This Maple Glazed Focaccia with Sea Salt & Montezuma Chocolate Buttons has been made for us by Rich Payne (IG: @dough_and_behold) as part of our Easter collaboration with Montezuma's Luxury Chocolate. Made using our Strong White Flour and some special Easter treats from Montezuma's, this fantastic sweet/savoury Focaccia has to be tried!  

  • Baker: Rich Payne / Dough & Behold
  • Makes: 1 x 675g dough for Focaccia - Small pan dimensions 24 x 16 x 6cm
  • Prep time: 16 hours
  • Bake time: 20-25 mins
  • Flours used: Cotswold Strong White Bread Flour


Starting at 8pm in the evening - 16 hours in total - leaving dough overnight and then baking at 12pm (adjust to suit your own timings).

  1. Add all your water to a mixing bowl, followed by fresh yeast, honey, salt and olive oil, mix gently then add all your flour. I wet my hands and then hand mix until all flour is incorporated and there are no dry bits. Cover and leave to rest for 10 minutes
  2. After 10 minutes have passed, wet you hands again and do a series of stretches, grabbing a corner or the dough, pulling it up towards you, then folding it back over the dough mass. Repeat this process a few times until you have a roughly cohesive mass of dough. Cover and rest for 10minutes.
  3. Repeat this process every 10 minutes for about 4 more times, by this point the dough will have gained strength and leave you with a smoother dough ball after stretching.
  4. Let the dough rest for 10 more mins then do a final set of coil folds until your doughball feels nice and smooth and tight.
  5. Drizzle the doughball generously with Olive oil and then cover with an airtight lid and leave out at room temp (mine was 22c) overnight.
  6. In the morning get your baking tin and pour a generous amount of olive oil inside, making sure it’s all covered. I use a bit of kitchen towel to rub it all into every possible area. If your pan isn’t non-stick then use parchment paper to line your tin.
  7. Gently tip your dough (which will have doubled in size overnight) into you oil tin and give it one final coil fold, making sure the smooth side of the dough is on top.
  8. Drizzle with more olive oil, gently press the dough to the edges of the pan, then cover and rest for 2-3 hours.
  9. After this time, oil your hands, remove the lid, and gently dimple your dough. I love this part. Hopefully it will be nice and bubbly!
  10. Once dimpled, drizzle your dough with maple syrup, be generous here, make sure it covers a large area and dribbles into all the indents made by your fingers!
  11. Take your Montezuma organic chocolate buttons and squish them into your dough, preferably into the areas and holes that have been dimpled. Put as many as you can in and squish them down deep into the dough.
  12. Sprinkle the top of the focaccia with a good amount of sea salt flakes. Don’t be shy here either! The combo of sweet maple and salt is AMAZING!
  13. Make sure your oven is pre-heated to 220c and place your focaccia on a preheated baking tray (I use a Baking Steel from @scratchmadepizza) I find this gives my dough and extra bit of lift with the heat from the bottom.
  14. Bake for 20-25mins until the top of your focaccia looks golden brown and gorgeous. I usually turn my pan once during this process to keep my bake even, it all depends on your oven.
  15. Remove from your oven, allow to cool, then slice, share and ENJOY with a nice cuppa! (add extra Montezuma Chocolate Chicks on top or around the side for extra cuteness, your kids will love you for this!)

Huge thanks to Rich for this fantastic Focaccia recipe! Find more from Rich on Instagram: @dough_and_behold

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