This S’mores Focaccia with Swiss Meringue is the perfect sourdough focaccia for summertime! It’s chocolate chip focaccia topped with silky meringue that taste like marshmallow fluff, toasted like a s’more, and finished with crushed graham crackers and shaved milk chocolate.

check out my other sourdough focaccia recipes below:

how to store s’mores focaccia:

You can store at room temperature in an airtight container for up to 4 days. I would reheat it in the oven at 400F for 5-6 minutes.

Bake with me!

S’mores Focaccia with Swiss Meringue

5 from 1 vote

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Prep Time30

Cook Time30

Resting time12

Total Time13

Servings:

Ingredients

1 batch Sourdough Focaccia dough*
1 1/2 cups Mini Chocolate Chips or 1 cup if using larger chunks
5 large Egg Whites
1/2 tsp. Cream of Tartar
1 1/2 cups Granulated Cane Sugar
1 tsp. Vanilla Extact or vanilla bean paste
6 Graham Crackers slightly crushed
Milk Chocolate Shavings to garnish

Instructions

To Make the Chocolate Chip Focaccia: Prep the sourdough focaccia recipe the day before.
The next morning, drizzle 3 tbsp. olive oil in the bottom of a 9×13″ baking dish. I also recommend lining the bottom with parchment paper prior to adding the olive oil.
Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.
Let the focaccia sit in a warm environment (room temperature) for 4-6 hours, until nearly doubled in volume and super jiggly.
Preheat oven to 425F for at least 30 minutes.
Drizzle the focaccia with 3 tablespoons of olive oil, then add the chocolate chips evenly over the surface. Use your fingers to press into the dough to create dimples all over the surface.
Bake for 20-30 minutes, until golden on top. Let cool at least 30 minutes before adding the meringue.
To make the meringue: Add the egg whites, cream of tartar, and sugar in the bowl of a stand mixer.
Place a saucepan filled with a few inches of water over medium high heat. Bring the water to a boil, then reduce the heat to medium.
Add the mixing bowl over the saucepan and whisk continuously for 4-5 minutes, until the sugar has dissolved.
Use a kitchen cloth to transfer the mixing bowl to the stand mixer fitted with the whisk attachment. Beat on LOW speed for 2 minutes, then increase the speed to HIGH to beat for 5-7 minutes. The meringue should be semi stiff peaks and very fluffy, silky smooth.
To Assemble: Pipe the meringue on top of the cooled focaccia, then either toast in the oven with the broiler on HIGH for 1-2 minutes or using a kitchen torch.
garnish with the crushed graham crackers and shaved milk chocolate to enjoy!

Notes

*Click here for my Sourdough Focaccia recipe!

I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL

“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV

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