1. In a large bowl, add yeast (or sourdough starter), warm water, pistachio cream, bread flour and pistachios. Use a wooden spoon or Danish dough hook to stir the dough together until combined.

If making the yeast version, cover and allow to rise for 2 hours.

If making the sourdough version, cover and allow to rise for 8 hours or overnight.

2. Once the dough is done rising, add a generous amount of olive oil to a 9×13 inch pan, then pour dough out of bowl into the oiled pan. Gently stretch dough to mostly fit into the pan. Add half of the chopped semi-sweet chocolate on half of the dough. Pull the bottom half of the dough over top of the chocolate. Flip the dough so that the seam of the dough is facing one of the long sides of the pan. The dough will mostly fit in the pan. Cover and allow to rise in a warm place for 1 hour.

3. Preheat oven to 450F.

4. Once dough is done rising, add remaining 2 ounces of chopped semi-sweet chocolate over top of dough. Using oiled fingertips, deeply indent the dough all over with your fingertips. Bake in preheated oven for 20-25 minutes, or until deeply golden brown. If the surface of the bread is getting too dark, you can cover the bread with a piece of aluminum foil.

5. Allow the bread to fully cool.

6. While the bread cools add pistachio cream filling to a piping bag or zip top bag with one corner snipped off. If you are making your own pistachio cream, make the pistachio cream.  Add pistachios to a food processor. Pulse/blend until pistachios are ground into coarse crumbs. Add sugar and 2 tablespoons oil until smooth and creamy. Add more oil, a little bit at a time, until your desired consistency is reached.

7. Use a butter knife to make holes in the dough. Pipe the pistachio cream into the holes. Dust the top of the bread with powdered sugar, then drizzle with chocolate.

8. Serve and enjoy!