Indulge in the decadent taste of our Mouthwatering-ly Delicious Gluten Free Double Chocolate Focaccia. A rich and satisfying treat for all chocolate lovers.
Indulge in a Decadent Gluten-Free Treat with our Double Chocolate Focaccia
Sink your teeth into the most decadent treat with gluten-free double chocolate focaccia! This unique creation combines the rich, luxurious taste of chocolate with the delightful texture of perfectly baked bread. Whether you’re looking to impress your guests, surprise your family, or simply tantalize your own taste buds, this double chocolate focaccia is the ultimate crowd-pleaser.
Join the Gluten Free Guy as he guides you step-by-step through the process of making this extraordinary appetizer. From selecting the best gluten-free ingredients to achieving that perfect bake, all the tips and tricks you need are covered in this recipe. Don’t miss out on this delectable fusion of flavors that’s both easy to make and absolutely irresistible – perfect for any occasion!
Decadently Rich and Irresistibly Indulgent: A Gluten-Free Chocolate Lover’s Dream
Hey foodies, thanks for watching. With the weather getting warmer outside, it’s appetizer season and it’s time to entertain and I thought what a better way to entertain than making a focaccia, a double chocolate focaccia. I know my mouth is watering too.
I’m going to jump right into it and we’re going to start by pouring our water right into our mixing bowl and I’ve got some psyllium and I’m going to put that in there and I’m just going to grab a spoon and I’m just going to stir it up just to get the psyllium wet. And the reason why I’m adding the.
Psyllium first is because that’s going to create a bit of a gel and it’s going to allow the bread to be elastic and really stretch a little bit more and give it more of regular gluten properties. It doesn’t take very long for it to gel up.
I mean it’s almost there already. When I just shake my mixer a little bit, it’s just starting to jiggle a little bit and I’m just excited to make double chocolate focaccia. So you can see it’s gelled up a little bit and it’s just going to keep gelling up the.
More we let it sit. So while we’re waiting, I’m going to pour in my flour on the top and I’m using: Frankie’s gluten free all purpose flour. I’m going to add my sugar and that sugar And, it’s mostly used for the yeast to give the yeast something to eat.
And then I’ve got a black dark, dark cocoa. There we go. And a bit of salt and some vanilla. And I don’t want to add in all of my olive oil. I’m just going to add in just over half of it and I’m going to mix all of this up.
Now I beat this for a good 60 to 90 seconds and it’s quite a wet dough. I mean it’s sticking to my finger which is exactly what you want. I’m going to add in my chocolate chips. That’s the double chocolate part and we’re going to mix this up. So if you don’t have a stand mixer, then you can always use a.
Bowl with a spoon and just really mix it up. Or you can use beaters, you could use a food processor. It’s pretty much free game on what you want to use. You should let me know what you like to use. Do you have a stand mixer or.
Do you like doing it by hand? So the chocolate chips didn’t take long to mix in. I just wanted to mix them just so that they were well combined into the bowl. And I’m just going to scrape this out. Oh it smells so good. Oh my goodness it smells so good. So that’s the paddle done and now I’m.
Just going to scrape this into a parchment paper lined baking sheet or a cake pan I should say. I’m going to drop that in there. And now we just squish it down with your hands or a spatula. Okay, looking good. Next what we want to do is we want to.
Take the last of the olive oil and we want to drizzle it on the top. And then I’m going to take my fingers, oh I got a bit of chocolate on there, and I’m going to just poke holes in the bread or the dough I should say. It’s not bread yet, it hasn’t been baked.
And this is going to create more surface area so that it rises better, it lets the oil get in there and really mix up and it will also let it bake a lot more evenly. Okay, so I’m going to set this in a nice warm spot for about 20 to 25 minutes. You’re going to see it rise and you’re going to see like it’s.
Going to come right up and then I’m going to bake it for 20 minutes in the oven and we’re going to take a look and see what it’s like. See you in a moment. It’s been about 20 minutes and you can see that it’s really risen up a little bit and.
That’s the perfect height that you want. It’s still going to be a dense bread. We’re going to want to put this now into a preheated oven of 400 degrees Fahrenheit or 215 degrees Celsius for 20 minutes. See you in a moment. This looks amazing. I can’t wait to dig into it.
It took exactly 20 minutes in my oven. Your oven might be slightly different, it might be a little hotter or cooler. Also the environment, like if it’s raining out it might take a little bit longer or a little bit less. So do keep an eye on it just to make sure that it’s fully cooked.
I take an internal temperature reading and it reaches 99 degrees Celsius and that tells me that my bread is baked right through. But let’s pull this out and see. You’ll see in this clip that it’s bubbling and that’s right when I pulled the bread right out of the oven and it’s just bubbling.
And the oil is just dripping on the top. It’s really, really good. I really wanted to dig into it at that point but I really couldn’t. So I let it cool for about 15 minutes and I think we can dig into it. I want to look at the bottom and you can see it’s nicely baked on the bottom. It’s a little oily but there’s a lot of.
Oil that went into it so that’s okay. So let’s get rid of that and I want to slice right into it. Oh my goodness. Look at the chocolate oozing from there. Okay, let’s get another slice. Oh my goodness. Oh, it smells so good. I mean if you love chocolate and you love.
Bread, I mean what’s more to love about this? I want to give this a try. It’s got a really nice crumb. It’s got a nice little bounce and spring to it. Mmm. Mmm. The center is so soft and chewy and the.
Outside it’s almost like, I don’t want to say candy because it’s not candy but it’s extra chocolatey on the outside. It’s just got that little bit of extra crunch of chocolate. Mmm. I think the crust is my favorite. Mmm.
If you’re looking for the recipe, visit glutenfreeguy.ca. You can also follow me on Facebook, Instagram, Pinterest and LinkedIn. You can also see this on Rogers TV. See you again soon. Mmm.
