Sticky Toffee Pudding Focaccia

Sticky toffee pudding meets focaccia in this cozy, shareable bread. The Signature Oval Bread Oven does double duty in proofing and baking, allowing the focaccia to rise under the lid for a soft, airy crumb. Dates are pressed into the dough before baking, creating delicious jammy pockets, and a glossy drizzle of salted caramel at the end delivers a full sticky-toffee effect that is best enjoyed warm.

Focaccia:

360 grams all-purpose flour (3 cups)

1 teaspoon granulated sugar

1 teaspoon instant yeast

2 teaspoons Kosher salt

275 grams warm water (1¼ cups)

2 tablespoons olive oil, plus additional for drizzling

6 medjool dates, pits removed

Brine:

50 grams warm water (3½ tablespoons)

20 grams olive oil (1½ tablespoons)

½ teaspoon Kosher salt

Caramel Topping:

½ cup brown sugar

¼ cup heavy cream

3 tablespoons unsalted butter

1 tablespoon molasses

½ teaspoon Kosher salt

In a large mixing bowl, whisk together flour, sugar, yeast, and 2 teaspoons of Kosher salt. Add 275 grams warm water and olive oil. Using a rubber spatula or wooden spoon, stir until no more dry spots remain. Cover and let it sit for 15 minutes.

Using the stretch-and-fold method, wet your hands and pull the edge of the dough from one side of the bowl and press into the center. Repeat along the edge of the dough, about 6 times, until you’ve made it all the way around the bowl. Cover and let rest another 15 minutes.

Repeat this process three more times. After the fourth time, cover the dough once more and let it sit in a warm place (72-78°F) to rise until doubled in size, about 1 hour, though it can take longer if your space is colder.

Brush the base of your bread oven with olive oil. Using a wooden spoon or rubber spatula, carefully roll the dough onto the base. Using your hands, gently pad the surface of the dough to spread it out, then drizzle it with more olive oil. Cover with the lid and place again in a warm place (72-78°F) and let it rise for 1.5 hours.

To prepare the brine, combine warm water, olive oil, and Kosher salt and blend until it emulsifies. (In a pinch, whisk vigorously.)

Uncover your focaccia and top with date pieces. Using your fingers, press deep dimples all the way down to the bottom of the base. Pour the brine on top of the focaccia, then re-cover and place in the oven.

Heat the oven to 425°F and allow the bread oven to heat with the oven. When the oven reaches 425°F, set a timer for 20 minutes. Remove the lid and bake for an additional 10-15 minutes until the focaccia is browned.

Remove from the oven and let cool slightly.

To prepare the caramel topping, combine the caramel ingredients in a small saucepan and bring to a simmer. Cook for 3 minutes, while stirring, until the caramel is thickened. Remove from the heat and let cool for 5 minutes.

Remove the focaccia from the bread oven and drizzle with the caramel topping while both are still warm.