Chocolate Cherry Focaccia (Vegan)
A delightfully crispy sweet focaccia showcasing the delicious blend of cherries and chocolate. This focaccia recipe puts a sweet spin on the beloved Italian focaccia, combining the indulgent richness of chocolate with the tart brightness of cherries. It’s perfectly sweet with an irresistibly crispy exterior, while the inside remains light, fluffy, and delicately sweetened. Topped with a simple vanilla glaze, this focaccia is sure to become your next sweet bread indulgence.
PREP TIME
10 minutes
COOK TIME
30 minutes
INGREDIENTS
17
Serves: 12
Ingredients
Focaccia
- 270 grams270 grams270 grams Bread Flour, (2 + 1/4 cups)
- 270 ml270 ml270 ml Water, (105F to 115F)
- 6 grams6 grams6 grams Quick Rise Yeast, (1 + 3/4 tsp)
- 3 grams3 grams3 grams Salt, (1/2 tsp)
- 25 grams25 grams25 grams Cane Sugar, (2 tbsp)
- 21 grams21 grams21 grams Plant-Based Butter, -melted (1 + 1/2 tbsp)
Toppings
- 12 whole12 whole12 whole Cherries, Fresh, (Fresh or frozen - pitted and halved)
- 2 Tbsp2 Tbsp2 Tbsp Semi-Sweet Chocolate Chunks, (Enjoy Life Semi Sweet Mega Chunks)
- 2.5 Tbsp2.5 Tbsp2.5 Tbsp Turbinado Sugar
- 1 Tbsp1 Tbsp1 Tbsp Plant-Based Butter, -melted
- 1 Tbsp1 Tbsp1 Tbsp Olive Oil, (I used light olive oil)
Glaze
- .5 cup.5 cup.5 cup Powdered Sugar
- 1 Tbsp1 Tbsp1 Tbsp Oat Milk, Organic, (any plant-based milk will work)
- 2 tsp2 tsp2 tsp Vanilla Extract
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- To a medium to large bowl, add the flour, yeast, sugar and salt. 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 about the proofing bag) or cover the bowl and set the bowl aside to proof for 20 minutes.
- 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. (See note below about the folding process.) Keep a bowl of water nearby, wet fingers help 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 9x9pan.
- 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. 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.
Notes
***I place my dough in a proofing bag (a large turkey roasting bag I get at the grocery store) 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. ***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.
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About This Recipe
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Dairy Free Desserts Egg Free Nightshade Free Other Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 217 |
| Fat: | 6 g |
| Carbohydrates: | 38 g |
| Protein: | 4 g |
| Cholesterol: | 4 g |
| Sodium: | 125 mg |
| Fiber: | 3 g |
| Sugars: | 16 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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