You can use the Same-Day Focaccia, Overnight or Sourdough Focaccia dough.

Mix the dough as stated in the recipe, but the method changes at the point where it is time to perform the first set of stretch + folds.

For the first stretch + fold, evenly sprinkle 1 tablespoon of the hot chocolate mix over the dough.

Then sprinkle ⅓ cup of chocolate chips over the dough.

Perform the stretch and folds as normal, cover the bowl, wait 15 minutes and then repeat this exact process once more.

Continue following the proofing instructions for the dough recipe you’re following.

Once the dough has finished proofing, line a 9x13 inch metal baking tray with non-stick parchment paper.

Add some extra virgin olive oil to the baking tray and spread it around evenly.

Tip the dough into the oiled baking tray and gently coax it into an even layer.

Evenly sprinkle the remaining 3 tablespoons of hot chocolate mix over the dough and then fold it up to encase it.

Cover and allow the dough to proof for another 1.5 hours.

When the dough has fully proofed, preheat the oven to 215C/420F.

Melt 1.5 tablespoons of salted butter in the microwave and drizzle it evenly over the top of the dough.

Sprinkle the coarse Demerera/Turbinado sugar over the top of the dough, and finally the remaining ⅓ cup chocolate chips.

Dimple the dough thoroughly.

Bake for 18-23 minutes, or until the focaccia is a lovely golden brown colour.

Remove from the oven, allow the focaccia to cool for a few minutes in the baking tray before transferring it to a cooling rack.