Chocolate Chip Sourdough Focaccia Recipe – Easy Berry Topping

Last Updated on 2 months by Neha Deshmukh

Chocolate Chip Sourdough Focaccia Recipe – Easy Berry Topping

Hey everyone! I’m so excited to share this recipe with you – it’s a bit of a departure from traditional Indian sweets, but trust me, it’s amazing. I first stumbled upon sourdough focaccia a few months ago and immediately started experimenting. This chocolate chip version, topped with fresh berries, is now a total family favorite. It’s surprisingly easy, even if you’re new to sourdough, and the result is a soft, chewy, and utterly delicious treat.

Why You’ll Love This Recipe

This isn’t your average focaccia! The sourdough adds a lovely tang and incredible texture. The chocolate chips melt into gooey pockets of goodness, and the fresh berries bring a burst of color and sweetness. It’s perfect for a weekend brunch, a special occasion, or just a cozy night in. Plus, it’s a fantastic way to use up that active sourdough starter you’ve been nurturing!

Ingredients

Here’s what you’ll need to make this delightful focaccia:

• 4 cups + 2 tbsp (500g) all-purpose flour
• ¼ cup (30g) cocoa powder
• 1 tsp (5g) fine sea salt
• ¼ cup (60g) active sourdough starter
• 1 ⅔ cups (400ml) cool water
• 1 tbsp (15ml) honey
• 1 tsp (5ml) pure vanilla extract
• ½ cup (85g) semi-sweet chocolate chips
• 5 tbsp (70g) unsalted butter
• 4 oz (113g) cream cheese
• ⅓ cup (40g) powdered sugar
• ¼ tsp (1ml) vanilla extract
• 2 tbsp (30ml) lemon juice
• Fresh berries for topping (strawberries, raspberries, blueberries – whatever you love!)

Ingredient Notes

Let’s talk ingredients! A few things can really make or break this recipe, so here are my tips:

• Sourdough Starter – activation & maintenance: Your starter needs to be bubbly and active! Feed it 4-12 hours before you plan to bake. If it’s sluggish, give it an extra feeding. Keeping a healthy starter is key – I usually store mine in the fridge and feed it weekly.
• Cocoa Powder – Dutch-processed vs. natural: I prefer Dutch-processed cocoa for its smoother, less acidic flavor. But natural cocoa powder will work too!
• Flour – bread flour vs. all-purpose: All-purpose works great for this recipe, giving a softer crumb. Bread flour will give a chewier texture if you prefer.
• Butter – salted vs. unsalted: I always recommend unsalted butter in baking so you can control the salt level.
• Chocolate Chips – quality & percentage: Splurge on good quality chocolate chips! The better the chocolate, the better the focaccia. I like semi-sweet, but feel free to experiment with dark or milk chocolate.

Step-By-Step Instructions

Alright, let’s get baking!

1. Evening before baking: In a large bowl, mix together the sourdough starter, water, honey, and vanilla extract. Add the flour, cocoa powder, and salt. Mix until a shaggy dough forms. Don’t overmix! Let it rest for 45-60 minutes.
2. Incorporate the chocolate chips into the dough. This is the fun part! Cover the bowl and let it rise overnight (12-18 hours) in a warm place.
3. Next morning: Melt the butter in a 9×13 inch skillet (cast iron is ideal!). Transfer the dough to the buttered skillet and gently flip it around to coat it in the melted butter. Let it rest for another hour until it’s puffy.
4. Preheat your oven to 425°F (220°C). Gently dimple the dough all over with your fingertips to create those signature focaccia pockets. Sprinkle with extra chocolate chips.
5. Bake for 25-28 minutes, or until golden brown and cooked through. Let it cool for about 10 minutes before frosting.
6. While the focaccia cools, beat together the cream cheese, powdered sugar, vanilla extract, and lemon juice until smooth and creamy.
7. Spread the frosting evenly over the cooled focaccia. Arrange the fresh berries decoratively on top.

Expert Tips

Here are a few things I’ve learned along the way:

• Dough handling: Sourdough can be sticky! Lightly flour your hands and work surface to prevent sticking.
• Proofing times based on climate: Warmer climates will speed up proofing, while cooler climates will slow it down. Keep an eye on the dough, not the clock.
• Achieving a good rise: A warm environment is crucial for a good rise. I sometimes turn on my oven to the lowest setting for a few minutes, then turn it off and place the dough inside.
• Preventing sticking: Generously buttering the skillet is key! You can also line it with parchment paper for extra insurance.
• Frosting consistency: If the frosting is too thick, add a teaspoon of milk or lemon juice at a time until it reaches your desired consistency.

Variations

Want to switch things up? Here are a few ideas:

• Vegan Adaptation: Use a vegan butter substitute and vegan cream cheese. You can also replace the honey with maple syrup.
• Gluten-Free Adaptation: Use a high-quality gluten-free flour blend designed for baking. You may need to adjust the amount of liquid slightly.
• Spice Level: Add a pinch of cinnamon or chili powder to the dough for a warm, subtle spice. My friend, Priya, loves adding a tiny bit of cardamom!
• Festival Adaptations: For Valentine’s Day, arrange the berries in a heart shape. For Easter, create a colorful berry “garden.”

Serving Suggestions

This focaccia is delicious on its own, but it’s also wonderful served with a cup of chai or a glass of milk. It’s a great addition to a brunch spread or a dessert platter.

Storage Instructions

Store leftover focaccia in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days.

FAQs

Let’s answer some common questions:

1. What is the best way to activate a sourdough starter for this recipe?
Make sure your starter is bubbly and doubled in size after feeding. A warm environment helps!

2. Can I use a different type of chocolate chip, like dark or milk chocolate?
Absolutely! Feel free to experiment with your favorite chocolate.

3. My dough didn’t rise much overnight, what could have gone wrong?
It could be a few things – your starter might not have been active enough, the room might have been too cold, or the dough might not have been covered properly.

4. Can this focaccia be made ahead of time? If so, how should it be stored?
You can bake the focaccia a day ahead and store it in an airtight container at room temperature. Frost it just before serving.

5. What’s the best way to prevent the focaccia from sticking to the skillet?
Generously butter the skillet! You can also use parchment paper.

6. Can I freeze leftover focaccia?
Yes, you can! Wrap it tightly in plastic wrap and then in foil. It will keep in the freezer for up to 2 months.