S’mores Focaccia

Name: S’mores Focaccia
Prep time: 3 h
Cook time: 22 min
Total time: 3 h 22 min
Cuisine: European, American, Italian, Mediterranean
Ingredients: 1 batch focaccia dough; 3oz/86g chopped up milk chocolate bars (2 bars if using Hershey’s); 4 honey Graham crackers (60g) blitzed into crumbs; 3 honey Graham crackers (45g) blitzed into crumbs; 3oz/86g milk chocolate squares (2 bars if using Hershey’s); 3/4 cup (45g) mini marshmallows; 1.5 Tablespoons (22g) melted salted butter; 3 honey Graham crackers (45g)crushed into a crumbs with some larger pieces; 1/2 cup (80g) chocolate chips; 22 regular sized marshmallows, 1/4 of them cut into thirds; 2.5 honey graham crackers, each snapped into 8 mini squares; 20 squares of milk chocolate (similar size to Graham cracker mini squares; 3/4 cup (85g) Marshmallow fluff, for piping

12 steps

Prep:3hCook:22min

I’ve lost track of how many people have requested s’mores focaccia for my WILL IT FOCACCIA?! series. This super nostalgic, indulgent and sweet focaccia has fantastically interesting textures and all the s’mores flavour you could wish for!

Updated at: Fri, 09 Aug 2024 13:51:38 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories301.1 kcal (15%)

Total Fat11 g (16%)

Carbs50.1 g (19%)

Sugars31.5 g (35%)

Protein3.4 g (7%)

Sodium158.9 mg (8%)

Fiber1.6 g (6%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

Instructions

Note on tray size

Step 1

Instead of using a 9x13 inch tray as the dough recipe calls for, opt to use a larger tray - 13x18 inches (or similar) is great. You want a larger tray here to help ensure there is lots of surface area for all the toppings. You won’t need to spread the dough all the way to the edges of the tray but it should definitely measure larger than 9x13 inches after you’re done dimpling it.

Making the dough

Step 2

Mix the base focaccia dough - you can use my ‘Overnight Focaccia’, ‘Same-Day Focaccia’ or ‘The Best Sourdough Focaccia’.

Step 3

You will need to incorporate some of Graham cracker crumbs and chocolate pieces into the dough during both sets of stretch and folds.

Step 4

When it’s time for the first stretch and fold, sprinkle half of the Graham cracker crumbs and half of the chopped up chocolate over the dough and stretch and fold as instructed in the recipe. Cover and rest the dough for 15 minutes and then repeat with the second half of the graham cracker crumbs and chocolate. Cover the bowl of dough with a clean towel and let it rest and rise at room temperature for about 1-1.5 hours (or adjust if using the overnight recipe).

Stuffing the dough

Step 5

When it has fully proofed in the bowl, tip the dough onto the prepared tray (I used olive oil here but you can use your oil of choice) and gently stretch it out into a rectangle shape so there is plenty of surface area to accommodate the Graham cracker crumbs/mini marshmallows/chocolate. Sprinkle the graham cracker crumbs over the dough, space the chocolate pieces out evenly and then scatter over the mini marshmallows.

Step 6

Press the toppings into the dough to stick and then fold one third of the rectangle towards the center of the dough. Scatter more crumbs and chocolate over that and then fold the other third of the dough over the first fold (see my video tutorial on Instagram @_lacebakes_ for visual guidance). Seal the edges of the dough so all the toppings are enclosed and then flip the entire thing over so the smooth side of the dough is on the top. Cover with another inverted tray to proof for 1-1.5 hours.

Topping, Dimpling and Baking

Step 7

Preheat the oven to 215C/420F and place the rack in the bottom position.

Step 8

After the proofing time has elapsed you may need to oil your hands to help coax the dough into a rectangular shape with an even thickness (this dough doesn’t spread as much on its own because of the fillings). Drizzle the melted butter over the top, scatter over the Graham cracker crumbs/pieces and scatter over the chocolate chips. Dimple thoroughly. Press the whole marshmallows (about 16) into the dough and then place the marshmallows that have been cut (about 6) into thirds into the leftover space on the dough. If you’d like some of the marshmallows more on the gooey side/reserve the cut ones to add on to the focaccia for the final 5-10 minutes of bake time (see below).

Step 9

Bake the focaccia for 18-24 minutes or until the bread is golden and the marshmallows are deeply toasted. If you’d like a few gooier pieces of marshmallows on top, remove the focaccia from the oven after 14 minutes and add on the marshmallows that have been cut into thirds. Return to oven.

Step 10

As the focaccia bakes, prepare the final garnish by breaking the Graham crackers into 8ths and creating pieces of chocolate to mostly match the size of the Graham cracker pieces.

Garnishing the s’mores focaccia

Step 11

When the focaccia is out of the oven, stack a piece of chocolate onto a graham cracker piece and then shove the stack into the melted/caramelised marshmallows on top of the bread. Do this soon after it’s out of the oven because the marshmallows will harden as the bread cools. If you plan to enjoy some of this bread later, refrain from adding all the garnish (the graham crackers will go soggy overnight). Simply warm the ungarnished bread in the oven (wrapped in foil) and then garnish fresh when you wish to enjoy it.

Step 12

Unfortunately the the mini marshmallows you’ve stuffed into the dough melt down during the baking process. If you’d like more gooey marshmallow inside, follow these optional instructions: put the marshmallow fluff into a piping bag and poke large holes into the focaccia 15 minutes after it has come out of the oven. Pipe the fluff into the holes you’ve made in the focaccia. This will ensure you get a lot of gooey marshmallow areas in the bread.