Chocolate focaccia might sound like an unexpected twist on a classic Italian bread, but it’s a delightful treat that combines the best of both worlds. Traditionally savory, this sweet version transforms focaccia into a rich, indulgent dessert perfect for any occasion. The contrast between the soft, airy dough and melted chocolate creates a mouthwatering experience we can’t get enough of.
This recipe is simple yet impressive, making it ideal for both beginners and seasoned bakers. Whether you’re looking to surprise your family or impress guests, our chocolate focaccia delivers on flavor and texture. Let’s dive into this delicious fusion that’s sure to become a favorite in our baking repertoire.
Ingredients
To make our Chocolate Focaccia, we need to prepare two main components: the dough and the chocolate topping. Each ingredient plays a crucial role in crafting the perfect balance of soft bread and rich chocolate.
For the Dough
We start with simple yet essential ingredients that form the soft, airy base of our chocolate focaccia:
- 3 ½ cups (440g) all-purpose flour, plus extra for dusting
- 2 ¼ teaspoons (1 packet) active dry yeast
- 1 cup (240ml) warm water (about 110°F)
- ¼ cup (50g) granulated sugar
- ¼ cup (60ml) extra virgin olive oil, plus 2 tablespoons for drizzling
- 1 teaspoon salt
For the Chocolate Topping
- 1 cup (175g) semisweet chocolate chips or chopped dark chocolate
- 2 tablespoons unsweetened cocoa powder (optional for extra chocolate depth)
- 2 tablespoons powdered sugar for dusting (optional)
- Flaky sea salt to sprinkle on top (balances sweetness)
| Ingredient | Quantity | Notes |
|---|---|---|
| All-purpose flour | 3 ½ cups (440g) | Plus extra for surface dusting |
| Active dry yeast | 2 ¼ teaspoons | One packet |
| Warm water | 1 cup (240ml) | Around 110°F for yeast activation |
| Granulated sugar | ¼ cup (50g) | Adds mild sweetness to dough |
| Extra virgin olive oil | ¼ cup + 2 tbsp | For moisture and drizzling |
| Salt | 1 teaspoon | Enhances flavor |
| Semisweet chocolate | 1 cup (175g) | Chips or chopped |
| Unsweetened cocoa powder | 2 tablespoons | Optional, enriches chocolate flavor |
| Powdered sugar | 2 tablespoons | Optional dusting for garnish |
| Flaky sea salt | To taste | Adds flavor contrast |
Equipment Needed
To bake our delicious Chocolate Focaccia perfectly, having the right equipment is essential. Each tool helps us shape, bake, and finish this sweet bread with ease and precision.
Essential Baking Tools
- Large Mixing Bowl
For combining the dough ingredients. Choose a bowl with enough space for the dough to rise.
- Measuring Cups and Spoons
Accurate measurements ensure consistent results, especially for the flour, sugar, yeast, and liquid components.
- Stand Mixer or Dough Hook (Optional)
We can mix and knead by hand, but a stand mixer with a dough hook saves time and effort during kneading.
- Baking Sheet or Focaccia Pan
A rimmed baking sheet or a focaccia pan with about 9×13 inches dimensions works best to hold our dough and chocolate topping.
- Parchment Paper or Silicone Baking Mat
To prevent sticking and for easy cleanup.
- Kitchen Towel or Plastic Wrap
To cover the dough during resting and rising, maintaining moisture and warmth.
- Offset Spatula or Your Fingers
To create the signature dimples in the focaccia dough before baking.
- Fine Mesh Sieve (Optional)
Helpful for dusting powdered sugar evenly over the finished bread.
Oven & Temperature Tools
- Oven Thermometer (Optional but Recommended)
Ensures our oven is at the correct baking temperature for even, perfect baking.
- Cooling Rack
To let the focaccia cool evenly after baking, preventing sogginess.
| Equipment | Purpose |
|---|---|
| Large Mixing Bowl | Mixing and rising dough |
| Measuring Cups/Spoons | Ensuring ingredient accuracy |
| Stand Mixer/Dough Hook | Efficient kneading (optional) |
| Baking Sheet/Focaccia Pan | Baking the dough and chocolate topping |
| Parchment Paper/Silicone Mat | Non-stick surface |
| Kitchen Towel/Plastic Wrap | Covering dough during rise |
| Offset Spatula/Fingers | Creating dough dimples |
| Fine Mesh Sieve | Dusting powdered sugar |
| Oven Thermometer | Monitoring oven temperature |
| Cooling Rack | Cooling focaccia after baking |
Using this equipment allows us to focus on the flavors and textures that make our Chocolate Focaccia truly special. Having these tools ready streamlines the process and guarantees consistent results every time.
