Chocolate Cranberry Focaccia Recipe
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A chocolate cranberry focaccia recipe for celebrating the Christmas season. This dessert focaccia recipe starts with a double chocolate bread dough base. I’ve topped it with fresh cranberries, chunks of dark chocolate, and sprigs of rosemary, then finished things off with flaky sea salt and plenty of olive oil. The result? A soft, tender bread with bursts of tart, juicy cranberry; fragrant rosemary; and the salty-sweet combo of chocolate and sea salt. A fun and festive dessert twist on traditional Italian olive oil bread!
Cranberry Focaccia Ingredients
- Bread Flour – I like to use bread flour for focaccia. The higher protein count increases gluten development, promoting better texture, structure, and rise. However, you can use all purpose flour, or a mix of bread flour and all purpose.
- Unsweetened Cocoa Powder – Make sure you’re using unsweetened cocoa powder, not the sweetened kind you’d use for hot chocolate. Do not use Dutch processed.
- Olive Oil – Focaccia relies on olive oil for its signature flavor and texture, so opt for a good-tasting extra virgin olive oil.
- Granulated Sugar – Granulated sugar balances out the cocoa powder, adding sweetness and moisture and giving the dough a softer, more tender crumb. You can replace the granulated with other sugars, like caster or Demerara.
- Salt – You’ll need kosher salt to make the focaccia dough, plus flaky sea salt (or coarse sea salt, or Celtic or Himalayan sea salt) to create the salty-sweet contrast. Diamond Crystal is my go-to kosher salt. I prefer flaky sea salt (like Halen Mon or Maldon) for sprinkling, because the large, white flakes provide the most visual appeal against the chocolate bread.
- Instant Yeast – I use instant yeast because it’s faster, but feel free to substitute active dry yeast. If using active dry, just remember to prove the yeast in warm water before mixing it with the other ingredients.
- Vanilla Extract – As with brownies or chocolate cookies, vanilla extract adds warmth and depth of flavor. I like the Nielsen-Massey line of vanilla products, but any good-tasting vanilla bean paste or vanilla extract will work.
- Chocolate – You’ll need chocolate for the dough, plus more for the topping. I tested versions of the dough with chopped chocolate, as well as chocolate chips. Both will work, but if using chopped chocolate for the dough I recommend cutting it into small pieces—I found very large, jagged chunks difficult to knead. Either kind will work for the topping.
- Cranberries – While recipes like cranberry curd and compote work equally well with frozen or fresh berries, the latter are a must for focaccia. (Frozen, thawed cranberries contain too much moisture and will make the bread soggy.) If you have extra fresh cranberries, turn them into sugared cranberries, or float them on top of a bowl of cranberry ginger punch.
- Rosemary – Fresh rosemary works best. If you don’t have fresh rosemary, substitute fresh thyme, or omit the fresh herbs. Do not use dried herbs. These lack flavor and color and will also add an unpleasant texture to the finished bread.
Focaccia Tips and Tricks
- Use good olive oil. Since focaccia relies on olive oil for its flavor and texture, it’s best to choose a high-quality oil that you genuinely enjoy. You can also experiment with flavored or infused oils, such as rosemary olive oil.
- Bake on a rimmed tray. A half sheet rimmed baking tray gives the olive oil a place to gather and pool, without dripping into your oven. Do not bake on a flat tray or you risk creating a smoky, oily, mess.
- Don’t rush the rising process. A slow rise develops deeper flavor and improves the final crumb, so it’s well worth the wait. I generally allow two hours for the first rise and another hour for the second. Before baking, dimple the dough thoroughly with your fingers to create the characteristic pockets that hold the olive oil.
- Brush with more oil. Once the focaccia comes out of the oven, generously brush or drizzle the surface in even more oil. All of that oil adds flavor and, gives the loaf a glossy sheen; and helps keep it moist over a couple of days.
