Sweet focaccia with chocolate cream

Ingredients for the sweet focaccia with chocolate cream:

300 g of flour 00
100 g of manitoba
100 g of sugar
10 g of brewer’s yeast
1 tablespoon of honey
150 ml of milk
1 tablespoon of olive oil

50 ml of water
1 teaspoon of salt
100 g of chocolate chips
100 g of granulated sugar
powdered sugar to taste

For the stuffing:

600 ml of milk
120 g of egg yolks (6)
100 g of sugar
1 sachet of vanillin
50 g of dark chocolate
60 g of starch (cornstarch)


In the bowl of the planetary mixer the flours, sugar, yeast, oil, salt, honey and warm milk. Start kneading with the leaf hook at low speed, pouring the water slowly. When you have obtained an amalgamated dough, mount the hook and knead for about 15 minutes, adding the chocolate chips towards the end. You will need to get a smooth and elastic mass.

Transfer it to a container, cover it with cling film and let it rise until doubled (about 2 hours).

In the meantime, you can prepare the chocolate cream.

In a saucepan, mix the egg yolks with the sugar, gradually add the starch, without stopping stirring until the mixture is well blended. Heat the milk where you will add the vanillin, now gradually add the egg mixture and continue stirring for 5 minutes. as soon as the cream thickens, put the chocolate into fine pieces and mix until completely absorbed.

chocolate cream

Pour the cream into a bowl covered with cling film, so that a film does not form on the surface if you don’t use it immediately or you prefer to prepare it the day before.

After the necessary time has elapsed, take half of the dough and transfer it into a 20 cm diameter pan lined with parchment paper. Spread the chocolate cream, even hot, over the entire surface and cover with the other half of the dough. Brush the focaccia with milk and granulated sugar.

Bake the sweet focaccia in a preheated oven at 220 ° for about 25 minutes or in any case until golden brown. Allow to cool before sprinkling with powdered sugar.


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