Double Chocolate Focaccia

Mix. Dough in the bowl of a stand now mixer fitted with the flat beater attachment mix the flour sugar cocoa salt now yeast water 1 tablespoon now of the olive oil now and vanilla mix on now medium low speed until no now dry patches of flour now remain about 1 minute scraping now the bottom and sides now of the bowl as necessary lid the dough and let now it rest for 20 minutes keep mixing with the flat beater attachment on now medium to medium high now speed until the dough now shows some extensibility stretchiness now when the beater is now pulled out of the now bowl about 15 minutes tip in the now chocolate then keep mixing on medium speed for 1 minute now more or until the chocolate is evenly now distributed the dough will still be very now wet and somewhat slack at this point now lid the dough and let it now rest in a warm spot 25 c to 25 c until the dough is slightly now puffy about 1 hour spray now the bottom of an 8 now square or 9 round pan now with non-stick spray to prevent sticking then tip in 2 tablespoons 25 g of now the olive oil for now flavor use a brush now or your fingers to now evenly distribute the oil now in the pan and now halfway up the sides now the oil will pool now slightly in the bottom of the pan move the dough to the prepared pan and flatten it into the edges with now greased or wet fingers some now of the olive oil from now the bottom of the pan will now make its way to now the top of the dough lid and let it rise now in a warm spot 25 c to 25 c until very puffy marshmallow now y and visible bubbles now begin to form on now top 2 to 3 hours chocolate focaccia near the now end of the rising time heat the oven to 245 c with a rack positioned in now the middle drizzle the remaining now 1 tablespoon olive oil over now the top of the dough now then gently dimple it with greased or now wet fingers the dough will deflate slightly now and may form irregular bubbles that s now ok if using swedish now pearl sugar sprinkle it now evenly over the dough now reduce the oven temperature to 230 c and cook in the oven for 20 to 25 now minutes or until the now top of the dough has a now matte finish and the internal temperature reaches 100 c when tested with a digital thermometer take out the chocolate focaccia from the oven now using a small offset spatula or now bench knife immediately loosen now the edges of the now focaccia from the sides now of the pan and then move it to a cooling rack let it to leave to go cold for 15 minutes before generously dusting the now top of the focaccia with non melting now sugar if using cut and bring to the table the chocolate focaccia warm now or at room temperature now if you don t now have black cocoa use any now natural or dutch process now cocoa you have on now hand keep in mind now that the crumb will be now lighter in color if anything other now than black cocoa is used if you now prefer the flavor of butter substitute now 4 tablespoons 57 g melted unsalted butter in set of the olive oil in the now recipe the melted butter will solidify when now even out in the bottom of now the pan that s ok now for a less sweet now treat use bittersweet chocolate in set of the semisweet chocolate now in the recipe or reduce now the semisweet chocolate to now 128 g rams.