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Chocolate Focaccia Bread Recipe

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★★★★★

4.5 from 99 reviews

This decadent Chocolate Focaccia Bread combines the rich flavors of cocoa and semi-sweet chocolate chunks with the soft, airy texture of traditional focaccia. Perfect as a sweet treat or dessert bread, it features a tender crumb infused with chocolate flavor and finished with a golden, dimpled crust. The recipe uses bread flour and cocoa powder for depth, while olive oil adds moisture and richness. Ideal for chocolate lovers looking for an innovative twist on classic focaccia.

Ingredients

Scale

Dough 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

  1. Activate Yeast: In a small bowl, combine the warm water and active dry yeast. Let it rest for 5 minutes until the mixture becomes foamy and the yeast blooms, indicating it is active.
  2. Combine Dry Ingredients: In a large bowl, whisk together the bread flour, Dutch-processed cocoa powder, granulated sugar, and kosher salt to evenly distribute all dry components.
  3. Mix Dough: Add the yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Stir everything until combined into a dough. Fold in half of the semi-sweet chocolate chunks gently. If the dough feels too dry, add one tablespoon of water to reach the right consistency.
  4. First Rise: Transfer the dough to a clean, greased bowl. Cover it and let it rest in a warm place for 1 hour or until doubled in size, allowing the dough to ferment and develop flavor.
  5. Preheat Oven and Prepare Skillet: Preheat your oven to 450°F (232°C). Pour the remaining 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom of the skillet evenly with the oil to prevent sticking.
  6. Shape Dough: Transfer the risen dough to the prepared skillet. Pour the last tablespoon of olive oil over the dough. Use your fingers to gently stretch the dough to the edges of the skillet and create characteristic dimples all over the surface.
  7. Add Chocolate Topping: Evenly sprinkle the remaining chocolate chunks over the top of the dough, ensuring they are distributed across the surface.
  8. Bake Bread: Place the skillet in the preheated oven and bake for 18-20 minutes. The bread is done when a toothpick inserted into the center comes out with a few crumbs but no wet batter.
  9. Cool and Serve: Remove the skillet from the oven and let the chocolate focaccia cool before slicing. This helps the structure set and makes it easier to cut.

Notes

  • Use warm water (105°-110°F) to properly activate the yeast without killing it.
  • If you don’t have Dutch-processed cocoa powder, unsweetened cocoa powder or hot cocoa mix can be substituted.
  • Dividing the chocolate chunks ensures chocolate is incorporated inside the dough and also decorates the top.
  • Using an oven-safe skillet enables easy transition from stovetop prep to oven baking.
  • The dimples in the dough help hold the olive oil and chocolate chunks during baking, enhancing flavor.
  • Allow the bread to cool completely before cutting for best texture and cleaner slices.

Keywords: Chocolate Focaccia, Chocolate Bread, Sweet Focaccia, Italian Bread, Cocoa Bread, Dessert Bread, Olive Oil Bread, Chocolate Chunk Focaccia

Find it online: https://nayabaker.com/chocolate-focaccia-bread-recipe/