Valentine's Mediterranean Focaccia with Star Anise & Chocolate Hearts

What Makes This Special

This Valentine’s focaccia is more than bread—it’s a love letter! We infuse olive oil with wintery star anise for a warming fragrance, then use the creaming method to create a pillowy, tender crumb (a delightful twist on classic Mediterranean technique). Playful chocolate hearts and festive, red accents make every bite romantic, perfect for sharing.

Ingredients

The magic here comes from simple, quality Mediterranean ingredients: robust olive oil, star anise for a warming aroma, and dark chocolate hearts for a Valentine’s surprise. The creaming method helps incorporate butter and sugar, giving a tender, almost cake-like lift—a beginner-friendly, forgiving approach.

For the Focaccia Dough

• Bread flour: Higher protein for chew and rise.
• Instant yeast: No need to activate, easy for beginners.
• Fine salt & sugar: Balances flavor and enhances crust.
• Star anise: Infused in olive oil for subtle winter warmth.
• Olive oil: Mediterranean richness and soft crumb.
• Butter (softened): Key for the creaming method, adding tenderness.
• Water: Lukewarm for happy yeast.
• Chocolate & raspberry: Visual and flavor pops for the holiday!

Instructions

Step 1: Infuse the Olive Oil with Star Anise

Place 60 ml olive oil and 2 whole star anise pods in a small saucepan. Warm over very low heat for 5–7 minutes—do not let it smoke. Remove from heat, let steep 10 minutes, then strain (reserve pods for garnish, if desired). Set aside to cool slightly.

Why? Infusing brings subtle, warming spice notes—perfect for winter and Valentine’s!

Step 2: Prepare the Creaming Base

In a large bowl, use a hand mixer or electric mixer (paddle) to beat 20 g softened butter with 1 ½ tbsp (18 g) caster sugar until light and creamy (about 2 minutes). Scrape down the sides. Slowly beat in the strained, cooled star anise olive oil—add a tablespoon at a time—until completely blended and fluffy.

Why? The creaming method aerates the fat, making the focaccia extra tender and light. Take your time—this step is key!

Step 3: Mix the Dough

Add 400 g bread flour and 7 g instant yeast to the bowl. Sprinkle 1 ½ tsp (9 g) fine salt on the opposite side from the yeast. Make a well. Pour in 270 ml lukewarm water. Mix with a wooden spoon or silicone spatula until a shaggy dough forms. Knead in the bowl for 3–4 minutes (or use a dough hook on low speed) until combined and only slightly sticky.

Step 4: First Rise (Bulk Fermentation)

Cover the bowl with a clean towel. Let rise in a warm spot (22–24°C) for 1–1.5 hours, or until doubled in size.

Step 5: Shape & Decorate

Line your tray or heart-shaped pan with baking parchment, brushing with oil. Gently deflate the dough, then turn onto the prepared pan. Use your fingertips to stretch and dimple the dough into a heart shape (or oval/rectangle, if using a regular tray). Press deep dimples all over the surface. Scatter chopped chocolate into some dimples. Garnish with reserved star anise pods, rosemary, and freeze-dried raspberries for festive flair.

Step 6: Final Proof

Cover loosely. Let rise again for 35–45 minutes, until puffy but not doubled.

Step 7: Bake

Preheat oven to 200°C (fan 180°C). Before baking, drizzle with extra olive oil and sprinkle with 1 tsp coarse sea salt. Bake for 20–25 minutes, until golden and the base sounds hollow when tapped.

Step 8: Add Chocolate Hearts (Optional)

While the focaccia is still warm, use a small, oiled heart-shaped cutter to press out 3–5 hearts. Fill the cut-outs with extra chopped chocolate (let it gently melt). Replace the heart shapes back into the bread and let cool slightly.

Step 9: Cool & Serve

Transfer to a rack and cool for 10 minutes before serving warm. Perfect with extra-virgin olive oil or a glass of wine!

Pro Tips

• Creaming matters: Properly creamed butter, sugar, and oil create air pockets, leading to a lighter crumb—don’t rush it!
• Infuse gently: Star anise should never be fried; low, slow heating draws out flavors without bitterness.
• Heart shape hack: If shaping a free-form heart, use parchment with a heart drawn on the reverse as a guide.

Troubleshooting

Dough too sticky? Add 1 tbsp flour at a time, but don’t overdo it—focaccia dough is meant to be slightly sticky for best texture.

Bread is dense? Check your yeast is fresh, and ensure the creaming step is done until fluffy for proper aeration.

Variations

• Citrus twist: Infuse the olive oil with orange or lemon zest along with star anise.
• Savory lovers: Omit chocolate and scatter red onion slices, cherry tomatoes, and herbs for a classic look.
• Sweet heart: For a sweeter bread, add 2 tbsp honey to the creamed mixture and top with white chocolate hearts.

Storage

Focaccia is best eaten fresh, but leftovers can be wrapped in foil and kept at room temp for up to 2 days. Rewarm at 160°C for 5–8 minutes to refresh. To freeze, wrap well and freeze up to 1 month—thaw and reheat before serving.

Enjoy baking love into every bite—Happy Valentine’s Day!