Name: Smores Focaccia Recipe
Prep time: PT-497896H8M31S
Cook time: PT-497896H8M31S
Total time: PT-497896H8M31S
Cuisine: Italian-American Fusion
Ingredients: 150 grams bubbly, active starter; 380 grams filtered water; 20 grams honey; 20 grams olive oil; 600 grams all-purpose flour; 10 grams salt; ½ cup chocolate chips; ½ cup graham crackers, crushed (divided use); 1½ cups mini marshmallows (or large marshmallows ripped in half); ¼ cup Nutella spread or melted chocolate (optional); Mixing bowl; Food scale; Dough whisk; 9×13 baking dish; Bread knife

Jump to Recipe· 3.8 from 14 reviews

I am so excited to share this Smores Focaccia Recipe with you! It’s a fun and unexpected twist on traditional focaccia bread, combining the nostalgic flavors of s’mores into a pillowy, golden loaf. The act of mixing chocolate chips, graham crackers, and marshmallows right into the dough (and on top!) creates a magical taste experience that feels like a campfire treat but in a completely new form. Every bite offers gooey marshmallow, crunchy cracker, and rich chocolate, all wrapped up in soft, airy focaccia crust. Trust me, this recipe is a total crowd-pleaser for casual get-togethers or anytime you want to surprise your loved ones with something deliciously different.

Why You'll Love This Smores Focaccia Recipe

One of the things I adore most about this Smores Focaccia Recipe is how it beautifully balances sweet and savory flavors. The honey and olive oil give the bread a subtle warmth and depth, while the chocolate chips and graham crackers add delightful texture and sweetness. Then there are the marshmallows, which melt and toast perfectly during baking, lending that iconic s’mores gooeyness right in the bread. It’s like a cozy campfire dessert transformed into a comforting, shareable loaf you can easily slice and enjoy with friends.

Another reason I find this recipe so rewarding is how straightforward it is to prepare despite its fancy result. You’ll need your starter bubbly and active to get that lovely airy crumb, but from there, the mixing, folding, and resting feel so meditative and fun. I love how the dough sleeps overnight, developing incredible flavor with minimal effort. It’s perfect for weekend baking, special occasions, or even a playful twist on your weeknight dinner. Plus, it definitely stands out on the table — who wouldn’t be curious about a s’mores-inspired focaccia? It’s part cozy comfort and part festive treat.

Ingredients You'll Need

The image shows a close-up of ingredients for a dessert, all placed on a white marbled surface. On the right side, there is a glass baking dish filled with a smooth but slightly wrinkled layer of light beige dough or batter. Next to it, on the left, three bowls are arranged: the top bowl is filled with small, white marshmallows, the middle bowl contains a dark brown chocolate sauce with a spoon inside, and the bottom bowl holds broken light brown graham cracker pieces. In the background, a floral rolling pin with yellow and pink flowers rests on the marble surface. photo taken with an iphone --ar 4:5 --v 7

The ingredients for this Smores Focaccia Recipe might seem simple, but each one plays a crucial role in building the perfect texture, flavor, and color of the bread. From the active starter that gives it life and rise, to the rich olive oil that adds tenderness, and the sweet honey that brings balance — every component is essential. The combination of chocolate chips, marshmallows, and graham crackers adds distinctive layers that truly capture the nostalgic spirit of s’mores.

Tip!

You’ll find all ingredient quantities in the recipe card below.

150 grams bubbly, active starter: This is your yeast power—make sure it's lively for the best rise.
380 grams filtered water: Filtered water keeps the dough pure and allows the starter to shine.
20 grams honey: Adds just the right hint of sweetness and feeds the yeast.
20 grams olive oil: Keeps the focaccia moist and tender with a beautiful golden crust.
600 grams all purpose flour: The foundation for this light and airy bread.
10 grams salt: Enhances all the flavors and balances the sweetness.
½ cup chocolate chips: Brings rich melty chocolate pockets throughout the bread.
½ cup graham crackers crushed: Adds a crunchy, buttery texture reminiscent of classic s’mores.
1 ½ cups mini marshmallows: The gooey, toasty star of the show—use large marshmallows torn in half if you prefer.
¼ cup Nutella spread or melted chocolate: Optional, but perfect for an extra layer of indulgence.

