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Chocolate Focaccia Bread Recipe

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4.2 from 13 reviews

This decadent Chocolate Focaccia Bread combines the rich flavors of cocoa and semi-sweet chocolate chunks with a tender, olive oil-infused focaccia dough. Perfectly dimpled and baked in an oven-safe skillet, this sweet twist on traditional focaccia is delightful as a dessert or indulgent snack.

Ingredients

Liquid and Yeast

  • 1 ¾ cups (414 g) warm water (about 105°-110°F)
  • 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

Fats and Chocolate

  • 7 tablespoons extra virgin olive oil, divided
  • 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 it rest for 5 minutes until the yeast blooms and becomes foamy, signaling it is active and ready to use.
  2. Mix Dry Ingredients: In a large bowl, whisk together the bread flour, Dutch-processed cocoa powder, granulated sugar, and kosher salt ensuring even distribution of the dry ingredients.
  3. Combine Wet and Dry Mixtures: Add the bloomed yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Stir to combine everything into a dough. Fold in half of the semi-sweet chocolate chunks. If the dough feels too dry, add a tablespoon of water to adjust consistency.
  4. First Rise: Transfer the dough to a clean, greased bowl and cover it. Let it rest in a warm place for 1 hour or until it has doubled in size.
  5. Preheat Oven: While the dough is rising, preheat your oven to 450°F (232°C).
  6. Prepare the Skillet: Pour 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 and add flavor.
  7. Shape the Dough: Transfer the risen dough to the prepared skillet. Drizzle the remaining tablespoon of olive oil over the top. Stretch and press the dough to the edges of the skillet. Use your fingers to create characteristic focaccia dimples all over the surface of the dough.
  8. Add Chocolate Topping: Evenly sprinkle the remaining semi-sweet chocolate chunks over the top of the dough, allowing them to melt slightly during baking.
  9. Bake the Bread: Place the skillet in the preheated oven and bake for 18-20 minutes. Check doneness by inserting a toothpick into the center— it should come out with a few crumbs but no wet batter.
  10. Cool and Serve: Allow the chocolate focaccia bread to cool in the skillet before slicing and serving. This helps set the crumb and chocolate chunks.

Notes

  • If the dough feels sticky while shaping, lightly oil your hands to prevent sticking.
  • Substitute Dutch-processed cocoa with unsweetened cocoa or hot cocoa mix if desired.
  • Chocolate chunks can be replaced with chips or chopped chocolate for varied texture.
  • Ensure the yeast is fresh and the water temperature is accurate to properly activate the yeast.
  • Using an oven-safe skillet locks in heat evenly for a crisp crust and tender crumb.

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