Chocolate Strawberry Sourdough Focaccia -

amybakesbread.com

Dariece

subheading: Levain (1:1:1 about 3 to 4 hours at 78ºF):

35 grams ripe sourdough starter

35 grams all purpose flour

35 grams water

subheading: Strawberry Chocolate Focaccia Dough:

100 grams ripe, bubbly levain

40 grams granulated sugar

425 grams water

500 grams bread flour

10 grams salt

subheading: Mix In During Stretch and Folds:

30 grams freeze-dried strawberries crushed to a fine powder, about a 1 oz bag

70 grams granulated sugar

175 grams semi-sweet chocolate chips

subheading: Proofing and Topping the Dough:

50 grams olive oil light flavored, see recipe notes

30 grams unsalted butter melted for the top

¼ to ½ cup sliced strawberries for topping the dough

subheading: Chocolate Drizzle:

40 grams chocolate chips or chopped chocolate about ¼ cup

20 grams heavy cream about 1 Tablespoon

Directions at amybakesbread.com

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