Chocolate Focaccia 

Like a bready brownie with a nice chew.

In morning, melt:
5 oz (10 T) unsalted butter
(2.5 oz each skillet)

Pour butter into skillets and swirl to coat. Be sure it is cool before adding dough.

Gently remove dough into skillet then flip over to coat in butter. Cover and let rest for about 1 hour or more, until very puffy.

Preheat oven to 500* (to bake at 425*).

Gently dimple and stretch dough to sides of skillet. Sprinkle with small handful of extra chocolate chips, pressing into dough.

Convection bake 425* for 25-35 minutes, until 190-200* on instant thermometer.

Before serving add some toppings:
-If serving warm, chocolate ganache or my hot chocolate base piled in the center, with a big dollop of cream cheese and topped with toasted hazelnuts.

-If not serving warm, maybe just a bit of powdered sugar.
-My hot chocolate base drizzled over the top.
In the evening, whisk together:
35 oz all-purpose flour
1.5 oz cocoa powder
2 t salt

Add and mix:
4 oz 100% HYDRATION starter
(Because of the cool water, the stiff starter would be very difficult to mix.)
28 oz cool water
1.5 oz honey
.5 oz vanilla

Mix with scraper, mixing and folding until it makes a shaggy dough.

Rest 1 hour.

Add and mix:
6 oz semi-sweet chocolate chips

~Recipe is for TWO 10 inch cast iron skillets. Divide dough for whatever size I will be making. You don't want to divide the dough after it has risen.

~10 inch - 38 oz dough
~mini nordicware bundt pan - 19 oz dough
~something else - 19 oz
~full bundt - 38 oz dough???

Dampen the top of dough and sides of bowls. Cover and rise overnight, 12-18 hours.

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