Will It Focaccia: Tiramisu Edition скачать в хорошем качестве

Will It Focaccia: Tiramisu Edition

Today we are taking focaccia to dessert territory with a tiramisu twist that feels cozy, creamy, and totally irresistible. Soft dough gets kissed with strong coffee, a little cocoa, and sweet mascarpone that melts into the warm bread. The top puffs into a golden pillow that tastes like your favorite tiramisu layered into a fresh bake. It is playful, messy, and perfect for a late night treat or a holiday table. If you love a good kitchen experiment, this one is pure joy. Hashtags: #WillItFocaccia #TiramisuFocaccia #JoeSasto #TopChef #CreativeBaking #DessertIdeas #FocacciaRecipe #CoffeeLovers #MascarponeMagic #FoodieBaking #BakingAtHome #ChefLife Tiramisu Focaccia with Mascarpone Zabaglione and Dark Chocolate A sweet-salty, coffee-soaked dessert focaccia inspired by everyone’s favorite layered Italian classic. Base Focaccia Dough (from your original recipe) 1½ cups + 3 tablespoons (400g) warm water 3¾ cups (450g) bread flour ¼ cup + 3 tablespoons (50g) specialty flour (red fife, einkorn, or semolina) 2 teaspoons (6g) instant yeast 1½ teaspoons (6g) white sugar 1 tablespoon + 2 teaspoons (13g) kosher salt ¼ cup + 2 tablespoons (75g) extra virgin olive oil, plus more for greasing Nonstick spray Add-ins and Topping: 1½ tablespoons instant espresso powder 1 tablespoon unsweetened cocoa powder (for lamination) ½ cup dark chocolate chunks, plus extra for topping More cocoa powder, for final dusting Mascarpone Zabaglione Filling (for piping into the top): 3 large egg yolks ¼ cup granulated sugar ¼ cup Marsala wine or dark rum 8 oz mascarpone cheese, room temp Pinch of kosher salt Day One – Mix & Bulk Ferment Make the focaccia dough as usual with stretch and folds every 30 minutes for 2 hours. Cover and refrigerate overnight. Day Two – Flavor Fold, Proof & Bake Bring dough to room temp: Let rest at room temp 30–45 minutes. Oil your surface. Lamination with tiramisu flavors: Stretch the dough into a large rectangle. Evenly sprinkle across: Instant espresso powder Cocoa powder Dark chocolate chunks Fold like a letter to encase the fillings. Pan and proof: Place into an oiled 9x13 or quarter sheet tray, seam side down. Let rest 20 minutes, then gently stretch to the edges. Cover and proof 1½–2½ hours until puffed. Dimple and top: Preheat oven to 425°F (218°C). Dimple the dough deeply with oiled fingers. Press a few extra dark chocolate chunks into the surface. Bake: Bake for 22–28 minutes, until golden, puffed, and chocolate is melted and bubbly. Let cool slightly in the pan. Make the Mascarpone Zabaglione: In a heatproof bowl, whisk egg yolks, sugar, and Marsala together. Set over a gently simmering pot of water (double boiler-style) and whisk constantly until thick, pale, and silky — about 7–10 minutes. Remove from heat and let cool slightly. Whisk in mascarpone and a pinch of salt until smooth and creamy. Chill until ready to use, or use slightly warm if you prefer it melty. Final Assembly: Transfer zabaglione to a piping bag. Pipe generous blobs into the dimples and crevices of the warm focaccia. Dust the entire top with a layer of cocoa powder using a fine sieve. Serve: Slice and serve warm or room temp. The contrast of chewy olive oil bread, bitter cocoa, melty chocolate, and cool mascarpone is next-level. For extra drama, serve with a shot of espresso or amaro on the side.