The next morning, drizzle 3 tbsp. olive oil in the bottom of a 9×13″ baking dish. I also recommend lining the bottom with parchment paper prior to adding the olive oil.

Rub your hands with a little olive oil, then gently remove the dough from the sides of the bowl to transfer to the prepared baking dish. Gently stretch the dough from underneath to fit the pan.

Let the focaccia sit in a warm environment (room temperature) for 4-6 hours, until nearly doubled in volume and super jiggly.

Preheat oven to 425F for at least 30 minutes.

Drizzle the focaccia with 3 tablespoons of olive oil, then add the chocolate chips evenly over the surface. Use your fingers to press into the dough to create dimples all over the surface.

Bake for 20-30 minutes, until golden on top. Let cool at least 30 minutes before adding the meringue.

Place a saucepan filled with a few inches of water over medium high heat. Bring the water to a boil, then reduce the heat to medium.

Add the mixing bowl over the saucepan and whisk continuously for 4-5 minutes, until the sugar has dissolved.