The Cozy Chocolate Sourdough Focaccia Bread Recipe for Bakers

Baking bread at home becomes a delightful adventure with this chocolate sourdough focaccia that blends rich, decadent flavors.

The unexpected combination of tangy sourdough and deep chocolate notes creates a stunning culinary experience.

Artisan bakers and home cooks alike will fall in love with this unique twist on traditional focaccia.

Each bite promises a complex layering of taste that dances between sweet and savory.

Soft, pillowy texture meets intense chocolate undertones in this remarkable bread.

The rustic surface, adorned with chocolate swirls, beckons you to break off a piece and savor the moment.

This recipe transforms a classic Italian bread into an irresistible dessert-like treat that will spark conversations at any gathering.

Chocolate Sourdough Focaccia Bread Why It’s Unique

• Surprise your taste buds with a delightful twist on traditional focaccia by incorporating rich chocolate flavors that transform an ordinary bread into an extraordinary treat.
• Challenge yourself with professional sourdough methods, including levain creation, stretch and fold techniques, and precise temperature control that elevate your home baking skills.
• Delight friends and family with a show-stopping bread that combines the tangy complexity of sourdough with decadent chocolate chips and a luxurious cocoa-infused dough.
• Create a spectacular dessert or brunch centerpiece that looks gourmet but can be prepared with patience and careful technique, making it ideal for weekend baking adventures.

Sourdough Focaccia Chocolate Ingredient List

• Starter: Active and bubbly base for bread fermentation.
• Water: Hydrates and activates the starter.
• Flour: Provides food and structure for the starter.

• Cocoa Powder, Coconut Oil: Rich chocolate base with smooth, deep flavor.
• Chocolate Chips: Adds extra chocolate bursts throughout the bread.

• Flour: Primary structure and body of the focaccia.
• Sugar: Enhances flavor and helps with browning.
• Salt: Balances and intensifies overall taste.

• Water: Essential for dough hydration and texture.
• Butter: Used for topping to create golden, rich crust.

Tools for Baking Chocolate Sourdough Bread

• Large Mixing Bowl: Essential for combining ingredients and mixing dough.
• Digital Scale: Precise measurements for accurate ingredient quantities.
• Rubber Spatula: Perfect for scraping and folding ingredients smoothly.
• Baking Pan: Rectangular sheet pan for shaping and baking focaccia.
• Parchment Paper: Prevents sticking and helps easy removal of bread.
• Measuring Cups/Spoons: For accurate liquid and dry ingredient measurements.
• Plastic Wrap: Covers dough during proofing stages.
• Small Saucepan: Used for heating coconut oil and cocoa powder.
• Cooling Rack: Allows bread to cool evenly after baking.

Bread Baking Instructions for Focaccia Fans

Step 1: Whip Up Levain

Grab your sourdough starter and blend it with water and flour.

Let the mixture hang out in a warm spot around 78F for 3-4 hours.

Watch for it to double in size and become super bubbly and alive.

Step 2: Create Cocoa Fusion

Gently warm coconut oil and cocoa powder together in a small pan.

Stir until perfectly combined, then let the mixture cool down completely to room temperature.

Step 3: Build Dough Foundation

In a large mixing bowl, combine your freshly made levain with sugar, cooled cocoa mixture, water, salt, and flour.

Use your hands or a wooden spoon to mix everything until just combined.

Let the dough rest and relax for 30 minutes.

Step 4: Develop Dough Structure

Time to give your dough some love!

Perform 4 sets of stretch and fold techniques, spacing them 30 minutes apart.

During the second set, sprinkle in chocolate chips for extra deliciousness.

Step 5: Allow First Rise

Let the dough rise for 1.5-2 hours until it becomes beautifully domed with bubbles.

Transfer the dough to an oiled pan and gently stretch it to fill the entire surface.

Step 6: Overnight Chill

Cover the pan and slide it into the refrigerator for a slow, overnight fermentation.

Step 7: Wake Up the Dough

Remove from the fridge and let the dough come to room temperature.

Allow it to rise and become puffy, which might take 3-5 hours.

Step 8: Bake to Perfection

Prepare for magic!

Top the dough with butter and chocolate pieces.

Use your fingers to create signature focaccia dimples across the surface.

Bake in a preheated oven at 425F for 25-30 minutes until golden and irresistible.

Tips for Rich and Tender Sourdough Bread

• Use active, bubbly sourdough starter at peak fermentation for maximum flavor and rise.
• Heating coconut oil with cocoa powder intensifies chocolate depth and prevents clumping in the dough.
• Gently fold chocolate chips during stretch and fold to ensure even spread without deflating dough.
• Maintain consistent warm environment (around 78F) for optimal fermentation and dough development.
• Allow sufficient resting and rising times to develop complex flavor and airy, soft texture in the focaccia.

