Chocolate Focaccia Bread
Chocolate Focaccia Bread is a unique and indulgent twist on the traditional savory focaccia, blending the rich flavors of chocolate with the rustic texture of bread. Whether enjoyed as a unique dessert, a decadent snack, or a special treat for any occasion, this chocolate focaccia is sure to captivate the senses and satisfy your craving for a delightful fusion of bread and chocolate!
Servings: 12 pieces
Calories: 297kcal
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
- In a small bowl, combine the water and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.
- In a separate large bowl whisk together flour, cocoa powder, sugar, and salt.
- Add the yeast mixture and 3 tablespoons of olive oil to the flour mixture. Stir to combine. Fold in ½ of the chocolate chunks. (If the dough is too dry, add a tablespoon of water.)
- Transfer the dough to a clean, greased bowl and cover. Let it rest in a warm place for 1 hour, or until doubled in size.
- Preheat the oven to 450°F.
- Pour 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom of the dish.
- Transfer the risen dough to the prepared skillet and top with the remaining tablespoon of oil. Work the dough to the edges and use your fingers to create dimples in the dough.
- Sprinkle the remaining chocolate chunks evenly over the top of the dough.
- Bake for 18-20 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. Let the bread cool before cutting and serving.
Video
Nutrition
Serving: 1piece | Calories: 297kcal