A creative Biscoff focaccia featuring crushed Lotus biscuits folded into the dough and a glaze of Biscoff cream. This fun and interactive recipe allows for personalization while making a delightful dessert bread with a sweet twist.
1: Mix dough.
2: Fold in half of the crushed biscuits during the first set of stretch and folds.
3: Repeat with remaining Biscoff crumbs on second set of folds.
4: Cover and rest for 1-1.5 hours at room temperature.
5: Line tray with parchment and melted butter.
6: Gently stretch dough into tray and place the biscuits on it, then fold as shown in the video.
7: Flip so the smooth side is on top and cover to proof for 1-1.5 hours.
8: Dimple with more butter and bake for 18-25 minutes at 430°F (220°C) on the bottom rack.
9: While baking, transfer about 200g of Biscoff Creme into a piping bag with a large open nozzle.
10: Once out of the oven, poke holes in the bread with a straw and pipe in the cream.
11: Whisk together 60g of Biscoff Creme, 120g of icing sugar, 4-5 tablespoons of milk, a sprinkle of cinnamon, and a dash of vanilla extract until smooth.
12: Drizzle the glaze over top of focaccia and brush into an even layer.
13: Glaze the bottom by placing remaining glaze on the tray and rubbing the bottom of the bread in it.
14: Place on a cooling rack and immediately top with 6 additional crumbled Biscoff Lotus biscuits before letting the glaze harden.
