Chocolate-Cherry Focaccia

Directions

1. Combine water, yeast, and 2 tablespoons of sugar in the bowl of a stand mixer fitted with the dough hook. Whisk by hand until combined and let the mixture stand until foamy, about 5 minutes. Meanwhile, whisk together flour, cocoa, salt, and remaining sugar in a medium bowl. Set aside.
2. With the mixer running at slow speed, gradually add the flour mixture to the yeast mixture, beating until all dry ingredients are combined. Increase speed to medium and beat until dough is smooth and releases from the sides of the bowl, 10-12 minutes. Turn dough out until lightly oiled surface, using oiled hands, and stretch the dough into a 10" square. Sprinkle with cherries and 6 oz of chocolate. Knead by hand until cherries and chocolate are incorporated. Let stand for 5 minutes to relax. Stretch dough into a 15"x 10"rectangle. Fold in half lengthwise, then in half crosswise for a rectangle. Allow to rest 5 minutes.
3. Coat a 17"x 12" baking sheet with 1/3 cup of olive oil. Place dough on the sheet and stretch the dough to fit inside with even thickness pressing to the corners. Cover dough loosely with plastic wrap and let stand at room temperature until bubbly and tripled in volume (1 1/2 - 2 hours). During the last 30 minutes of proofing, place an oven rack in the lower 1/3 position in the oven, and place a pizza stone (or inverted baking sheet) on the rack. Preheat the oven to 425 degrees F.
4. Uncover dough. Using lightly oiled fingertips, press indentations all across the surface of the dough, being sure to press down any cherries on the surface. Arrange rosemary sprigs on top, if using. Pour the remaining 1/3 cup of olive oil evenly over the top. Sprinkle evenly with raw sugar cane and flake sea salt.
5. Place the baking sheet with the focaccia on the hot stone in preheated oven. Bake for 20-22 minutes, until the bread is lightly browned and a thermometer registers 200 degrees. Transfer to a cooling rack and let cool for 20 minutes. Garnish with remaining chopped chocolate and allow to partially melt on warmed bread. Dust with powdered sugar and serve alongside balsamic.