Method

In a large bowl, roughly mix together all the ingredients, expect the oil and toppings. Cover and leave the bowl on the counter so the dough can prove.

After 2 hours, perform a set of pulls and folds on the dough. Cover and leave it on the counter.

After 1 hour, perform two more sets of pulls and folds. Cover and leave it on the counter. 

Leave to prove until the dough has doubled in size.

Line a 43cm x 30cm baking tray with good quality baking paper (not greaseproof). Ease the dough from the bowl onto the prepared pan. Cover the entire pan loosely with a large, clean plastic bag or a lid and leave it on the counter for 1.5 to 2 hours.

To bake, either preheat the oven to 200c convection or 220c conventional, or bake from a cold start. Press firm dimples all over the dough with your fingertips, spreading out the dough to fill the pan. Spoon and spread dollops of the peanut butter literally all over it, then spread the raspberries over the top.

Bake at above temperatures for 20 to 25 minutes from preheated, or 25 to 30 minutes from a cold start.

Remove the focaccia from the oven, let cool briefly and serve.