2X Chocolate Focaccia
2X Chocolate Focaccia
Crispy on the outside, chewy on the inside, and rippled with morsels of semisweet chocolate, this focaccia is proof that bread and chocolate belong together.



  • 2 cups plus 1 tablespoon (250g) King Arthur Unbleached Bread Flour
  • 2 tablespoons (25g) granulated sugar
  • 2 tablespoons (11g) black cocoa*
  • 1 teaspoon table salt
  • 1 teaspoon instant yeast
  • 1 cup plus 2 tablespoons (256g) water, lukewarm (100°F)
  • 4 tablespoons (50g) extra-virgin olive oil, divided*
  • 1 teaspoon King Arthur Pure Vanilla Extract
  • 1 cup (170g) semisweet chocolate chips or semisweet chocolate wafers, chopped*

*See “tips,” below.   


  • 1 to 2 tablespoons Swedish pearl sugar or King Arthur Snow White Non-Melting Sugar


  1. To make the dough: In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, cocoa, salt, yeast, water, 1 tablespoon of the olive oil, and vanilla. Mix on medium-low speed until no dry patches of flour remain, about 1 minute, scraping the bottom and sides of the bowl as necessary. Cover the dough and let it rest for 20 minutes.  
  2. Continue mixing with the flat beater attachment on medium to medium-high speed until the dough shows some extensibility (stretchiness) when the beater is pulled out of the bowl, about 15 minutes. Add the chocolate, then continue mixing on medium speed for 1 minute more, or until the chocolate is evenly distributed. The dough will still be very wet and somewhat slack at this point. Cover the dough and let it rest in a warm spot (75°F to 80°F) until the dough is slightly puffy, about 1 hour. 
  3. Spray the bottom of an 8" square or 9" round pan with nonstick spray (to prevent sticking), then add 2 tablespoons (25g) of the olive oil (for flavor). Use a brush or your fingers to evenly distribute the oil in the pan and halfway up the sides. (The oil will pool slightly in the bottom of the pan.) 
  4. Transfer the dough to the prepared pan and press it into the edges with greased (or wet) fingers. Some of the olive oil from the bottom of the pan will make its way to the top of the dough. Cover and let it rise in a warm spot (75°F to 80°F) until very puffy, marshmallow-y, and visible bubbles begin to form on top, 2 to 3 hours.  
  5. To bake the chocolate focaccia: Near the end of the rising time, preheat the oven to 475°F with a rack positioned in the middle.  
  6. Drizzle the remaining 1 tablespoon olive oil over the top of the dough, then gently dimple it with greased or wet fingers. The dough will deflate slightly and may form irregular bubbles; that’s OK. If using Swedish Pearl Sugar, sprinkle it evenly over the dough.  
  7. Reduce the oven temperature to 450°F and bake for 20 to 25 minutes, or until the top of the dough has a matte finish and the internal temperature reaches 210°F when tested with a digital thermometer. 
  8. Remove the chocolate focaccia from the oven. Using a small offset spatula or bench knife, immediately loosen the edges of the focaccia from the sides of the pan and then transfer it to a cooling rack. Allow it to cool for 15 minutes before generously dusting the top of the focaccia with non-melting sugar, if using. Slice and serve the chocolate focaccia warm or at room temperature.  
  9. Storage information: Store any leftover chocolate focaccia, covered, at room temperature for several days.  

Tips from our Bakers

  • If you don’t have black cocoa, use any natural or Dutch-process cocoa you have on hand. Keep in mind that the crumb will be lighter in color if anything other than black cocoa is used. 
  • If you prefer the flavor of butter, substitute 4 tablespoons (57g) melted unsalted butter in place of the olive oil in the recipe. The melted butter will solidify when spread in the bottom of the pan; that’s OK.  
  • For a less sweet treat, use bittersweet chocolate in place of the semisweet chocolate in the recipe or reduce the semisweet chocolate to 3/4 cup (128 grams). 


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