Chocolate Focaccia Bread Recipe

Introduction

This chocolate focaccia bread offers a delightful twist on traditional focaccia by incorporating rich cocoa and melty chocolate chunks. It’s a perfect treat for chocolate lovers who want to enjoy a soft, slightly sweet bread with a hint of olive oil fragrance.

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. Step 1: In a small bowl, combine the warm water and active dry yeast. Let it rest for 5 minutes until the yeast blooms and becomes frothy.
2. Step 2: In a large bowl, whisk together the bread flour, cocoa powder, sugar, and kosher salt until well combined.
3. Step 3: Add the yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Stir to combine and then fold in half of the chocolate chunks. If the dough feels too dry, add one tablespoon of water to help it come together.
4. Step 4: Transfer the dough to a lightly greased bowl. Cover and let it rise in a warm place for about 1 hour, or until doubled in size.
5. Step 5: Preheat your oven to 450°F (232°C).
6. Step 6: Pour 3 tablespoons of olive oil into a 13-inch oven-safe skillet. Use a pastry brush or your fingers to evenly coat the bottom of the skillet with the oil.
7. Step 7: Transfer the risen dough to the prepared skillet. Pour the remaining tablespoon of olive oil over the dough and gently press the dough out toward the edges of the skillet. Use your fingers to create dimples across the surface.
8. Step 8: Sprinkle the remaining chocolate chunks evenly over the top of the dough.
9. Step 9: Bake the focaccia for 18 to 20 minutes, or until a toothpick inserted in the center comes out with just a few crumbs and no wet batter.
10. Step 10: Allow the bread to cool before slicing and serving to enjoy the best texture and flavor.

Tips & Variations

• For a richer chocolate flavor, use Dutch-processed cocoa powder, which blends smoothly into the dough.
• If you prefer less sweetness, reduce the sugar to ⅓ cup and complement with a sprinkle of flaky sea salt on top before baking.
• Try adding chopped nuts like hazelnuts or almonds alongside the chocolate chunks for added crunch.
• Use a mix of dark and semi-sweet chocolate chunks to balance sweetness and deepen flavor.

Storage

Store the focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days. To reheat, warm slices in a toaster oven or regular oven at 300°F for about 5-8 minutes to refresh the texture and melt the chocolate slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular cocoa powder instead of Dutch-processed?

Yes, you can substitute regular unsweetened cocoa powder if you don’t have Dutch-processed. The flavor will be slightly different, with regular cocoa being a bit more acidic and robust.

Is this focaccia bread sweet like a dessert?

This bread has a subtle sweetness from the sugar and chocolate but remains balanced, making it enjoyable as a snack or even breakfast. It’s not overly sweet like a cake.

Chocolate Focaccia Bread Recipe

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★★★★★

4.8 from 57 reviews

This Chocolate Focaccia Bread is a delightful twist on traditional focaccia, blending the rich flavors of cocoa and semi-sweet chocolate chunks into a soft, airy bread. Perfect as a decadent snack or dessert, this recipe combines the chewy texture of focaccia with the irresistible taste of chocolate, baked to perfection in an oven-safe skillet.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 1 hour 35 minutes
• Yield: 8 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Liquid Ingredients

• 1 ¾ cups (414 g) water, warmed (about 105°-110°F)
• 7 tablespoons extra virgin olive oil, divided

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
• 1 teaspoon active dry yeast

Add-ins

• 1 cup (182 g) semi-sweet chocolate chunks, divided

Instructions

1. Activate the yeast: In a small bowl, combine the warm water and active dry yeast. Let the mixture rest for 5 minutes or until the yeast blooms and becomes frothy, indicating it is active.
2. Mix dry ingredients: In a large bowl, whisk together bread flour, Dutch-processed cocoa powder, granulated sugar, and kosher salt until well combined.
3. Combine wet and dry ingredients: Add the yeast mixture and 3 tablespoons of extra virgin olive oil to the dry ingredients. Stir to combine thoroughly to form a dough. Fold in half of the semi-sweet chocolate chunks. If the dough feels too dry or stiff, add an additional tablespoon of water to achieve 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 about 1 hour, or until the dough has doubled in size.
5. Preheat the oven: Set your oven to 450°F (232°C) to preheat while the dough is rising.
6. Prepare the skillet: Pour 3 tablespoons of extra virgin olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to evenly coat the bottom and sides of the skillet with oil to prevent sticking.
7. Shape the dough: Transfer the risen dough into the prepared skillet. Spread and press the dough outwards towards the edges of the skillet. Drizzle the remaining tablespoon of olive oil over the dough and use your fingers to create characteristic dimples all over the surface.
8. Add remaining chocolate: Sprinkle the remaining semi-sweet chocolate chunks evenly over the top of the dough, pressing them lightly into the surface.
9. Bake the focaccia: Place the skillet in the preheated oven and bake for 18 to 20 minutes, or until a toothpick inserted comes out with a few moist crumbs but no wet batter.
10. Cool and serve: Remove the focaccia from the oven and allow it to cool in the skillet before slicing and serving to retain its texture and flavor.

Notes

• Use Dutch-processed cocoa powder for a smoother, less acidic chocolate flavor; however, unsweetened cocoa powder or hot cocoa mix can be alternate options.
• Ensure the water temperature is between 105°-110°F to properly activate the yeast without killing it.
• The olive oil adds moisture and richness; do not skip as it enhances the focaccia texture.
• Adjust water slightly if dough feels too firm to achieve a pliable and elastic dough.
• The skillet used must be oven-safe to withstand high baking temperatures.
• Allow the bread to cool before cutting to avoid crumbling and preserve the moist crumb.

Keywords: Chocolate Focaccia, Chocolate Bread, Cocoa Focaccia, Italian Bread, Sweet Focaccia, Chocolate Dessert Bread