Chocolate Sourdough Focaccia

Make the Dough:

1. In a straight-edge bowl, add the active starter, cool water, maple syrup, and vanilla extract. Mix with a Danish dough whisk or by hand until combined.

   I love using a straight-edge bowl because it allows me to clearly see when the dough has doubled in size.
   50 grams active starter, 400 grams water, 40 grams maple syrup, 4 grams vanilla extract
2. In a separate bowl, whisk together the flour, cocoa powder, and salt until combined.
   250 grams bread flour, 250 grams all-purpose flour, 30 grams cocoa powder, 6 grams salt
3. Add the dry ingredients to the wet ingredients and mix until the flour has been incorporated and a shaggy dough.
4. Cover the bowl with the plastic cover or plastic wrap and let the dough rest for an hour.
5. After its first rest, sprinkle the chocolate chips on top of the dough. Now, with slightly wet hands, grab a section of the focaccia dough and stretch it above the bowl, then fold it over on top of the dough. Rotate your bowl clockwise a quarter of the way and repeat an identical stretch and fold. Repeat the process until you come full circle. You will notice the dough will start to look much smoother than before.
   140 grams chocolate chunks
6. Then, flip the dough ball with the seam side down. Continue to cup the sides of the dough by scooping and tucking the dough underneath itself to create a more smooth looking dough ball. Do this about 10-20 times while turning the dough in a circle. Stop if you start to see the top of the focaccia dough begin to rip.

Bulk Fermentation:

1. Cover the bowl and leave at room temperature overnight in a warm spot to rise.

   Now this is the most finicky part of sourdough. There isn’t a set time for your bulk ferment. It is greatly dependent on the temperature of your environment. The warmer it is, the faster your dough will ferment. The opposite is true for cooler temperatures.
2. Doughs will typically bulk ferment for 12-18hrs hours, but again, you will have to look for the signs that your dough is done fermenting, rather than the clock. Warm temperatures will be faster, while cooler will be slower.
3. Here's what you're looking for:

   -The dough should have increased in size by 75%

   -The dough looks light and airy, and jiggles when shaken.

   -There should be visible bubbles in the dough.

Second Rise:

1. Once the dough has doubled in size, melt the butter, then pour it into a 10-inch cast iron skillet or baking sheet. Swirl to cover the bottom of the pan.
   70 grams butter, melted
2. Gently transfer dough from the bowl into the cast iron pan.
3. Flip to completely cover the surface of the dough with the melted butter.
4. Cover again and leave to rest until it has doubled from its original size and is very puffy.

   This took about 1-2 hours in my 70 degree F kitchen. Depending on the temperature of your kitchen, the butter may solidify - totally fine.

Shape the Focaccia:

1. To dimple the dough, gently press your fingers into the sourdough focaccia until you lightly touch the bottom of the dish. Repeat until the entire dough has been dimpled. Be sure not to over-dimple the dough. This can cause the lovely air pockets to pop and create a dense crumb.
2. Sprinkle another handful of chocolate chunks on top of the dough and press them in.

Bake:

1. Preheat oven to 425 degrees F.
2. Place the cast iron skillet on the middle rack of the hot oven and bake for 35-40 minutes. Place a baking sheet underneath the cast iron skillet, just in case some butter bubbles over.
3. Remove from the oven and cool for at least 10 minutes on a wire rack.
4. While still warm, top the focaccia with dollops of the peanut butter cream cheese topping and extra chopped chocolate chunks.
5. Sprinkle with a dusting of powdered sugar, cut as wedges, and enjoy warm!

Peanut Butter Topping

1. In a stand mixer, mix the butter and cream cheese until creamy.
   2 Tablespoons butter, 2.5 oz cream cheese
2. Add the powdered sugar in 3 stages, that way you don't have sugar flying everywhere. Mix until light and fluffy, about 3-4 minutes on medium.
   1 1/4 cup powdered sugar
3. Finally, add the peanut butter and mix until fully incorporated.
   3 Tablespoons peanut butter