How I Turned Viral Dubai Chocolate Into a Focaccia Donut

Crispy. Chewy. Creamy. Chocolaty. These Dubai Chocolate–inspired focaccia donut bars are a bold fusion of two viral food trends: the ultra-airy focaccia donut and the luxurious pistachio-and-kataifi-stuffed Dubai chocolate bar. And yes—they’re just as decadent as they sound.

If you love experimental baking, Middle Eastern flavors, or showstopping desserts, this recipe is for you. Follow along with written instructions or watch the video version below!

What is Dubai Chocolate?

Created by Sara Hamouda, founder of Fix Dessert Chocolatier, the original “Can’t Get Knafeh of It” chocolate bar combines milk chocolate with crispy kataifi pastry, tahini-pistachio paste, and knafeh-inspired textures.

After going viral in late 2023, demand exploded—from 6 orders a day to 100 orders per minute. While getting your hands on the original is tricky, this DIY version captures the essence—with a chewy focaccia twist.

The Flavor Fusion: Focaccia Meets Dubai Chocolate

This recipe reimagines Dubai Chocolate into a layered dessert focaccia bar:

✨ Crisp & chewy focaccia
✨ Lush pistachio cream (without tahini if you’re allergic)
✨ Crispy kataifi crunch
✨ A glossy chocolate shell and gold pistachio sparkle

Dubai Chocolate Focaccia Donuts Recipe

🍞 Focaccia Base

Yields 12 bars

• 4 cups + 2 ½ tbsp (500g) bread flour
• 2 cups + 3 tbsp (500g) lukewarm water
• ¾ tsp instant yeast
• 2 tsp salt
• 1 tbsp sugar
• 4 tbsp neutral oil (for pan + brushing)

Method:

1. Mix: Combine flour, yeast, salt, sugar in a bowl. Add water. Stir until sticky. Cover and rest for 20 minutes.
2. Prepare the Pan: Lightly grease a rectangular baking dish with 1 tablespoon neutral oil. Transfer the dough to the dish and gently stretch it to fit. Cover and rest for 20 minutes.
3. Dough Folding: You’ll now do a series of folds to build structure and elasticity. Fold 1: Four-Corner Stretch. Wet your fingers to prevent sticking. Gently pull each corner of the dough toward the center (top left, top right, bottom left, bottom right). Cover and rest for 20 minutes. Fold 2: Coil Fold. Wet hands again if needed. Gently lift the dough from the center, letting it fold or “coil” onto itself. Rotate the pan 90°, lift from the opposite side, and let it fold again. Cover and rest for 20 minutes. Folds 3 & 4: Repeat the coil fold two more times at 20-minute intervals. After the fourth and final fold, let the dough rise undisturbed for 1 hour and 20 minutes, or until puffy and bubbly.
4. Grease a large baking sheet: To keep the focaccia thinner (perfect for chocolate bar-style layering), we’ll bake it on a sheet instead of a deep pan. Grease with 2–3 tablespoons of neutral oil. Carefully transfer the dough onto the sheet. Gently stretch it toward the corners—don’t force it! The dough will naturally spread during the final rise. Drizzle a bit more oil (about 1–2 tsp) over the top. Cover loosely with a clean towel or plastic wrap, and let rise at room temperature for 2 hours.
5. Bake: 30 minutes before baking, preheat your oven to 475°F (245°C). Just before baking, use your fingers to press dimples into the dough, forming rows. The dough should bubble up in between. Bake for 20 minutes.
6. Let the focaccia cool: Cool for 10 minutes, then slice into bars about half an inch wide. then cut the bars in thirds until you have bars.

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Pistachio Cream

• 1 cup raw unsalted pistachios
• ¼ cup + 2 tbsp powdered sugar
• ½ cup + 4 tbsp heavy cream
• ½ tsp salt
• 1½ tsp vanilla extract
• (Optional: 1–2 tbsp tahini)

Method:
Blend all ingredients in a food processor until smooth and creamy (about 15 min). Adjust cream to reach desired consistency.

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Kataifi Crunch Layer

• 1 cup kataifi pastry, shredded
• 2 tbsp melted butter
• 1 tsp sugar

Method:
Toss together, spread on baking sheet. Bake at 350°F (175°C) for 10–12 min until golden. Cool completely.

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Chocolate Shell

• 1 package candy coating (or compound chocolate)
• Optional: ¼ cup crushed pistachios, edible gold leaf

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Assembly

1. Spread pistachio cream thickly on top.
2. Add kataifi and gently press down.
3. Melt chocolate in 30 min increments. Once melted and spoon over bars on wire rack. Use spatula to spread.
4. Decorate with pistachios while chocolate is still wet.
5. Set at room temp 10 min, then chill 10 min until firm.

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Storage & Tips

• Store in airtight container in fridge for up to 5 days.
• Let sit 10 minutes before serving.
• For gooier pistachio cream, microwave for 5 seconds before eating.

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