This easy s'mores focaccia is made with crunchy graham crackers, caramelized gooey marshmallows, and melted chocolate stuffed into and loaded on top of bubbly, chewy focaccia. It's a crowd-pleasing dessert for a party, or even just a weeknight when you're craving s'mores and don't want to deal with a fire pit.
This S'mores Focaccia is a Cozy Campfire in Bread Form
There's nothing like a s'more fresh off a campfire… except maybe the smoke in your eyes, sticky fingers, and waiting for a fire to burn down to coals. I wanted all the nostalgia of a s'more without any of that hassle, so I turned it into a dessert focaccia! Crispy graham crackers, gooey melted chocolate, and toasted marshmallows get stuffed into and topped onto pillowy soft focaccia that you can make any time of year, no campfire required.
This is a no-knead, no-stand-mixer focaccia, which makes it forgiving enough for beginners but still satisfying for seasoned bakers. Instead of kneading, four sets of stretch-and-folds build all the gluten you need. And I add a little cinnamon in the dough to let the flavor of the bread hold its own instead of just being a vehicle for the toppings.
I tested multiple types of marshmallows and landed on vegan marshmallows, since they melt slower than regular ones and come out with pockets of caramelized, gooey goodness instead of burning or dissolving into the dough. And roughly chopped chocolate bars or chocolate wafers melt better than chocolate chips, but whatever you have on hand will work. Finally, the order you add these toppings matters: chocolate and marshmallows go on before the final rise so they don't deflate the dough, while the graham crackers go on right before baking so they stay crunchy instead of going soft.
If you're into these dessert-meets-focaccia mashups, my almond croissant focaccia is another fun flavor combo definitely worth trying. And if you'd rather let the fridge do all the work, my easy overnight focaccia leans savory and skips the stretch-and-folds entirely.
My Testing Notes and Tips for S'mores Focaccia
- I initially tried a letter fold (dividing the dough in thirds) but that sunk a lot of the fillings to the bottom, so just folding it in half does the trick to keep everything snuggly in the center.
- Give the yeast a full 10 minutes at the beginning to activate. If it doesn't turn frothy on top, check the expiration date and try again with fresh yeast, or the dough may end up dense and underrisen.
- Use the full three tablespoons of melted butter or olive oil to grease the pan. It looks like a lot, but in testing, that was the right amount to keep the focaccia from sticking.
S'mores Focaccia
developed & tested by:
Equipment
Ingredients
FOCACCIA DOUGH
- 2¼ teaspoons active dry yeast (one packet)
- 2 Tablespoons granulated sugar
- 1¾ cups warm water (between 105-115°F or 40-46°C)
- 2 tablespoons olive oil
- 4 cups all purpose flour
- 1½ teaspoons salt (use fine sea salt or table salt)
- 1½ teaspoons cinnamon
- 3 Tablespoons unsalted butter, melted (for greasing the baking dish)
FILLINGS & TOPPINGS
- 2 cups marshmallows torn in quarters (or mini marshmallows)
- 1½ cups semi-sweet chocolate chips
- 9 full graham crackers (one sleeve)
- 2 Tablespoons melted butter (or olive oil)
Instructions
Mix the Dough & Let it Rise
- In a large mixing bowl, whisk the yeast, sugar, and warm water. Set aside for 10 minutes, until it's foamy on top. (If it's not foamy, check your yeast packet, as it might be expired.)
- Add the olive oil and stir it into the foamy yeast mixture.
- Add the flour, salt, and cinnamon, and mix for a minute with a large wooden spoon or silicone spatula until it forms a soft, wet dough.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 1: Use your hand to scoop a handful of dough from underneath, up one side, up out of the bowl as far as you can stretch it without tearing, then fold it over itself on top. Rotate the bowl 90 degrees and repeat another stretching of the dough up and folding over itself. Repeat rotating the bowl and stretching & folding the dough twice more, until you've completed four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 2: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 3: Repeat the process for four stretch-and-folds. Cover the mixing bowl with plastic wrap or a kitchen towel for 30 minutes.
- Stretch and Fold 4: Repeat the process for four stretch-and-folds.
- Cover the mixing bowl with plastic wrap or a kitchen towel for 1 hour until it doubles in size and looks bubbly on top.
Shape, Fill, and Proof the Dough
- Spread three tablespoons of melted butter on the bottom and up the sides of a 9x13 baking dish. Dump the dough from your mixing bowl onto the center of the baking dish.
- Add half the marshmallows (1 cup), half the chocolate chips (¾ cup) and roughly crush half the graham crackers (about 4 rectangles) over the dough.
- Grab the dough from a short end and fold it up over itself in half. Lift up the dough from the long edges, turn it 90 degrees, place it back down in the baking dish, and gently spread it out again to fill all the edges.
- Top with the remaining marshmallows (1 cup) and chocolate chips (¾ cup). (Save the graham crackers for later).
- Cover the baking dish with plastic wrap and let it rise at room temperature for 2-3 hours, or until it's puffed up a lot and jiggles on top when you shake the baking dish.
Bake the Focaccia
- Preheat the oven to 450°F (230°C).
- Add the remaining crushed graham crackers (about 5 rectangles) evenly over the dough.
- Generously coat your fingers in olive oil (don't skip this, or else the dough will stick all over your fingers.) Use your fingers to press dimples all over the dough, pressing all the way to the bottom of the baking dish.
- Drizzle two tablespoons of melted butter (or olive oil) evenly over the top of the dough and toppings. (This prevents everything from drying out during baking.)
- Bake for 18-20 minutes, or until the focaccia is puffed up and golden. Cool the bread for at least 20 minutes before slicing and serving.
Notes
- Chocolate: Chocolate chips work great, but if you have a baking chocolate bar or chocolate wafers, that will create even better pockets of melted chocolate.
- Marshmallows: Regular and mini marshmallows both work, but I actually found that vegan marshmallows melt slower and therefore don't have as much risk of burning or dissolving.
- Stretch-and-Folds: Focaccia is a high-hydration dough, so it's going to feel wet and sticky. My biggest advice when doing the stretches and folds is to wet your hands with cold water first. I know it sounds counterintuitive, but wet hands really make the dough stick less to them!
- Storing: Store fully cooled focaccia at room temp for a few days or in the fridge for a few more days in an airtight container. Note that the graham crackers will soften after the first day, but it still tastes delicious.
Nutrition
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