This is the “summer of sourdough” focaccia. Sweet and fluffy, fermented focaccia bread topped with graham crackers, chocolate chips, Nutella spread and toasted marshmallows. This is a sweet, savory, delicious way to celebrate summer. Bring this extra special “S’mores” treat to your next backyard BBQ and the whole party will thank you for it!

❤️ Why You’ll Love Smores Focaccia

I love when I can take a bread that’s typically savory and turn it into a sweet treat. S’mores are one of my favorite parts of summer. I love the combination of melty chocolate, toasted marshmallow and crunchy cracker. It’s the perfect combo, in my opinion. Now add that to a fluffy sourdough focaccia bread – perfection.

🍲 Ingredients

Sourdough Starter – Bubbly, active sourdough starter serves as the leavening agent to the dough. Feed it in the morning and assemble your dough at night when it’s at its peak.

Flour –  Organic, unbleached all-purpose flour.

Water – Room temperature, filtered water

Graham Crackers – I use store bought graham crackers, but you can even use homemade sourdough discard graham crackers if you like!

Marshmallows – I like how the mini marshmallows melt into the dough, but you can use the big marshmallows instead.

Chocolate – The combination of chocolate chips and Nutella spread works really well, but Nutella is totally an option.

👩‍🍳 How to Make Smores Focaccia

  • In the morning, feed your starter.
  • In the afternoon when your starter has peaked, assemble your focaccia dough.
  • Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid. Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.
  • Cover with a damp tea towel or bowl cover and let rest for one hour.
  • After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time and continuing this motion until a semi-smooth dough forms (2-3 minutes). Cover and let rest for one more hour.
  • After resting perform one stretch and fold/coil fold. Cover with a damp tea towel or bowl cover and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
  • In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.
  • Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
  • While your dough is rising, preheat your oven to 450 degrees.
  • After your dough has rested, crush half of the graham crackers and sprinkle them right on top. Do the same with the chocolate chips.
  • Use the tips of your fingers to dimple around the entire top of the focaccia.
  • Bake at 450 for 15 minutes.
  • After 15 minutes, remove the focaccia from the oven. Spread Nutella (optional) all over the bread, sprinkle the mini marshmallows and extra graham crackers over the top.
  • Bake at 450 for an additional 10 – 15 minutes until the focaccia is done, and the toppings are both melty and toasted.
  • Let cool slightly, and enjoy warm!

🪄 Tips and Tricks

  • I like how the mini marshmallows melt into the dough, but you can use the big marshmallows instead. I would just suggest cutting them in half and then placing them over the dough.
  • Nutella is totally optional, but I love the flavor it brings to this special S’mores focaccia bread! 

🗒 Variations

It’s the summer of focaccia here! And I love the versatility of focaccia. It’s a great vessel for so many flavor combinations. I’ve included some of my favorites, plus my most popular pizza focaccia!


🗒 Substitutions

  • You can substitute mini marshmallows for large marshmallows that are cut in half.
  • All purpose flour – bread flour.
  • The Nutella is optional, so you can leave it out entirely.


🗒 Best served with

  • Backyard summer BBQ
  • Dessert
  • Big glass of sweet tea

👝 How to Store Leftovers

Store your leftover smores focaccia in an air tight container or Ziplock bag on the counter for 2-3 days. This is best served warm, so pop it in the oven for 5 minutes to warm before eating.

🤔 Common Questions

Can I leave this in the fridge overnight?

Focaccia dough can be left in the fridge for up to 24 hours after the bulk fermentation.

5 from 1 vote

S’mores Focaccia

Print Recipe
This is the "summer of sourdough" focaccia. Sweet and fluffy, fermented focaccia bread topped with graham crackers, chocolate chips, Nutella spread and toasted marshmallows. This is a sweet, savory, delicious way to celebrate summer. Bring this to a backyard BBQ and the whole party will thank you for it!
Prep Time:2 hours
Cook Time:25 minutes
Fermenting Time:12 hours
Total Time:14 hours 25 minutes

Equipment

Ingredients

  • 150 grams bubbly, active starter
  • 380 grams filtered water
  • 20 grams honey
  • 20 grams olive oil
  • 600 grams all purpose flour
  • 10 grams salt
  • ½ cup chocolate chips
  • 8-10 graham crackers crushed
  • 1 ½ cups mini marshmallows
  • ¼ cup Nutella spread optional

Instructions

  • In the morning, feed your starter.
  • In the afternoon when your starter has peaked, assemble your focaccia dough.
  • Using your kitchen scale, mix together your bubbly starter and water until the starter has dissolved and turned into a milky liquid. Add in the honey, flour, salt, and olive oil and mix everything together until a shaggy dough forms.
  • Cover with a damp tea towel or bowl cover and let rest for one hour.
  • After resting, wet the tips of your fingers and pull the sides of the focaccia dough up and toward the middle, rotating the bowl each time and continuing this motion until a semi-smooth dough forms (2-3 minutes). Cover and let rest for one more hour.
  • After resting perform one stretch and fold/coil fold. Cover with a damp tea towel and let rest on the counter overnight for 12 – 14 hours to bulk ferment.
  • In the morning, drizzle one tablespoon of olive oil into your baking dish and transfer the dough into the pan. Fold the top of the dough up and in the middle, repeat the same with the bottom. Flip the dough seam side down so the dough is covered in olive oil and the top of the dough looks smooth.
  • Cover and let rest for 1 – 2 hours until the dough has doubled in size and puffy.
  • While your dough is rising, preheat your oven to 450 degrees.
  • After your dough has rested, crush half of the graham crackers and sprinkle them right on top. Do the same with the chocolate chips.
  • Use the tips of your fingers to dimple around the entire top of the focaccia.
  • Bake at 450 for 15 minutes.
  • After 15 minutes, remove the focaccia from the oven. Spread Nutella (optional) all over the bread, sprinkle the mini marshmallows and extra graham crackers over the top.
  • Bake at 450 for an additional 10 – 15 minutes until the focaccia is done, and the toppings are both melty and toasted.
  • Let cool slightly, and enjoy warm!

Notes

Nutella is totally optional, but I love the flavor it brings to this special S’mores focaccia bread! 

Nutrition

Calories: 358kcal | Carbohydrates: 68g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 471mg | Potassium: 111mg | Fiber: 2g | Sugar: 14g | Vitamin C: 0.01mg | Calcium: 26mg | Iron: 3mg
Course: Appetizer, Dessert, Snack
Cuisine: American
Keyword: Artisan, Focaccia, Smores
Servings: 10
Calories: 358kcal

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