A sweet and flavorful focaccia bread with raspberry and rose undertones, perfect for Valentine's Day or any occasion. This recipe features a dough infused with freeze dried raspberry powder and topped with fresh raspberries and a sweet rose glaze.
1: Mix up a batch of the focaccia dough.
2: Add in 2 tablespoons of sugar, 35g freeze dried raspberry powder, and a little extra water to the dough.
3: Fold in a good handful of freeze dried raspberry pieces during each stretch and fold.
4: Proof the dough in a bowl as instructed in the dough recipe for 1-1.5 hours.
5: Preheat oven to 220C/430F.
6: Drizzle about 1.5 tablespoons of melted butter over the dough and dimple it.
7: Press plenty of fresh raspberries into the dough.
8: Bake on the bottom rack of the oven for 18-23 minutes.
9: While it’s baking, whisk up the glaze using 125g powdered sugar, 3 tablespoons of milk, a dash of vanilla, and optional rose water.
10: Brush the glaze over the top of the focaccia when it’s out of the oven.
11: Rub the bottom in the glaze on a tray and garnish with more freeze dried raspberries and edible rose petals, pressing them in to stick.
12: Wait for the glaze to harden and then enjoy.
