Serves 18-20

Ingredients

For the jam filling

• 1 cup fresh raspberries
• 3 Tablespoons sugar
• 1 Tablespoon lemon juice
• 2 teaspoons cornstarch
• 4 teaspoons water

For the dough

• 4 cups bread flour
• 2 ¼ teaspoons instant yeast
• 2 teaspoons kosher salt
• 3 Tablespoons sugar
• 1/4 cup freeze dried raspberry powder
• 2 cups warm tap water
• 2 tablespoons extra virgin olive oil
• 1/2 cup fresh raspberries
• 3 Tablespoons water

To glaze and finish

• 1 cup powdered sugar
• 3 Tablespoons Heavy cream
• 1 teaspoon rose water
• 2 Tablespoons food-grade rose petals

Method

Jam Filling

1. Combine everything but the cornstarch and water in a medium saucepan. Heat over a medium-high heat until boiling and the berries break down to a pulp
2. Combine the cornstarch and water, add to the raspberry mixture and cook until the mixture has thickened. Remove from the heat and allow to cool

Dough

1. Combine the flour, salt, yeast, sugar and freeze-dried raspberry powder in a large bowl. Stir well with to combine.
2. Add approximately half of the water (no need to measure). Stir well to incorporate the water. The mixture will be shaggy and dry at this point. Add most of the remaining water (reserve 2-3 tablespoons) and stir again until the water is well incorporated. If the mixture seems dry add the rest of the water and stir to combine. You’re looking for a thick, shaggy, fluffy wet dough. If the dough still seems dry, add a bit more water, a tablespoon at a time until the thick, shaggy consistency (and no pockets of dry flour) is reached.
3. Add 2 tablespoons of olive oil and stir until most of the olive oil is incorporated
4. Cover the bowl with with plastic wrap and set aside to proof for 30 minutes
5. After 30 minutes, remove the cover and, using either a large spatula or slightly wet hands, pick up one side of the dough, stretch it, and then fold it over onto the rest. Turn the bowl one-quarter turn and repeat the stretch and fold. Repeat the stretch and fold 4-5 more times, turning the bowl one-quarter each time
6. Cover the bowl and let the dough rise for one hour. During the one-hour rise, use a piece of paper toweling and rub the 2 teaspoons butter over the interior of a 9×13-inch baking pan. Line the bottom of the pan with parchment paper then drizzle with 2 tablespoons extra virgin olive oil. Cover lightly with plastic wrap and set aside
7. After the one-hour rise, repeat the stretching and folding described in step 2 above, then turn the dough into the prepared pan. Flip the dough over to coat with oil and flatten it out with your hands in the pan. It won’t cover the entire pan at this point but flatten it out as much as you can. Then cover the pan tightly with the plastic wrap. Set aside to rise again for one hour
8. When the one-hour rise in the pan is completed, oil your fingers and poke them into the dough, dimpling and stretching it in the pan as you go. You’re trying to evenly fill the pan to the edge and into the corners
9. Once you’ve completed the dimpling, set the pan aside to rest while you preheat the oven. With one rack in the center position, preheat the oven to 425˚F
10. Once the oven reaches 425˚, stud the surface of the dough with the fresh raspberries, filling some of the dimples, then drizzle the dimpled dough with 1 tablespoon extra virgin olive oil, then 2 tablespoons of room temperature tap water
11. Bake on the center rack in the oven for 15-20 minutes or until nicely browned
12. Remove the focaccia with a metal spatula to a wire rack and allow to cool for 20 minutes. While the focaccia is cooling make the glaze

To glaze and finish

1. Fit a piping bag with a Bizmarck tip and fil with the raspberry jam
2. Using the tip, pierce and fill the focaccia at random locations with the jam, taking care to keep the filling within the loaf
3. In a bowl combine the glaze ingredients, except the rose petals, and stir until fully smooth
4. Drizzle over the warm focaccia loaf to your liking, then sprinkle with the rose petals
5. Slice, serve and enjoy!