Double Chocolate Sourdough Focaccia
This was one of the first sourdough recipes I made that wasn’t a regular loaf — and I was hooked. My friend Colleen made it for herself for her birthday, and after trying it, I understood exactly why.
Cocoa powder in the dough and chocolate chips tucked throughout make this bread rich and chocolatey. And baking it in a buttered cast iron skillet? That’s where those delicious edges come from. The other night, Eddie saw it rising in the bowl and said, “That’s my favorite.”
Same, buddy. Same.
Serve it warm, and if you want to take it to the next level, smear a little Nutella on your slice. You’re welcome. 🤎
Double Chocolate Sourdough Focaccia
Adapted from the chocolate chunk focaccia in Artisan Sourdough Made Simple.
Makes: One 10-inch skillet focaccia
Rise time: 12–18 hours, plus about 1 hour or longer in the skillet
Bake time: 35–40 minutes
Ingredients
500 g all-purpose flour (4 cups plus 2 tablespoons)
20 g unsweetened cocoa powder (¼ cup)
5 g fine sea salt (1 teaspoon)
50 g bubbly, active sourdough starter (¼ cup)
400 g cool water (1⅔ cups)
20 g honey (1 tablespoon)
5 g vanilla extract (1 teaspoon)
90 g semisweet chocolate chips (½ cup), plus a small handful for topping
70 g unsalted butter (5 tablespoons), melted
For serving, optional: Nutella to spread on individual slices.
Instructions
In the late afternoon/evening, whisk together the flour, cocoa powder, and salt in a large bowl. Break up any cocoa clumps so the chocolate color will be evenly distributed. Add the sourdough starter, water, honey, and vanilla. Stir until combined, then use your hands to work in any remaining dry flour. The dough will look rough and feel stiff at first.
Cover the bowl and let the dough rest for 45–60 minutes. Add the chocolate chips and gently work them into the dough by hand, about 1 minute.
Cover the bowl with a damp towel or another cover that keeps the dough from drying out. Let rise at room temperature, around 70°F, for approximately 12–18 hours. I find that mine is often ready around 12-13 hours. The dough should look noticeably expanded and puffy. Timing will depend on your starter and the temperature of your kitchen.
Pour the melted butter into a 10-inch cast iron skillet, swirling to coat the bottom and sides. If the butter is hot, let it cool for a few minutes. Gently transfer the dough to the skillet, then turn it over so both sides are coated in butter.
Cover and let rest for about 1 hour, or longer as needed, until the dough looks very puffy. The butter may firm up during this rise, depending on your kitchen temperature. That’s okay!
Preheat the oven to 425°F. Gently press your fingertips into the dough to create dimples, easing it toward the edges of the skillet as you go. Scatter a small handful of chocolate chips over the top and gently press them into the dough.
Bake for 35–40 minutes, until the bread is set in the center and the edges are firm. The chocolate dough makes browning harder to judge, so check the center as well as the edges.
Let cool for about 10 minutes before slicing. Enjoy warm, with an optional smear of Nutella on your slice.
A Few Things to Know Before You Bake
Use active starter. This recipe relies on bubbly, active sourdough starter for its rise, rather than unfed discard.
Give it time. A cool kitchen can slow fermentation. Watch for expanded, puffy dough instead of relying only on the clock.
Expect a stiff dough at first. The cocoa powder absorbs moisture, so this dough may initially feel firmer than other focaccia doughs. It will soften as it rests and rises.
It’s best warm. That’s when the chocolate chips are melty and the buttery edges are especially good. Gently rewarm leftover slices before serving.
