FOR THE SOURDOUGH VERSION: Make the plain dough. In a large bowl, add all ingredients for plain dough. Mix with a wooden spoon or Danish dough hook until a shaggy dough forms. Cover with plastic wrap. Make the coffee dough. In a large bowl, add all ingredients for coffee dough. Mix with a wooden spoon or Danish dough hook until a shaggy dough forms. Cover with plastic wrap. Allow both doughs to rise for 8-12 hours. FOR THE YEAST VERSION: Make the plain dough. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for plain dough. Knead on medium-low speed for 4 minutes, then transfer to a lightly greased bowl. Cover with plastic wrap. Make the coffee dough. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for coffee dough. Knead on medium-low speed for 4 minutes, then transfer to a lightly greased bowl. Cover with plastic wrap.

Allow the dough to rise for 1 ½ hours in a warm place. While the dough rises, make the center filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese and cream cheese until light and fluffy. Add in the powdered sugar, flour, vanilla extract and egg. Beat until smooth. Add to a piping bag or zip-top bag with one corner snipped off.

P id=”instruction-step-3″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>3. Drizzle 4 tablespoons melted butter or olive oil into a 9×13 inch pan. This helps the dough to not stick to the pan. Add the plain dough to the pan, then add the coffee dough on top. Gently stretch to fit the pan.

P id=”instruction-step-4″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>4. Pipe the mascarpone cream cheese filling over half the dough. Fold the dough in half so the filling is covered. Cover with plastic wrap and allow to rise for 1 hour.

P id=”instruction-step-5″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>5. Preheat oven to 450F.

P id=”instruction-step-6″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>6. Drizzle 2 tablespoons olive oil, or melted butter over top of the dough. Using the tips of your fingers, press into the dough to make indents in the dough. <

Id=”instruction-step-7″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>7. Bake in preheated oven for 20-25 minutes, or until golden brown in color. <

Id=”instruction-step-8″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>8. Make the coffee simple syrup. In a small saucepan bring the coffee and sugar to a low boil over medium heat. Simmer 5 minutes, then remove from heat. Brush over the dough. <

Id=”instruction-step-9″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>9. Make the topping. In the bowl of a stand mixer fitted with the whip attachment, beat the mascarpone until light and fluffy. Add in the sugar and beat until smooth. Add in the whipping cream and beat until stiff peaks form. Place into a piping bag or ziptop bag with one corner snipped off. Pipe dollops over the surface of the tiramisu focaccia. <

Id=”instruction-step-10″ class=”MsoNormal” style=”margin: 0in;font-size: 12pt;font-family: ‘Times New Roman’, serif;color: #000000″>10. Dust with dutch processed cocoa powder, serve and enjoy!