1-Mix the levain: by combining 35 grams ripe sourdough starter, 35 grams all-purpose flour, and 35 grams water; let it sit at 78°F for 3-4 hours until bubbly and doubled in size.

2-Bloom the cocoa powder: by warming 20 grams coconut oil and mixing it with 20 grams cocoa powder; allow it to cool.

3-In a large bowl, combine 100 grams ripe active levain, 40 grams granulated sugar, the bloomed cocoa mixture, 420 grams water, 10 grams salt, and 500 grams bread flour to form a sticky dough. Let it rest for 30 minutes.

4-Perform four sets of stretch and folds over 2 hours, adding 175 grams semi-sweet chocolate chips or chopped chocolate during the second fold.

5-After bulk fermentation, oil a metal baking pan with 50 grams light-flavored olive oil and stretch the dough into it. Cover and refrigerate overnight.

6-Remove the dough from the refrigerator and let it rise for 3-5 hours at 78-80°F until puffed and airy.

7-Preheat the oven to 425°F.

8-Spread 30 grams melted unsalted butter on top of the dough, dimple it with your fingers, and sprinkle 60 grams chopped chocolate over the surface.

9-Bake for 25-30 minutes, or until the focaccia is crispy and reaches an internal temperature of 200°F.

10-Allow it to cool before slicing. For the optional chocolate drizzle, melt 40 grams chocolate chips or chopped chocolate with 20 grams heavy cream and drizzle it over the cooled focaccia.