Dessert Focaccia? Say Less.
Focaccia just had its glow-up: meet the crispy, chewy, chocolate-studded dessert you didn’t know you needed.
One of my favorite things about making focaccia is that you can literally play with your food—and it always turns out delicious. But turn focaccia into a dessert? Now we’re talking. This Double Chocolate Focaccia is crispy on the outside, soft and chewy on the inside, and packed with melty bits of chocolate in every bite.
It’s like a brownie and a bread had a beautiful, Italian baby. Dark cocoa powder adds a deep, rich chocolate flavor, and olive oil keeps everything tender without making it too sweet. Honestly, all I need now is a sunny patio, a cappuccino, and zero responsibilities for the rest of the day.
Whether you’re hosting brunch, ending a casual dinner party, or just want a break from basic desserts, this chocolate focaccia is a total flex. No fancy skills required—just a little patience and a lot of chocolate.
• High Hydration = Perfect Chew – The wet dough leads to a focaccia that’s airy, chewy, and not dry.
• Black Cocoa Boost – Deepens the chocolate flavor for a rich, almost Oreo-like taste.
• Chocolate Chips Everywhere – Pools of melty chocolate make every bite irresistible.
• Olive Oil for Tenderness – Keeps the crumb moist without feeling heavy or greasy.
• Customizable Sweetness – Adjust the chocolate to match your sweet tooth.
• No black cocoa? No worries—use regular Dutch-process cocoa, but expect a lighter color.
• Butter substitution: Prefer butter? Swap olive oil for melted butter for a richer flavor.
• Bittersweet Option: Want it less sweet? Use bittersweet chocolate or cut back the semisweet chocolate by a quarter cup.
• Don’t skip the rest times: The long rests are what give you that beautiful airy texture.
🌱 A Bite of Sustainability
Using pantry staples like flour, cocoa, and chocolate you already have helps reduce food waste. Plus, homemade baked goods mean less reliance on plastic-packaged supermarket desserts. Bonus points if you source your chocolate or cocoa from fair-trade producers—your sweet tooth and the planet will thank you.
This Double Chocolate Focaccia is crispy outside, chewy inside, and packed with chocolate. An easy, rich dessert twist on classic focaccia you’ll love.
Make the Dough
1. In the bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, black cocoa, salt, yeast, water, 1 tablespoon olive oil, and vanilla extract.
2. Mix on medium-low speed for about 1 minute until no dry patches remain, scraping the bowl as needed.
3. Cover the dough and let it rest for 20 minutes.
Develop the Dough
1. Continue mixing on medium to medium-high speed for about 15 minutes, until the dough looks stretchy when you lift the beater.
2. Add the chocolate chips or chopped wafers, and mix for 1 more minute to evenly distribute.
3. Cover the bowl and let the dough rest in a warm spot (75°F to 80°F) until slightly puffy, about 1 hour.
Shape the Dough
1. Spray an 8-inch square or 9-inch round pan with nonstick spray and add 2 tablespoons olive oil, brushing it around and halfway up the sides.
2. Transfer the dough into the prepared pan. With greased fingers, gently press it into the edges. Some oil will rise to the top—perfect.
3. Cover and let it rise again in a warm place until very puffy and bubbly, 2 to 3 hours.
Bake the Focaccia
1. Preheat the oven to 475°F.
2. Drizzle the remaining tablespoon of olive oil over the dough and gently dimple it with wet or greased fingers. Sprinkle pearl sugar if using.
3. Reduce oven temp to 450°F and bake for 20–25 minutes, until the top has a matte finish and the internal temperature hits 210°F.
4. Immediately loosen the edges with a small offset spatula and transfer to a cooling rack. Cool for 15 minutes, then dust with more non-melting sugar if you like.
5. Slice and serve warm or at room temperature.
Crispy on the edges, chewy in the middle, and packed with pockets of gooey chocolate—this focaccia hits every craving at once. It’s the kind of dessert that feels casual but special, easy enough for a Tuesday but fancy enough for a dinner party. One bite, and you’ll be booking your own imaginary trip to Italy, cappuccino in hand.
Recipe courtesy of King Arthur.
This Double Chocolate Focaccia is crispy outside, chewy inside, and packed with chocolate. An easy, rich dessert twist on classic focaccia you’ll love.
In a bowl of a stand mixer fitted with the flat beater attachment, combine the flour, sugar, cocoa, salt, yeast, water, 1 tablespoon of 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.
Continue mixing with the flat beater attachment on medium to medium-high speed until dough shows some 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.
Spray the bottom of an 8" square or 9" round pan with nonstick spray, then add 2 tablespoons (25g) of olive oil. Us 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).
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 it's way to the top of the dough. Cover and let it rise in a warm spot (75° to 80°F) until very puffy, marshmallowy, and visible bubbles begin to form on top, 2 to 3 hours.
Servings 16
Serving Size 1
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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 semisweet chocolate in the recipe or reduce the semisweet chocolate to 3/4 cup (128g).