Introduction

Decadent Chocolate Strawberry Sourdough Focaccia combines the tangy depth of sourdough with the sweet juiciness of strawberries and rich chocolate ganache. This unique twist on focaccia makes a delightful treat for dessert lovers and adventurous bakers alike.

A close-up view showing a woman’s hand holding a piece of bread with a light, airy, and porous texture, topped with a shiny layer of dark chocolate and small bits of red fruit. The bread piece is thick and fluffy with visible holes in its soft inside. Below the hand, there is a larger white plate filled with more slices of the same bread, each topped with dark chocolate drizzles and red fruit pieces, all resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

750g water
1000g unbleached all-purpose flour or bread flour
200g active sourdough starter
20g salt
2/3 cup + 2 tbsp avocado oil, olive oil, or melted butter
5 cups fresh or frozen sliced strawberries
3 tbsp sugar
1 cup semi-sweet or dark chocolate chips
1/2 cup heavy cream

Instructions

Step 1: In a large bowl, combine the water and sourdough starter. Add 2 tablespoons of olive oil, flour, and salt. Stir with a wooden spoon or dough whisk until no dry flour remains and the dough is shaggy.
Step 2: Cover the bowl with a tea towel and let the dough rest for 30 minutes. Perform one set of coil folds or stretch and folds, then cover and rest for another 30 minutes. Repeat this folding and resting process three more times.
Step 3: Let the dough rise covered on the counter for about 6 hours or until it doubles in size. Then cover with plastic wrap and refrigerate overnight or for 8–10 hours.
Step 4: Remove the dough from the fridge and turn it onto your countertop. Divide into two pieces and place each on an oiled, parchment-lined rimmed baking sheet.
Step 5: Cover and let the dough rest for 2 hours more. Meanwhile, preheat your oven to 425°F (220°C).
Step 6: In a pot, combine the sliced strawberries and sugar. Cook over medium heat until the strawberries break down into a sauce-like consistency. Remove from heat and set aside.
Step 7: Drizzle more oil over each dough piece, then dimple the surface with your fingers. Spoon the strawberry sauce evenly over the loaves and gently spread it around.
Step 8: Bake the focaccia for 20–25 minutes, until cooked through and slightly golden on top.
Step 9: While baking, place the chocolate chips in a medium bowl. Heat the heavy cream in the microwave for 1–2 minutes until hot but not boiling. Pour the cream over the chocolate and let sit for a couple of minutes, then stir until silky smooth.
Step 10: Once the focaccia loaves are baked and slightly cooled, drizzle the chocolate ganache evenly over the top. Slice and enjoy!

Tips & Variations

If you prefer only one loaf, simply halve the entire recipe.
For a tangier flavor, let the dough ferment in the fridge for up to 30 hours before shaping.
To prepare in advance, freeze the baked focaccia (without ganache). Reheat in the oven before drizzling with chocolate.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze without ganache for up to 1 month. Reheat in the oven before serving and add the chocolate ganache fresh for best results.

How to Serve

A close-up of a light, fluffy pastry piece with airy holes and a thin, golden crust held by a woman's hand, the top layer covered in a shiny dark chocolate drizzle that is thick and slightly uneven, with red bits of fruit embedded underneath the chocolate. In the background, more rectangular pastry slices are visible, each topped with the same chocolate drizzle and scattered red fruit pieces, all placed on a white marbled surface. The dough has a soft, spongy texture with a slight glaze near the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh strawberries instead of frozen?

Yes, both fresh and frozen strawberries work well. If using frozen, allow them to thaw slightly before cooking into the sauce.

Is it necessary to use sourdough starter?

Sourdough starter adds a unique tang and texture to the focaccia, but you could experiment with commercial yeast. Keep in mind the fermentation times and flavor will differ.