- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 2 servings
This chewy, light, and airy chocolate bread is studded with tart dried cherries and coated in fruity olive oil.
Ingredient:
- 2 1/4 cups warm water (100°F to 110°F)
- 4 teaspoons active dry yeast (from 2 [1/4-ounce] envelopes)
- 1/3 cup plus 2 teaspoons granulated sugar, divided
- 5 cups bread flour (about 1 pound 5 1/4 ounces)
- 1/2 cup unsweetened cocoa powder (about 1 5/8 ounces) (such as Guittard Cocoa Rouge Unsweetened Dutch-Process Cocoa Powder)
- 2 teaspoons kosher salt
- 1 cup dried tart cherries (about 5 ounces)
- 7 ounces 70% cacao dark chocolate baking bars, roughly chopped, divided
- 2/3 cup fruity extra-virgin olive oil (such as Arbequina), divided, plus more for work surface, hands, and for serving
- 8 small rosemary sprigs (about 2 inches each) (optional)
- 2 tablespoons turbinado sugar
- 1 teaspoon flaky sea salt
- Powdered sugar, for dusting
- Cherry balsamic vinegar (such as Texas Hill Country Olive Co. Wild Cherry Balsamic Vinegar), for serving
