Description
This decadent Chocolate Focaccia Bread combines the rich flavors of cocoa and semi-sweet chocolate chunks with a soft, airy focaccia texture. Perfect as a sweet snack or dessert bread, it features a tender crumb infused with chocolate and a delightful olive oil finish. This unique twist on traditional focaccia makes for an indulgent treat that’s easy to prepare and bake at home.
Ingredients
Scale
Liquid Ingredients
- 1 ¾ cups (414 g) warm water (about 105°-110°F)
- 7 tablespoons extra virgin olive oil, divided
Dry Ingredients
- 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
Additional Ingredients
- 1 cup (182 g) semi-sweet chocolate chunks, divided
Instructions
- Activate yeast: In a small bowl, combine the warm water and active dry yeast. Let it rest for 5 minutes or until the yeast becomes frothy and blooms, indicating it’s active.
- Mix dry ingredients: In a large separate bowl, whisk together the bread flour, Dutch-processed cocoa powder, granulated sugar, and kosher salt until evenly combined.
- Combine wet and dry: Add the yeast mixture along with 3 tablespoons of extra virgin olive oil to the dry ingredients. Stir to combine and form a dough. Fold in half of the semi-sweet chocolate chunks gently. If the dough feels too dry, add a tablespoon of water to adjust the consistency.
- First rise: Transfer the dough to a clean, greased bowl and cover it with a damp cloth or plastic wrap. Let it rest in a warm place for about 1 hour or until the dough doubles in size.
- Preheat oven: Warm up your oven to 450°F (232°C) to prepare for baking the focaccia.
- Prepare skillet: Pour 3 tablespoons of extra virgin olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom and sides evenly with oil, which will help prevent sticking and add richness.
- Shape dough in skillet: Transfer the risen dough into the prepared skillet. Spread the dough evenly to the edges of the skillet using your hands or fingers. Create dimples all over the surface of the dough with your fingertips to mimic classic focaccia texture and to hold in olive oil and toppings.
- Add remaining oil and chocolate: Drizzle the remaining 1 tablespoon of olive oil over the top of the dough. Sprinkle the remaining semi-sweet chocolate chunks evenly across the surface for bursts of melted chocolate throughout.
- Bake: Place the skillet into the preheated oven and bake the focaccia bread at 450°F for approximately 15-20 minutes, or until the edges are crisp and a toothpick inserted in the center comes out clean.
- Cool and serve: Remove the skillet from the oven and let the focaccia cool for at least 10 minutes before slicing. Enjoy warm or at room temperature as a sweet bread treat.
Notes
- If the dough feels sticky after mixing, lightly flour your hands or the surface when handling to prevent sticking.
- Using Dutch-processed cocoa powder gives a richer chocolate flavor, but natural cocoa can be substituted with slight differences in taste.
- For extra indulgence, serve the focaccia with a dusting of powdered sugar or a drizzle of chocolate sauce.
- Ensure your oven-safe skillet is well oiled or non-stick to facilitate easy removal of the focaccia.
- This bread is best enjoyed fresh but can be stored airtight for up to 2 days and warmed slightly before eating.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: Chocolate Focaccia, Chocolate Bread, Sweet Focaccia, Italian Bread, Cocoa Bread, Dessert Bread, Olive Oil Bread
