Dark Chocolate Sea Salt Focaccia
Somewhere between a cozy bakery treat and the kind of thing you tear apart in the middle of your kitchen while it’s still warm, this Dark Chocolate Sea Salt Focaccia recipe is soft, pillowy, and just the right amount of sweet. The flaky salt on top brings everything together, and if you’ve never had chocolate-studded bread, this is your sign to fix that immediately with this delicious focaccia.
This focaccia recipe is what I make when I want something comforting but a little fancy, without being hard. You don’t need a stand mixer. You don’t need to be a bread person. You just need to stir, let it rise, and let the oven do the rest. Bonus points if you eat it while it’s still warm and drizzle on extra maple syrup.
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Recipe Tips for Dark Chocolate Sea Salt Focaccia
Use a well-oiled pan: This is what gives you those crispy, golden edges. Don’t skimp—this isn’t the time to be shy with oil. Using oil generously is crucial for the best focaccia recipe.
Stretch gently: If the dough resists while you’re spreading it in the pan, let it rest for a few minutes. It’ll relax and stretch more easily without tearing, which is crucial for a perfect focaccia recipe.
Don’t skip the second rise: That extra 45 minutes makes a huge difference in texture—skip it, and you’ll lose that light, airy crumb.
Double the drizzle: A drizzle of maple syrup before baking gives shine and flavor, but the second drizzle afterward makes it feel truly special. Enhance your focaccia with extra syrup for the best recipe.
Serve warm: It’s best the day it’s baked, while the chocolate is still soft and the edges are crispy. If you’re eating it later, pop it in the oven or toaster oven for a few minutes to bring it back. For an excellent meal, try serving a slice of this focaccia recipe while still warm.
Ingredient Swaps: Are you out of all-purpose flour? Use bread flour for more chew, or sub a 1:1 gluten-free flour blend if needed. No cacao powder on hand? Unsweetened cocoa powder works just as well—Dutch-processed is fine here too. Out of olive oil? Avocado oil or even melted butter will give you a similar richness. Used all of your maple syrup? Honey, agave, or a quick brown sugar syrup can stand in. No dark chocolate chunks? Chocolate chips or chopped bars are great—just use what you love to snack on.
Room Temp: Best fresh, but can be stored in an airtight container for 1–2 days.
Freezer: Wrap individual pieces tightly and freeze for up to 1 month. Reheat at 300ºF for 5–7 minutes. Freezing won’t compromise the deliciousness of this focaccia recipe.
Fridge: Not recommended—it dries out more quickly.
More Recipes to try:
Dark Chocolate Sea Salt Focaccia
Ingredients
For the Dough:
- 3 ½ cups all-purpose flour
- ¼ cup unsweetened cacao powder
- 2 tsp instant yeast
- 1 ½ tsp salt
- 1 ¾ cups warm water 110°F
- ¼ cup olive oil plus more for pan and topping
For the Topping:
- 2-3 tbsp pure maple syrup
- Flaky sea salt to taste
- Optional Dark chocolate chunks or shavings
Instructions
Enable step-by-step mode- In a large bowl, whisk together the flour, cacao powder, yeast, and salt. Add warm water and olive oil. Mix until a sticky dough forms. (Optional: perform 4 stretch and folds about 30 minutes after mixing.)
- Cover the bowl with a towel or plastic wrap. Let rise at room temperature for 1½ to 2 hours, until doubled and bubbly.
- Generously oil a 9×13-inch pan. Transfer the dough and stretch it to the edges using oiled fingers. Let rise again for 45 minutes. Preheat the oven to 425ºF during the final 15 minutes of rising.
- Dimple the dough with your fingertips. Drizzle with maple syrup and a little more olive oil. Add chocolate chunks and finish with flaky sea salt.
- Bake for 25–30 minutes, or until puffed and crisp at the edges.
- Drizzle with more maple syrup while still warm and sprinkle extra flaky salt if you’d like. Slice and enjoy warm!
