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Chocolate Focaccia Bread Recipe

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4.3 from 13 reviews

This Chocolate Focaccia Bread recipe combines the soft, airy texture of traditional focaccia with the rich, indulgent flavor of cocoa and semi-sweet chocolate chunks. Perfect as a sweet breakfast treat or an afternoon snack, this bread is both unique and delicious, featuring a tender crumb and chocolate-studded surface baked to golden perfection.

  • Total Time: 1 hour 35 minutes
  • Yield: 12 servings

Ingredients

Wet Ingredients

  • 1 ¾ cups (414 g) warm water (about 105°-110°F)
  • 7 tablespoons extra virgin olive oil, divided
  • 1 teaspoon active dry yeast

Dry Ingredients

  • 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

Add-ins

  • 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 the mixture rest for 5 minutes, or until the yeast begins to bloom and becomes frothy.
  2. Mix dry ingredients: In a large bowl, whisk together the bread flour, cocoa powder, granulated sugar, and kosher salt until fully combined.
  3. Combine wet and dry: Add the yeast mixture and 3 tablespoons of olive oil to the flour mixture. Stir thoroughly to combine into a dough. If the dough feels dry, add an additional tablespoon of water as needed.
  4. Fold in chocolate: Fold in half of the semi-sweet chocolate chunks into the dough to evenly distribute.
  5. First rise: Transfer the dough to a clean, greased bowl. Cover it with a cloth or plastic wrap and let it rest in a warm place for about 1 hour or until the dough doubles in size.
  6. Preheat oven: Preheat your oven to 450°F (232°C) to prepare for baking.
  7. Prepare skillet: Pour the remaining 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom evenly with oil.
  8. Shape dough: Transfer the risen dough into the prepared skillet. Top with the remaining tablespoon of olive oil. Use your fingers to gently press the dough out towards the edges of the skillet and create characteristic dimples in the dough surface.
  9. Add chocolate topping: Sprinkle the remaining semi-sweet chocolate chunks evenly over the top of the dough.
  10. Bake: Place the skillet in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs and no wet batter.
  11. Cool and serve: Remove the bread from the oven and let it cool before slicing. Serve as desired and enjoy the rich chocolate-infused focaccia bread.

Notes

  • You can substitute Dutch-processed cocoa powder with unsweetened cocoa powder or hot cocoa mix if preferred.
  • If the dough feels too dry while mixing, gradually add up to 1 extra tablespoon of warm water.
  • Using a 13-inch oven-safe skillet is ideal to get the traditional focaccia shape and characterize dimpling.
  • Letting the dough rise in a warm, draft-free area helps activate the yeast and creates a fluffy texture.
  • Allow the bread to cool completely before slicing to preserve the texture and prevent crumbling.
  • Author: Maya
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

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