Description
This sweet focaccia recipe offers a light and airy bread swirled with rich raspberry jam, topped with a powdered sugar glaze reminiscent of a jelly donut. Perfectly balanced in sweetness and texture, it’s an ideal treat for breakfast, brunch, dessert, or a snack.
Ingredients
Dough
- 1 ¾ cups warm water (105-115°F)
- 2 tsp sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry jam (e.g., Bonne Maman)
Glaze
- 2 cups powdered sugar
- 2-4 tbsp milk (whole milk recommended, adjust for consistency)
Instructions
- Activate yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar, whisk to dissolve. Add active dry yeast and whisk again. Let sit for 5 minutes until bubbly. If no bubbles appear, discard and restart with fresh yeast for best results.
- Mix dough: Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
- First rise: Lightly oil a large mixing bowl with 2 tablespoons olive oil. Place dough in bowl and coat dough with remaining oil by hand. Cover with plastic wrap and place in a warm spot (near a sunny window) for 1 hour until doubled in size.
- Prepare pan and shape dough: Brush 2 tablespoons olive oil into a 9×13 metal baking pan. Place risen dough in pan, fold dough in thirds over itself a few times and flip to coat well with oil. Knead slightly in the pan to improve gluten development.
- Second rise: Cover dough again with plastic wrap and let rise in a warm place for another hour until dough doubles and spreads to pan edges.
- Preheat oven and prepare dough surface: Preheat oven to 425°F. Remove plastic wrap, drizzle remaining 2 tablespoons olive oil over dough surface, and use your fingers to poke holes all over the dough creating visible pockets and bubbles.
- Add initial jam layer: Spoon about ¼ of the raspberry jam onto the dough, spreading it into the grooves formed by your finger holes.
- Bake: Bake focaccia for 18-22 minutes until lightly golden brown and fully cooked.
- Add jam filling: While warm, use a large straw to poke approximately 35 holes into the baked bread. Using a small spoon, fill each hole with raspberry jam, letting the warmth help it seep inside the bread.
- Make glaze: Once bread has cooled slightly, beat powdered sugar with milk using an electric hand mixer until smooth and spreadable but thick enough to harden. Add milk 1 tablespoon at a time to achieve desired consistency.
- Glaze bread: Spread glaze evenly over the top of the focaccia. If time permits, flip bread onto a wire rack and glaze the bottom as well for an authentic glazed donut effect.
- Serve: Cut into 12 squares and serve warm or at room temperature.
Notes
- Best enjoyed the day it’s made, but can be stored in an airtight container at room temperature for up to 3 days.
- Be generous with olive oil throughout the process to maintain moistness; focaccia is a high hydration dough and skimping on oil can make it dry.
