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Homemade Almond Cocoa Spread AND Soda-Style Focaccia

30 mins Cook
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Our Soda Bread–Style Focaccia is a playful fusion of Irish comfort and Italian flair. A beautiful, hands-on recipe families will love making (and eating) together. It shows children that there are no limits when it comes to experimenting in the kitchen. The process is simple, hands-on, and deeply satisfying especially when the warm focaccia is topped with a rich, homemade almond cocoa spread.

Cooking with kids is all about making food they genuinely love to eat and what could be more appealing than a chocolatey spread on warm, freshly baked bread?

This recipe takes a familiar favourite and gives it a homemade, feel-good twist. By making it ourselves, we control the sweetness, choose every ingredient with care, and create something that tastes even better than anything shop-bought.

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Almond Cocoa Spread and Soda-Style Focaccia

Almond Cocoa Spread and Soda-Style Focaccia

agnesgempackfoods-ie
prep time
25 mins
cooking time
30 mins
servings
6–8 slices & 1 medium jar
total time
55 mins

Equipment

  • mixing bowls

  • mixing spoon

  • baking tin

  • measuring scales

  • blender

  • jars

  • whisk

Ingredients

  • for the Soda-Style Focaccia:

  • 450 g Gem plain flour

  • A good pinch of fine salt

  • 20 g Gem caster sugar

  • 1 tsp Gem bread soda

  • 240 g full-fat natural yogurt

  • 120 ml water (to loosen the yogurt)

  • 3 tbsp olive oil (plus extra for topping)

  • Flaky sea salt, for sprinkling

  • for Almond Cocoa Spread:

  • 160 g Gem ground almonds

  • 30 g cocoa powder

  • 50 g Gem soft dark brown sugar

  • 1 tsp vanilla essence

  • ¼ tsp fine salt

  • 50 ml neutral oil (sunflower, rapeseed, or light olive oil)

  • 1 x 100 g pack Gem dark chocolate chips, melted

Instructions

1

Soda Bread–Style Focaccia

1. Preheat the oven to 200°C (fan 180°C). Generously oil a 9 x 13-inch baking tray.
2. In a large bowl, combine the flour, salt, sugar, and bread soda.
3. Prepare the yogurt mixture by whisking the yogurt with the water until smooth and pourable.
4. Bring it together! Add the yogurt mixture and olive oil to the dry ingredients. Mix gently until just combined. The dough should be soft and slightly sticky.
5. Shape and dimple! Press the dough into the oiled tray to a thickness of about 2–3 cm. Use fingertips to dimple the surface.
6. Top and bake! Drizzle with olive oil and sprinkle lightly with flaky sea salt. Bake for 25–30 minutes, until pale golden and set.
7. Cool slightly. Allow to rest for 10 minutes before slicing for the best texture for spreading.
2

Homemade Almond Cocoa Spread

1. Melt the chocolate chips in a heatproof bowl over simmering water or in the microwave.
2. Add the almonds, cocoa powder, sugar, vanilla, salt, melted chocolate, and oil to a blender. Blend until smooth and creamy. You can roast whole almonds at 180°C for 10–12 minutes until fragrant and grind them in a blender.
3. Add a little extra oil or water if needed, blending until the desired consistency is reached.
4. Spoon into a clean, airtight jar.
3

Storage

Almond Cocoa Spread: Keeps in the fridge for up to 2 weeks
Focaccia: Keeps for up to 4 days in an airtight container
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