Mocha Focaccia with Honey Drizzle Topped with Confectioner's Sugar and Walnuts
Listen up, coffee crew! Craving a pick-me-up that doubles as dessert? Forget the tired cakes, y'all! My Mocha Focaccia is here to rock your taste buds. It's not your Nonna's recipe – this beauty takes classic focaccia and infuses it with rich coffee and deep cocoa for a flavor fiesta. Think fluffy bread with a subtle coffee kick, drenched in a luxurious honey drizzle and sprinkled with crunchy walnuts. Each bite is a tastebud tango – pure bliss, no matter the time of day.This recipe is a breeze – perfect for beginner bakers! No fancy techniques, just a few simple steps to whip up this showstopper. So ditch the boring and bake your own mocha masterpiece today. Trust me, it'll be your new coffee break obsession!
Ingredients
- 1 Bag Dough from Your Favorite Bucket of Bread Brand Baking Kit! Traditional White Used Here
- 1 Packet Yeast From the Bucket of Bread Baking Kit
- 1½ Cup Strong Brewed Coffee Lukewarm
- ⅓ Cup Strong Brewed Coffee Added Slowly
- ⅓ Cup Unsweetened Cocoa Powder
- ⅓ Cup 1/3 cup Granulated Sugar
- 1 Tbsp Vegetable Oil or Olive Oil Flavorless
- 2 Tbsp Confectioner's (Powdered) Sugar For Dusting
- 1 Cup Walnuts Toasted
Instructions
Prepare the Mocha Focaccia Dough
- To begin, combine all the dry ingredients. Add the dry ingredients from the Bucket of Bread Brand Baking Mix, the yeast packet, and the cocoa powder, and sugar into a large bowl or stand mixing bowl.
- Now add the 1 1/2 cups of warm coffee to the dry ingredients until a shaggy dough forms.
- Then gradually begin to add the additional warm coffee, slowly, until the dough reaches a wet, sticky consistency. The dough should still be manageable.
- Place the dough into the Bucket (if using) or a covered bowl. Cover it loosely. While the dough rises, in a warm place, do something else for about 2-4 hours, or until it is doubled in size.
Begin the Mocha Focaccia Bake!
- Preheat your oven to 400°F (200°C).
- After rising, spread a tablespoon of oil around a 9x13 inch baking pan.
- Afterwards, transfer the dough to the pan. Gently flip the risen dough onto the oiled surface as well as coating the dough evenly with oil on both sides of it.
- Then, using your fingertips, spread the dough out evenly in the pan and gently dimple the top.
Prepare to Eat Mocha Focaccia!
- Bake the focaccia for 15 minutes, or until an internal temperature is at least 190°F. Alternatively, you can also check for doneness by inserting a toothpick into the center and making sure it comes out clean.
- Let the bread cool slightly on a wire rack before cutting into serving sizes.
- Afterwards, drizzle with generous amounts of honey, dust lightly with confectioner's sugar, and top with toasted walnuts.
- Enjoy!
Video
Notes
Another key point is the history of mocha.
Specifically it has two distinct threads: first is the origin of the word "mocha". This is coupled with the development of the modern mocha coffee drink.The Word "Mocha"
Yemeni Origins:
Evidently, the word "mocha" comes from the Yemeni port city of Mocha (also spelled Mokha). In fact, this city was a major trading hub for coffee beans from the 15th to the 18th centuries.Mocha Beans:
Coffee beans exported from this port were known as "Mocha beans" and in light of this were prized for their high quality and unique flavor profile. On account of these beans often having been described as having a slightly chocolaty taste, it is possible they may have inspired the later coffee drink.Shifting Coffee Sources:
One point often overlooked is that through time, coffee production shifted to other regions, and the term "Mocha" became less associated with a specific bean and more with the general idea of Arabian coffee.The Mocha Coffee Drink
Italian Inspiration:
The modern mocha coffee drink is believed to have originated in Italy. Therefore, it is highly possible to have been inspired by the Bicerin, a beverage from Turin made with coffee, chocolate, and cream.Uncertain Development:
The exact date and location of the first mocha coffee is unclear. Some sources suggest it may have emerged in the 18th century, while others place it later in the 19th or early 20th century.American Influence:
The caffè mocha we know today is likely a more recent development, possibly influenced by the American love of chocolate and the rise of espresso machines.Are YOU Interested in a Collaboration?
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