Prep: 10 min Bake: 1hr Total: 1 hr 10 min Servings: 12 Cal: 310

INGREDIENTS

• 1 cup granulated sugar
• 1/4 cup butter softened
• 1 2/3 cups mashed ripe banana about 3 bananas
• 1/4 cup 2% milk
• 1/4 cup plain fat free Greek yogurt
• 2 large eggs
• 2 cups all purpose flour  
• 1/2 cup unsweetened cocoa powder
• 1 teaspoon instant espresso powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 1/2 cup semi-sweet chocolate chips
• 1/2 cup dark chocolate chunks

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
3. In a small bowl, whisk together the flour, cocoa powder, instant espresso powder, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. 
4. Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack.  Remove from pan and cool on rack.

Ingredients

For the dough:

• 2 cups lukewarm water
• 1 teaspoon active dry yeast
• 1 tablespoon granulated sugar
• 5 sprigs fresh rosemary leaves, chopped and divided
• 5 1/4 cups (670 grams) all-purpose flour, plus more for kneading
• 1 tablespoon kosher salt, plus coarse sea salt for sprinkling
• 1 cup extra-virgin olive oil, divided

For the brine:

• 3/4 teaspoon fine sea salt
• 1/3 cup lukewarm water

Directions

1. In a large bowl combine the water, yeast, and sugar. Add in 2 teaspoons of the chopped rosemary, half the flour, and the salt, stirring to combine. Add 1/2 cup olive oil. Gradually add in the remaining flour until a shaggy mass forms. Only add in as much flour as you need to create a shaggy slightly sticky dough.
2. Transfer the dough to a lightly oiled bowl. Cover with plastic wrap and let ferment at room temperature for about 8 to 10 hours, or until doubled in size. At this point you can refrigerate the dough for several days until ready to bake. This will also develop more flavor.
3. Coat a rimmed half sheet pan with the remaining 1/2 cup olive oil. Turn the dough onto the pan and begin pressing it out with your fingertips to fit the size of the pan. Coax and stretch the dough to fit the entire pan, or just about. If the dough springs back, cover and let it rest for 10 minutes before proceeding. Spread your fingers to make little dimples all the way through the dough. 

Make the brine:

1. Combine the warm water and salt together until the salt is dissolved. Pour all over the dough to make little pools of water in the dimples. Cover loosely with plastic and allow to rise again until the dough is puffy, about 45 minutes.

Bake the bread:

1. Meanwhile, place a baking stone in the oven and preheat to 450°F. If you don’t have a baking stone, invert a heavy duty rimmed baking sheet and place in the oven to preheat.
2. Sprinkle the dough liberally with coarse sea salt and the remaining rosemary leaves. Bake with the sheet pan on top of stone until the focaccia is golden brown, 25 to 30 minutes.

INGREDIENTS

•  3 cups all-purpose flour
•  1 envelope (2 1/4 teaspoons) rapid rise or fast acting yeast — NOT active dry yeast
•  1 tablespoon sugar
•  1 teaspoon salt
•  1 2/3 cups very warm water — between 120°-130°F
•  4 tablespoons olive oil — divided
•  1 tablespoon Italian seasoning
•  1/2 teaspoon salt
•  1/2 teaspoon pepper

INSTRUCTIONS

1. Grease a 9×13-inch pan with nonstick cooking spray or oil.
2. Mix flour, yeast, sugar and salt in a large bowl. Add 2 tablespoons olive oil to the water, then add the wet ingredients to the dry, stirring until well mixed. Cover and let rise until doubled, about 30 minutes.
3. Preheat oven to 375°F.
4. Using the handle of a wooden spoon, poke multiple holes into the dough. Drizzle remaining 2 tablespoons of olive oil over dough. Sprinkle with Italian seasoning, salt and pepper. Cover again and let rise additional 15 minutes. Bake 30 to 35 minutes until lightly browned.
5. Cool slightly and slice into pieces.