Biscoff Focaccia Cookie Dough

I came across a recipe that caters to my bread obsession. Imagine combining the deliciousness of cookies with bread.
And not just any bread - focaccia! I was initially sceptical, as this recipe involved your standard cookie dough with many additives I cannot have (and don't want to mind you).
That's when I decided that my cookie dough would be based on the goodness of biscoff. I love caramel, and it's dairy-free.
So, I set out the night before to make the focaccia dough and leave it in the fridge for over 16 hours. Then, I took it out before I went to my pilates class to get to room temperature (with the cookie dough, too), and they combined perfectly when it was time to bake.
I finished the slices with some warmed-up biscoff on the top, making this bread dessert oh so heavenly! This creation is better than any cake or biscuit I've tasted with biscoff. Perhaps because it's soft and sweet, with some chunky caramel pieces inside the cake. You could set yourself up for a slice of this with a nice cup of tea or coffee.
I urge you to try this out and see how delicious it is!
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Here is the recipe for you:
For the focaccia
- 4 cups (512 g) all-purpose flour or bread flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- flaky sea salt, such as Maldon
- 1 to 2 teaspoons whole rosemary leaves, optional
For the biscoff cookie dough
- 4 cups (512 g) all-purpose flour or bread flour
- 2 teaspoons (10 g) kosher salt
- 2 teaspoons (8 g) instant yeast, see notes above if using active dry
- 2 cups (455 g) lukewarm water, made by combining 1/2 cup boiling water with 1 1/2 cups cold water
- butter for greasing
- 4 tablespoons olive oil, divided
- 1/2 cup of biscoff spread, either chunky or smooth (I used chunky)
You can also use chocolate chips if you like.