Description
This sweet focaccia recipe features a light and airy dough swirled with rich raspberry jam and finished with a powdered sugar glaze, reminiscent of a jelly donut. Perfect for breakfast or dessert, it offers a delightful balance of sweetness and texture, baked to golden perfection.
Ingredients
Dough
- 1 ¾ cup warm water, 105-115°F
- 2 tsp sugar
- 1 packet active dry yeast (about 2 ¼ tsp)
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry jam (recommended Bonne Maman)
Glaze
- 2 cups powdered sugar
- 2-4 tbsp whole milk (adjust for consistency)
Instructions
- Prepare yeast mixture: In a stand mixer bowl, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk until combined. Let sit for 5 minutes until yeast is bubbly and foamy to confirm it’s active.
- Make dough: Attach dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix until a sticky dough forms, approximately 5-7 minutes on medium speed.
- First rise: Lightly oil a large mixing bowl with 2 tablespoons of olive oil. Transfer dough to bowl and coat dough with more olive oil using your hands. Cover with plastic wrap and place in a warm spot for 1 hour to double in size.
- Prepare baking pan and fold dough: Use a silicone brush to coat a 9×13-inch metal baking pan with 2 tablespoons olive oil. Transfer dough to the pan. Fold dough in thirds over itself several times, lightly kneading and flipping to coat with oil and develop gluten.
- Second rise: Cover dough again with plastic wrap and place in a warm spot to rise for another hour until doubled and spread to edges of pan.
- Preheat oven and prepare dough surface: Preheat oven to 425°F. Remove plastic wrap from dough. Pour remaining 2 tablespoons olive oil over dough surface. Use your fingers to poke deep holes and dimples all over the dough to create pockets for jam.
- Apply jam: Spread about ¼ cup raspberry jam evenly over the dough, ensuring jam fills the grooves you created with your fingers.
- Bake: Bake focaccia for 18-22 minutes, or until the top is lightly golden brown and the bread is cooked through.
- Infuse jam into holes: Using a large straw, poke around 35 additional holes into the baked bread to create more pockets. Use a small spoon to scoop raspberry jam into each hole, allowing warm bread heat to soften jam and let it drip inside.
- Prepare glaze: Once the bread has cooled slightly, use an electric hand mixer to blend powdered sugar and 2-4 tablespoons of milk until smooth but thick enough to harden. Add milk one tablespoon at a time to reach desired consistency.
- Glaze the focaccia: Spread glaze over the top of the focaccia. For a true glazed donut effect, flip the bread onto a wire rack once the glaze sets and frost the bottom as well.
- Serve: Cut focaccia into 12 squares and serve warm or at room temperature.
Notes
- Ensure yeast is fresh and warm water is between 105-115°F for best activation.
- Folding dough helps develop gluten, leading to a tender and chewy focaccia.
- Using a straw to poke holes allows jam to seep deep into the bread, enhancing flavor.
- Adjust glaze milk quantity for desired thickness; thinner glaze spreads easily but thickens after cooling.
- This focaccia is best enjoyed within a day for optimal freshness but can be stored airtight for up to 2 days.
- Prep Time: 1 hour 10 minutes (includes yeast proofing and folding)
- Cook Time: 30 minutes
- Category: Breakfast, Dessert
- Method: Baking
- Cuisine: Italian
