Chocolate Focaccia (Same-Day Bread Recipe)

Chocolate Focaccia slices on a wooden cutting board.

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Chocolate Focaccia (Same-Day Bread Recipe)

If you thought focaccia was just a savory situation, let me introduce you to the sweet, pillowy magic that is this Decadent Chocolate Focaccia. Yes, it’s real. Yes, it’s so good. And yes, you can make it in one day with zero stress.

Prep Time20

Cook Time20

Rise Time3

Total Time3 40

Course: Appetizer, Breakfast, Brunch, Side Dish

Cuisine: Italian

Diet: Vegetarian

Servings: Slices

Author: Luay Ghafari

Cost: $5

Equipment

9x13 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 tsp Kosher salt - 10 grams
2 tsp Instant yeast - 7 grams
2 tbsp Extra virgin olive oil - 28 grams
1¾ cups Lukewarm water - 415 grams
¾ cup Dark chocolate chunks - 80 grams

For Greasing the Pan

1 tsp Butter
2 tbsp Extra virgin olive oil

Topping

2 tbsp Extra virgin olive oil
¾ cup Dark chocolate chunks - 80 grams
1 tbsp Turbinado sugar

Instructions

Mix the Focaccia Dough. In a large bowl, combine 3¾ cups All purpose flour, 2 tsp Kosher salt, 2 tsp Instant yeast, 2 tbsp 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 tsp Butter and 2 tbsp 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 tbsp 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 tbsp 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

Refer to the blog post above for step-by-step recipe photos, tips and helpful advice. Also, make sure to watch the video.

Use a kitchen scale. I have provided US customary measurements, but for accuracy, I recommend that you weigh out your dough ingredients.

Key Ingredient 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