Sourdough Chocolate focaccia is a sweet twist on an Italian classic, and the sourdough starter makes it even better than the yeasted version!

If you’re a fan of sourdough and chocolate (and really, who isn’t?), this No-Knead Chocolate Chunk Focaccia with cream cheese and Nutella is about to be your new favorite dessert (or breakfast… or snack). Focaccia is a savory, airy bread that’s traditionally topped with olive oil, but this version brings all the indulgence with its rich, chocolatey dough, melty cream cheese, and gooey hazelnut spread. Plus, it’s baked in butter, ensuring that every bite is deliciously rich and decadent.

The beauty of this focaccia is in the layers of flavor and texture. The soft, slightly tangy sourdough dough gets a depth of flavor from cocoa powder and chocolate chips. When baked, the chocolate chunks melt into the dough, creating pockets of chocolatey goodness. Topped with a spread of Nutella, cream cheese, and fresh fruit like raspberries, pomegranate seeds, and strawberries, it’s a showstopper for any gathering, or simply for when you want to spoil yourself with something a little extra special.

While this recipe requires a bit of time for rising, the beauty of sourdough is that it requires minimal effort—just a bit of patience. The end result is well worth the wait.  (It’s almost as easy as my simple Bread Machine Focaccia.)

This unique sourdough recipe comes from the book Artisan Sourdough Made Simple by Emilie Raffa.

Reprinted with permission from Artisan Sourdough Made Simple by Emilie Raffa. Page Street Publishing Co. 2022.

Ingredients for Sourdough Chocolate Focaccia

This chocolate focaccia recipe uses sourdough starter, adding a tangy depth to the dough that contrasts beautifully with the sweetness of the chocolate. The texture is light and airy, with a slight chew from the sourdough. The dough is combined with cocoa powder for that chocolate flavor, and semi-sweet chocolate chips are incorporated throughout for extra richness. The dough itself is quite stiff at first (thanks to the cocoa powder), but as it rises, it becomes soft and supple.

Additionally, the focaccia is baked in melted butter, which creates a luscious golden crust that crisps up perfectly. After baking, it gets topped with dollops of Nutella and cream cheese, which slowly melt into the warm bread. A sprinkle of fresh fruit adds brightness, and a dusting of powdered sugar finishes everything off.

For the Dough:

• 500 g (4 cups plus 2 tbsp) all-purpose flour
• 20 g (¼ cup) cocoa powder
• 5 g (1 tsp) fine sea salt
• 50 g (¼ cup) bubbly, active sourdough starter
• 400 g (1⅔ cups) cool water
• 20 g (1 tbsp) honey
• 5 g (1 tsp) pure vanilla extract
• 90 g (½ cup) semi-sweet chocolate chips, plus extra as needed
• 70 g (5 tbsp) unsalted butter, melted

For the Toppings:

• 2 large dollops of Nutella (or chocolate hazelnut spread)
• 2 large dollops of cream cheese
• A small handful of fresh raspberries, pomegranate seeds, and strawberries
• Powdered sugar, for serving

The toppings are completely up to you, and this bread is absolutely wonderful all on its own.  Of course, it’s especially decadent when you dress it up right…

How to Make Sourdough Chocolate Focaccia

Feed your starter until bubbly and active. Store at room temperature until ready to use.

Make the Dough

In the evening, whisk the flour, cocoa powder, and salt together in a large bowl with a fork. Add the starter, water, honey, and vanilla. Mix to combine, then finish by hand to form a rough and shaggy dough. Cover the bowl and let rest for 45 minutes to 1 hour. 

Meanwhile, replenish your starter with fresh flour and water, and put it away.

After the dough has rested, add the chocolate chips to the bowl. Gently knead to incorporate, about 1 minute.

Bulk Rise

Cover the bowl with a damp towel and let rise overnight at room temperature, 70°F (21°C), about 12 to 18 hours.

Second Rise

Melt the butter in a small saucepan over low heat, or in the microwave. Pour the butter into a 10-inch (25-cm) cast iron skillet and swirl to coat. Cool for a few minutes before adding the dough. 

Remove the dough into the skillet, and then flip it over to coat both sides in the melted butter. Cover and let rest for about 1 hour or more, until very puffy. The butter may solidify during this stage, depending on the room temperature.

Preheat your oven to 425°F (220°C).

Final Assembly

Gently dimple and stretch the dough to reach the sides of the skillet. Sprinkle with a small handful of extra chocolate chips, pressing them into the dough as you go.

Baking

Bake the focaccia for 35 to 40 minutes. Remove from the oven and cool for 10 minutes. Spread some of the Nutella over the top, and then dollop the center with cream cheese. When ready to serve, top with raspberries, pomegranate seeds, and strawberries. Sprinkle generously with powdered sugar. Enjoy while still warm.

Serving Sourdough Chocolate Focaccia

This indulgent treat can be enjoyed as an afternoon snack, a dessert, or even a luxurious breakfast. The chocolate chips and cocoa powder give the focaccia its deep chocolate flavor, while the Nutella and cream cheese provide a creamy, sweet contrast. The fresh fruit on top adds a burst of freshness and a beautiful pop of color.

For the ultimate experience, tear off a chunk of the focaccia and dunk it into the warm, melted center. It’s a cozy, decadent treat that is sure to satisfy your sweet tooth.

Yield: Makes 1 Skillet Foccaccia

Sourdough Chocolate Focaccia

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Chocolate focaccia is a decadently sweet twist on an Italian classic, and this sourdough version adds even more depth of flavor.

Prep Time 1 hour

Overnight Rise 12 hours

Additional Time 1 hour

Total Time 14 hours

Ingredients

For the Dough:

• 500 g (4 cups plus 2 tbsp) all-purpose flour
• 20 g (¼ cup) cocoa powder
• 5 g (1 tsp) fine sea salt
• 50 g (¼ cup) bubbly, active sourdough starter
• 400 g (1⅔ cups) cool water
• 20 g (1 tbsp) honey
• 5 g (1 tsp) pure vanilla extract
• 90 g (½ cup) semi-sweet chocolate chips, plus extra as needed
• 70 g (5 tbsp) unsalted butter, melted

For the Toppings:

• 2 large dollops of Nutella (or chocolate hazelnut spread)
• 2 large dollops of cream cheese
• A small handful of fresh raspberries, pomegranate seeds, and strawberries
• Powdered sugar, for serving

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, and salt. Add the starter, water, honey, and vanilla. Mix to combine and form a rough dough. Let rest for 45 minutes to 1 hour.
2. Add the chocolate chips and gently knead to incorporate. Cover and let rise overnight at room temperature for 12–18 hours.
3. Preheat the oven to 425°F (220°C). Melt butter and coat a 10-inch cast iron skillet with it. Transfer the dough to the skillet and flip to coat both sides with butter. Let rise for 1 hour.
4. Dimple and stretch the dough to fit the skillet, sprinkle with extra chocolate chips. Bake for 35–40 minutes, until golden brown.
5. Cool for 10 minutes. Spread Nutella over the top and dollop with cream cheese. Add fruit and dust with powdered sugar. Serve warm.

Sourdough Recipes

Looking for more sourdough recipes?

• Sourdough Chocolate Chip Cookies
• Same Day Sourdough Pizza Crust
• Sourdough Discard Crackers
• Sourdough Pullman Loaf (Pain de Mie Sandwich Bread)