Chocolate Focaccia Recipe with Same Day Dough and Video

Table of Contents

• Why This Recipe Works
• Ingredients
• Step-By-Step Video Tutorial
• How to Make this Dark Chocolate Focaccia Bread Recipe
• Expert Tips
• Recipe FAQs
• Other Baking Recipes
• Chocolate Focaccia (Same-Day Bread Recipe)

Why This Recipe Works

• It is made in one day. This sweet focaccia does not require an overnight ferment. A few short rests and stretch-and-folds are enough to create a light, bouncy dough.
• No mixer or kneading is needed. The dough is mixed by hand in a large bowl, making it approachable for both new and experienced bread bakers.
• It balances sweet, salty, and rich flavors. Olive oil and kosher salt give the bread depth, while dark chocolate chunks add a bittersweet finish.
• It works for many occasions. Serve this chocolate focaccia for breakfast, brunch, dessert, or as a sweet snack with coffee or hot chocolate.

Ingredients

This dark chocolate focaccia uses a simple base dough made with pantry staples. The chocolate is added in two stages: some is folded into the dough, and the rest is pressed into the top before baking.

• Flour. All-purpose flour is easy to find and works well in this recipe. Bread flour can also be used if you prefer a slightly chewier focaccia. If you want to include whole wheat flour, replace one-quarter to one-half of the all-purpose flour with whole wheat flour.
• Yeast. Instant yeast is the easiest option because it can be mixed directly with the flour. Active dry yeast may also be used, but it should be bloomed in the lukewarm water for a few minutes before mixing the dough. Fresh yeast can be used if the quantity is adjusted; use double the amount by weight when replacing dry yeast with fresh yeast.
• Olive oil. Extra virgin olive oil gives focaccia its classic flavor and helps create a tender crumb with crisp edges. Melted unsalted butter can be used in place of some of the oil if desired, but olive oil gives the most traditional result.
• Dark chocolate. A block of dark or bittersweet chocolate chopped into large chunks gives the best texture. Bagged chocolate chunks also work. Milk chocolate, white chocolate, or a combination can be used if you prefer a sweeter loaf.
• Turbinado sugar. A small amount of coarse sugar on top adds a pleasant crunch and helps emphasize the dessert-like quality of this sweet focaccia bread.

Refer to the recipe card at the bottom of this post for the full ingredient list and exact quantities.

Step-By-Step Video Tutorial

How to Make this Dark Chocolate Focaccia Bread Recipe

The method is simple, but it helps to read through the steps before beginning. The dough will be sticky at first, which is normal for focaccia. As it rests and is folded, it becomes smoother, stronger, and easier to handle.

Step 1. Mix the focaccia dough. In a large bowl, combine the flour, instant yeast, kosher salt, lukewarm water, and olive oil (Image 1). Mix with a fork, wooden spoon, or Danish dough whisk until a sticky dough forms. Make sure there are no dry pockets of flour and the dough is fully hydrated (Image 2). Cover the bowl with a tea towel or plastic wrap and let the dough rest for 30 minutes (Image 3).

Step 2. Stretch and fold. Wet your hands to prevent sticking. Grab the dough from one side (Image 5), gently pull it upward, and fold it over itself (Image 6). Rotate the bowl 90 degrees and repeat this motion three more times (Images 7-8). Cover and let the dough rest for 30 minutes. As you fold, scrape any dough from the sides of the bowl back into the center.

Step 3. Repeat the stretch and fold. Perform another full round of stretch-and-folds. Cover the bowl again and rest the dough for another 30 minutes. This process strengthens the dough without kneading.

Step 4. Add half of the chopped chocolate. Sprinkle half of the dark chocolate chunks over the dough and gently fold them in with one final stretch-and-fold (Image 8). Cover and rest for another 30 minutes (Image 9).

Step 5. Transfer the dough. The dough should now look smoother and feel slightly bouncy. Grease the bottom of a metal baking pan with butter, then add olive oil. Transfer the dough to the pan, fold it gently like a letter, and flip it so the seam is underneath (Image 10). Cover and let it rise in a warm place for 1 to 1.5 hours.

Step 6. Stretch into the pan. Preheat the oven to 425°F/215°C. If the dough has not naturally spread to the edges, lightly oil your hands and gently stretch it toward the corners of the pan (Image 11). Be careful not to deflate it too much.

Step 7. Dimple and top. Drizzle olive oil over the surface and press your fingertips into the dough to create deep dimples. Add the remaining chocolate chunks and sprinkle the top with turbinado or coarse sugar (Image 12).

Step 8. Bake. Bake for 20 to 25 minutes, or until the focaccia is golden brown and cooked through (Image 13). Let it cool on a rack for at least 30 minutes before removing it from the pan and slicing. Dust with powdered sugar if desired.

Expert Tips

• Use a kitchen scale. Cup measurements are included, but weighing the flour, water, and oil gives the most accurate and consistent results.
• Check your yeast. If your yeast has been open for a long time, consider replacing it before baking. Fresh, active yeast helps the dough rise properly.
• Do not skip the stretch-and-folds. These short folding sessions build gluten strength and help create the airy texture that focaccia is known for.
• Use good-quality chocolate. Dark chocolate with at least 60% cocoa gives a rich flavor that balances the olive oil and salt.
• Try a double chocolate version. For a deeper chocolate flavor, add ¼ cup of cocoa powder when mixing the dough.
• Experiment with add-ins. Peanut butter swirls, pecans, or other favorite sweet pairings can be added in small amounts.
• Choose a metal pan. A 9×13-inch metal baking pan or a quarter sheet pan works well. Glass pans are more likely to cause sticking, so use parchment paper if needed.
• Butter the pan before adding oil. Butter creates a helpful barrier between the dough and pan, making the focaccia easier to remove after baking.
• Let the bread cool before slicing. Cutting too early can make the crumb gummy. A short cooling time helps the texture stay light and airy.

Recipe FAQs

If you make this Dark Chocolate Focaccia Recipe, let it cool properly before slicing and enjoy it fresh for the best texture. It is a simple same-day bread recipe with a dessert-like twist, making it a great option for anyone who enjoys baking with chocolate.