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Sourdough Chocolate Focaccia
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Sourdough Chocolate Focaccia

Chocolate focaccia is a decadently sweet twist on an Italian classic, and this sourdough version adds even more depth of flavor.
Prep Time1 hour
Cook Time12 hours
Additional Time1 hour
Total Time14 hours
Course: Dessert
Cuisine: American
Keyword: Sourdough, Sourdough Dessert
Servings: 8 Servings
Author: Ashley Adamant

Equipment

Ingredients

For the Dough:

  • 4 cups All Purpose Flour
  • 1/4 cup cocoa powder
  • 1 tsp salt
  • 1/4 cup sourdough starter active and bubbly
  • 1 2/3 cup water
  • 1 Tbsp Honey
  • 1 tsp vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 5 Tbsp butter unsalted, melted

For the Toppings:

  • 2 tbsp Nutella or chocolate hazelnut spread
  • 2 Tbsp Cream cheese
  • 1/2 cup raspberries or pomegranate seeds, or strawberries
  • Powdered sugar for serving
US Customary - Metric

Instructions

  • 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.
  • Add the chocolate chips and gently knead to incorporate. Cover and let rise overnight at room temperature for 12–18 hours.
  • 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.
  • Dimple and stretch the dough to fit the skillet, sprinkle with extra chocolate chips. Bake for 35–40 minutes, until golden brown.
  • Cool for 10 minutes. Spread Nutella over the top and dollop with cream cheese. Add fruit and dust with powdered sugar. Serve warm.

Nutrition

Calories: 420kcal | Carbohydrates: 63g | Protein: 9g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 23mg | Sodium: 366mg | Potassium: 211mg | Fiber: 4g | Sugar: 10g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 34mg | Iron: 4mg