Tip the sugar into a bowl and pour in 350ml warm water. Stir well to dissolve the sugar, then mix in the yeast. Add the flour, salt, 2 tbsp of the olive oil and the chocolate. Stir well to bring together into a ball and tip out onto a lightly floured work surface and knead for 5-10 mins until elastic, soft and less sticky. Transfer to a clean bowl, cover and set aside to rise in a warm place for 1-2 hrs, or until doubled in size.

Line a 25 x 35cm baking tin with baking parchment and drizzle 1 tbsp of the oil over the base. Gently tip the focaccia into the prepared tin, stretching it slightly to get into the sides, then cover and set aside in a warm spot for 30 mins-1 hr until risen and puffy.

Heat the oven to 220C/200C fan/ gas 7. Drizzle over the remaining olive oil then, using your hands, dimple the dough all over. Scatter over the strawberries, pressing them lightly into the dimples. Sprinkle over the demerara sugar and bake for 20-25 mins until golden all over. Remove and set aside until just warm before serving.