Chocolate focaccia with sea salt and rosemary

Sabadì Chocolate + Pizza

recipe by Alessia Bianchi
poster by la tigre


For the dough
500 g bread flour (type 0 in Italy)
250 g water
10 g yeast
20 g extra virgin olive oil
8 g salt

For the filling
100 g Sabadì “Marino” chocolate

For the topping
25 g extra virgin olive oil
25 g water
5 g rosemar

shape of a mound with a well in the centre. Add the salt around the outer edges of the mound and dissolve the yeast in warm water. Pour the yeast mixture into the centre of the mound. Add the extra virgin olive oil and begin to incorporate the water into the flour mixing and kneading it for at least 8 minutes. Cover the dough and let it rise for at least 35-40 minutes. Divide the dough into two balls and knead further to make it more elastic. Line a round pizza baking pan with parchment paper and roll out the first ball of dough. Chop up the chocolate and cover the dough evenly. Roll out the second ball of dough and use it to cover the first. Use the fingers to crimp the edges of the dough together. Prepare the topping with a mixer by combining the oil and water so as to create a semi-creamy emulsion. Pour the mixture over the focaccia and spread evenly. Finish by sprinkling rosemary needles on top. Bake in preheated oven at 180°C for 20-25 minutes, checking every now and then to see if the focaccia is golden brown.

“A warm sensation, the feeling of the salt on the skin, of iodine in the air. All this enclosed in a sweet delight for the palate.”