Mulberry Focaccia

Method

1. Prepare your focaccia dough using your preferred recipe. 2. In a bowl, combine the Beku Mulberry Jam with the lemon zest and juice. Use half for the first layer and keep the remaining half aside. 3. Lightly butter or oil a high-sided baking pan and transfer the dough into it. Gently stretch the dough using your fingertips without forcing it. 4. Spread half the mulberry jam mixture over roughly two-thirds of the dough. Scatter half the butter slivers over the top. 5. Fold the dough like a letter: Fold the top downward Rotate 180° Fold again Turn vertically to align with the pan Flip so the smooth side faces upward 6. Cover and proof for 2 hours. 7. Meanwhile, prepare the lemon cream cheese filling by mixing together the cream cheese, icing sugar, and remaining lemon juice. Let it sit at room temperature. 8. For the topping, brown the butter in a pan until nutty and fragrant. Add cinnamon, brown sugar, and panko breadcrumbs. Mix until crumbly. 9. Once proofed, spread the remaining jam mixture over the dough and create shallow grid-like cuts across the surface. 10. Fill the crevices with the remaining butter slivers and dimple the dough generously using your fingertips. 11. Spoon the lemon cream cheese mixture into the crevices and top evenly with the brown butter panko mixture. 12. Bake at 225°C for 20–25 minutes or until deeply golden brown. Allow the focaccia to cool slightly before slicing and serving.