Prep Work
Getting our chocolate focaccia ready starts with precise preparation to ensure the dough rises perfectly and the chocolate melts just right. Let’s break down the essential steps to set ourselves up for success.
Preparing the Dough
- Activate the yeast: Combine 2 ¼ teaspoons of active dry yeast with 1¼ cups of warm water (between 100°F to 110°F) and 1 tablespoon of granulated sugar. Stir gently and let it sit for about 5 to 10 minutes until the mixture becomes frothy and bubbly. This signals that the yeast is active.
- Mix dry ingredients: In a large mixing bowl, whisk together 3 ½ cups of all-purpose flour and 1 teaspoon of salt. This balance ensures a flavorful yet tender focaccia base.
- Combine wet and dry: Pour the frothy yeast mixture and ⅓ cup of extra virgin olive oil into the flour mixture. Stir with a wooden spoon or use a stand mixer fitted with a dough hook to combine until it forms a sticky dough.
- Knead: Knead the dough for about 8 to 10 minutes until it is smooth and elastic. Proper kneading develops gluten helping to get that soft airy texture characteristic of focaccia.
- First rise: Lightly oil a large bowl and place the dough inside. Cover with a clean kitchen towel or plastic wrap. Let the dough rise in a warm spot for 1 to 1.5 hours or until doubled in size.
Prepping the Chocolate
- Choose your chocolate: For the best melt and flavor contrast, use 1½ cups of semisweet chocolate chips or chopped dark chocolate. This provides a luxurious bittersweet layer that complements the focaccia’s mild base.
- Optional cocoa powder dusting: To intensify the chocolate experience, measure out 1 to 2 tablespoons of unsweetened cocoa powder. We can sprinkle it over the dough before baking for an extra rich chocolate aroma.
- Prepare toppings: Keep flaky sea salt and powdered sugar close by for finishing touches. We’ll sprinkle them after baking to enhance flavor and presentation.
- Chop chocolate (if needed): Use a sharp knife to chop the chocolate into uniform pieces if not using chips. This creates even melting pockets throughout the focaccia.
| Ingredient | Quantity | Notes |
|---|---|---|
| Active dry yeast | 2 ¼ teaspoons | Verify freshness before use |
| Warm water | 1¼ cups | 100°F to 110°F |
| Granulated sugar | 1 tablespoon | Activates yeast |
| All-purpose flour | 3 ½ cups | For soft airy dough |
| Salt | 1 teaspoon | Balance flavor |
| Extra virgin olive oil | ⅓ cup | Adds richness |
| Semisweet/dark chocolate | 1½ cups | For melting topping |
| Unsweetened cocoa powder | 1-2 tablespoons | Optional for dusting |
| Flaky sea salt | To taste | Finishing touch |
| Powdered sugar | To dust | For presentation |
By meticulously preparing both the dough and chocolate we set the foundation for a delectable chocolate focaccia that surprises and delights at every bite.
Instructions
Follow these detailed steps to create our Chocolate Focaccia, ensuring the perfect balance of soft, airy dough and rich, melted chocolate topping.
Mixing and Kneading the Dough
- Activate the yeast: In a small bowl, combine 1 cup of warm water (about 110°F) with 2 ¼ teaspoons active dry yeast and 1 tablespoon granulated sugar. Stir gently and let sit for 5–10 minutes until foamy.
- Combine dry ingredients: In a large mixing bowl, whisk together 3 cups all-purpose flour and 1 teaspoon salt.
- Mix wet and dry components: Create a well in the center of the dry ingredients. Pour in the activated yeast mixture and ¼ cup extra virgin olive oil.
- Knead the dough: Mix with a wooden spoon until shaggy dough forms. Transfer to a floured surface and knead for about 8–10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for 6–7 minutes.
First Rise
- Lightly oil a large bowl with olive oil.
- Place the dough in the bowl and cover it tightly with plastic wrap or a damp kitchen towel.
- Let the dough rise in a warm place for 1 to 1 ½ hours or until it has doubled in size.
Shaping the Focaccia
- Gently punch down the dough to release excess air.
- Transfer to an oiled baking sheet or focaccia pan (about 9×13 inches).
- Press the dough evenly across the pan, creating gentle dimples with your fingertips to maintain characteristic pockets.
- Cover the dough loosely with plastic wrap or a towel before adding toppings.
