In a small bowl, combine the water and yeast. Let the mixture rest for 5 minutes, or until the yeast begins to bloom.

In a separate large bowl whisk together flour, cocoa powder, sugar, and salt.

Add the yeast mixture and 3 tablespoons of olive oil to the flour mixture. Stir to combine. Fold in ½ of the chocolate chunks. (If the dough is too dry, add a tablespoon of water.)

Transfer the dough to a clean, greased bowl and cover. Let it rest in a warm place for 1 hour, or until doubled in size.

Preheat the oven to 450°F.

Pour 3 tablespoons of olive oil into a large 13-inch oven-safe skillet. Use a pastry brush to coat the bottom of the dish.

Transfer the risen dough to the prepared skillet and top with the remaining tablespoon of oil. Work the dough to the edges and use your fingers to create dimples in the dough.

Sprinkle the remaining chocolate chunks evenly over the top of the dough.

Bake for 18-20 minutes, or until an inserted toothpick comes out with a few crumbs, but no wet batter. Let the bread cool before cutting and serving.