Bread Flavor Variations for Focaccia Lovers

• Gluten-Free Chocolate Focaccia: Replace wheat flour with a blend of gluten-free rice flour, almond flour, and xanthan gum for a celiac-friendly version.
• Vegan Chocolate Delight: Swap dairy ingredients with plant-based alternatives like coconut milk, vegan butter, and dairy-free chocolate chips.
• Low-Sugar Chocolate Bread: Use monk fruit sweetener or stevia instead of sugar, and incorporate dark chocolate with higher cocoa content for reduced sugar.
• Nutty Chocolate Variation: Add chopped almonds, walnuts, or pecans into the dough for extra crunch and nutty flavor profile.

Ways to Serve Sourdough Focaccia as a Treat

• Sweet Chocolate Breakfast Pairing: Serve warm slices alongside rich vanilla yogurt or creamy mascarpone for a decadent morning treat.
• Dessert Companion: Pair with vanilla bean ice cream or whipped cream for an indulgent after-dinner delicacy that melts in your mouth.
• Coffee Complement: Enjoy thick slices with espresso or dark roast coffee, letting the chocolate notes dance together in perfect harmony.
• Gifting Delight: Wrap individual slices in parchment paper for a stunning homemade present that friends and family will adore.

Bread Storage and Texture

• Store cooled chocolate sourdough focaccia in an airtight container for up to 4 days. Wrap tightly in plastic wrap or place in a sealed container to maintain moisture and prevent drying.
• Slice the focaccia, separate layers with parchment paper, and freeze in a freezer-safe bag for up to 2 months. Ensure all air is removed to prevent freezer burn.
• Preheat oven to 350F. Wrap focaccia in aluminum foil to prevent additional browning. Warm for 8-10 minutes until heated through, restoring its soft texture.

FAQs

• What makes sourdough different from regular bread?

Sourdough uses wild yeast and bacteria from a starter culture, creating a tangy flavor and more complex fermentation process compared to commercial yeast breads.

• Can I make this focaccia if I'm new to sourdough baking?

Yes, this recipe is beginner-friendly. Follow each step carefully, and don’t be intimidated by the multiple stages. The process is straightforward with clear instructions.

• Do I need special equipment to make this bread?

You’ll need a digital scale for precise measurements, a large mixing bowl, a proofing container, and a baking sheet or cast-iron pan. A digital thermometer helps monitor fermentation temperatures.

Chocolate Sourdough Focaccia Bread Recipe

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4.5 from 17 reviews

• Total Time: 2-5 hours 45 minutes
• Yield: 8 1x

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Description

Luscious chocolate sourdough focaccia bread combines rich dark chocolate with classic Italian bread techniques. Rustic Mediterranean flavors merge with sweet cocoa notes, creating a delightful sensory experience you will savor with each indulgent bite.

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Ingredients

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Main Ingredients:

• 500g bread flour
• 420g water
• 175g semi-sweet chocolate chips

Wet Ingredients and Additions:

• 50g light olive oil
• 30g unsalted butter, melted
• 35g sourdough starter
• 35g water
• 20g coconut oil
• 20g heavy cream for drizzle

Dry Ingredients and Flavor Enhancers:

• 40g granulated sugar
• 20g cocoa powder
• 10g salt
• 60g chopped chocolate for topping
• 40g chocolate chips for drizzle
• 35g all-purpose flour

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Instructions

1. Prepare levain by combining sourdough starter, water, and flour. Allow the mixture to ferment at 78°F for 3-4 hours until it becomes visibly expanded and frothy.
2. Create chocolate base by gently warming coconut oil with cocoa powder. Set aside to cool completely.
3. Merge levain with granulated sugar, cooled cocoa mixture, additional water, salt, and flour. Allow the combined ingredients to rest and hydrate for 30 minutes.
4. Execute four consecutive stretch and fold sequences at 30-minute intervals. During the second set, incorporate chocolate chips throughout the dough.
5. Conduct bulk fermentation for 1.5-2 hours until the dough develops a pronounced dome with visible air bubbles. Carefully transfer to a lightly oiled baking pan, gently stretching to fill the entire surface.
6. Initiate cold proofing by covering the pan and placing in refrigerator overnight.
7. Remove from refrigerator, allowing dough to gradually return to room temperature and continue rising for 3-5 hours until noticeably puffy and expanded.
8. Prepare for baking by creating signature focaccia dimples across the surface. Embellish with additional butter and chocolate pieces. Bake at 425°F for 25-30 minutes until golden and crisp.

Notes

• Flour Flexibility Swap wheat flour with gluten-free alternatives like almond or rice flour for those with gluten sensitivities.
• Chocolate Variety Experiment with different chocolate types, from dark intense bars to milk chocolate chips, to customize flavor profiles.
• Temperature Precision Use a digital kitchen thermometer to ensure precise levain and proofing temperatures for consistent bread texture.
• Moisture Magic Add a small pan of water to the oven during baking to create steam, resulting in a crispier, more golden crust.

• Prep Time: 2-5 hours 15 minutes
• Cook Time: 30 minutes
• Category: Snacks, Breakfast, Dinner
• Method: Baking
• Cuisine: Italian

Nutrition

• Serving Size: 8
• Calories: 330
• Sugar: 15g
• Sodium: 300mg
• Fat: 16g
• Saturated Fat: 8g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 41g
• Fiber: 2g
• Protein: 5g
• Cholesterol: 20mg