Chocolate Focaccia Bread
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This Chocolate Focaccia Bread is a fun dessert twist on classic focaccia! It’s soft, fluffy chewy, and topped with plenty of chocolate chips!
This Chocolate Focaccia Bread is a dream come true for my fellow chocolate lovers! It has a light chocolate flavor with the same soft and chewy texture as classic focaccia. Plus, it’s just as simple and easy to make! The bread itself isn’t too sweet so I added milk chocolate chips on top and in the dough. It’s such a delicious dessert bread!
Looking for more focaccia recipes? Try my Focaccia Muffins, Homemade Focaccia Bread or Loaf Pan Focaccia!
Ingredient Breakdown
Water – should be warmed to 110°F.
Instant yeast – makes the dough rise.
Granulated sugar, salt and olive oil – enhances flavor and texture.
All-purpose flour – gives the focaccia structure. You can substitute some or all of the all-purpose flour with bread flour for extra chewiness.
Cocoa powder- gives the focaccia its chocolate flavor
Chocolate chips – You can use whatever chocolate chips you prefer but I usually use milk chocolate chips since the bread isn’t super sweet. You can also use chocolate chunks or chopped chocolate.
How To Make Chocolate Focaccia Bread
1. Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
2. Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, cocoa powder, salt and olive oil. Mix on low speed until well combined and smooth then add half of the chocolate chips. The dough will be wet and sticky.
3. Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
4. Once the dough has risen, punch it down to release the air then transfer it to a generously oiled baking sheet. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of the baking sheet as far as it can go. Leave it to rest for 5 minutes.
5. Try to stretch the dough towards the edges of the baking sheet once more. Don’t force it if it doesn’t reach. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Sprinkle the remaining chocolate chips on top then let the dough rise for 30 more minutes.
6. Bake the focaccia at 400°F for 20-25 minutes. Immediately remove the focaccia from the baking sheet and let it cool on a wire rack. Store Chocolate Focaccia Bread in an airtight container for up to 2 days at room temperature.
Pro Tips For Chocolate Focaccia Bread
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate; baking is a science after all!
- Do not overheat the water or you’ll kill the yeast! Yeast dies at 140°F.
- It’s best to let the dough rise someplace warm. I’ll usually place it on or next to my stovetop if my oven is on.
- Be generous with the olive oil! It’s what makes the focaccia so crispy and delicious!
- Once the focaccia is done baking immediately remove it from the loaf pan and allow to cool on a wire rack to keep it crispy.
If you try this recipe then please leave a rating/comment below to let me know how you liked it and feel free to ask any recipe questions you may have! 🙂
Chocolate Focaccia Bread
Equipment
- Stand mixer
- Baking sheet
Ingredients
- 320 g (1 1/3 cups) water, 110°F
- 66 g (1/3 cup) granulated sugar
- 2 ¼ tsp instant yeast
- 450 g (3 3/4 cups) all-purpose flour
- 20 g (1/4 cup) cocoa powder
- 1 tsp salt
- 60 g (1/4 cup) olive oil
- 170 g (1 cup) milk chocolate chips, divided
- extra olive oil for the the pan and dough
Instructions
- Heat the water until lukewarm (110°F) then whisk with the granulated sugar in a mixing bowl and sprinkle the yeast on top.
- Place the bowl on a stand mixer fitted with a dough hook then add the all-purpose flour, cocoa powder, salt and olive oil. Mix on low speed until well combined and smooth then add half of the chocolate chips. The dough will be wet and sticky.
- Transfer the dough to an oiled bowl then cover and allow to rise in a warm place for 1 hour or until doubled in size.
- Once the dough has risen, punch it down to release the air then transfer it to a generously oiled baking sheet. Turn the dough so that its fully coated in olive oil then use your fingers to gently stretch the dough towards the edges of the baking sheet as far as it can go. Leave it to rest for 5 minutes.
- Try to stretch the dough towards the edges of the baking sheet once more. Don’t force it if it doesn’t reach. Drizzle the dough with olive oil then use your fingers to make dimples in the dough. Sprinkle the remaining chocolate chips on top then let the dough rise for 30 more minutes.
- Preheat the oven to 400°F while the focaccia is rising.
- Bake the focaccia for 20-25 minutes. Immediately remove the focaccia from the baking sheet and let it cool on a wire rack.
Notes
- Weigh your ingredients using a kitchen scale! Measuring ingredients by volume is not accurate.
- Store Chocolate Focaccia Bread in an airtight container for up to 2 days at room temperature.
- Nutrition: the provided nutritional information is an estimate per serving. Please read my Nutrition Disclaimer for more information.
