Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Dough
To fold
Focaccia
Utensils
One baking tin (approx. 24 x 30 cm), lined with baking paper
How it's done
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Dough
In a bowl, mix the flour with all the other ingredients up to and including the yeast. Add the milk and oil, knead into a soft, smooth dough using the dough hook on a food processor for approx. 5 mins. Cover and leave to rise at room temperature for approx. 2 hrs.
To fold
Dust the dough with ½ tbsp of cocoa powder, sprinkle ¼ of the chocolate on top. With lightly oiled hands, fold all four sides of the dough in towards the centre, cover and leave to rest for approx. 15 mins. Repeat this step three more times.
Focaccia
Transfer the dough to the prepared tin. Stretch out the dough in the tin with oiled fingers, cover and leave to rise again for approx. 30 mins. Drizzle the oil over the dough, use your fingers to make indentations. Top with the strawberries and sprinkle with sugar crystals.
To bake
Approx. 30 mins. on the bottom shelf of an oven preheated to 200 °C. Remove from the oven, remove the focaccia from the tin and leave to cool on a rack.
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