Description
This decadent S'mores Focaccia combines the chewy, airy texture of traditional focaccia bread with the nostalgic flavors of s'mores, featuring layers of chocolate chips, crushed graham crackers, and toasted marshmallows baked into the dough for a unique, sweet twist on a classic Italian bread.
Ingredients
Dough 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
Toppings
- 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)
Equipment
- Mixing bowl
- Food scale
- Dough whisk
- 9×13 baking dish
- Bread knife
Instructions
- Feed Starter: In the morning, feed your bubbly, active starter to prepare it for baking.
- Assemble Dough: In the afternoon when your starter has peaked, combine the starter and filtered water in a mixing bowl using a kitchen scale until the starter dissolves into a milky liquid. Add honey, flour, salt, and olive oil, mixing until a shaggy dough forms.
- Initial Rest: Cover the dough with a damp tea towel or bowl cover and allow it to rest for one hour to hydrate and begin gluten development.
- Stretch and Fold: After resting, moisten fingertips and perform stretch and folds by pulling the dough's edges towards the center, rotating the bowl until the dough smooths out (around 2-3 minutes). Cover and rest for another hour.
- Bulk Fermentation: Conduct 2–3 additional stretch and folds every 30 minutes, then cover and let the dough ferment overnight on the counter for 12–14 hours to develop flavor and structure.
- Prepare Baking Dish: In the morning, drizzle 1 tablespoon olive oil into a 9×13 baking dish. Transfer the dough and gently stretch it to fit the pan.
- Add First Layer of Toppings: Spread half of the crushed graham crackers and chocolate chips evenly across the dough surface.
- Fold Dough: Fold the top and bottom edges of the dough inward to enclose the toppings, then flip the dough seam-side down so the top is smooth and coated lightly with olive oil.
- Proof Dough: Cover and let the dough rest for 1–2 hours until doubled in size and puffy.
- Preheat Oven: Preheat your oven to 450°F (232°C) while the dough is rising.
- Add Remaining Toppings: Crush the second half of the graham crackers and sprinkle them along with the remaining chocolate chips on top of the risen dough. Use fingertips to dimple the dough evenly across the surface.
- First Bake: Bake the focaccia at 450°F for 15 minutes, allowing the dough to start baking and toppings to warm.
- Add Nutella and Marshmallows: Remove the focaccia from the oven and spread Nutella (optional) evenly over the top. Sprinkle mini marshmallows and extra crushed graham crackers over the Nutella layer.
- Final Bake: Bake again at 450°F for an additional 10–15 minutes until the focaccia is fully baked, and the marshmallows are melted and toasted.
- Cool and Serve: Let the focaccia cool slightly, then slice with a bread knife and enjoy warm for the best flavor and texture.
Notes
- Using a bubbly active starter is crucial for proper fermentation and texture.
- Adjust marshmallow quantity based on desired sweetness and gooeyness.
- Large marshmallows can be ripped in half if mini marshmallows are unavailable.
- Nutella is optional but adds rich chocolate-hazelnut flavor to the focaccia.
- Ensure dough is adequately proofed for a light, airy crumb.
- Use filtered water for best dough flavor.
- Dimpling the dough helps retain pockets of air and maintains focaccia's characteristic texture.
- Prep Time: 20 minutes active plus 13–15 hours including fermentation and resting
- Cook Time: 30 minutes total (two baking intervals)
- Category: Bread
- Method: Baking
- Cuisine: Italian-American Fusion
