Chococcia (Chocolate Sourdough Focaccia)

1. Mix flour, levain, water, (and optional 1g yeast) in a large bowl and let sit for 30 minutes.
2. Meanwhile, bloom your cocoa in the olive oil. To do this, add the olive oil to a small bowl and heat in the microwave until very hot, then mix in the cocoa powder and heat for 20-30 more seconds. Mix well and let cool.
3. Now add salt and the bloomed cocoa/olive oil mixture to the dough and mix until everything is evenly incorporated and the dough is nice and smooth.
4. Perform stretch and fold (or coil folds for this wet dough) every 30 minutes for the next 2 hours.
5. Then, place the dough in the fridge to cold ferment overnight, or for 24-48 hours.
6. After the cold ferment, take the dough out of the fridge and tip it out onto an oiled baking dish. The size and shape of the pan are up to you, depending on what shape and thickness you want your bread.
7. Proof the dough until it has almost doubled in size, which should take about 2-4 hours, but this really depends on your room temperature.
8. Preheat oven to 450°F (232°C). Meanwhile, drizzle additional olive oil onto your dough and press your fingers into it. Add toppings, such as chocolate chunks. Make sure to push some of the chocolate chunks down into the dough so they can get melty during baking.
9. Bake for 20-25 minutes. After you take it out of the oven, remove from the pan after a few minutes so the bottom stays crispy. Sprinkle with chocolate shavings or chopped chocolate if you’d like a little extra melted chocolate. Enjoy! To re-crisp if eating it later, broil in the oven before serving.