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CHOCOLATE FOCACCIA
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| Chef Pichet Ong |
| Spot Dessert Bar - New York, N.Y., USA |
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| Yield: 8 servings |
| Menu Price: $2.50; Food Cost/Serving: 17% |
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| Raisins | 1/4 C |
| White wine, dry | 3/4 C |
| Water, 110 degrees F | 1 C |
| Dry yeast | 2 tsp |
| Sugar | 1 TBS |
| Flour | 3 1/2 C, plus as needed |
| Cocoa powder | 2 TBS |
| Salt | 1 TBS |
| Black peppercorns, cracked | 1/4 TBS |
| Rosemary, chopped | 1/2 TBS |
| Thyme, chopped | 1/2 TBS |
| Extra-virgin olive oil | 1/4 C, divided, plus 3 TBS |
| Cornmeal | as needed |
| Chocolate, bittersweet, chopped (see note) | 5 Oz |
| Maldon sea salt | as needed |
| Instructions: |
| 1. In a small microwave-safe bowl, combine raisins and wine. Microwave to approximately 115 degrees F. Reserve, overnight, at room temperature. |
| 2. In the warmed bowl of 5-quart mixer, combine water, sugar and yeast. Stir gently to dissolve. Activate yeast for 3 minutes until foamy. Add flour, cocoa, powder, salt, peppercorn, herbs and 1/8 cup oil. Do not mix. Reserve for 5 minutes, until flour surface cracks. |
| 3. Using a dough hook attachment, knead on low speed until dough comes together, approximately 3 minutes. Add additional flour, if necessary, until dough forms ball. Continue kneading until dough is smooth and elastic, approximately 10 minutes. |
| 4. Turn dough onto flat work surface and fold over twice, to form a smooth, round ball. Place ball, pinched side down, in mixing bowl oiled with 3 tablespoons of oil. Cover with plastic wrap and damp towel. Reserve to rise in a warm (80 degrees F) location, until doubled in size, approximately 50 minutes. |
| 5. Drain raisins, reserving liquid. Combine raisins with chocolate. |
| 6. Invert dough onto work surface lightly dusted with cornmeal. Cut into 8 equal pieces. Using a lightly oiled rolling pin, flatten each dough piece, adding cornmeal if necessary. Scatter 1/8 of chocolate-raisin mixture on a piece of dough and roll into a pinwheel. Repeat with remaining dough and filling. Transfer pieces to parchment-lined sheet pan, spacing 2 inches apart. Loosely cover with plastic wrap. Proof in warm (80 degrees F) area 20 to 25 minutes. |
| 7. Whisk together reserved raisin wine and remaining oil. Glaze rolls with mixture and top each with pinch of sea salt. Push exposed chocolate and raisins into dough. Bake focaccia on bottom rack of preheated 375-degree oven for 15 minutes, rotating once. Cool completely. If desired, warm before serving. |
Notes: |
| Ong prefers manjari chocolate. |