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Chocolate Sourdough Focaccia Bread

A chocolate twist on classic focaccia using sourdough starter, cocoa powder, and chocolate chips. Crispy outside, soft inside, and deeply chocolatey.

Ingredients

Scale
  • 35g sourdough starter.
  • 35g all-purpose flour.
  • 35g water.
  • 20g cocoa powder.
  • 20g coconut oil.
  • 40g granulated sugar.
  • 420g water.
  • 10g salt.
  • 500g bread flour.
  • 175g semi-sweet chocolate chips.
  • 50g light olive oil.
  • 30g unsalted butter, melted.
  • 60g chopped chocolate for topping.
  • 40g chocolate chips for drizzle.
  • 20g heavy cream for drizzle.

Instructions

  1. Mix starter, water and flour. Let rise 3-4 hours at 78°F until doubled and bubbly.
  2. Heat coconut oil and cocoa powder together. Let cool completely.
  3. Combine levain, sugar, cocoa mix, water, salt and flour. Rest 30 minutes.
  4. Perform 4 sets of stretch and folds every 30 minutes, adding chocolate chips during second set.
  5. Let rise 1.5-2 hours until domed with bubbles. Transfer to oiled pan, stretch to fill.
  6. Cover and refrigerate overnight.
  7. Let come to room temp and rise 3-5 hours until puffy.
  8. Top with butter and chocolate, dimple surface. Bake at 425°F for 25-30 minutes.

Notes

Use light olive oil to not overpower chocolate flavor.
Dutch-process cocoa works best.
Can be made same day without overnight proof.

  • Author: Chef Stella

Nutrition

  • Calories: 379
  • Fat: 18 g
  • Carbohydrates: 49 g
  • Protein: 7 g