Cannoli Focaccia

This Cannoli Focaccia is inspired by the classic Italian dessert. Crispy focaccia is loaded with mini chocolate chips, then baked until golden brown. Creamy cannoli filling is piped into the focaccia for the most delicious breakfast or brunch treat. You can make this using sourdough or yeast focaccia. This focaccia makes your entire house smell like the warm, comforts of a fancy bakery.

I’ve been wanting to make homemade cannoli, but recently I’ve been on a focaccia kick. So, when this idea popped into my head to combine the two, I knew I had to do it!

This Cannoli Focaccia is inspired by the classic Italian dessert. Crispy, golden focaccia is loaded with chocolate chips, then creamy cannoli filling (which also has mini chocolate chips in it), is piped into pockets in the focaccia. This may be my favorite focaccia mashup yet.

Focaccia is one of those breads that are incredibly easy to make and always turn out delicious. It’s truly the perfect bread for beginners and experts alike. It’s easy enough, yet has rich flavor. So, if you are intimidated to make cannoli, or just want an easier way to satisfy your cannoli craving, this cannoli focaccia recipe is perfect. It makes a great breakfast or brunch treat, or any time of day snack, because it’s just that good!

Here’s what you will love about this cannoli focaccia

• you can make this with either sourdough or yeast focaccia
• focaccia is one of the easiest breads to make. It’s perfect for beginners and experts alike, due to it’s ease and its richness in flavor.
• the yeast recipe included in the recipe can be made the same day
• this makes a delicious breakfast or brunch treat. Who doesn’t love chocolate chips and bread!?

Make this Cannoli Focaccia with Sourdough or Yeast

This focaccia dough can be made with either sourdough, or yeast dough. The sourdough version does need to rise overnight. An overnight rise allows for you to do the bulk rising time while you sleep, then you can bake the focaccia fresh in the morning when you wake up.

The yeast version is included in this recipe and is actually fairly fast. The overall rise time is about 2 1/2 hours, which is fast for focaccia. It’s easy and straightforward and allows for you to not have to plan ahead.

Here’s how to make this cannoli focaccia

Depending on which focaccia recipe you choose to use (sourdough or yeast), the focaccia will require a longer or shorter rise. The sourdough version does require an overnight rise, while the yeast version does not. Neither recipe calls for any fancy folding techniques. Both are straightforward and easy to make.

YEAST VERSION

To make the yeast version, you will add all ingredients for the dough directly into your mixing bowl. Since this recipe uses instant yeast, there is no need for the yeast to be activated.

active dry yeast vs instant yeast

With that being said, if you only have active dry yeast on hand, feel free to use it in a 1:1 replacement. Just make sure you add the yeast to the warm water, stir and allow the mixture to sit for 10 minutes. The surface of the mixture will be frothy in appearance and smell yeasty. This means the yeast is active and ready to be used.

Knead the mixture for 4 minutes then transfer to a lightly greased bowl. Spray the top of the dough with nonstick spray. Cover the bowl with plastic wrap.

first rise

Allow the focaccia to rise for 1 1/2 hours.

add the dough to a 9×13 pan

Add 4 tablespoons melted butter to the bottom of a 9×13 inch pan. This is to ensure the dough doesn’t stick to the pan when baking. It also adds flavor and helps the edges of the focaccia to crisp up.

add the chocolate chips

Sprinkle the mini chocolate chips over the focaccia dough. Use your hands to fold the dough over itself a few times to evenly fold the chocolate chips into the dough. Cover with plastic wrap

second rise

Allow the focaccia to rise a second time for 1 hour. By this point the focaccia will be very puffy.

indent the dough and bake

Drizzle 2 tablespoons melted butter over the dough. Using oiled fingertips, indent the dough, pressing your fingertips deep into the dough.

Bake in a 450F preheated oven for 20-25 minutes, or until a deep golden brown.

fill with cannoli filling

Once the focaccia has cooled, pipe the cannoli filling into the focaccia. Use the handle of a spoon or fork, or a wooden dowel rod to poke holes in the focaccia. Move the handle or dowel rod back and forth to make a big enough hole for the filling. Pipe the filling into the dough.

Now all that’s left to do is slice and enjoy!

SOURDOUGH VERSION

The sourdough version is the same as the yeast version except for the overnight rise. I have the sourdough recipe included here. You do not need to knead the dough. Simply add the ingredients into your bowl and mix until combined. Then cover, and allow to rise overnight.

Once the dough rises overnight, you will proceed with the recipe in the same way as the yeast version, starting at the step where you add the dough to a greased 9×13 inch pan, then add the chocolate chips over the dough.

add the dough to a 9×13 pan

Add 4 tablespoons melted butter to the bottom of a 9×13 inch pan. This is to ensure the dough doesn’t stick to the pan when baking. It also adds flavor and helps the edges of the focaccia to crisp up.

add the chocolate chips

Sprinkle the mini chocolate chips over the sourdough focaccia dough. Use your hands to fold the dough over itself a few times to evenly fold the chocolate chips into the dough. Cover with plastic wrap

second rise

Allow the sourdough focaccia to rise a second time for 1 hour. By this point the focaccia will be very puffy.

indent the dough and bake

Drizzle 2 tablespoons melted butter over the dough. Using oiled fingertips, indent the dough, pressing your fingertips deep into the dough.

Bake in a 450F preheated oven for 20-25 minutes, or until a deep golden brown.

fill with cannoli filling

Once the focaccia has cooled, pipe the cannoli filling into the focaccia. Use the handle of a spoon or fork, or a wooden dowel rod to poke holes in the focaccia. Move the handle or dowel rod back and forth to make a big enough hole for the filling. Pipe the filling into the dough.

Now all that’s left to do is slice and enjoy!

Storage

Store leftovers in an airtight container up to 2 days, or in the refrigerator for up to 1 week.

You can freeze leftovers in a freezer safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator the day before you plan to eat them.

If you loved this focaccia, try my other focaccia recipes!

• Almond Croissant Focaccia
• Cinnamon Roll Focaccia

Here are a few other sourdough recipes I think you will love

• Sourdough Cinnamon Bread
• EASY No Discard Sourdough Starter
• Sourdough Focaccia

Let me know what you thought!

If you make this Cannoli Focaccia, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.

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