Directions

Step 1: In the morning, feed your starter to get it bubbly and vibrant—it’s the foundation of your focaccia’s texture and rise.

Step 2: In the afternoon, once your starter has peaked, start assembling the dough. Use a kitchen scale to mix your bubbly starter and the filtered water until the starter dissolves into a milky liquid.

Step 3: Add honey, flour, salt, and olive oil to the mixture, stirring until a shaggy dough forms. Cover the bowl with a damp tea towel or bowl cover and let it rest for one hour to hydrate the flour fully.

Step 4: After resting, wet your fingertips and perform stretch and folds by pulling the sides of the dough up and toward the middle, rotating the bowl each time; continue for 2-3 minutes until the dough feels semi-smooth. Cover and rest for another hour.

Step 5: Over the next couple of hours, perform 2 to 3 more stretch and folds every 30 minutes. Then cover the dough with a damp tea towel and leave it out overnight (12-14 hours) to bulk ferment, developing rich flavor and structure.

Step 6: The next morning, drizzle a tablespoon of olive oil into a 9×13 baking dish. Transfer the dough into the pan and gently stretch it out. Spread half of the chocolate chips, crushed graham crackers, and marshmallows all over the surface.

Step 7: Fold the top of the dough halfway toward the center, then fold the bottom up to meet it, effectively tucking in the inclusions. Flip the dough seam side down and smooth out the top. Cover and let rest for 1 to 2 hours until it’s doubled, puffy, and ready to bake.

Step 8: Preheat your oven to 450 degrees Fahrenheit while the dough rises.

Step 9: Once rested, sprinkle the remaining crushed graham crackers and chocolate chips over the top. Using your fingertips, dimple the dough all around to create that classic focaccia look.

Step 10: Bake the focaccia at 450 for 15 minutes until it begins to turn golden and fragrant.

Step 11: Remove the focaccia from the oven. Spread Nutella or melted chocolate over the warm bread, then top with mini marshmallows and extra graham cracker crumbs.

Step 12: Return the focaccia to the oven and bake for another 10 to 15 minutes until the marshmallows toast and melt nicely, the chocolate softens, and the bread is fully cooked.

Step 13: Let the focaccia cool slightly before slicing and serving it warm for the ultimate gooey, comforting experience.

Servings and Timing

This recipe makes about 10 generous servings, perfect for sharing with a group at brunch, parties, or cozy family gatherings. The prep involves some passive resting time but requires roughly 20 minutes of active hands-on mixing and folding. The bulk fermentation takes 12-14 hours (usually overnight), and proofing after shaping is another 1-2 hours. Baking time totals about 25-30 minutes. In all, expect around 2 hours and 25 minutes of total time spread across a day plus resting, which makes it ideal for preparing in stages.

How to Serve This Smores Focaccia Recipe

A dessert in a clear glass rectangular dish with a top layer of puffy white cream mixed with small white marshmallows scattered unevenly. The cream is swirled with thick dark brown chocolate sauce and sprinkled with crushed light brown nuts and crushed golden graham crackers. The dish is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

I love serving this focaccia warm so the marshmallows and chocolate stay gooey and soft. It’s wonderful on its own as a sweet snack or dessert, but I often pair it with vanilla ice cream or a drizzle of caramel sauce to elevate the indulgence factor. For a playful appetizer, you can cut it into smaller squares and serve alongside a cup of rich hot chocolate or a café au lait.

For presentation, sprinkling a few extra graham cracker crumbs or a light dusting of cocoa powder over the top just before serving adds extra visual appeal. If you’re hosting a casual gathering, placing the focaccia on a wooden board or rustic tray with parchment paper looks inviting and makes slicing easy. I also find that pairing it with light bubbles like prosecco or a fruity rosé works surprisingly well—its sweetness balances beautifully with the effervescence. For kids or any non-alcoholic drinkers, a cold glass of milk is classic and always perfect.

