Description
This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional focaccia bread, featuring a sweet and tender crumb infused with raspberry jam and topped with a luscious powdered sugar glaze. Perfect for brunch or a snack, this recipe combines the light chewiness of focaccia with fruity sweetness and a smooth icing finish.
Ingredients
For the Dough
- 1 ¾ cup warm water (105-115°F)
- 2 tsp sugar
- 1 packet (2 ¼ tsp) active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil (divided)
For the Filling and Topping
- 1 jar raspberry jam (about 12 oz, recommended Bonne Maman)
- 2 cups powdered sugar
- 2-4 tbsp milk (depending on icing consistency, whole milk preferred)
Instructions
- Activate the Yeast: In a stand mixer bowl, combine the warm water (105-115°F) and sugar. Whisk quickly by hand until the sugar dissolves. Add the active dry yeast and whisk again to combine. Let the mixture sit for 5 minutes to allow the yeast to bubble and activate. If there are no bubbles, discard and start again with fresh yeast.
- Mix the Dough: Attach the dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt to the bowl with the yeast mixture. Mix on low speed until a sticky dough forms, about 3-5 minutes.
- First Rise: In a large mixing bowl, coat the sides with 2 tablespoons of olive oil. Place the dough in the bowl and spread a little more olive oil on its surface using your hands to prevent drying. Cover with plastic wrap and place near a warm spot such as a sunny window. Let the dough rise until doubled in size, about 1 hour.
- Prepare Pan and Shape Dough: Using a silicone brush, spread 2 tablespoons of olive oil evenly onto a 9×13-inch metal baking pan. Transfer the risen dough to the pan. Fold the dough into thirds a few times, flipping and kneading lightly to coat it fully with oil and develop gluten for better texture.
- Second Rise: Cover the dough again with plastic wrap and let it rise near a warm spot until doubled and spread to the edges of the pan, about 1 hour.
- Preheat Oven and Prepare Dough: Preheat the oven to 425°F. Remove the plastic wrap from the dough. Pour the remaining 2 tablespoons of olive oil over the surface. Use your fingers to poke holes all over the dough, creating indentations to form pockets for jam.
- Apply Jam Before Baking: Spoon about ¼ of the jar of raspberry jam over the dough surface, pressing it into the grooves and holes you made to distribute the jam evenly.
- Bake the Focaccia: Bake in the preheated oven for 18-22 minutes or until the top is lightly golden brown and cooked through.
- Poke Holes for Jam Filling: After baking, use a large straw or similar tool to poke approximately 35 holes evenly across the surface of the baked focaccia so the jam can fill the bread pockets.
- Fill with Jam: Using a small spoon, fill each hole with raspberry jam, allowing the warm bread to soften the jam as it drips into the holes.
- Prepare Icing: Let the focaccia cool slightly. Using an electric hand mixer, whip powdered sugar and milk together, adding milk one tablespoon at a time until the icing is smooth, pourable but thick enough to set firm. For a special touch, flip the focaccia onto a wire rack once the icing sets and frost the bottom as well.
- Serve: Cut the glazed focaccia into squares and serve warm or at room temperature.
Notes
- Ensure the yeast is fresh and active for the dough to rise properly.
- Warm water should be between 105-115°F; too hot can kill yeast, too cold won’t activate.
- Folding the dough multiple times during shaping develops gluten for a better crumb.
- Creating indentations before baking allows the jam to settle into the bread pockets.
- Use a large straw or similar tool to poke holes after baking carefully to avoid breaking the bread apart.
- The icing consistency is important: add milk slowly to prevent a runny glaze.
- For best results, allow the focaccia to cool slightly before applying icing to avoid melting it completely.
