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:

• 380g filtered water (room temperature, about 70°F)
• 150g active sourdough starter (fed 4-8 hours prior, bubbly and active)
• 20g olive oil (I use extra virgin for better flavor)
• 600g all-purpose flour (I prefer King Arthur for consistent results)
• 20g honey
• 10g salt

For the toppings:

• 1 1/2 cups miniature marshmallows (adds classic s’mores texture)
• 8-10 graham crackers (crushed into 1/2-inch pieces)
• 1/4 cup Nutella (optional but recommended for extra richness)
• 1/2 cup semi-sweet chocolate chips (roughly chopped for even melting)

Step 1: Mix and Autolyse the Dough

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

Combine the active sourdough starter, room temperature filtered water, honey, and olive oil in a large mixing bowl, stirring until well incorporated.

Add the all-purpose flour and salt, mixing until a shaggy dough forms with no dry flour visible.

This initial mixing brings all ingredients together before the long fermentation.

Cover the bowl and let it rest at room temperature for 1 hour to allow the flour to fully hydrate.

Step 2: Develop Gluten Through Stretch and Folds

• dough mixture from Step 1

After the 1-hour rest, perform a series of stretch and folds over the next 2-3 hours.

Wet your fingertips lightly, then grab one side of the dough, stretch it up, and fold it toward the center.

Rotate the bowl and repeat this motion around all sides for 2-3 minutes.

Cover and let rest for 1 hour.

Repeat this stretch and fold process one more time.

This technique develops strength and structure without kneading, creating the open crumb structure characteristic of focaccia.

I find that multiple shorter folds are far more effective than aggressive kneading for maintaining the dough’s extensibility.

Step 3: Cold Ferment Overnight for Flavor Development

• dough mixture from Step 2

After the final stretch and fold, cover the dough and let it ferment at room temperature for 12-14 hours overnight.

This long fermentation allows the sourdough starter to develop complex flavors and strengthen the dough’s gluten network naturally.

The dough should become noticeably bubbly and increase in volume during this time.

Step 4: Shape and Final Proof in the Baking Dish

• dough mixture from Step 3
• additional olive oil for the dish

Drizzle olive oil generously into a 9×13 inch baking dish.

Transfer the fermented dough to the oiled dish, then gently fold the ends toward the center to create a compact shape.

Flip the dough over so the seam side is down and the smooth side faces up.

Cover and let it rest for 1-2 hours at room temperature until the dough visibly doubles in size and springs back slowly when poked—this indicates it’s ready for the toppings.

Step 5: Add First Layer of Toppings and Dimple

• 8-10 graham crackers
• 1/2 cup semi-sweet chocolate chips

Preheat your oven to 450°F while the dough finishes proofing.

Once the dough has doubled, crush the graham crackers into roughly 1/2-inch pieces and roughly chop the chocolate chips.

Sprinkle these first-layer toppings evenly over the dough surface.

Using wet fingertips, dimple the entire surface of the dough with gentle, deliberate presses—this creates the signature focaccia texture and helps anchor the toppings into the bread.

I recommend dimpling fairly deeply since the toppings will add weight to the surface.

Step 6: Initial Bake and Add Final Toppings

• focaccia with first toppings from Step 5
• 1/4 cup Nutella
• 1 1/2 cups miniature marshmallows
• additional crushed graham crackers

Bake the focaccia at 450°F for 15 minutes until the crust begins to set and the dough starts to rise.

Remove from the oven and quickly spread a thin layer of Nutella over the surface (if using), then distribute the miniature marshmallows and remaining crushed graham crackers evenly across the top.

Return to the oven immediately and bake for 10-15 minutes more until the marshmallows are toasted golden-brown and slightly puffed.

Watch carefully toward the end to prevent over-browning—the marshmallows should be melted and golden but not charred.

Step 7: Cool and Serve

Remove the baked focaccia from the oven and let it cool in the pan for 5-10 minutes.

This resting period allows the structure to set slightly while the marshmallows remain warm and gooey.

Slice into squares and serve while the marshmallows are still soft and the chocolate is melted—the warm, indulgent texture is what makes this s’mores focaccia special.

Enjoy immediately for the best experience.