Simone Zanoni’s focaccia recipe: pain au chocolat twist that’s irresistible

Chef Simone Zanoni has reimagined the classic Italian focaccia as a sweet, chocolate-filled treat that looks and feels like a cross between focaccia and pain au chocolat. His viral Instagram clip sparked curiosity and home cooks are eager to try this focaccia sucrée at home. Below is a clear, tested adaptation of his recipe so you can recreate the soft, cocoa-scented loaves yourself.

Essential ingredients for the chocolate-style focaccia (quantities)

• 500 g all-purpose flour
• 350 g whole milk, warm
• 150 g plain mashed potatoes (no butter or seasoning)
• 20 g fresh baker’s yeast
• 10 g fine salt
• 35 g granulated sugar
• 20 g unsweetened cocoa powder
• 25 g extra virgin olive oil
• 100 g dark chocolate, roughly chopped

For finishing and glazing:

• Melted butter
• Granulated sugar for dusting
• A drizzle of olive oil
• Powdered sugar to finish
• Extra unsweetened cocoa for dusting

How to bring the dough together — step-by-step method

1. Combine flour, cocoa and sugar in a large bowl and mix until uniform.
2. Dissolve the fresh yeast into the warm milk, stirring until smooth.
3. Add the milk-and-yeast mixture and the potato purée to the dry mix.
4. Start kneading, then incorporate salt and olive oil a little at a time.
5. Target a dough hydration near 70% so the crumb is light and tender.
6. Knead vigorously for about 25–30 minutes until the dough is silky and elastic.
7. Shape into a ball and allow a short bulk rest at room temperature.
8. Transfer the dough to the fridge and retard for 8–10 hours.
9. Take the dough out of cold and fold in the chopped dark chocolate gently.
10. Divide the dough into two pieces, about 450 g each.
11. Place each piece in a buttered mold or ring generously coated with sugar.
12. Proof until the focaccias have roughly doubled in volume.
13. Brush the surface lightly with olive oil and sprinkle a little granulated sugar.
14. Bake in a preheated oven at 220°C (430°F) for 20–22 minutes.
15. Move the loaves to a wire rack as soon as they come out of the oven.
16. Finish with a thin layer of melted butter, a dusting of powdered sugar and a pinch of cocoa.

Baking pointers, texture goals, and plating suggestions

• Kneading: Proper kneading develops gluten for a soft, stretchy crumb.
• Hydration: Aim for the 70% mark to keep the focaccia moist and flexible.
• Cold ferment: The long fridge rest builds flavor and makes shaping easier.
• When folding in chocolate, be gentle to keep air in the dough.
• Use sugar in the molds to create a slightly caramelized base.
• Bake until the crust is golden and the interior registers set, about 20 minutes.
• Serve warm for the best contrast between melted chocolate and tender crumb.

Variations and quick adjustments

• Swap dark chocolate for milk if you prefer a sweeter result.
• Add orange zest to the dough for a citrus note that pairs with cocoa.
• For a vegan version, replace milk with plant-based milk and use vegan butter.
• Reduce sugar slightly if you want a less sweet breakfast-style focaccia.

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Sienna Blake

Sienna curates soulful lifestyle content with a focus on intentional living, slow habits, and modern creativity. Her voice blends beauty, function, and joy.