Chocolate Cranberry Focaccia
- Total TimeAbout 4 hours
- YieldOne 10-12-inch loaf 1x
A cranberry focaccia recipe featuring a chocolate focaccia bread dough topped with fresh cranberries, rosemary, chopped dark chocolate, and plenty of olive oil.
Ingredients
Focaccia Dough:
256 grams bread flour (2 cups)
18 grams unsweetened cocoa powder (3 tablespoons)
150 milliliters lukewarm water (2/3 cup)
50 milliliters olive oil (1/4 cup), plus more for drizzling, brushing, and coating
38 grams granulated sugar (3 tablespoons)
7 grams kosher salt (2 teaspoons)
7 grams instant yeast (2 teaspoons)
1 teaspoon vanilla extract
125 grams finely chopped dark chocolate or chocolate chips (1 cup)
Topping:
65 grams fresh or frozen cranberries (2/3 cup)
40 grams chopped dark chocolate (1/3 cup)
65 milliliters olive oil (1/3 cup)
2-3 sprigs fresh rosemary, broken into 1/2-inch pieces
Flaky sea salt, for sprinkling
Instructions
Line a half-sheet rimmed baking tray with parchment. Set aside.
In a large round bowl, sift together bread flour and unsweetened cocoa powder.
Add the lukewarm water, olive oil, granulated sugar, kosher salt, instant yeast, and vanilla extract. With a bench scraper, bring the ingredients together until a soft dough forms.
Turn dough out onto a lightly floured countertop and knead by hand until soft and elastic, about 8-10 minutes.
Knead in the chopped dark chocolate.
Shape dough into a ball and place in a well-oiled bowl. Drizzle with additional oil.
Allow bowl to stand in a warm place, covered, for about 1 1/2 – 2 hours, or until dough doubles in size.
Punch dough down. Place on prepared tray and shape into an 8-9-inch circle.
Cover tray with clingfilm/plastic wrap, then place a kitchen towel on top. Allow dough to prove until doubled in size, about 1 hour more.
Preheat oven to 400° F (205° C).
Peel away the plastic wrap. With a pastry brush, brush dough generously with olive oil.
Add the cranberries, chopped dark chocolate, and rosemary pieces, covering most of the surface. With your fingers, push the toppings down to create deep dimples in the dough.
Drizzle remaining 65 milliliters (1/3 cup) olive oil over dough, allowing it to fill the dimples. Sprinkle with flaky sea salt.
Bake in preheated oven for 30 minutes, or risen and fully set.
Brush with more oil. Slice with a serrated knife. Serve warm or at room temperature.
Wrap leftover focaccia in foil or transfer to an airtight container. Store at room temperature for up to 1 day.
Recommended Tools and Equipment
When making the dough, a kitchen scale is an absolute must for weighing the flour. (Precision is key when measuring dry ingredients for focaccia, or your dough might be too dry or too wet.) I also suggest a plastic bench scraper, an inexpensive tool that makes it easy to combine the ingredients and is also handy for scraping bits of sticky dough from the countertop. And for proving the dough, I use one of these bowl covers for the first rise (a shower cap will also work—years ago I took a baking class at Bread Ahead Bakery in London, and the instructor told us that he always used clean shower caps for proving!) and clingfilm to cover the tray for the second rise.
You’ll also need a half sheet rimmed baking tray (a flat tray does not work for focaccia; the oil will leak, creating a smoky disaster in your oven and kitchen!) and a wire rack for cooling the freshly baked loaf. For slicing, a serrated knife works best, cutting through the loaf with precision and creating smooth, even slices that are perfect for serving and sharing.
Other Focaccia Recipes You Might Enjoy
Grape Focaccia with Chili and Capers
Fig and Rosemary Focaccia
Apple Cheddar Focaccia
Rosemary and Black Olive Focaccia
Focaccia with Roasted Red Peppers
And if you do make these, or any of my recipes, don’t forget to tag me @bastecutfold or use the hashtag #bastecutfold on Instagram. I always love to see what you’re making!
