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Sourdough Chocolate Focaccia Recipe

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4.2 from 25 reviews

This Sourdough Chocolate Focaccia is a decadent twist on traditional focaccia, combining rich cocoa and melty semi-sweet chocolate chips into a soft, airy sourdough base. Topped with Nutella, cream cheese, fresh berries, and a dusting of powdered sugar, this sweet bread is perfect for breakfast, brunch, or an indulgent dessert.

Ingredients

For the Dough:

  • 4 cups All Purpose Flour
  • 1/4 cup cocoa powder
  • 1 tsp salt
  • 1/4 cup sourdough starter, active and bubbly
  • 1 2/3 cup water
  • 1 Tbsp Honey
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 5 Tbsp unsalted butter, melted

For the Toppings:

  • 2 tbsp Nutella or chocolate hazelnut spread
  • 2 tbsp cream cheese
  • 1/2 cup raspberries, or pomegranate seeds, or strawberries
  • Powdered sugar, for serving

Instructions

  1. Mix Dry Ingredients: In a large bowl, whisk together the all purpose flour, cocoa powder, and salt until combined evenly.
  2. Add Wet Ingredients and Form Dough: Add the active and bubbly sourdough starter, water, honey, and vanilla extract to the dry ingredients. Mix until a rough dough forms, ensuring all ingredients are incorporated well. Let the dough rest for 45 minutes to 1 hour to allow the flour to hydrate.
  3. Knead in Chocolate Chips and Bulk Fermentation: Gently knead the semi-sweet chocolate chips into the dough until evenly distributed. Cover the bowl and let the dough rise at room temperature overnight for 12 to 18 hours. This long fermentation enhances flavor and texture.
  4. Preheat Oven and Prepare Skillet: Preheat your oven to 425°F (220°C). Melt the unsalted butter and use it to coat a 10-inch cast iron skillet completely, including the sides.
  5. Shape Dough and Second Rise: Transfer the dough to the buttered skillet, flipping it gently so both sides are coated with butter. Let the dough rise for 1 hour in the skillet to become puffy and aerated.
  6. Dimple, Top, and Bake: Using your fingers, dimple and stretch the dough to fit the skillet evenly. Sprinkle extra chocolate chips on top to enhance chocolate flavor. Bake in the preheated oven for 35 to 40 minutes, or until the focaccia is golden brown and cooked through.
  7. Cool and Add Toppings: Remove the focaccia from the oven and let it cool for 10 minutes. Spread Nutella generously over the top, dollop with cream cheese, and scatter fresh raspberries, pomegranate seeds, or strawberries. Dust with powdered sugar just before serving.
  8. Serve Warm: Slice and serve the focaccia warm to enjoy the melty chocolate and creamy toppings at their best.

Notes

  • Use active and bubbly sourdough starter for best rise and flavor.
  • The long overnight fermentation is essential for developing complex flavor and soft crumb.
  • You can swap fresh raspberries with pomegranate seeds or strawberries depending on preference and seasonality.
  • Ensure the cast iron skillet is well buttered to prevent sticking and create a crisp crust.
  • Serve focaccia warm for the best texture and taste experience.
  • Store leftovers wrapped tightly at room temperature for up to 2 days or freeze for longer storage.

Find it online: https://flavorspath.com/sourdough-chocolate-focaccia-recipe/