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) water, warmed (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 bread is a delightful twist on the traditional Italian flatbread, combining rich cocoa and chunks of semi-sweet chocolate for a sweet and savory treat. This recipe yields a soft, airy bread perfect for dessert or an indulgent snack.

A thick, dark brown chocolate skillet cookie with a slightly rough texture fills the black rounded skillet. On top, numerous smooth, square chocolate chunks are scattered evenly, adding a shiny contrast. The skillet sits on a white marbled surface, with a stack of plain white plates at the top left, a knife with a dark wooden handle to the left, and a small white bowl filled with chocolate chunks at the bottom right. 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 warmed water and active dry yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.
Step 2: In a large bowl, whisk together the bread flour, cocoa powder, granulated sugar, and kosher salt.
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 a tablespoon of water.
Step 4: Transfer the dough to a clean, greased bowl. Cover and let it rest in a warm place for 1 hour, or until it doubles in size.
Step 5: Preheat the oven to 450°F (232°C).
Step 6: Pour 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom evenly.
Step 7: Transfer the risen dough to the prepared skillet. Drizzle the remaining tablespoon of olive oil on top. Gently stretch the dough to the edges and use your fingers to create dimples across the surface.
Step 8: Sprinkle the remaining chocolate chunks evenly over the top of the dough.
Step 9: Bake for 18-20 minutes, or until an inserted toothpick comes out with a few crumbs but no wet batter. Allow the bread to cool before cutting and serving.

Tips & Variations

For a richer chocolate flavor, use Dutch-processed cocoa powder. If you prefer a milder taste, unsweetened cocoa powder or hot cocoa mix work well too.
Try adding a sprinkle of sea salt on top before baking to enhance the sweetness and add a savory touch.
Swap semi-sweet chocolate chunks for dark or white chocolate based on your preference.

Storage

Store the chocolate focaccia bread in an airtight container or wrapped tightly in plastic wrap at room temperature for up to 2 days. To keep it longer, refrigerate for up to 5 days or freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven to restore softness and melt the chocolate.

How to Serve

A dark chocolate skillet brownie sliced into eight pieces inside a black cast-iron pan on a white marbled surface. The brownie has a rich, textured top with small cracks and is studded with unevenly scattered milk chocolate chunks. One slice is lifted slightly off the pan, revealing a dense, moist interior with a deep brown color. Around the pan, a few chocolate chunks are scattered casually, and a knife with a dark wooden handle rests beside it, showing some brownie crumbs on the blade. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast that isn’t fresh?

Using fresh active dry yeast ensures the best rise. If your yeast is old, proof it first by dissolving in warm water with a pinch of sugar to see if it bubbles. If it doesn’t, it’s best to use new yeast.

Can I make this focaccia without chocolate?

Yes, you can omit the chocolate chunks for a classic cocoa-flavored focaccia without the sweetness. Alternatively, try topping with nuts, dried fruit, or a sprinkle of cinnamon sugar for different variations.