CHOCOLATE CHIP BANANA BREAD FOCACCIA

Prepare dough. In a large bowl or in the bowl of a stand mixer w/ the dough hook attachment, combine the water, maple syrup, yeast & mashed bananas. Mix to combine.

Add the bread flour, salt & cinnamon to the wet ingredients; mix until the dough turns elastic & smooth (will be sticky, but that’s what you want). Add the chocolate chips & knead until evenly dispersed.

Generously grease a large bowl w/ olive oil & place the dough in the bowl. Cover w/ plastic wrap that is drizzled with olive oil & then a kitchen towel. Allow to rise in a warm environment for 1-2 hrs, or at room temp for 2-3 hrs, until doubled in size. *See overnight instructions on my website.*

Once risen, generously grease a 9x13” baking pan w/ olive oil. Transfer the dough to the prepared pan. Using your hands, take one side of the dough, stretch it up & fold it towards the middle of the dough. Repeat w/ all sides (should be a rectangle shape at the end). Flip the dough over so the seams are at the bottom.

Place a baking tray or greased plastic wrap on top; allow to rise/proof in a warm environment for 30-45 mins, until puffy.

Preheat oven to 450F.

Once dough is proofed, drizzle olive oil all over the surface & oil your fingers/hands. Use them to dimple the dough all over, pressing almost to the bottom of the pan & creating very deep depressions, so bubbles form on the surface. Sprinkle top w/ turbinado sugar.

Bake at 450F for 20-30 mins, until puffed & golden.

Remove & top w/ extra chocolate chips. Rest for 10 mins, then transfer to a wire rack.

Slice & serve warm w/ butter & flaky sea salt.

Enjoy!