Ingredients:

Dough:

• 450mLs warm tap water (not hot)
• 3 teaspoons cherry essence
• 5 grams instant dried yeast
• 1-2 tablespoons light olive oil (plus more)
• 350 grams plain flour or bread flour
• 100 grams dark cocoa
• 50 grams shredded coconut
• 1/4 cup brown sugar
• 1 tablespoon salt
• 200 grams glaće cherries, roughly chopped

Glaze:

• 200 grams dark cooking chocolate, melted
• 50 grams desiccated coconut

Same Day Method:

1. Whisk warm water, yeast, olive oil, and cherry essence in a deep bowl until incorporated.
2. Mix in flour, dark cocoa, shredded coconut, and brown sugar until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again. In total we are stretching and folding three times.
6. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
7. Prepare the filling mixture by roughly chopping the glaće cherries and set aside.
8. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper, and 2 tablespoons of light olive oil. Tip the dough mixture in the tray.
9. Spread dough to corners as best as possible. Sprinkle 1/3 of the glaće cherries over the surface and fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
10. Cover and proof for another 1.5 hours at room temperature.
11. Pre heat your oven at 215C fan forced.
12. Add the remaining glaće cherries on the surface and drizzle with some light olive oil. Dimple the surface of the dough with the tips of your fingers.
13. Bake on the middle rack of the oven for approximately 30 minutes or until golden.
14. Allow to cool before we glaze.
15. Melt chocolate in microwave or over a bay Marie, drizzle over focaccia. Allow to set for 10 minutes before covering chocolate surface with desiccated coconut.
16. Slice and serve.

Overnight Method:

1. Whisk warm water, yeast, olive oil, and cherry essence in a deep bowl until incorporated.
2. Mix in flour, dark cocoa, shredded coconut, and brown sugar until it forms a shaggy dough. Do not worry about over working the dough or it being perfect, it will come together.
3. Clean down the edges of the bowl and cover bowl with cling wrap or a tea towel and allow it to sit at room temperature for 15 minutes
4. After 15 minutes, stretch and fold the dough.
5. Cover and rest for another 15 minutes before you stretch and fold the dough again. In total we are stretching and folding three times.
6. Cover the dough with cling wrap and place in the fridge overnight.
7. The following day: Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper, and 2 tablespoons of light olive oil. Tip the dough mixture in the tray.
8. Spread dough to corners as best as possible. Sprinkle 1/3 of the glaće cherries over the surface and fold the dough into thirds like a wrap or burrito, slide it lengthways and flip it upside down so the smooth side is on the top.
9. Cover and proof for another 1.5 hours at room temperature.
10. Pre heat your oven at 215C fan forced.
11. Add the remaining glaće cherries on the surface and drizzle with some light olive oil. Dimple the surface of the dough with the tips of your fingers.
12. Bake on the middle rack of the oven for approximately 30 minutes or until golden.
13. Allow to cool before we glaze.
14. Melt chocolate in microwave or over a bay Marie, drizzle over focaccia. Allow to set for 10 minutes before covering chocolate surface with desiccated coconut.
15. Slice and serve

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Best served warm, re heat in the microwave to avoid drying out.
  • I do not recommend freezing focaccia to thaw and eat at a later date. It tends to taste stale. Best consumed fresh.

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