In large bowl, mix the flour with the salt, olive oil and yeast, until combined.
Slowly add the warm water and mix with a wooden spoon until all ingredients are fully incorporated.
Tip the dough out onto a lightly floured surface. Knead for about 5+ minutes.
Return dough to the bowl. Let rest in a draft free spot (uncovered) for 1 hour.
Line a baking sheet with foil or parchment paper.
Divide the dough evenly into 2 pieces.
Press down one piece of dough into a disc of 1" in thickness.
Using half the chocolate chips (the other half will be for the second loaf), start sprinkling some evenly and press them down gently.
Fold over one "flap." Add more chips to the area "un-chocolated!"
Repeat, by folding over a couple times and pressing in more chocolate, pinching the dough to close any open seams.
Shape the dough into a ball like shape and flatten to a 1 ½" thickness.
Dust, by sprinkling heavily with flour. With a sharp knife, score lines diagonally on top and crosswise to create diamond shapes.
Place on prepared baking sheet. Repeat Steps 7-12 with other loaf..
Let loaves rest again, uncovered for an hour.
Preheat oven to 400℉. Bake the bread for 20-25 minutes. Transfer to a wire rack to cool.