Name: Strawberry Covered Chocolate Sourdough Focaccia Recipe
Prep time: 20 min
Cook time: 25 min
Total time: PT-486832H7M32S
Cuisine: Italian
Ingredients: 3 1/2 cups all-purpose flour; 1/4 cup unsweetened cocoa powder; 1 1/4 teaspoons salt; 1 cup active sourdough starter; 1 1/2 cups lukewarm water; 2 tablespoons olive oil (plus more for drizzling); 1/2 cup sliced fresh strawberries; 1/4 cup strawberry jam; 1/2 cup mini chocolate chips; 1/2 cup powdered sugar; 1–2 tablespoons milk; 1/4 teaspoon vanilla extract

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If you’re in the mood to add a seriously memorable twist to your weekend baking, Strawberry Covered Chocolate Sourdough Focaccia is about to become your new obsession. This stunning fusion bread blends the tang of sourdough with deep, chocolatey goodness and the juiciness of sweet strawberries, all crowned with a vanilla-scented glaze. Imagine a tray of this focaccia on your brunch table—rich cocoa mingling with bright fruit, tender crumb, and gooey chocolate chips in every bite. It’s easy enough for home bakers, showstopping enough for special occasions, and just quirky enough to guarantee big smiles from every guest or family member fortunate enough to snag a slice.

Strawberry Covered Chocolate Sourdough Focaccia Recipe - Recipe Image

Ingredients You’ll Need

While the ingredient list for Strawberry Covered Chocolate Sourdough Focaccia is straightforward, each item adds its own special touch—whether it’s chew, flavor, color, or that signature glossy finish. Don’t skip or swap; let every one of these pantry staples shine in your bake!

All-purpose flour: Gives the focaccia its soft but hearty structure, perfect for absorbing chocolate and fruit flavor.
Unsweetened cocoa powder: Deepens the color of the bread and infuses it with rich chocolate notes, balancing the tangy sourdough.
Salt: Brightens the cocoa and strawberries, amplifying every flavor in the loaf.
Active sourdough starter: Brings that unmistakable tang and chew, making this focaccia extra special.
Lukewarm water: Helps the dough come together while making the kneading and stretching a breeze.
Olive oil (plus more for drizzling): Adds moistness and helps create that signature crisp, golden crust.
Fresh strawberries, sliced: Add bursts of juicy fruit with every bite and make the bread look spectacular.
Strawberry jam: Intensifies the fruity layer and caramelizes in the oven for sticky pockets of sweetness.
Mini chocolate chips: Melt into tiny pools throughout the focaccia, giving you a bit of chocolate with every slice.
Powdered sugar (for the glaze): Makes the drizzle sweet and silky, adding the perfect finishing touch.
Milk (for the glaze): Loosens the glaze so it flows smoothly over the focaccia’s surface.
Vanilla extract (for the glaze): Rounds out the sweetness of the glaze with a comforting, fragrant note.

How to Make Strawberry Covered Chocolate Sourdough Focaccia

Step 1: Mix the Dough

Start by grabbing a large mixing bowl and combining your flour, cocoa powder, and salt. Stir these dry ingredients together thoroughly—this ensures every bite of your finished Strawberry Covered Chocolate Sourdough Focaccia is as chocolatey as the next. Add your bubbly, active sourdough starter and follow it up with lukewarm water. Stir until you have a rough, shaggy dough. This is a hands-off dough at first, so just cover the bowl with a damp towel and rest it for 30 minutes.

Step 2: Stretch & Fold (Then Chill)

Now comes the magic that gives focaccia its iconic airy crumb. Every 30 minutes over the next two hours, gently stretch and fold the dough a few times—this adds strength and structure without heavy kneading. Once you’ve finished the last fold, pop the dough in the fridge to rise overnight. The cold fermentation develops incredible flavor and gorgeous texture in this Strawberry Covered Chocolate Sourdough Focaccia.

Step 3: Shape and Final Rise

The next day, generously grease a baking sheet with olive oil and gently stretch your cold dough to fit. Work slowly to avoid tearing. Leave it to rise at room temperature for two to three hours, until it looks beautifully puffy and relaxed. Don’t rush this part—patience makes the crumb tender and lofty in your Strawberry Covered Chocolate Sourdough Focaccia.

