Ingredients:

Dough:

• 500 grams plain flour or bread flour
• 450mLs warm tap water (not hot)
• 2 teaspoons honey
• 4-5 grams instant dried yeast
• 2-3 tablespoons neutral oil
• 1 tablespoon salt

Pistachio Filling:

• 200 grams kataifi, chopped and separated
• 100 grams unsalted butter
• 200 grams Pistachio paste
• 1 tablespoon tahini
• 250 grams Dark chocolate, roughly chopped into chunks

Method:

1. Whisk warm water, yeast, olive oil, and honey in a deep bowl until incorporated.
2. Mix in flour, and salt 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. Repeat this 3 times.
5. Cover the dough with cling wrap or a tea towel and allow it to rest for 1.5 hours at room temperature.
6. While the dough is having it’s first nap prepare your filling. Toast kataifi in a pan with butter until toasted. Transfer to a bowl and allow to cool down.
7. In a seperate bowl, mix pistachio paste, and tahini until it is a smooth paste. Stir in 3/4 of the paste the cooled toasted kataifi. Reserve the rest of the paste for the top.
8. Prepare a 24cm X 33cm deep sided sheet pan lined with baking paper, and a good glug of neutral oil and tip the dough into the pan stretching it out to all edges as much as possible.
9. Scatter the whole kataifi pastry mixture over the surface of the dough and sprinkle with half the amount of dark chocolate chunks. fold the dough into a burrito and flip over. This will ensure you have the mixture inside the dough once baked.
10. Cover tray and proof for another 1.5 hours at room temperature.
11. Pre heat oven at 215C fan forced.
12. Spread the remainder of the pistachio paste and scatter the remainder of the dark chocolate chunks over the surface of the focaccia and drizzle with some neutral oil and dimple.
13. Bake on the middle rack of the oven uncovered for approximately 25-30 minutes.
14. Once focaccia is baked, allow focaccia to cool on a baking rack for approximately 15-20 minutes before cutting into desired portions and serving.

Tips/Substitutions:

• • Keep in and airtight container for 3-4 days.
  • Eat at room temperature or warmed up.

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