In a large bowl, stir together water, yeast, and sugar.
Let stand 5-10 minutes, or until foamy
Stir in salt, oil, and 2 cups flour.
Continue stirring in enough flour to form a soft, sticky dough (It takes me around 6-6 ¼ cups).
Cover bowl with greased plastic wrap, and let it sit in a warm place for 15 minutes.
Knead in chocolate chips. It’s ok if they aren't perfectly incorporated at this point.
With lightly floured hands, divide dough into 8 pieces.
Place dough on a lightly floured surface.
Form a piece into a rectangle (about 4x2 inches).
Fold top 3rd of dough back to middle.
Fold bottom 3rd of dough back to middle.
Continue until dough is about 8 inches in length.
Dust dough with additional flour if desired (this just gives it a more rustic look).
Repeat process with remaining dough.
Place dough onto parchment-lined or silicone baking mat-lined baking sheets.
Slash the tops diagonally with a thin, sharp knife.
Cover with greased plastic wrap, and allow the loaves to sit while you preheat your oven to 350 F.
Bake for 20-25 minutes until golden brown.
Notes
Flour: It's important add only enough flour to make the dough by feel. I've included tips to help make the dough. Adding too much flour will give you dry or heavy bread.
Pearl sugar: If you'd like to use pearl sugar, sprinkle a little on the risen, shaped loaf just before baking.
Rewarm: If you'd like to rewarm the bread, wrap it in aluminum foil and place it in a 325F oven and warm until the bread is heated through.