Fig & Dark Chocolate Dessert Focaccia

by Caterina Borg, Good Food Gourmet on October 14, 2012

Recently, I had done a post on a dessert focaccia that tasted just like cinnamon roll, and since it went over so well, I was inspired to make another one. This time, I decided to make a dessert focaccia that included some homemade fig jam and some really good Guittard dark chocolate.

If you haven’t tried them together, figs and dark chocolate get along better than those proverbial peas in a pod…

And one more thing…it HAS to be dark chocolate…semisweet just won’t do because it’s simply too sweet, and milk or white chocolate just don’t have the same oomph.

The reason dark chocolate works with figs is the same reason dark chocolate works with bananas…as the fruit ferments during the ripening process it takes on a natural alcohol scent and flavor. The intense chocolate liquor in a dark chocolate beautifully compliments this flavor. Whenever I make desserts that include either of these fruits, it’s always the dark chocolate that I will reach for.

I used my basic focaccia recipe which I’ve used many times before to make both sweet and savory applications. Once the dough was proofed, I topped it with a quick cream cheese filling that I swirled on top of the dough then added the fig jam and dark chocolate chips.

I could not wait until this was cool enough to slice, and once we tried it, it was hard not to go for another piece. This is an easy preparation that would make a delicious alternative to your breakfast/brunch table instead of individual Danish that require a little more work.

If you don’t like figs or don’t want to use fig jam, use any other homemade or store bough jam you prefer…that’s the beauty of making these types of desserts…the sky is really the limit.

Fig & Dark Chocolate Dessert Focaccia

1 recipe focaccia dough for dessert application

1 recipe fig jam (or about 1 cup of any jam of your choice)

8 oz cream cheese, room temperature

1 tablespoon vanilla

½ cup powdered sugar

1 -1/2 cups dark chocolate chips, chunks or shavings.

If you are going to make the fig jam, it’s best to make this ahead of time, preferably the day before. If you make it the same day, make sure to make it before you put your dough together so that it has enough time to cool. Feel free to use any other jam you prefer. Next, make the dough according to the instructions on the link above and allow it to proof for about 30 minutes until doubled.

In the meantime, make the cream cheese topping by adding the softened cream cheese, vanilla and sugar to the bowl of your stand mixer. Use the paddle attachment and cream together all of the ingredients. This does not require too much sugar because you will get additional sweetness from the jam and the chocolate. Once it is all combined together, set this aside. When you use the rapid rise yeast, the dough will proof fairly quickly, so once the first proof is finished, add some vegetable oil to a half sheet pan and swirl it around with your fingers, making sure to get it all over the edges and the corners. Place the dough into the sheet pan, and slowly spread it out with your fingers until it fills the entire pan.

Cover it loosely with plastic wrap and allow to proof for another 30 minutes. At this point preheat your oven to 350°F, and once the dough has proofed, add the cream cheese, the fig jam and the chocolate chips and then swirl them all together before baking.

Bake for 30-45 minutes until golden brown all over. Allow to cool completely, then slice and enjoy!

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{ 1 comment… read it below or add one }

avatar Spencer October 15, 2012 at 12:22 p

What a fantastic recipe! I would so love to try some. I am sure it would taste great.

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