Adding the Chocolate Topping
- Evenly sprinkle 1 cup semisweet chocolate chips or chopped dark chocolate over the surface.
- Optionally, dust with 1 tablespoon cocoa powder for extra chocolate richness.
- Drizzle a teaspoon of olive oil lightly across the top for moistness.
- Finish with a pinch of flaky sea salt to enhance flavor contrast.
Second Rise
- Allow the dough to rise again for 30–40 minutes uncovered.
- Preheat oven to 375°F during this time.
- Bake the focaccia for 20–25 minutes until golden brown and the chocolate is melted and glossy.
- Remove from oven and let cool slightly before dusting with powdered sugar if desired.
| Step | Time/Temp | Notes |
|---|---|---|
| Activate Yeast | 5–10 minutes | Water at 110°F |
| First Rise | 1 to 1 ½ hours | Dough doubles in size |
| Second Rise | 30–40 minutes | Preheat oven to 375°F |
| Baking | 20–25 minutes | Look for golden crust & glossy chocolate |
With these precise instructions, our Chocolate Focaccia recipe will come to life with a tender crumb and intoxicating chocolate aroma that delights every sense.
Baking Directions
- Preheat the Oven
We start by preheating our oven to 375°F (190°C). This temperature allows the focaccia to bake evenly, producing a golden crust while ensuring the interior stays soft and moist.
- Prepare the Dough for Baking
After the second rise, gently press dimples into the dough with your fingertips. This traditional step creates pockets that will hold melted chocolate and any toppings. Next, sprinkle the semisweet chocolate chips or chopped dark chocolate evenly over the surface. If desired, lightly dust the focaccia with cocoa powder for an extra chocolate aroma and sprinkle with flaky sea salt to balance the sweetness.
- Bake Until Golden and Aromatic
Place the focaccia on the middle rack of the oven. Bake for 20 to 25 minutes, or until the crust turns a rich golden brown and the chocolate melts into small pools across the top. Avoid overbaking to keep the crumb soft.
| Step | Temperature | Time | Indications |
|---|---|---|---|
| Preheat Oven | 375°F (190°C) | N/A | Oven ready before baking |
| Bake Chocolate Focaccia | 375°F (190°C) | 20-25 minutes | Golden crust, melted chocolate |
- Cool Slightly Before Serving
Once baked, remove the focaccia from the oven and let it cool on a wire rack for 10 minutes. This resting time allows the chocolate to set just enough, making slicing easier and preventing the chocolate from running. As it cools, the intoxicating aroma of warm chocolate and olive oil fills the kitchen.
- Optional Finishing Touch
For a final flourish, dust the top with powdered sugar. This adds a delicate sweetness and enhances the visual appeal, making the focaccia look like a decadent dessert bread ready to impress.
“Baking chocolate focaccia is an exercise in achieving the perfect balance—the bread’s airy softness with the rich, molten chocolate topping, all kissed by a sprinkle of sea salt.” Following these steps guarantees a mouthwatering dessert bread that captivates every sense.
By mastering these Baking Directions, we ensure our chocolate focaccia has the ideal texture, flavor, and visual appeal to become a standout treat.
Serving Suggestions
To fully enjoy our Chocolate Focaccia and elevate its rich flavors, consider these thoughtful serving ideas that will complement both the texture and aroma of the bread.
Warm with a Hot Beverage
Serve slices slightly warm to highlight the melted chocolate pockets. Pairing it with a hot beverage like freshly brewed coffee, rich espresso, or creamy hot chocolate enhances the chocolate’s deep notes. A cup of herbal tea, such as mint or chamomile, provides a refreshing contrast without overpowering the focaccia.
Accompany with Fresh Berries or Fruit
Add a burst of freshness by serving alongside seasonal berries—strawberries, raspberries, or blueberries work beautifully. The natural tartness balances the sweetness and offers a vibrant color contrast that makes the presentation inviting.
Complement with Whipped Cream or Mascarpone
A dollop of lightly sweetened whipped cream or a spoonful of creamy mascarpone cheese brings a luxurious texture that complements the soft focaccia. For an extra touch, sprinkle shaved chocolate or a few flakes of flaky sea salt on top.
Ideal for Sharing
Our Chocolate Focaccia is perfect for gatherings. Cut it into rustic squares or wedges for easy sharing at brunches, afternoon tea, or dessert tables. Use a wooden board or a decorative platter to emphasize its artisanal charm.
