Homemade sweet focaccia with rose rahat lokum and walnuts

This sweet focaccia is a true return to comforting homemade flavors. The use of Ekosem white wheat flour, stone-milled, provides the dough with excellent elasticity and a fluffy texture. The combination of delicate rose rahat lokum, crunchy walnuts, and the caramel aroma of brown sugar transforms this pastry into an ideal companion for morning coffee or afternoon tea.

Ingredients:

For the dough:

• 300 grams Ekosem white wheat flour

• 100 ml fresh milk

• 100 grams brown sugar

• 60 grams melted butter

• 20 grams fresh yeast

• 2 eggs

For the filling and finish:

• 1 box of rose rahat lokum

• Fresh walnuts

• 1 egg yolk and 1 tbsp fresh milk (for brushing)

• Brown sugar (for sprinkling)

Instructions:

1. Activate the yeast: Warm the fresh milk and dissolve the yeast in it until fully homogenized.

2. Kneading: Sift the flour and make a well. Pour in the milk mixture, eggs, melted butter, and brown sugar. Knead a soft dough.

3. Proofing: Cover the dough with cling film and leave it at room temperature until it doubles in volume. Tip: If you're in a hurry, you can place the dough in an oven at 50°C for faster proofing.

4. Shaping: Divide the proofed dough into two balls. Stretch each with your hands until a thin focaccia is formed. Distribute the torn lokum and crushed walnuts on top.

5. Baking: Place the focaccias on a baking sheet lined with parchment paper. Brush with the beaten egg yolk and milk, sprinkle with brown sugar, and cover with a second sheet of parchment paper on top. Bake at 180°C for about 35–40 minutes. Remove the top paper a little before the end to achieve an appetizing crust.

6. Cooling: Remove the baked focaccias and place them on a wire rack to cool evenly.

Enjoy!