If you thought focaccia was just a savory situation, let me introduce you to the sweet, pillowy magic that is this Dark Chocolate Focaccia. Yes, it’s real. Yes, it’s so good. And yes, you can make it in one day with zero stress.
Inspired by the Pain Ecolier I used to buy from my local Boulangerie in Montreal, this is the kind of bread that blurs the line between dessert and breakfast! And I am so here for it. For a more savory focaccia, try my Same-Day Focaccia Recipe, or my Overnight No-Knead Focaccia Recipe.
Table of Contents
Why This Recipe Works
- Same-day dough, no overnight wait! This sweet focaccia is ready in just a few hours with simple stretch-and-folds. No fancy equipment or long ferments.
- Seasonally flexible. It’s cozy enough for fall and winter baking but light enough to serve at a spring brunch or summer picnic. Think of it like a dessert focaccia!
- Sweet + salty pairing dream. The olive oil and salt balance the dark chocolate perfectly. Pair with coffee, hot chocolate, whipped cream, or even a scoop of vanilla gelato.
Ingredients
As simple as it gets. You only need 5 ingredients for the base recipe, plus the chocolate of course! Here’s what you’ll need:
- Flour. I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat, just like how I do it in my Whole Wheat No Knead Focaccia recipe.
- Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the potato water for a few minutes before adding the flour. You can also use fresh yeast but do adjust the quantity. When using fresh yeast instead of dry, use double the amount by weight.
- Olive oil. You are going to need quite a bit of olive oil for this recipe. Use good quality extra virgin olive oil for that rich, classic focaccia flavor. If you want to use melted butter instead, I suggest using melted unsalted butter.
- Dark Chocolate: I recommend using a block of dark or bittersweet chocolate and cutting large chunks yourself. Or you can use chocolate chunks in bags. You can get creative here and use milk chocolate, white chocolate or a combination.
Refer to the recipe card at the bottom of this post for a full list of ingredients and quantities.
Step-By-Step Video Tutorial
How to Make this Dark Chocolate Focaccia Bread Recipe
The steps are quite straightforward, but I recommend that you read through everything to get comfortable with the process. Or watch the video!
Step 1. Mix the Focaccia Dough. In a large bowl, combine the flour, instant yeast, kosher salt, warm water, and olive oil (Image 1). Mix using a fork, wooden spoon or Danish dough whisk until well combined and a sticky dough forms. The flour should be fully hydrated (Image 2). Cover with a tea towel or plastic wrap and set aside to let the dough rest for 30 minutes (Image 3).
Step 2. Stretch and Fold. Wet your hands and perform the first set of stretch and fold. Grab the shaggy dough from one side (Image 5), gently pull up and fold it over (Image 6). Rotate the bowl 90 degrees and repeat 3 more times (Images 7-8). Cover and let rest for 30 minutes. As you do this, try to scrape down any dough stuck to the sides of the bowl.
Step 3. Repeat Stretch and Fold. Do another round of stretch and folds. Rest the dough again for 30 minutes.
Step 4. Add half the Chopped Chocolate. Gently fold in the dark chocolate chunks with one last stretch and fold (Image 8). Rest the dough for another 30 minutes (Image 9).
Step 5. Transfer. By now, the dough should be nice and smooth and feel a bit bouncy. Grease the bottom of the pan with butter and olive oil. Place dough in the pan, fold it gently like a letter, then flip it so the seam is on the bottom (Image 10). Cover and rest in a warm spot for 1 to 1.5 hours.
Step 6. Stretch. Preheat the oven to 425°F/215°C. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan (Image 11).
Step 7. Dimple and Dress. Drizzle more olive oil on top and dimple the dough with your fingers. Press in any remaining chocolate chunks and sprinkle the surface of the dough with turbinado or coarse sugar (Image 12).
Step 8. Bake. Bake for 20-25 minutes until golden brown (Image 13). Cool on a cooling rack for at least 30 minutes before unmolding and slicing. Dust with optional powdered sugar.
Expert Tips
- Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.
- How old is your yeast? If your yeast container has been opened for over a year, consider buying new yeast before making this recipe.
- Double Chocolate? If you want to level up the chocolate flavor, add ¼ cup of cocoa powder to the dough at the start of the mixing process.
- Don’t skip the stretch and folds! They help build structure without kneading. It’s the same process I outlined in my Tuscan Flatbread (Schiacciata) and Corn Bacon Cheddar Focaccia recipes.
- Use good-quality chocolate with at least 60% cocoa for best flavor.
