Chocolate Focaccia

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  • 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


  1. Preheat oven to 230°C (450°F).

  2. Allow pizza dough to sit at room temperature for about 15 minutes.

  3. Meanwhile, mix 45ml (3 tablespoons) olive oil and rosemary together in a small bowl.

  4. 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.

  5. 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.

  6. Dimple the dough again. Drizzle the rosemary-olive oil mixture evenly across the surface of the dough, and sprinkle with sugar and salt.

  7. Bake on the middle rack of the oven for 15-20 minutes until golden brown.

  8. Cool for 3 minutes, and while the dough is still very warm, sprinkle the top liberally with chopped chocolate.

  9. Serve immediately.

Enjoy your delicious chocolate and rosemary focaccia!

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