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Chocolate Focaccia Bread Recipe

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★★★★★

4.4 from 120 reviews

This decadent Chocolate Focaccia Bread combines the rich flavors of cocoa and semi-sweet chocolate chunks within a soft, olive oil-infused focaccia texture. Perfect as a sweet snack or dessert, it features a tender crumb with chocolate bursts and a slightly crispy, dimpled crust.

Ingredients

Scale

Liquid Ingredients

  • 1 ¾ cups (414 g) water, warmed (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

Mix-ins

  • 1 cup (182 g) semi-sweet chocolate chunks, divided

Instructions

  1. Activate the Yeast: In a small bowl, combine the warmed water (about 105°-110°F) and active dry yeast. Let the mixture rest for 5 minutes or until the yeast starts to bloom and becomes foamy, indicating it is active.
  2. Mix Dry Ingredients: In a large bowl, whisk together the bread flour, Dutch-processed cocoa powder, granulated sugar, and kosher salt until evenly combined.
  3. Combine Wet and Dry Ingredients: Add the activated yeast mixture and 3 tablespoons of extra virgin olive oil into the dry ingredient bowl. Stir thoroughly to combine into a dough. Fold in half of the semi-sweet chocolate chunks. If the dough feels too dry, add an additional tablespoon of water to achieve the right consistency.
  4. First Rise: Transfer the dough to a clean, greased bowl. Cover it with a cloth or plastic wrap and let it rest in a warm place for about 1 hour, or until the dough has doubled in size.
  5. Preheat the Oven and Prepare Skillet: Preheat your oven to 450°F (230°C). Pour 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to evenly coat the bottom of the skillet with the oil.
  6. Shape the Dough: Transfer the risen dough to the prepared skillet. Drizzle the remaining 1 tablespoon of olive oil over the top. Gently stretch and work the dough to cover the bottom and edges of the skillet. Use your fingers to create characteristic dimples all over the dough surface.
  7. Add Chocolate Topping: Sprinkle the remaining semi-sweet chocolate chunks evenly over the top of the dough, pressing them lightly into the surface.
  8. Bake: Place the skillet in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted in the center comes out with a few moist crumbs but no wet batter. The focaccia should have a slightly firm, delicate crust.
  9. Cool and Serve: Remove the skillet from the oven and allow the focaccia bread to cool before slicing. This helps the chocolate set slightly and improves the texture.

Notes

  • Warm water temperature is essential for activating the yeast properly; too hot can kill it, too cold will slow activation.
  • If the dough feels sticky after the first mixing, avoid adding too much extra flour as it can make the bread dense.
  • Using Dutch-processed cocoa powder gives a richer chocolate flavor, but unsweetened cocoa powder or hot cocoa mix can be substituted.
  • The olive oil not only adds flavor but also ensures the focaccia is moist and tender.
  • Allow the focaccia to cool before cutting to prevent the chocolate from melting excessively and to maintain structure.

Keywords: Chocolate Focaccia, Chocolate Bread, Sweet Focaccia, Olive Oil Bread, Semi-sweet Chocolate, Cocoa Bread, Italian Chocolate Bread

Find it online: https://bakedbylisa.com/chocolate-focaccia-bread-recipe/