Chocolate Crumble Focaccia

Chocolate Crumble Focaccia

By International Culinary Center

Within our NYC pastry kitchens, Director of Pastry Operations, Jansen Chan, is always coming up with new recipes and techniques to propel the creativity of Pastry Arts students and inspire them to develop recipes of their own. Learn how to recreate his latest recipe below, and join our next Open House to catch a live demonstration by Chef Jansen. 

Recipe

CHOCOLATE CRUMBLE FOCACCIA 
Yield: 9” x 13” pan, about 12 servings

Ingredients

Foccacia:

  • ¼ cup + 2 tablespoons cocoa
  • ½ cup coffee, hot
  • 3 ¼ cup flour, all-purpose
  • ¼ cup sugar
  • 7g. yeast, dry (1 sachets)
  • 1 ½ cup water, lukewarm
  • 1 ½ teaspoon salt
  • 1 c. dark chocolate, 55%-65%, chopped
  • Crumble (see next)
  • Powdered sugar, for garnish

Crumble:

  • 1 ¾ cup flour, all-purpose
  • 1 ½ cup brown sugar
  • ¾ teaspoon salt
  • ¼ teaspoon cinnamon
  • 3 oz. (¾ stick) butter, unsalted, cold

Directions

​​​​​​Focaccia:

  1. In a bowl, whisk cocoa with hot coffee. Reserve and let cool slightly.
  2. In a stand mixer with a paddle attachment, mix cocoa mixture, flour, sugar, yeast and water at a low speed for 3-5 minutes, or until thoroughly mixed.
  3. Add the salt and increase the mixer speed to medium and allow to knead until the dough comes together on the hook, about 12-15 mins.
  4. Add chopped chocolate.
  5. Transfer the dough to a large, oiled bowl and wrap well in plastic wrap.
  6. Place in a warm spot, such as over a hot oven, until the dough doubles, about 1-2 hours. Or, place the wrapped dough in the refrigerator and allow to proof overnight, for at least 12 hours.
  7. Grease and parchment line a pan.
  8. Punch down the proofed dough, transfer to the prepared pan, and push and stretch the dough down evenly.
  9. Sprinkle the crumble on top.
  10. Cover the dough loosely with plastic wrap and allow the dough to proof again in a warm spot until doubled about 1-2 hours.
  11. Preheat the oven to 400 F°.
  12. Bake at 400 F for 35-40 mins. or until 185 F°, if using a thermometer.
  13. Allow cooling for 15 mins. before cutting.

Crumble:

  1. Combine flour, brown sugar, salt, and sugar in a mixer bowl.
  2. Cut butter into smaller pieces.
  3. In a stand mixer with a paddle attachment, combine butter and dry ingredients until sandy.
  4. Reserve in a refrigerator until needed.

 

This blog post was originally published by the International Culinary Center (ICC), founded as The French Culinary Institute (FCI). In 2020, ICE and ICC came together on one strong and dynamic national platform at ICE's campuses in New York City and Los Angeles. Explore your culinary education where the legacy lives on.

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