Raspberry Chocolate Focaccia

1. Mix flour, levain and water and let sit for 30min.
2. Add salt and olive oil and mix (by hand or machine) until everything is evenly incorporated & the dough is nice and smooth.
3. Stretch and fold dough every 30min for the next 2 hours.
4. Place in fridge to cold ferment overnight, or for 24-48 hours.
5. After the cold ferment, take dough out of the fridge and tip out onto an oiled baking dish. Size and shape of pan is up to you, depending on what shape and thickness you want your bread (I used a 8x8 inch pan for this video but I only used half the dough bc I wanted it extra thin).
6. Proof until (almost) double, about 2 hours but really depends on your temperature.
7. Preheat oven to 450F. Meanwhile, drizzle olive oil onto your dough and and press your fingers into it. Add toppings. Make sure to push some of the chocolate chunks down into the dough so they can get melty.
8. Bake for 20-25 min. After you take it out of the oven, remove from pan asap so the bottom stays crispy. Sprinkle with chocolate shaving or chopped chocolate if you’d like a little extra netted chocolate. Enjoy! To re-crisp if eating it later, broil in the oven before serving.