the large turkey roasting bags that you can get at the grocery store are great for using as a proofing bag. They are usually large enough to put different size bowls in ( depending on how much dough I am working with) and medium size baking dishes inside of it. I try to put what ever dish or pan I am baking the item in/on in the bag for the second proof. During the cold months, I find the inside of the oven with the oven light on a great place to proof.
***The "Folding" process - think of your bowl of dough as a clock. Starting at 12 o'clock, lift the dough up and lay it over the top of the dough moving from the 12 o'clock position to the 6 o'clock position. Rotate the bowl 90 degrees, gently lift up on the dough at the 12 o'clock position and lay it over the top of the dough moving toward the 6 o'clock position. Rotate the bowl 90 degrees and repeat. Rotate the bowl 90 degrees and repeat. Repeat this whole process one more time. You should complete a total of 8 folds. This process will be done every 20 minutes for 2 hours. In between folds, the bowl will be returned to the proofing bag and placed back in the oven.
quick time line -
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds - this should end the 1st hour of proofing
proof for 20 minutes / 8 gentle folds
proof for 20 minutes / 8 gentle folds
proof for 20 minutes - this ends the 2nd hour of proofing ( next step is to place the dough in the prepared pan)
***Remember, if you are using your oven to proof your dough, to take the proofing item out of the oven before setting the baking temperature.