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sourdough chocolate chip focaccia bread

Sourdough Chocolate Focaccia Bread

This double chocolate sourdough focaccia bread features chocolate chips, cocoa powder, and vanilla. Made with sourodugh starter, this overnight focaccia bread is an EASY recipe!
5 from 2 votes
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Prep Time 10 minutes
Cook Time 35 minutes
Fermentation 12 hours
Total Time 12 hours 45 minutes
Course Breakfast
Cuisine American
Servings 12 slices
Calories 264 kcal

Equipment

  • 1 Large Bowl
  • 1 9x11 Glass Pan or baking sheet

Ingredients
  

  • 350 grams water
  • 60 grams active sourdough starter
  • 500 grams bread flour
  • 12 grams salt
  • 14 grams cocoa powder 2 tbsp
  • 30 grams brown sugar 2 tbsp
  • 7.5 grams vanilla 1.5 tsp
  • 1 cup chocolate chips divided in half
  • 3-4 tbsp butter for greasing pan

Instructions
 

Feed Sourdough Starter

  • You need an active, bubbly sourdough starter for this recipe. Feed your starter 4-8 hours before starting this recipe (dependent on room temperature).

Mix Dough

  • Mix the water and active starter in a large bowl. Add the flour, brown sugar, salt, cocoa powder and vanilla and salt and mix until you have a loose ball of dough. The dough will feel sticky and loose. Cover with plastic wrap or a damp tea towel and let rest for 30 minutes.
    350 grams water, 60 grams active sourdough starter, 500 grams bread flour, 12 grams salt , 14 grams cocoa powder, 30 grams brown sugar, 7.5 grams vanilla

Stretch + Folds

  • Perform the first set of stretches and folds. Lift one side of the dough, stretch it up, and fold it back over itself. Work your way around the dough 3-4 times or until it will no longer stretch. Repeat 3-4 times every 20 minutes.
  • Cover the dough with plastic wrap and allow it to rise in a warm spot for 12-14 hours until it doubles or even triples in size. The dough will be jiggly with several bubbles on top when it's finished fermenting.

Second Ferment

  • The next day, generously grease your pan with 2-3 tablespoons of butter. Dump the fermented dough into the pan, covering both sides of it liberally with butter.
    Stretch the dough into a rectangle and scatter 1/2 cup of chocolate chips over half of it. Fold the dough in half, making sure the chocolate chips are folded in. Cover and let it ferment for 1-2 hours or until it has doubled.
    1 cup chocolate chips

Dimple Dough + Add Chocolate Chips

  • When the dough is ready, use your fingertips to dimple the dough. I like to push my fingertips all the way to the bottom of the pan, which helps the dough spread out. Push the dough into the corners of the pan as you dimple it.
    Add Chocolate Chips: Sprinkle chocolate chips all over the surface of the dough.

Bake

  • Preheat your oven to 375 degrees F.
    Bake for 30-35 minutes. The bread is finished baking when it reaches an internal temperature of 190-200 degrees F.

Notes

  • If using a glass baking dish, butter it very well to keep the dough from sticking. 
  • Temperature: this recipe is based off a kitchen temperature of 72-73 degrees. If your kitchen is warmer, the dough will ferment faster.  If it is cooler, you may want it to ferment longer.

Nutrition

Calories: 264kcalCarbohydrates: 43gProtein: 5gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 8mgSodium: 413mgPotassium: 107mgFiber: 1gSugar: 11gVitamin A: 88IUCalcium: 23mgIron: 1mg
Keyword bread, sourdough,
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