Sourdough Peppermint Mocha Focaccia

Get ready to embrace the holiday spirit with this decadent Sourdough Peppermint Mocha Focaccia—a delightful twist on a classic bread that’s equal parts festive and indulgent. Infused with the rich flavors of cocoa, coffee, and a hint of peppermint, this focaccia is dotted with melty dark chocolate chips and bursts of sweet peppermint pieces, making every bite a treat for the senses.

The sourdough base adds a subtle tang and depth of flavor, while the tender, airy texture is perfect for enjoying as a dessert bread or a show-stopping addition to your holiday table. Finished with a drizzle of melted peppermint glaze—a guaranteed crowd-pleaser for holiday gatherings or cozy evenings by the fire. Whether you’re a seasoned sourdough baker or looking for a festive project, this recipe is sure to become a new seasonal favorite!

Sourdough Peppermint Mocha Focaccia Recipe

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Dough:

• 150g active sourdough starter (100% hydration)

• 480g all-purpose flour

• 50g cocoa powder (20g black cocoa for more color, if desired I use https://amzn.to/3D1S3GF)

• 50g granulated sugar

• 8g salt

• 100g strong brewed coffee (cooled)

• 275g water

• 1 tsp vanilla extract

• 1/4 tsp peppermint extract (optional for stronger flavor, I like https://amzn.to/3D1S3GF)

• 28 g (2 tbsp) avocado oil

Mix-Ins and Toppings:

• 100g dark chocolate chips or chopped chocolate

• 100g peppermint chips (I used Trader Joe's brand)

Peppermint Icing:

1/3 cup peppermint chips 

1 Tablespoon coconut oil, melted 

Instructions:

Baker's Schedule (8:00 PM- Day1)

Feed sourdough starter a 1:4:4 ratio before bed (25 g ripe starter: 100 g flour: 100 g water) and allow to proof at 78-80 degrees overnight. Starter should be bubbly and doubled in size by the morning.

Baker's Schedule (8:00 AM- Day 2)

1. Make the Dough:

• In a large mixing bowl, combine  coffee and water to bring coffee to room temperature. Add sourdough starter, sugar, vanilla extract, peppermint extract (if using), and avocado oil. Mix well.

• Add the flour, cocoa, and salt to the wet mixture.

• Mix dough with hands till rough and shaggy ball forms.

Baker's Schedule (8:30 AM- 9:30 AM- Day 2)

2. Bulk Fermentation:

• Allow dough to rest covered for 30 minutes at 78-80 degrees, and add mix-ins (100 g peppermint chips and 100 g chocolate chips) after 30 minutes has passed. Perform first set of stretch and folds working your mix-ins into dough. To performs a set of stretch and folds, you will grab the edge of your dough in the container and pull up, and fold dough into the center of itself. Continue this process around the edge of your dough until you've formed dough into a rough ball. Cover dough, and repeat stretch and folds step two more times for a total of 3 stretch and folds. Cover dough when stretch and folds are completed, and allow to proof 100 percent (double in size). This will take roughly 8 hours depending on temperature (my dough temperature was 78 degrees).

Baker's Schedule (5:00 PM- Day 2)

3. Shape for Focaccia:

• Grease a 9x13-inch pan generously with 57 g (1/4 cup) melted salted butter. I love this USA Pan for all my baking needs linked here https://amzn.to/4iEI36T).

• Transfer the dough to the pan and gently flip dough to coat in butter, and stretch it gently to fit the pan. If it resists, let it rest for 10 minutes, then stretch again.

4. Final Proof:

• Cover the pan with plastic wrap or a damp towel and let the dough rise for 2-hours at room temperature, until puffy and slightly risen.

Baker's Schedule (7:00 PM- Day 2)

5. Dimple:

• Preheat your oven to 375°F (190°C).

• Drizzle a little more butter over the dough (I used an additional 57 g butter or 1/4 cup). Use your fingers to press deep dimples all over the surface.

6. Bake:

• Bake for 35-40 minutes, or until the focaccia is puffed and set. Internal temperature should be 200-205 F. The edges should be slightly crisp, and the center should spring back when lightly pressed.

7. Cool and Garnish:

• Allow the focaccia to cool in the pan for 10 minutes, then transfer to a wire rack.

Peppermint Icing:

While focaccia cools, melt peppermint chips for 30 seconds with coconut oil in microwave in microwave safe bowl and stir. Repeat once more if needed till just melted and you can stir smooth. Drizzle over focaccia and allow to cool. 

Slice and serve!

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