Step 4: Top and Bake

Preheat your oven to 425°F (220°C). Use your fingertips to dimple the dough all over; those little craters will hold tasty toppings. Layer on strawberry slices, dollops of strawberry jam, and a generous sprinkle of mini chocolate chips. Finish with a drizzle of olive oil to encourage caramelization. Bake for 20 to 25 minutes, until the focaccia is puffed, the top is glossy, and your kitchen smells like a high-end patisserie.

Step 5: Glaze and Serve

While the focaccia cools slightly, quickly whisk together powdered sugar, milk, and vanilla extract to create a thick but pourable glaze. Drizzle this all over the warm bread, letting it slide into the nooks and crannies. Now you have the ultimate Strawberry Covered Chocolate Sourdough Focaccia—gooey, chocolatey, fruity, and finished with a sweet, shimmering crown.

How to Serve Strawberry Covered Chocolate Sourdough Focaccia

Garnishes

A light dusting of powdered sugar, a few extra strawberry slices, or even a little more glaze never go amiss! If you want to get fancy, try scattering chocolate curls or a few fresh mint leaves for a pop of color and a touch of elegance that looks picture-perfect alongside the strawberry and chocolate theme.

Side Dishes

Because Strawberry Covered Chocolate Sourdough Focaccia toes the line between sweet bread and dessert, it pairs beautifully with simple sides. A bowl of whipped ricotta, some clotted cream, or a fruit salad with citrus notes can highlight its complex flavors. For brunch, serve with robust coffee or a zippy tea for balance.

Creative Ways to Present

Slice the focaccia into generous squares and layer them on a rustic wooden board with extra strawberries, chocolate chunks, and edible flowers for a centerpiece brunch display. For dessert, turn it into a decadent bread pudding, or toast a piece and top with a scoop of vanilla ice cream—Strawberry Covered Chocolate Sourdough Focaccia loves a little showtime!

Make Ahead and Storage

Storing Leftovers

Wrap any leftover Strawberry Covered Chocolate Sourdough Focaccia tightly in foil or plastic wrap and leave it at room temperature for up to two days. The bread stays moist thanks to the olive oil and jam, but if your kitchen is warm, pop it in the fridge to keep the strawberries fresh.

Freezing

To freeze, wrap slices or the whole loaf of focaccia in two layers of plastic and a final layer of foil. Label with the date, and tuck it into the freezer for up to a month. For best results, glaze after thawing rather than before—the finished bread keeps its glossy top this way.

Reheating

For that just-baked flavor, warm slices of Strawberry Covered Chocolate Sourdough Focaccia in a 300°F (150°C) oven for about 8 minutes. You can also zap a slice in the microwave for 10–15 seconds, just enough to revive the gooey chocolate and fluff up the crumb.

FAQs

Can I use a different fruit in this focaccia?

Absolutely—raspberries, blackberries, or even cherries work beautifully with chocolate, but strawberries give the most classic combination for Strawberry Covered Chocolate Sourdough Focaccia. Just make sure to keep the fruit layer in moderation to avoid excess moisture.

What if I don’t have a sourdough starter?

No sourdough starter? You can make a quick yeasted version by replacing the starter with one packet of active dry yeast and an extra quarter cup of water. The flavor will be different but still delicious, just a bit less complex and tangy compared to true Strawberry Covered Chocolate Sourdough Focaccia.

Is this focaccia overly sweet?

Nope! While it’s definitely dessert-inspired, Strawberry Covered Chocolate Sourdough Focaccia has a pleasing balance. The tartness of sourdough and unsweetened cocoa tempers the fruit and glaze, making for a not-too-sweet bread that feels right at home at brunch or after a meal.

Can I make the dough ahead of time?

You sure can. Letting the dough rest in the fridge overnight not only makes baking more convenient, it actually improves the flavor and texture. If needed, you can keep the dough chilled for up to 36 hours before shaping and baking your Strawberry Covered Chocolate Sourdough Focaccia.

What’s the best way to get that lovely, puffy crumb?

It’s all about gentle handling and patience! Letting the dough rise slowly, both overnight and during the final proof, will reward you with a bubbly, lofty crumb in the finished focaccia. Don’t skip the stretch-and-folds, as these strengthen the dough’s gluten for perfect lift.

Final Thoughts

There’s truly nothing like the playful combination of flavors and textures in Strawberry Covered Chocolate Sourdough Focaccia. Whether you’re surprising guests at brunch or just treating yourself to a special afternoon bake, give this recipe a try—I guarantee you’ll fall for its charm and want to make it again and again!