This Smores Focaccia Recipe is a fantastic choice for holidays, birthdays, or weekend indulgences. It keeps wonderfully at room temperature, but I like to avoid chilling it too much because the marshmallows firm up when cold. Just reheat slightly before serving to revive those melty, dreamy layers. Whether as a conversation-starting centerpiece or a sweet, shareable treat, it always steals the show.

Variations

One of the reasons I return to this Smores Focaccia Recipe again and again is how easy it is to customize. For example, if you want to mix up the flavors, swapping Nutella for peanut butter or adding a swirl of salted caramel inside the dough is delicious. You can also try white chocolate chips or dark chocolate depending on your mood. For extra texture, chopped nuts like toasted pecans or almonds add a lovely crunch that contrasts beautifully with the soft marshmallows.

If you're gluten-free, you can experiment with a gluten-free all-purpose flour blend, but keep in mind the texture will differ from classic focaccia. Vegan bakers can easily adapt this by using a plant-based starter or commercial yeast and swapping honey for maple syrup or agave nectar. Replacing marshmallows with vegan-friendly versions works just as well and still melts nicely.

In terms of cooking methods, I’ve had success baking this focaccia on a pizza stone or in cast-iron pans for a slightly different crust texture. Just make sure to adjust rising times if your environment is cooler or warmer than usual. Leaving out some toppings inside the dough and adding them all to the top before baking creates a more uniform chocolate layer. The possibilities are endless, and I encourage you to make this recipe your own!

Storage and Reheating

Storing Leftovers

After enjoying your Smores Focaccia, you can store leftovers in an airtight container at room temperature for up to 2 days. I recommend placing a layer of parchment paper between slices to prevent sticking, since the marshmallows can be quite sticky. Keeping it loosely covered also helps preserve the moisture without making the crust soggy.

Freezing

This focaccia freezes well if you wrap it tightly. I typically slice it first, then wrap individual pieces or the whole loaf in plastic wrap followed by aluminum foil before placing in a freezer-safe bag. It will keep well for up to 3 months. When you’re ready to eat, thaw slices overnight in the fridge or at room temperature for a few hours.

Reheating

To bring back that fresh-baked magic, I like to reheat slices in a toaster oven or conventional oven at about 350 degrees Fahrenheit for 5-7 minutes. This method crisps the edges and melts the marshmallows and chocolate again without drying out the bread. Avoid microwaving if you want to keep the texture perfect, as it can make the focaccia rubbery or too soft. A quick warm-up ensures every bite is as delightful as the first time you enjoyed this special recipe.

FAQs

Can I use regular yeast instead of a starter for this recipe?

Yes, you can substitute active dry yeast or instant yeast if you don’t have a starter. Use about 2 teaspoons of yeast and adjust the hydration slightly. The flavor won’t be quite as complex as the starter version, but you’ll still get a delicious focaccia with s’mores toppings.

What if I don’t have a kitchen scale? Can I use measuring cups?

While I highly recommend using a kitchen scale for accuracy, you can approximate with measuring cups. Keep in mind that bread baking is a science, so results may vary. Use level cups and avoid packing the flour to get closer measurements.

Can I make this focaccia without overnight fermentation?

The overnight bulk fermentation develops deep flavor and a wonderful airy structure, but if you’re short on time, you can shorten the resting periods. Just expect a denser crumb and less nuanced taste. Planning ahead really pays off with this recipe!

Are large marshmallows okay to use instead of mini ones?

Absolutely. I often tear large marshmallows into halves or quarters to distribute them more evenly. They’ll melt and toast beautifully just like the mini marshmallows, adding those irresistible gooey pockets.

How do I prevent the marshmallows on top from burning?

Keep an eye on the focaccia during the final baking stage. If the marshmallows start to brown too quickly, you can loosely tent the focaccia with foil to protect them while the bread finishes baking thoroughly.

Conclusion

I hope you feel inspired to try this Smores Focaccia Recipe yourself—it’s one of those joyful recipes that brings a little magic to baking and eating alike. Whether you’re sharing it with family or surprising friends at a get-together, it’s sure to be a hit. There’s something so special about combining nostalgic flavors with the fresh, homemade touch of bread baking. Give it a go and enjoy every gooey, crunchy, chocolatey bite!