Sweet Strawberry and Dark Chocolate Focaccia

In a large mixing bowl, combine the caster sugar and 350ml of warm water. Stir until the sugar has completely dissolved, then mix in the fast-action yeast. Add the bread flour, fine sea salt, 2 tablespoons of olive oil, and the chopped dark chocolate. Mix until a dough forms, then turn it out onto a lightly floured surface. Knead for 5-10 minutes until the dough is smooth, elastic, and no longer sticky. Place in a clean bowl, cover, and let rise in a warm place for 1-2 hours, or until doubled in size.

Prepare a 25 x 35cm baking tin by lining it with parchment paper and drizzling 1 tablespoon of olive oil over the base. Gently transfer the risen dough into the tin, stretching it lightly to reach the corners. Cover the tin and set aside in a warm spot for another 30-60 minutes until the dough is risen and puffy.

Preheat your oven to 220°C (200°C fan/gas mark 7). Drizzle the remaining 2 tablespoons of olive oil over the dough and use your fingertips to press deep dimples all over the surface. Scatter the halved strawberries over the top, pressing them gently into the dimples. Sprinkle with demerara sugar and bake for 20-25 minutes until the bread is golden brown. Allow to cool slightly and serve while still warm.