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Chocolate Focaccia
Suggeted Products: 72% Dark Chocolate Tablet, 90g, Dark Chocolate Pearls, 43g, 72% Dark Signature Mini Bars, 8pc, Dark Chocolate Ganache Bar, 45g, 90% Dark Chocolate Tablet, 90g, 72% Dark Chocolate Signature, 60g
Ingredients:
- 450g store-bought pizza dough, thawed if frozen
- 2 teaspoons fresh rosemary (about 1 sprig), chopped
- 75ml extra virgin olive oil, divided
- 84g Godiva Signature Collection 72% Dark Chocolate, roughly chopped
- 1 teaspoon kosher or flaky sea salt
- 2 tablespoons coarse sugar
Instructions:
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Preheat oven to 230°C (450°F).
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Allow pizza dough to sit at room temperature for about 15 minutes.
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Meanwhile, mix 45ml (3 tablespoons) olive oil and rosemary together in a small bowl.
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Drizzle the remaining 30ml (2 tablespoons) olive oil onto a metal sheet tray with sides and spread evenly. Place dough on the sheet and flip over to coat entirely in oil. Press the dough out into a 25-centimeter circle.
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Dimple by pressing your fingers into the dough and making indentations all over the surface. Allow the dough to rest for 30 minutes at room temperature.
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Dimple the dough again. Drizzle the rosemary-olive oil mixture evenly across the surface of the dough, and sprinkle with sugar and salt.
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Bake on the middle rack of the oven for 15-20 minutes until golden brown.
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Cool for 3 minutes, and while the dough is still very warm, sprinkle the top liberally with chopped chocolate.
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Serve immediately.
Enjoy your delicious chocolate and rosemary focaccia!
