🍫Chocolate Sourdough Focaccia: A Decadent Twist on Classic Bread 🍞

Who says focaccia has to be savory? Meet Chocolate Sourdough Focaccia—a game-changing fusion of classic Italian bread and deep, chocolatey indulgence. This recipe takes everything you love about sourdough—its airy crumb, chewy texture, and slightly tangy flavor—and combines it with the rich, bittersweet goodness of dark chocolate and cocoa powder. The result? A bread that’s part dessert, part artisan masterpiece, and 100% delicious.

Whether you’re looking for a unique brunch centerpiece, an afternoon pick-me-up, or a luxurious breakfast option, this chocolatey focaccia is here to steal the show. Let’s dive into this mouthwatering creation!

Equipment Needed for Chocolate Sourdough Focaccia

• Mixing Bowls – For combining ingredients and proofing the dough.
• Wooden Spoon or Dough Whisk – Helps with initial dough mixing.
• Bench Scraper – Useful for handling sticky dough.
• Baking Pan (9×13-inch) – The perfect size for focaccia baking.
• Plastic Wrap or Kitchen Towel – To cover the dough during fermentation.
• Measuring Scale – Ensures precise ingredient measurements.
• Wire Rack – Allows even cooling after baking.

What do you Need for Chocolate Sourdough Focaccia ?

To make this decadent bread, you’ll need:

• 🍫 200g dark chocolate, chopped (Alternative: semi-sweet chocolate for a milder taste or milk chocolate for extra sweetness)
• 🌾 500g bread flour (Alternative: all-purpose flour for a softer texture or whole wheat flour for added fiber)
• 🍶 100g active sourdough starter (Alternative: 5g instant yeast for a quicker rise, adjusting proofing times accordingly)
• 💧 350ml warm water (Use filtered or spring water for better fermentation)
• 🍯 50g honey (Alternative: maple syrup or agave syrup for a different natural sweetness)
• 🧂 10g sea salt (Enhances flavor, use kosher salt if preferred)
• 🍶 30ml olive oil (Alternative: melted butter for a richer taste or coconut oil for a slight tropical hint)
• 🍩 20g cocoa powder (Alternative: Dutch-processed cocoa for a darker color and smoother flavor)
• 🌰 50g chopped hazelnuts (optional) (Alternative: almonds, pecans, or walnuts for varied crunch)

Why These Ingredients?

• Dark Chocolate & Cocoa Powder – Adds a deep, complex chocolate flavor.
• Sourdough Starter – Provides structure and that signature tangy taste.
• Honey – A touch of sweetness to balance the bitterness of cocoa.
• Olive Oil – Keeps the focaccia moist and rich.
• Hazelnuts – Optional, but highly recommended for added crunch!

Step-by-Step Guide to Baking Perfection

Activate the Dough: Building the Foundation

In a large bowl, mix your sourdough starter, warm water, and honey until well combined. Stir gently to dissolve the honey. This step helps the starter activate, ensuring a beautifully airy and light bread. If using yeast instead of a starter, let it sit for 5-10 minutes until foamy before proceeding.

Mix the Dry Ingredients: Creating the Base

In a separate bowl, whisk together the bread flour and cocoa powder to ensure even distribution. Gradually add this dry mix to the wet ingredients while stirring with a wooden spoon or dough whisk. The dough will look rough and shaggy—this is normal! Cover and let it rest for 30 minutes to allow the flour to fully hydrate, which improves texture and elasticity.

Develop Gluten with Stretch & Fold: Strengthening the Dough

Sprinkle the sea salt evenly over the dough. Using wet hands, perform a stretch-and-fold technique by gently pulling one side of the dough upward and folding it over. Rotate the bowl and repeat this process 3-4 times. Perform this stretch-and-fold every 30 minutes for 3 hours. This method helps develop strong gluten structure, which will give your focaccia a beautiful rise and chewy texture.

Incorporate the Chocolate & Nuts: Adding the Decadence

Once the dough has gained some structure, gently fold in the chopped dark chocolate and hazelnuts (if using). Make sure they are evenly distributed throughout the dough. Avoid overmixing to prevent breaking the air pockets forming inside the dough.

🔹 Tip: Lightly dust the chocolate pieces with flour before adding them to prevent them from sinking to the bottom.

Bulk Fermentation: Let the Dough Work Its Magic

Transfer the dough to a lightly greased bowl or container and cover it loosely with plastic wrap or a damp towel. Let it proof at room temperature for 6-8 hours, or until it has doubled in size. This slow fermentation enhances the flavors and texture, making your focaccia rich and complex.

🔹 Tip: If your kitchen is cold, place the dough in the oven with the light on to maintain a warm environment for fermentation.

Shaping & Second Proofing: Getting Ready for the Oven

Grease a 9×13-inch baking pan with olive oil and transfer the dough into it. Gently stretch it to fill the pan, being careful not to deflate it too much. Drizzle more olive oil over the top, cover loosely, and let it proof for another 1-2 hours, or until slightly puffy.

🔹 Tip: Use your fingers to gently press dimples into the dough just before baking—this is a signature step for focaccia and helps hold pools of melted chocolate and olive oil.

Bake to Perfection: The Final Transformation

Preheat your oven to 200°C (400°F). Place the pan in the oven and bake for 25-30 minutes, or until the top is slightly crisp and the chocolate has melted into rich pockets of flavor. The focaccia should sound hollow when tapped on the bottom.

🔹 Tip: If you prefer a softer crust, cover the focaccia with aluminum foil halfway through baking.

Cooling & Serving: The Hardest Part—Waiting!

Once baked, remove from the oven and let it cool in the pan for 10-15 minutes before transferring it to a wire rack. This allows the residual heat to set the structure of the bread. Serve warm for a gooey chocolate experience or at room temperature for a firmer texture.

How to Serve Chocolate Sourdough Focaccia

• Drizzled with honey for extra sweetness 🍯
• Paired with espresso for a luxurious breakfast ☕
• Topped with fresh berries for a gourmet dessert 🍓
• Served warm with butter because why not? 🧈

How to Store Chocolate Sourdough Focaccia

Room Temperature:

Store your focaccia in an airtight container or wrapped in foil at room temperature for 2-3 days. Reheat in the oven at 150°C (300°F) for 5-10 minutes for a freshly baked taste.

Refrigeration:

If you plan to keep it longer, store it in an airtight container in the refrigerator for up to 1 week. Warm it up before serving to soften the texture.

Freezing:

To freeze, slice the focaccia into portions, wrap them tightly in plastic wrap, and place them in a freezer-safe bag. Freeze for up to 3 months. Thaw at room temperature and reheat before serving.

Why You Need to Try This!

If you love chocolate and artisan bread, Chocolate Sourdough Focaccia is a no-brainer! This recipe transforms a classic Italian staple into a unique, indulgent treat with deep flavors and a perfect balance of tangy, sweet, and bitter notes. Whether for breakfast, brunch, or a special occasion, this decadent bread is bound to impress.

So, what are you waiting for? Grab your sourdough starter and chocolate, and let’s get baking!

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