- Other Additions: Feel free to experiment. Swirl in some peanut butter, or throw in some pecans. Think about your favorite sweet flavor combinations.
- Use a metal baking pan. Metal pans are easier to work with and less likely to cause your focaccia to stick. I like to use a 9×13-inch pan, but a quarter baking sheet pan will work too. A large skillet also works. Glass is notorious for sticking, so avoid it if you can. Or use parchment paper.
- BUTTER THE PAN! Before you oil the pan, butter it. The butter creates a layer between the pan and the dough, making it so incredibly easy to remove the bread from the pan once baked.
- Let it cool fully before cutting. This keeps the crumb nice and airy. If you cut it too soon, the focaccia may turn gummy.
Recipe FAQs
Yes! Bake it earlier in the day and leave it at room temp, loosely covered. Reheat in a warm oven before serving.
I like to store pieces in a Tupperware or airtight container at room temperature for up to 2 days. Reheat in the oven to refresh.
Absolutely. Slice and freeze in a single layer, then transfer to a freezer bag. Toast or reheat before serving.
Other Baking Recipes
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Chocolate Focaccia (Same-Day Bread Recipe)
Equipment
- 9×13 Baking pan or large rimmed baking sheet – Affiliate Link
- Kitchen Scale – Affiliate Link
Ingredients
For the Base Dough
- 3¾ cups All purpose flour – 500 grams
- 2 teaspoon Kosher salt – 10 grams
- 2 teaspoon Instant yeast – 7 grams
- 2 tablespoon Extra virgin olive oil – 28 grams
- 1¾ cups Lukewarm water – 415 grams
- ¾ cup Dark chocolate chunks – 80 grams
For Greasing the Pan
- 1 teaspoon Butter
- 2 tablespoon Extra virgin olive oil
Topping
- 2 tablespoon Extra virgin olive oil
- ¾ cup Dark chocolate chunks – 80 grams
- 1 tablespoon Turbinado sugar
Instructions
- Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 teaspoon Kosher salt, 2 teaspoon Instant yeast, 2 tablespoon Extra virgin olive oil and 1¾ cups Lukewarm water. Mix using a fork, wooden spoon or Danish whisk until well combined and a shaggy dough forms. The flour should be fully hydrated. Cover with a tea towel or plastic wrap and set aside for 30 minutes.
- Stretch and Fold. Wet your hands and perform the first set of stretch and fold. Grab the shaggy dough from one side, gently pull up and fold it over. Rotate the bowl 90 degrees and repeat 3 more times. Cover and let rest for 30 minutes. As you do this, try to scrape down any dough stuck to the sides of the bowl.
- Repeat Stretch and Fold. Do another round of stretch and folds. Rest the dough again for 30 minutes.
- Add half the Chopped Chocolate. Gently fold in ¾ cup Dark chocolate chunks with one last stretch and fold. Rest the dough for another 30 minutes.
- Transfer. By now, the dough should be nice and smooth, and feel a bit bouncy. Grease the bottom of the pan with 1 teaspoon Butter and 2 tablespoon Extra virgin olive oil. Place dough in the pan, fold it gently like a letter, then flip it so the seam is on the bottom. Cover and rest in a warm spot for 1 to 1.5 hours.
- Preheat the oven to 425°F/215°C.
- Stretch. If the dough hasn’t spread fully, lightly oil your hands and stretch it gently into the corners of the baking pan.
- Dimple and Dress. Drizzle 2 tablespoon Extra virgin olive oil on top and dimple the dough with your fingers. Press in ¾ cup Dark chocolate chunks and sprinkle the surface of the dough with 1 tablespoon Turbinado sugar.
- Bake. Bake for 20-25 minutes until golden brown. Keep an eye on your oven. If you see the focaccia is browning too quickly, reduce the temperature. Let cool for at least 30 minutes before slicing.
Video
Notes
- Flour: I am using all-purpose flour. It’s easy, it’s readily available, and everyone has it. Bread flour gives a chewier texture, but both work great. If you want to use some whole wheat flour in this recipe, sub out a quarter to a half of the white flour for whole wheat.
- Yeast: I like to use Instant yeast in most of my Baking Recipes, but active dry yeast will work just fine too. Just make sure to bloom it in the potato water for a few minutes before adding the flour.
- Dark Chocolate: I recommend using a block of dark or bittersweet chocolate and cutting large chunks yourself. Or you can use chocolate chunks in bags. You can get creative here and use milk chocolate, white chocolate or a combination.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate & comment below!
