How to Make S’mores Sourdough Focaccia with Marshmallow Fluff
I couldn’t resist making s’mores sourdough focaccia with marshmallow fluff. It’s gooey. It’s sweet. It’s everything you love about classic s’mores baked right into this delicious sourdough bread. The melty chocolate. The gooey marshmallow. The golden brown top. It feels like one of my new favorite things.
S’mores Sourdough Focaccia with Marshmallow Fluff
Ingredients
Method
- In a large mixing bowl, combine the active sourdough starter, water, sugar, and salt.
- Stir in the bread flour until you get a shaggy dough.
- Cover the dough for 30 minutes.
- Add in the chocolate chips and mini dehydrated marshmallows and perform your first set of stretch and folds.
- Cover for 30 minutes and then perform your second set of stretch and folds.
- Cover for 30 more minutes and then perform your third set of stretch and folds.
- Cover for 3 hours until the dough.
- Grease a 9 x 13 inch pan with softened butter. I use a paper towel as my fingers to get it all over the pan.
- Pour two tablespoons of the melted butter into the pan and move the pan so that it coats it.
- Pour the dough into the pan and flip it once so that both sides are covered in butter.
- Drop marshmallow cream by the teaspoon fulls onto the dough and fold it in half.
- Drop more marshmallow cream by the teaspoon fulls onto the dough and fold it in half again.
- Cover it for 2 hours.
- Use your fingers to press the dough out to fill the pan and to put dimples in it.
- Pour two tablespoons of melted butter over the top.
- Preheat the oven to 425°.
- Bake the bread for 23 minutes or until golden.
- Take it out and top it with the marshmallows that have been cut in half, the chocolate, and the graham crackers. Oh, and more marshmallow cream. Spread that on first actually.
- Broil on high for 1 minute and get that out of the oven before you burn it. Enjoy!
This focaccia dough is soft, sweet, and pillowy. The room temperature active sourdough starter makes it rise beautifully. No sourdough discard here—we need the strength of a bubbly starter to give it that lift.
And let’s be honest. You can’t go wrong when your favorite chocolate chips, marshmallow fluff, mini marshmallows, and graham crackers all come together in one pan.
Ingredients You’ll Need
- 400 grams water (1 ¾ cups)
- 10 grams salt (1 ½ teaspoons)
- 50 grams sugar (¼ cup)
- 150 grams room temperature active sourdough starter (heaping ½ cup)
- 500 grams bread flour (3 ⅔ cups) ( you can use all-purpose flour)
- 160 grams favorite chocolate chips (1 cup—½ semi-sweet, ½ dark)
- 60 grams melted butter (4 tablespoons—2 for the pan, 2 for drizzling)
- 1 cup marshmallow fluff (divided)
- 10–15 mini marshmallows, cut in half
- 25 grams mini dehydrated marshmallows
- 2 Hershey’s chocolate bars, roughly chopped
- 5 rectangular graham crackers, crushed
How to Make the Dough
In a large mixing bowl, stir together the water, active sourdough starter, sugar, and salt. Add in the bread flour and mix until a shaggy dough forms. Cover the bowl with plastic wrap, a moistened tea towel, or wax paper. Let it rest for 30 minutes.
Next, fold in the chocolate chips and the mini dehydrated marshmallows. Do your first set of stretch and folds. Cover and let it rest for 30 minutes. Repeat this stretch-and-fold process two more times, covering the dough each time. After the third set, let the focaccia dough rest in a warm spot to rise for 3 hours.
Shaping and Filling
Grease a 9×13 pan with softened butter, then pour in 2 tablespoons of melted butter. Place the dough in the pan and flip it once so both sides get coated. Add a few spoonfuls of marshmallow fluff. Fold the dough in half. Add another spoonful or two of marshmallow fluff, then fold it in half again. Cover the pan and let the dough rest for 2 hours.
Baking the Focaccia
Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons of melted butter over the dough. Use your fingertips to press it down, creating dimples and spreading it out to the edges. Bake for 23–24 minutes, until golden brown.
Finishing Touches
Remove the focaccia from the oven. Drop teaspoons of marshmallow fluff (about ½ cup) all over the top. Scatter the chopped Hershey’s pieces and crushed graham crackers. Broil on high for 1 minute, watching closely so the gooey marshmallow topping doesn’t burn. You want it golden brown and melty.
Storing and Enjoying
This sweet treat tastes best warm, but you can store leftovers in an airtight container or cover them with foil. Just reheat before serving so you get that melty chocolate and gooey marshmallow all over again.
This s’mores sourdough focaccia is such a fun twist on a campfire classic. Sweet, chewy, and full of melty goodness. You can swap in milk chocolate if that’s your favorite. And if you loved this recipe, you should also check out my s’mores cookies recipe for another simple treat.
