S'mores Sourdough Focaccia

5 from 3 votes

Gooey marshmallows, melty chocolate, and crumbled graham crackers baked right into chewy sourdough focaccia for warm toasty perfection.

Prep Time20

Cook Time40

Rise Time7

Total Time8

Course: Dessert

Cuisine: American

Servings: slices

Author: Emily Christensen

Equipment

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