Name: Chocolate Focaccia Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 ¾ cups (414 g) water, warmed (about 105°-110°F); 1 teaspoon active dry yeast; 2 ½ cups (317.5 g) bread flour; ½ cup (59 g) Dutch-processed cocoa powder (can also use unsweetened cocoa powder or hot cocoa mix); ¼ cup (50 g) granulated sugar; ½ teaspoon kosher salt; 7 tablespoons extra virgin olive oil, divided; 1 cup (182 g) semi-sweet chocolate chunks, divided

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Introduction

Chocolate focaccia bread is a delightful twist on the classic Italian flatbread, combining rich cocoa and semi-sweet chocolate chunks for a sweet and indulgent treat. It’s perfect for dessert lovers who enjoy a soft, tender crumb with a touch of olive oil aroma.

The image shows a dark brown chocolate skillet cookie inside a black cast iron pan. The cookie is cut into eight uneven slices with one piece lifted slightly revealing a moist, soft inner texture with a rich chocolate color. The top layer is dotted with shiny, chunky chocolate pieces scattered mostly on one half, adding texture and a melt-in-the-mouth appeal. The pan rests on a white marbled surface with a few chocolate chunks scattered around and a knife placed beside the pan, the cookie looks warm and freshly baked. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cups (414 g) water, warmed (about 105°-110°F)
1 teaspoon active dry yeast
2 ½ cups (317.5 g) bread flour
½ cup (59 g) Dutch-processed cocoa powder (can also use unsweetened cocoa powder or hot cocoa mix)
¼ cup (50 g) granulated sugar
½ teaspoon kosher salt
7 tablespoons extra virgin olive oil, divided
1 cup (182 g) semi-sweet chocolate chunks, divided

Instructions

Step 1: In a small bowl, combine the warm water and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.
Step 2: In a large bowl, whisk together the flour, cocoa powder, sugar, and salt until evenly combined.
Step 3: Add the yeast mixture and 3 tablespoons of olive oil to the flour mixture. Stir to combine, then fold in half of the chocolate chunks. If the dough feels too dry, add a tablespoon of water.
Step 4: Transfer the dough to a clean, greased bowl and cover. Let it rest in a warm place for 1 hour, or until doubled in size.
Step 5: Preheat the oven to 450°F.
Step 6: Pour 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom evenly.
Step 7: Transfer the risen dough to the prepared skillet. Drizzle the remaining tablespoon of olive oil on top. Work the dough gently to the edges of the skillet and use your fingers to create dimples on the surface.
Step 8: Sprinkle the remaining chocolate chunks evenly over the dough’s surface.
Step 9: Bake for 18-20 minutes, or until a toothpick inserted into the bread comes out with a few crumbs but no wet batter.
Step 10: Remove from the oven and let the bread cool before slicing and serving.

Tips & Variations

Use Dutch-processed cocoa powder for a richer, smoother chocolate flavor. If unavailable, unsweetened cocoa powder or hot cocoa mix works well too.
Try adding a pinch of cinnamon or espresso powder to the dough for an extra depth of flavor.
For a dairy-free version, ensure your chocolate chunks are vegan-friendly.
Brush the top with a little honey or maple syrup right after baking for added shine and sweetness.

Storage

Store the chocolate focaccia bread in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a low oven for 5-10 minutes or toast slices lightly before serving.

How to Serve

A thick, round chocolate brownie cooked and cut into eight large square pieces inside a black cast iron skillet, with one piece slightly lifted and resting partly out of its spot, showing a dense and moist dark brown texture inside; the top layer is rough and dark with scattered large, shiny chocolate chunks adding texture and shine. The skillet sits on a white marbled surface, near a knife with a black handle and some scattered chocolate squares. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast, but add it directly to the dry ingredients and skip the blooming step with warm water.

Is this bread sweet like a dessert bread?

It has a subtle sweetness from the sugar and chocolate, but it’s not overly sweet, making it a great treat that’s balanced with a rich cocoa flavor.