Description
A rich, chewy focaccia loaded with dark chocolate chunks, perfect for a decadent treat or dessert bread.
Ingredients
- 3 3/4 cups (500 g) all-purpose or bread flour
- 1/2 cup (50–80 g) unsweetened cocoa powder
- 2 teaspoons instant or dried yeast (7 g)
- 2 teaspoons kosher salt (10 g)
- 2–3 tablespoons granulated sugar
- 2 cups warm water (about 105–110°F or 500 ml)
- 3–4 tablespoons extra-virgin olive oil, plus more for pan and topping
- 1 1/2 cups dark or semisweet chocolate chunks/chips, divided
- 1 tablespoon turbinado or coarse sugar for topping (optional)
- Pinch of flaky salt for finishing (optional)
Instructions
- Whisk flour, cocoa, sugar, yeast, and salt in a large bowl.
- Add warm water and 2 tablespoons oil. Stir until a wet, sticky dough forms and all flour hydrates.
- Cover and rest the dough for 30 minutes. Perform one set of stretch-and-folds. Rest 30 minutes and repeat the folds once more.
- Gently fold in half the chocolate (about 3/4 cup). Cover and rest for 30 minutes.
- Lightly oil a large bowl, transfer the dough, turn to coat, and cover until doubled and bubbly (45–90 minutes).
- Generously oil a 9×13-inch pan or large sheet pan. Scrape dough into the pan, turn to coat in oil, and gently stretch toward the edges. Cover and proof until very puffy (45–60 minutes).
- Preheat oven to 425°F (220°C).
- Drizzle 1–2 tablespoons oil over the surface. With oiled fingers, dimple the dough all over. Press in the remaining chocolate evenly and sprinkle with turbinado sugar, if using.
- Bake for 20–25 minutes until the edges are crisp and the underside is well browned.
- Cool in the pan for 10–15 minutes, then transfer to a rack to finish cooling.
Notes
- Serve slightly warm or at room temperature.
- Brushing with melted butter or adding flaky salt after baking adds gloss or sharpens the flavor.
- High hydration results in a crisp edge and chewy interior; do not overbake to keep the crumb moist.
- For make-ahead, refrigerate the dough after the first rise (oiled and covered) up to overnight, then bring to room temperature before panning and baking.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Bread
- Method: No-Knead Baking
- Cuisine: Italian-Inspired