Name: Chocolate Focaccia Bread Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 35 min
Cuisine: Italian
Ingredients: 1 ¾ cups (414 g) warm water (about 105°-110°F); 7 tablespoons extra virgin olive oil, divided; 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; 1 cup (182 g) semi-sweet chocolate chunks, divided

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Introduction

Chocolate focaccia is a delightful twist on the classic Italian bread, offering a rich cocoa flavor combined with melty chocolate chunks. This slightly sweet, soft bread is perfect for breakfast, dessert, or an indulgent snack any time of day.

A dark, rich chocolate skillet brownie baked in a cast iron pan, cut into eight slices with one slice lifted and held by a woman's hand, showing its moist, dense interior texture. The top layer is studded with scattered chunks of melted and solid milk chocolate pieces, varying in size, adding a glossy contrast to the matte, cracked surface of the brownie. The cast iron pan is placed on a white marbled surface with a few extra chocolate chunks and a knife nearby, hinting at fresh cutting. photo taken with an iphone --ar 4:5 --v 7

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

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 foamy.
Step 2: In a large bowl, whisk together the bread flour, cocoa powder, sugar, and kosher salt until evenly mixed.
Step 3: Add the yeast mixture and 3 tablespoons of olive oil to the dry ingredients. Stir to combine, then fold in half of the chocolate chunks. If the dough feels too dry, add one tablespoon of water.
Step 4: Transfer the dough to a clean, greased bowl. Cover and let it rise in a warm place for about 1 hour, or until it has doubled in size.
Step 5: Preheat your oven to 450°F (230°C).
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 skillet’s bottom with the oil.
Step 7: Transfer the risen dough into the prepared skillet. Drizzle the remaining 1 tablespoon of olive oil on top. Use your fingers to gently stretch the dough toward the edges of the skillet and create characteristic dimples all over the surface.
Step 8: Sprinkle the remaining chocolate chunks evenly over the top of the dough.
Step 9: Bake in the preheated oven for about 15-20 minutes, or until the focaccia is set and the edges are slightly crisp.
Step 10: Remove from the oven and let it cool slightly before slicing and serving.

Tips & Variations

For a more intense chocolate flavor, use Dutch-processed cocoa powder rather than natural cocoa.
Try mixing in chopped nuts or dried fruit along with the chocolate chunks for added texture and flavor.
If you prefer a sweeter focaccia, sprinkle a light dusting of powdered sugar on top after baking.
Use good quality semi-sweet or dark chocolate chunks to ensure nice melting pockets throughout the bread.

Storage

Store leftover chocolate focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm slices gently in a toaster oven or microwave until just soft and chocolate is melty again.

How to Serve

A thick, dark brown chocolate cookie baked in a black cast iron skillet, topped with many scattered small, shiny, square chocolate chunks that are slightly melted on the surface. The cookie has a rich, dense texture with slight cracks and a few raised areas. Around the skillet, there are extra chocolate chunks on a white marbled surface, a white cloth, a knife with a dark wooden handle, and stacked white plates in the upper left corner. The scene is lit softly from above, highlighting the texture of the cookie and chocolate pieces. Photo taken with an iphone --ar 4:5 --v 7

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, but Dutch-processed cocoa will give a smoother, richer flavor and darker color.

Is it necessary to use bread flour?

Bread flour provides more gluten for a chewier texture similar to traditional focaccia, but all-purpose flour can be used with a slightly softer crumb.