Chocolate Cinnamon Focaccia

Italians will condemn you, but all your friends will love you at brunch.

INGREDIENTS

250 gr of all purpose flower

4 gr of instant yeast

2 tbsp of sugar

1 tbsp of cinnamon

1 tbsp of pure cacao

neutral oil

225 ml of milk

hazelnuts and chocolate drops as toppings (if you don’t have chocolate drops, you can just cut up pieces of melting chocolate too of course)

2 tbsp of plant-based milk and 1 tsp of agave for topping

PREPARATION

In a large mixing bowl, combine all dry ingredients and give them a good swirl so all is mixed.

Add the milk and mix gently with a wooden spoon so all seems blended. Don’t whisk or need or you’ll overdo it. Don’t Karen, don’t.

Drizzle with the oil (sunflower will do the trick), cover and let rise in the fridge for 12 - 24 hours.

Take out of the fridge 2 hours before baking (that’s waking up early to impress), and put in a silicone try or well buttered baking tray. Let rise again (you might want to cover this up to prevent from drying out).

Preheat your oven to 220C. Mix the 2 tbsp of milk with the agave and brush the focaccia with it.

Right before putting the focaccia in the oven, put the nuts and chocolate drops on top and push them in well with your thumb.

Bake for about 25 minutes and serve luke-warm.