for 1 bread

Dough

500 g	half-white flour
1 ½ tsp	salt
2 tbsp	sugar
½ cube	yeast (approx. 20 g), crumbled
4 dl	milk
2 tbsp	sunflower oil

To fold

2 tbsp	cocoa powder
100 g	dark chocolate, coarsely chopped

Focaccia

2 tbsp	sunflower oil
250 g	strawberries, cut in half or into quarters
2 tbsp	decorating sugar

How it's done

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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