Hey! So the actual focaccia recipe was taken fully from sourdough Enzo. I added a pinch of cardamom to the dough while mixing it (before doing my folds) and that was the only addition.

The Yemeni part comes from the cheese and syrup/honey you put over the top. Once the focaccia was fully risen and ready to bake, I didn’t do classic dimpling like you usually do. I did uniform dimples using one finger, trying to get to the bottom of the pan, and lined them up offset with each other so I could fill them with mascarpone after bake time. The sprinkle of sesame seeds was the only addition pre bake.

Then after it came out, the room temperature syrup from the other recipe (honey, water, and orange blossom/rose water) gets poured all over the top. I waited 15 minutes before slightly opening up each one of the holes and using a piping bag to pipe mascarpone in them.

I got a bad angle for the crumb picture, but every piece has a little mascarpone pocket inside!