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Chocolate Chip Cookie Focaccia - guaranteed the best cure for the January blues 🍪 Ingredients: Batch of focaccia dough Batch of cookie dough - measure with your heart (homemade or shop bought) 4 Tbsp melted salted butter Method: Make the base focaccia dough - you can use my or Same-Day Focaccia, Overnight or Sourdough Focaccia recipe. All of these recipes have been posted in the past on here or can be found in my new FOCACCIA FUNDAMENTALS Printable PDF guide along with a focaccia troubleshooting guide and topping inspiration chart (link in my bio to download)… Instead of using a 9x13 inch tray, opt to use a larger tray - close to 13x18 inches is great though don’t expect to spread the focaccia all the way to the edges. When the dough has finished proofing, line the tray with nonstick parchment paper and coat it with about 2 tbsp of melted salted butter. Tip the dough onto the prepared tray and gently stretch it out into a rectangle shape so there is plenty of surface area to accommodate the cookie dough. Dot just under half of the cookie dough across the dough and then fold it up into thirds. Fold one third of the rectangle towards the center and then fold the other cookie-dough-covered third of the dough over the first fold. Seal the edges of the dough so all the cookie dough is in enclosed and then flip the entire thing over so the smooth side of the dough is on the top. Cover with another inverted tray to proof for 1-1.5 hours. Preheat the oven to 210C and place the baking rack into the lowest potion of the oven. Drizzle 2 Tablespoons of melted butter over the top of the focaccia dough and then dot the remaining cookie dough evenly over the top of it. Dimple the cookie dough and butter into the dough using your fingers and then bake the focaccia for 19-23 minutes or until the bread is starting to brown up and the cookie dough has gone crisp on top. Cool for at least 15-20 minutes before cutting in! 🍪🍪🍪🍪🍪🍪🍪 #breadtok #breadmaking #sweetfocaccia

Chocolate Chip Cookie Focaccia - guaranteed the best cure for the January blues 🍪 Ingredients: Batch of focaccia dough Batch of cookie dough - measure with your heart (homemade or shop bought) 4 Tbsp melted salted butter Method: Make the base focaccia dough - you can use my or Same-Day Focaccia, Overnight or Sourdough Focaccia recipe. All of these recipes have been posted in the past on here or can be found in my new FOCACCIA FUNDAMENTALS Printable PDF guide along with a focaccia troubleshooting guide and topping inspiration chart (link in my bio to download)… Instead of using a 9x13 inch tray, opt to use a larger tray - close to 13x18 inches is great though don’t expect to spread the focaccia all the way to the edges. When the dough has finished proofing, line the tray with nonstick parchment paper and coat it with about 2 tbsp of melted salted butter. Tip the dough onto the prepared tray and gently stretch it out into a rectangle shape so there is plenty of surface area to accommodate the cookie dough. Dot just under half of the cookie dough across the dough and then fold it up into thirds. Fold one third of the rectangle towards the center and then fold the other cookie-dough-covered third of the dough over the first fold. Seal the edges of the dough so all the cookie dough is in enclosed and then flip the entire thing over so the smooth side of the dough is on the top. Cover with another inverted tray to proof for 1-1.5 hours. Preheat the oven to 210C and place the baking rack into the lowest potion of the oven. Drizzle 2 Tablespoons of melted butter over the top of the focaccia dough and then dot the remaining cookie dough evenly over the top of it. Dimple the cookie dough and butter into the dough using your fingers and then bake the focaccia for 19-23 minutes or until the bread is starting to brown up and the cookie dough has gone crisp on top. Cool for at least 15-20 minutes before cutting in! 🍪🍪🍪🍪🍪🍪🍪 #breadtok #breadmaking #sweetfocaccia

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