Storing and Reheating Tips
| Storage Method | Duration | Reheating Instructions |
|---|---|---|
| Room Temperature | Up to 2 days | Warm in oven at 300°F for 5 minutes |
| Refrigerated | Up to 5 days | Cover tightly, bring to room temp, then warm as above |
| Frozen | Up to 1 month | Thaw overnight in fridge, then warm in oven |
Following these serving tips will make every bite of our Chocolate Focaccia a memorable experience that celebrates its rich, sweet simplicity and perfect texture.
Storage Tips
To keep our Chocolate Focaccia fresh and flavorful, proper storage is key. Here are the best methods to preserve its soft texture and rich chocolate goodness:
Room Temperature Storage
- Wrap the focaccia tightly in plastic wrap or place it in an airtight container.
- Store at room temperature for up to 2 days.
- This method maintains the soft crumb and melted chocolate’s richness best for short-term enjoyment.
Refrigeration
- Wrap the focaccia tightly or place it in an airtight container to prevent drying out.
- Refrigerate for up to 5 days.
- Before serving, allow it to come to room temperature or gently warm it for the best flavor.
Freezing
- Cut the focaccia into slices or portions for easy thawing.
- Wrap each piece individually in plastic wrap and place them in a freezer-safe bag or container.
- Freeze for up to 1 month.
| Storage Method | Duration | Packaging | Notes |
|---|---|---|---|
| Room Temperature | Up to 2 days | Plastic wrap or airtight container | Keeps texture soft |
| Refrigeration | Up to 5 days | Airtight container or wrapped tightly | May need reheating |
| Freezing | Up to 1 month | Individually wrapped in freezer-safe bag | Thaw before reheating or serving |
Reheating Tips
To enjoy our chocolate focaccia as if freshly baked, follow these simple reheating steps:
- For slices from room temperature or refrigerated storage, warm in a preheated oven at 325°F (160°C) for 5–7 minutes.
- For frozen portions, thaw overnight in the fridge, then warm as above. Alternatively, microwave on low power for 20–30 seconds, but the oven method preserves the best texture.
“Reheating gently ensures the chocolate melts perfectly again while keeping the focaccia light and airy.”
Following these storage and reheating tips guarantees every bite of our Chocolate Focaccia stays irresistibly soft and decadently chocolatey.
Conclusion
Chocolate focaccia is a delightful way to bring a touch of indulgence to your baking routine. Its unique blend of soft bread and rich chocolate creates a treat that’s both comforting and impressive.
With simple ingredients and straightforward steps, this recipe fits perfectly into any skill level. Once you try it, we’re confident it’ll become a go-to for sharing with friends or enjoying as a special snack.
Give it a try and watch how this sweet twist on a classic Italian bread transforms your dessert game.
Frequently Asked Questions
What is chocolate focaccia?
Chocolate focaccia is a sweet variation of traditional Italian focaccia bread, combining soft, airy dough with melted chocolate toppings for a rich dessert.
What ingredients are needed to make chocolate focaccia?
You need all-purpose flour, active dry yeast, warm water, sugar, olive oil, salt, semisweet or dark chocolate, optional cocoa powder, powdered sugar, and flaky sea salt.
What equipment is essential for baking chocolate focaccia?
A large mixing bowl, measuring cups and spoons, a stand mixer or dough hook, a baking sheet or focaccia pan, and basic kitchen tools are essential.
How do I make the dough for chocolate focaccia?
Activate yeast, mix dry ingredients, combine wet and dry components, knead until smooth, and let the dough rise until doubled.
How do I add the chocolate to the focaccia?
After shaping and the first rise, create dimples in the dough, sprinkle with chocolate chips, add optional cocoa powder and sea salt, then let rise again before baking.
At what temperature and time should I bake chocolate focaccia?
Preheat your oven to 375°F (190°C) and bake the focaccia for 20 to 25 minutes until golden brown and aromatic.
How should I serve chocolate focaccia?
Serve warm with coffee or tea, pair with fresh berries, or add whipped cream or mascarpone for extra richness. Cut into squares for sharing.
How do I store chocolate focaccia to keep it fresh?
Wrap tightly or place in an airtight container at room temperature for up to 2 days, refrigerate up to 5 days, or freeze for up to a month.
What’s the best way to reheat chocolate focaccia?
Warm slices in a preheated oven or microwave frozen portions until chocolate melts and the bread feels soft and airy.
Can beginners try making chocolate focaccia?
Yes, the recipe is simple and suitable for both beginners and experienced bakers, with accessible ingredients and clear instructions.