Chocolate, hazelnut, rosemary and olive oil focaccia

Huile d'olive de Nyons PDO
Subtle flavour
Focaccia chocolat, noisette, romarin, huile d'olive
Photo credit: Céline de Cérou
Focaccia for dessert – what an original idea! Discover focaccia in a whole new light: a sweet version, with chocolate, rosemary, hazelnuts… not to mention olive oil – in this case, Nyons PDO! 
A PDO
Preparation
30 min
A PDO
Resting time
3h30
A PDO
Cooking time
20 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Recipes for children World cuisine Dessert Brunch and breakfeast Vegetarian

Ingredients

A PDO
For 6 personnes
For the dough:
  • 500 g T55 flour
  • 370 ml water
  • 6 g of dry baker’s yeast (or 18g of fresh yeast)
  • 60 g wholemeal cane sugar (such as muscovado or rapadura, for a richer flavour)
  • 10 g of salt
  • 3 c. à soupe Nyons olive oil PDO
  • 1 c. à café vanilla extract
  • 1 branche rosemary
Filling:
  • 100 g dark chocolate, in chips or roughly chopped
  • 60 g coarsely crushed roasted hazelnuts
  • 2 c. à soupe brown sugar
  • 2 c. à soupe Nyons olive oil PDO
  • 1 à 2 c. à café water
Finishes (optional):
  • Fleur de sel
  • Orange zest

Astuce

For this sweet focaccia recipe, choose Nyons olive oil PDO (subtle flavour) for its notes of dried fruit and buttery flavour, sometimes accompanied by hints of fresh hazelnuts and/or freshly cut grass. Don’t have any? Don’t panic – you can also choose: PDO olive oil from Nice, PDO olive oil from the Languedoc, and French olive oils made from the Cailletier, Grossane, Tanche...

Instructions

  • Mix the flour, sugar, salt and yeast in a large mixing bowl. Add the water, Nyons olive oil PDO and the vanilla. Knead until you have a sticky dough. Leave to rise for 2 hours until it has tripled in volume.

  • Spread the pastry out in an oiled baking tin, drizzle a little Nyons olive oil (PDO) over the pastry, and form the indentations.

  • Leave the dough to rise again for 1 hour 30 minutes at room temperature.

  • Finely chop the rosemary, then mix 2 tablespoons of olive oil with 2 tablespoons of water and the chopped rosemary. Spread the mixture over the focaccia. Sprinkle with brown sugar.

  • Bake for 20 to 25 minutes at 200°C.

  • Roast the hazelnuts in a frying pan or in the oven, remove as many skins as possible, then roughly chop them.

  • Gently melt the dark chocolate, then pour it over the focaccia and sprinkle with roasted hazelnuts.

  • Alternative garnishes: instead of hazelnuts, sprinkle with a little fleur de sel or orange zest.

Astuce

For this sweet focaccia recipe, choose Nyons olive oil PDO (subtle flavour) for its notes of dried fruit and buttery flavour, sometimes accompanied by hints of fresh hazelnuts and/or freshly cut grass. Don’t have any? Don’t panic – you can also choose: PDO olive oil from Nice, PDO olive oil from the Languedoc, and French olive oils made from the Cailletier, Grossane, Tanche...
We recommend...

For this recipe, choose a PDO huile d'olive de Nyons (subtle taste) for its notes of dried fruit and buttery flavour, possibly accompanied by hints of fresh hazelnuts and/or freshly cut grass.

Don’t have any? Then choose a PDO huile d'olive de Nice!

All recipes

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