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S’mores sourdough focaccia is a chewy, indulgent take on the classic campfire treat. Gooey marshmallows, melty chocolate, and crumbled graham crackers are baked right into the bread, making this focaccia the ultimate summer treat.
Nothing says summertime like s’mores around the campfire, and this recipe brings that feeling right into your kitchen! This S’mores Sourdough Focaccia makes the perfect addition to your next backyard BBQ, picnic, or family gathering. If you love s’mores, you should also try S’mores Sourdough Bread, and S’mores Sourdough Cookie Bars.
My favorite thing about focaccia is all of the flavor variations you can make! They all start with the base of my Same Day Sourdough Focaccia and then the flavors and toppings for Sourdough Focaccia Recipes are endless! You can go sweet like this recipe, or Hot Chocolate Sourdough Focaccia and Cinnamon Roll Sourdough Focaccia. Or go savory like Pesto Sourdough Focaccia, Cheeseburger Sourdough Focaccia, and Cheesy Sourdough Focaccia.
Why you’ll love this recipe
- This recipe is packed with marshmallows, graham crackers, and chocolate, giving you ooey, gooey, chocolatey flavor in every bite!
- This is a same day sourdough recipe, so it can be made from start to finish in under 8 hours.
- Focaccia is a super beginner-friendly recipe and does not need any special equipment just a 9×13 pan.
Important Ingredients & Substitutions
- Active sourdough starter – An active sourdough starter is one that has recently been fed, is bubbly, and has doubled in size. Learn more about caring for your sourdough starter.
- Bread flour – A flour with a higher protein content, like bread flour, is ideal for sourdough bread. In a pinch, you can swap bread flour for all-purpose flour but I recommend cutting the amount of liquid by 50 grams as all-purpose flour does not absorb as much liquid.
- Chocolate – You will need both chocolate chips and classic Hershey’s milk chocolate bars for this recipe. The chips are mixed in the dough and then the Hershey bars are added to the top of the focaccia after it is baked.
- Marshmallow – You will need marshmallow fluff and marshmallows to give this s’mores focaccia a warm, gooey, toasted marshmallow feel. I used regular-sized marshmallows for the top cut in half, but you could also use mini marshmallows if you prefer.
- Graham crackers – You can use homemade Sourdough Graham Crackers or classic honey Graham crackers from the store. The crushed Graham crackers will be sprinkled on top of the focaccia after it is done baking.
See all the ingredients and amounts in the recipe card below.
Instructions to make S’mores Sourdough Focaccia
Step 1: In a large mixing bowl or straight edge container, mix together the water, active sourdough starter, sugar and salt until the starter is dissolved. Add the bread flour and mix until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes.
Step 2: Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.
Step 3: Add the chocolate chips during the first or second set of stretch and folds.
Step 4: Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough at 75 degrees Fahrenheit, the first rise (including stretch and folds) will take about 4-5 hours total.
Step 5: Spray a 9×13 metal pan with non-stick spray and then coat with 2 Tablespoons of melted butter. Dump the dough into the pan. Flip once to coat both sides with butter. Cover and let sit in a warm spot until it doubles in size and is puffy. With the dough staying about 75 degrees Fahrenheit, this will take another 2 hours.
Step 6: Once the dough is puffy and ready, preheat the oven to 425°F.
Step 7: Spread an additional 2 Tablespoons of melted butter on top of the dough. Dimple the dough with your fingers and bake at 425°F for about 30 minutes or until cooked through.
Step 8: Remove from the oven and let the focaccia cool slightly.
Step 9: Spread a 1/2 cup of marshmallow fluff over the top. Add 10-15 marshmallows cut in half, 2 Hershey chocolate bars broken into pieces, and 5 rectangular graham crackers crumbled.
Step 10: Broil for about 2 minutes or until the marshmallows are toasted and the chocolate is melted. Let it cool and then slice to serve.
Sample Schedule
This is based on the dough temperature being 75 degrees Fahrenheit. There are many factors that can impact how slowly or quickly dough rises, so use this as a guideline but also look for the visual cues the dough is ready to move on.
| Step | Time |
| Feed starter a 1:5:5 ratio (15 grams starter: 75 grams flour: 75 grams water) | 10 pm |
| Mix dough together | 8 am |
| Stretch & Folds | 8:30-9:30 am |
| Add dough to 9×13 pan | 1 pm |
| Bake | 3 pm |
Recipe Tips
- Make sure to let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- Spray your baking dish with non-stick cooking spray to help prevent the focaccia from sticking to the pan.
- To speed up the process, find a warm spot for the dough to rise. If the counter is not warm enough, you can place it in other warm areas of your house. Using warm ingredients in the dough will help with this as well. Find more tips about how to keep your dough warm.
- Use a kitchen scale to measure out the ingredients to ensure accuracy.
- Add dough to a straight edge container so you can easily see when the dough has risen 50%.
Storage Instructions
Store leftovers in an airtight container or cover in plastic wrap and store on the counter for 1-2 days then in the fridge for a couple more. To reheat, you can warm it in the microwave, or to get a crispy crust again spray it lightly with water and add it back to a 400-degree oven or air fryer for a few minutes until warmed through and the chocolate and marshmallows are melty.
