Simple S’mores Focaccia

Here is my favorite s’mores focaccia recipe, with soft, pillowy homemade bread topped with gooey marshmallows, chunks of chocolate, and crumbled graham crackers for that classic campfire taste.

This s’mores focaccia is my family’s go-to dessert when we’re craving something sweet but don’t want to light up the fire pit. I usually make it on weekends so the kids can help me sprinkle on all the toppings. Nothing better than s’mores you can eat with a fork, right?

What Kind of Flour Should I Use?

All-purpose flour is perfect for this s’mores focaccia and gives you that classic chewy, airy texture you want in focaccia bread. You can use any brand of all-purpose flour you have on hand – whether it’s King Arthur, Gold Medal, or your store brand, they’ll all work great. If you only have bread flour available, that’s totally fine too and will actually give you an even chewier result since it has more protein. Just avoid cake flour or pastry flour for this recipe, as they don’t have enough structure to support all those delicious s’mores toppings. Make sure to measure your flour by weight if possible, as it’s much more accurate than using cups for bread recipes.

Options for Substitutions

This fun twist on focaccia has some room for creativity, but a few ingredients are pretty essential:

• Sourdough starter: The starter is really what makes this focaccia special, so I wouldn’t recommend substituting it. If your starter isn’t bubbly and active, give it a good feeding 4-6 hours before using.
• All-purpose flour: Bread flour works great too and will give you a slightly chewier texture. Just stick with the same measurements.
• Chocolate chips: Mini chocolate chips work better for even distribution, but regular-sized ones are fine. You could also chop up a chocolate bar into chunks for a more rustic look.
• Graham crackers: If you can’t find graham crackers, try digestive biscuits or even vanilla wafers. Crush them up the same way for that sweet, crunchy element.
• Mini marshmallows: Regular marshmallows work too – just cut them into smaller pieces with kitchen scissors. They’ll puff up and get golden during baking either way.
• Honey: Maple syrup or agave can replace the honey using the same amount. This adds sweetness to the dough itself.

Watch Out for These Mistakes While Baking

The biggest mistake with s’mores focaccia is adding the toppings too early – wait until the final 10-15 minutes of baking to add your marshmallows and chocolate chips, otherwise they’ll burn and turn bitter instead of getting that perfect golden-brown color.

Make sure your starter is truly active and bubbly before mixing your dough, as a sluggish starter will result in dense, flat focaccia that won’t have those lovely air pockets you’re looking for.

Don’t skip the dimpling step when you press your fingers into the dough – this creates those classic focaccia wells that hold your toppings and prevent them from sliding off during baking.

If you’re using the Nutella, warm it slightly in the microwave for 10-15 seconds so it spreads easily without tearing your delicate dough, and remember that less is more when it comes to the graham cracker crumbs since they can make the top too crunchy if you go overboard.

What to Serve With S’mores Focaccia?

This sweet focaccia is pretty much dessert in bread form, so it’s perfect on its own with a big glass of cold milk or a hot cup of coffee. I love serving it at summer gatherings alongside fresh berries like strawberries or raspberries, which add a nice tart contrast to all that chocolatey sweetness. It also makes a fun breakfast treat when you slice it thick and serve it with vanilla Greek yogurt or even a scoop of vanilla ice cream for an over-the-top dessert. Since it’s got those classic s’mores flavors, it pairs really well with other campfire-inspired treats or just enjoyed warm straight from the oven while the marshmallows are still gooey.

Storage Instructions

Keep Fresh: This s’mores focaccia is best enjoyed within the first day or two when the marshmallows are still gooey and the graham crackers have some crunch. Store it covered with a kitchen towel at room temperature for up to 2 days. The marshmallows will firm up a bit, but it’s still delicious!

Freeze: You can freeze slices of this focaccia for up to a month, though the marshmallows won’t be quite as fluffy when thawed. Wrap individual pieces in plastic wrap, then place in a freezer bag. It’s great for when you want a sweet treat later on.

