Preheat oven to 400 degrees F. and prep 11-in baking pan or skillet with avocado oil and add parchment paper.

In small bowl, add active dry yeast, sugar and lukewarm water. Mix and let yeast bloom for 5 minutes.

In large bowl, sift or whisk flour, cocoa powder, salt, sugar, instant coffee and optional cinnamon powder.

Add bloomed yeast, water, avocado oil into dry ingredients and combine well to form dough. Do not knead.

Cover and let it rise for 1 hour until doubled, then fold in chocolate chips.

Transfer dough to greased skillet, cover and rest for 30 minutes.

After dough rises, oil your fingers and press dimples into it. Sprinkle more semi-chocolate chips on top of the dough.

Bake for 25 to 30 minutes.

Serve warm with fresh strawberries and whipped cream or with fruit jam.