Churro Focaccia
During one of this year's heatwaves, I found myself daydreaming about warm cinnamon sugar doughnuts. You know the kind—the ones that leave your fingertips coated in buttery cinnamon sugar and always seem to taste best with a hot cup of coffee. But with the kitchen already warm enough, I wasn't exactly in the mood for standing over a pan of hot oil frying doughnuts.
That got me thinking about my Jam Doughnut Focaccia recipe, which has become one of my favourite sweet bakes to share. I loved how it captured all the nostalgia of a classic jam doughnut in a fluffy focaccia, and it made me wonder… what other bakery favourites could I turn into focaccia?
Before I knew it, the ideas had collided.
What if I took that same pillowy focaccia dough, coated it in generous amounts of cinnamon sugar while it was still warm from the oven, then finished it with a silky chocolate drizzle and just a pinch of flaky sea salt—just like dipping a fresh churro into melted chocolate?
And just like that, Churro Focaccia was born.
It's everything I love about autumn wrapped up in one bake: warm cinnamon, rich chocolate, soft homemade bread and just enough sweetness to make it feel like a real treat. Even if the sun is blazing outside, one bite is enough to transport me straight to cosy autumn afternoons—proof that sometimes the best recipes come from simply following a craving. 🍂
Churro Focaccia
Serves: 12–16
Ingredients
For the Dough
- 600g strong bread flour
- 10g fast-action dried yeast
- 3 tbsp caster sugar
- 10g fine sea salt
- 2 tbsp vegetable oil
- 450ml warm water
You'll also need extra vegetable oil for the baking tin. Vegetable is not interchangeable as it is what makes this taste like a fried churro.
Cinnamon Sugar Topping
- 100g caster sugar
- 2 tsp ground cinnamon
Chocolate Drizzle
- 150g dark chocolate
- 1 tbsp butter
- 1 tbsp golden syrup
To Finish
- Flaky sea salt
Equipment
- 9x13-inch baking tin
- Stand mixer (optional)
- Large mixing bowl
- Cooling rack
- Baking parchment
Method
Step 1 – Activate the Yeast
In a large bowl or jug, combine the warm water, caster sugar, yeast and vegetable oil.
Leave for 5–10 minutes until the mixture becomes frothy.
Step 2 – Make the Dough
Add the flour and salt and mix until a rough dough forms.
Knead in a stand mixer for around 10 minutes until smooth and elastic.
If kneading by hand, mix thoroughly before allowing the dough to rest for 5 minutes.
Step 3 – Strengthen the Dough
Perform one set of coil folds or stretch and folds.
Leave the dough for 10 minutes.
Repeat with a second set of folds.
Leave another 10 minutes before completing a final set of folds.
Cover and leave the dough to rise until doubled in size.
Step 4 – Prepare the Tin
Generously oil a 9x13-inch baking tin, making sure the base and sides are well coated. Don't be shy with the oil—you almost want it pooling in the corners.
Lightly oil the surface of the risen dough before tipping it into the prepared tin.
Drizzle over a little more oil and gently stretch the dough towards the corners.
Leave to rest for 15 minutes before gently stretching again until it fills the tin naturally.
Cover and leave to proof for another 1–2 hours until beautifully puffy.
Step 5 – Bake
Preheat the oven to 200°C
Drizzle a little more vegetable oil over the top of the dough before dimpling it all over with well-oiled fingertips.
Bake for 20–25 minutes, or until deeply golden and crisp on top.
Step 6 – Coat with Cinnamon Sugar
While the focaccia is baking, mix together the caster sugar and ground cinnamon.
As soon as the focaccia comes out of the oven, immediately sprinkle the cinnamon sugar generously over the hot bread. The residual heat helps the sugar stick to the surface and creates that classic churro flavour.
Transfer the focaccia to a cooling rack set over a sheet of baking parchment.
Step 7 – Make the Chocolate Drizzle
Place the dark chocolate, butter and golden syrup into a microwave-safe bowl.
Heat in 20-second bursts, stirring between each burst until smooth and glossy.
Drizzle generously over the warm focaccia before finishing with a light sprinkle of flaky sea salt.
Leave to cool for around an hour before slicing and serving.
Expert Tips for the Best Churro Focaccia
- Use plenty of oil in the tin to create the classic crisp focaccia crust.
- Sprinkle the cinnamon sugar on immediately after baking so it sticks beautifully.
- A good-quality dark chocolate balances the sweetness perfectly.
- Don't skip the flaky sea salt—it enhances both the chocolate and the cinnamon.
- Allow the focaccia to cool before slicing so the chocolate has time to set.
Frequently Asked Questions
What does Churro Focaccia taste like?
It has the soft, airy texture of focaccia combined with the buttery cinnamon sugar coating of a traditional churro. The chocolate drizzle makes it taste like your favourite churro dipped in chocolate.
Can I make it in advance?
Yes. It's best enjoyed on the day it's baked, but leftovers will keep in an airtight container for up to 2 days.
Can I freeze Churro Focaccia?
Absolutely. Freeze slices for up to 3 months. Defrost at room temperature and warm gently before serving.
Can I use milk chocolate?
Yes! Milk chocolate creates a sweeter finish, while dark chocolate balances the cinnamon sugar beautifully. White chocolate is another delicious option.
Every time I bake this Churro Focaccia, it reminds me why I love experimenting with bread recipes. It's playful, nostalgic and just a little bit indulgent. The crisp golden crust, pillowy soft centre, warming cinnamon sugar and silky chocolate drizzle come together to create something that's familiar yet completely unexpected. Whether you're sharing it over coffee with friends or serving it as a show-stopping dessert, don't be surprised if everyone asks for the recipe—and for a second slice.
Comments
Post a Comment