Warm Up: To bring back some of that fresh-baked magic, warm slices in a 300°F oven for about 5-7 minutes. This helps soften the marshmallows again and makes the chocolate chips a little melty. You can also toast individual slices lightly for a nice contrast of textures.

Preparation Time	15-30 minutes
Cooking Time	25-30 minutes
Total Time	12-14 hours 30 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 50-60 g
• Fat: 120-140 g
• Carbohydrates: 450-480 g

Ingredients

For the dough:

• 150 grams active sourdough starter
• 380 grams filtered water
• 20 grams honey
• 20 grams olive oil
• 600 grams all-purpose flour
• 10 grams salt

For the toppings:

• 1/2 cup semi-sweet chocolate chips
• 8 to 10 crushed graham crackers
• 1 1/2 cups miniature marshmallows
• 1/4 cup nutella spread (optional)

Step 1: Mix and Rest the Focaccia Dough

• 150 grams active sourdough starter
• 380 grams filtered water
• 20 grams honey
• 20 grams olive oil
• 600 grams all-purpose flour
• 10 grams salt

In the afternoon after your sourdough starter has peaked, dissolve 150 grams of active sourdough starter in 380 grams of filtered water until the mixture turns milky.

Add 20 grams of honey, 20 grams of olive oil, 600 grams of all-purpose flour, and 10 grams of salt.

Mix everything together until a shaggy dough forms.

Cover the bowl with a damp tea towel or a bowl cover and let rest for 1 hour.

Step 2: Stretch, Fold, and Bulk Ferment

After the dough has rested for 1 hour, wet your fingertips and gently pull the sides of the dough up and toward the middle, rotating the bowl each time.

Continue this motion for 2–3 minutes, until a semi-smooth dough forms.

Cover and let rest for another hour.

Then perform one more stretch and fold (or coil fold).

Cover the dough again with the damp towel and let it bulk ferment at room temperature overnight (12–14 hours).

I find the dough is always lighter if left to ferment fully overnight.

Step 3: Shape the Dough in the Pan

• 1 tablespoon olive oil (from the 20 grams olive oil above)
• dough from Step 2

In the morning, drizzle one tablespoon of olive oil into your baking dish.

Gently transfer the risen dough into the dish.

Fold the top of the dough up and over towards the center, then do the same with the bottom.

Flip the dough seam side down so it is coated in olive oil and the top looks smooth.

Cover and let rest for 1–2 hours, or until the dough has doubled in size and looks puffy.

Step 4: Top and Dimple the Dough

• baking dish with dough from Step 3
• 4 to 5 crushed graham crackers
• 1/2 cup semi-sweet chocolate chips

While the dough rises, preheat your oven to 450°F (232°C).

Once the dough is ready, crush half of the graham crackers and evenly sprinkle them over the surface.

Sprinkle the semi-sweet chocolate chips across the top as well.

Use your fingertips to gently dimple the dough all over, helping the toppings settle into the dough and creating that classic focaccia texture.

Step 5: First Bake the Focaccia

Place the topped and dimpled focaccia in the preheated oven and bake for 15 minutes.

This first bake sets the structure and partially melts the chocolate.

I like to check at the halfway mark to ensure the top isn’t browning too quickly.

Step 6: Add S’mores Toppings and Finish Baking

• 1/4 cup Nutella spread (optional)
• 1 1/2 cups miniature marshmallows
• 4 to 5 crushed graham crackers (remaining half from earlier)

After 15 minutes, remove the focaccia from the oven.

If you’d like, spread Nutella all over the hot bread.

Sprinkle the miniature marshmallows and the remaining crushed graham crackers on top.

Return the focaccia to the oven and bake for an additional 10–15 minutes, until the marshmallows are toasted and the toppings have melted and browned.

For a gooey marshmallow topping, I find the longer bake time is best.

Step 7: Cool Slightly and Serve

Once baked, allow the focaccia to cool slightly before slicing and serving.

Enjoy the warm, gooey s’mores flavors right away!

Personally, I love eating this bread just as it comes out of the oven for the ultimate melty chocolate and marshmallow experience.