You can prepare this recipe with 3 different methods:

With fresh yeast & overnight fermentation: use 4g of yeast.

With fresh yeast & quick fermentation: use 15g of yeast.

With sourdough starter: use 120g of refreshed starter (2x).

Start mixing flour with sugar, eggs, yeast (or starter), and part of the milk. Gradually add the rest of the milk until the dough comes together.

Knead until a strong gluten structure forms, then add softened butter in batches.

Halfway through, add the salt and finally fold in the chocolate chips.

Kneading time: about 20 minutes in a stand mixer. Final dough temperature: 26°C (78°F).

Place the dough in a bowl, cover with plastic wrap, and refrigerate for 12h.

Next day: let rest at 28–30°C (82–86°F) for 1h to reactivate fermentation.

Let the dough rest at room temperature for 90 minutes.

Rest the dough at 26°C (78°F) for 12h, brushing the surface with butter.

After fermentation, divide the dough, place in a greased pan without kneading again.

Rest for 15 minutes, then flatten with your hands to cover the pan surface.

Let rise covered for 1h, pressing fingertips into the dough halfway to create classic focaccia dimples.

Dust with vanilla powdered sugar and bake at 180°C (355°F) for 20–30 minutes until golden brown.