Recipe FAQ
I prefer bread flour, but in a pinch, you can swap bread flour for all-purpose flour but I recommend cutting the amount of liquid by 25-50 grams as all-purpose flour does not absorb as much water.
To bake the next day, let it finish the first rise and then prepare it in the 9×13 inch pan. Let it sit out for an hour to begin rising and then place it in the fridge covered. In the morning remove it from the fridge. If it is puffy and well risen, dimple it and bake straight from the fridge. If it has not risen much let it sit out for until it has puffed up and then bake.
Yes, sourdough focaccias are freezer-friendly. I recommend freezing the focaccia without any toppings on it. Let it cool completely and then wrap it in foil and place it in a large freezer-safe bag. When you are ready to eat, take it directly from the freezer and add it to a 400°F oven wrapped in the foil for 15 minutes and then an additional 3 minutes without the foil. Then follow the instructions to add the marshmallow fluff and toppings.
More sourdough Focaccia Recipes
Sourdough Focaccia Recipes
Lemon Blueberry Sourdough Focaccia
Same Day Sourdough Recipes
Cinnamon Roll Sourdough Focaccia
Sourdough Focaccia Recipes
Strawberry Lemonade Sourdough Focaccia
Sourdough Focaccia Recipes
Bruschetta Sourdough Focaccia with Tomatoes and Feta Cheese
Tried this S’mores Sourdough Focaccia or another recipe from the site? I’d love to hear about it! Drop a star rating and share your thoughts in the comments—can’t wait to see what you’re baking!
S’mores Sourdough Focaccia
Ingredients
- 400 grams water, 1 ¾ cups
- 10 grams salt, 1 ½ teaspoon
- 50 grams sugar, ¼ cup
- 150 grams active sourdough starter, ½ cup + 2 Tablespoons
- 500 grams bread flour, 3 ⅔ cups
- 160 grams chocolate chips, 1 cup
- 60 grams melted butter, divided, 4 tablespoons
- 50 grams marshmallow fluff, ½ cup
- 10-15 marshmallows, cut in half
- 2 Hershey chocolate bars, broken into pieces
- 5 rectangular graham crackers, crushed
Instructions
- In a large mixing bowl or straight edge container, mix together the water, active sourdough starter, sugar and salt until the starter is dissolved. Add the bread flour and mix until a shaggy dough is formed. Let sit in a warm spot covered for about 30 minutes. I like to cover with a lid or dinner plate instead of a tea towel so that the dough doesn’t dry out.400 grams water, 150 grams active sourdough starter, 50 grams sugar, 10 grams salt, 500 grams bread flour
- Perform 2-3 sets of stretch and folds to develop the dough with at least a 30 minute rest in between each set. Add the chocolate chips during the first set of stretch and folds. To stretch and fold the dough, grab one side with a damp hand and gently shimmy the dough up, and then fold it on itself. Repeat this 3 more times rotating the bowl 90 degrees each time.160 grams chocolate chips
- Continue to let the dough rise for bulk fermentation until it is risen 50% and is jiggly with bubbles forming around the sides of the bowl. With dough at 75°F, the first rise (including stretch and folds) will take 4-5 hours.
- Spray a 9×13 metal pan with non-stick spray and then coat with 2 Tablespoons of melted butter. Dump the dough into the pan. Flip once to coat both sides with butter. Cover and let sit in a warm spot until it doubles in size and is puffy. With the dough at 75°F, this will take about 2 hours.
- Once the dough is puffy and ready, preheat the oven to 425°F.
- Spread an additional 2 Tablespoons of melted butter on top of the dough. Dimple the dough with your fingers and bake at 425°F for 27-30 minutes or until cooked through.
- Remove from the oven and let the focaccia cool slightly. Then add 1/2 cup marshmallow fluff spread over the top. Add 10-15 marshmallows cut in half, 2 Hershey chocolate bars broken into pieces, and 5 rectangular graham crackers crumbled. Broil for about 2 minutes or until the marshmallows are toasted and the chocolate is melted. Let it cool and then slice to serve.50 grams marshmallow fluff, 10-15 marshmallows, 2 Hershey chocolate bars, 5 rectangular graham crackers
Notes
- Make sure to let the dough get puffy and rise fully. Baking it too early will result in a denser focaccia.
- Spray your baking dish with non-stick cooking spray to help prevent the focaccia from sticking to the pan.
- To speed up the process, find a warm spot for the dough to rise. If the counter is not warm enough, you can place it in other warm areas of your house. Using warm ingredients in the dough will help with this as well. Find more tips about how to keep your dough warm.
- Use a kitchen scale to measure out the ingredients to ensure accuracy.
- Add dough to a straight edge container so you can easily see when the dough has risen 50%.
- Store leftovers in an airtight container or cover in plastic wrap and keep on the counter for 1-2 days. After that store in the fridge for 2-3 days. To reheat, you can warm it in the microwave, or to get a crispy crust again spray it lightly with water and add it back to a 400-degree oven or air fryer for a few minutes until warmed through and the chocolate and marshmallows are melty.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is beyond delicious. I made it for a Memorial Day party yesterday and it was such a hit! I ended up making it again today for another Memorial Day picnic, absolutely love your recipes!
Thanks Brittany!
You have to try this s’mores sourdough focaccia this summer! It is everything you love about s’mores in bread. Gooey marshmallows, melty chocolate and crisp graham crackers.