Sweet Focaccia with Jam

This sweet raspberry focaccia transforms traditional savory Italian bread into a delightful treat that perfectly bridges the gap between breakfast pastry and dessert. The airy, olive oil-enriched dough creates pockets that get filled with warm raspberry jam, all topped with a sweet glaze reminiscent of your favorite jelly donut but in a shareable, sliceable form.

I first created this recipe when hosting a spring brunch and needed something that would wow guests without requiring constant attention while I prepared other dishes. The combination of pillowy focaccia and sweet raspberry jam had everyone asking for the recipe before they even finished their first piece.

Ingredients

• Warm water: 105-115°F crucial for activating yeast without killing it
• Active dry yeast: provides the perfect rise for airy texture
• Sugar: feeds the yeast and adds subtle sweetness
• Bread flour: higher protein content creates better structure
• All purpose flour: balanced with bread flour for the perfect texture
• Salt: enhances flavors and controls yeast activity
• Olive oil: creates that signature focaccia richness and crisp exterior
• Quality raspberry jam: Bonne Maman offers perfect consistency and flavor
• Powdered sugar: creates a smooth glaze that sets beautifully

How To Make Sweet Focaccia with Raspberry Jam

Activate the yeast:

Pour warm water into your stand mixer bowl and dissolve the sugar completely. Sprinkle yeast over the mixture and allow it to bloom for 5 minutes until foamy and fragrant. This step is critical for proper rise so if your yeast shows no activity after 5 minutes start over with fresh yeast.

Create the dough:

Add both flours and salt to the activated yeast mixture. Using the dough hook attachment mix until a sticky cohesive dough forms about 5 minutes. The dough will be considerably wetter than standard bread dough this high hydration is what creates those beautiful air pockets.

First rise:

Coat a large mixing bowl generously with olive oil and transfer your dough into it. Gently turn the dough to coat all sides with oil. Cover with plastic wrap and place in a warm sunny spot for one hour. The dough should double in size during this period.

Shape and second rise:

Brush a 9x13 metal baking pan with olive oil. Transfer the risen dough to the pan and fold it over itself a few times to develop gluten while ensuring it remains coated in oil. Cover again and allow it to rise for another hour until it fills the pan completely.

Create the signature dimples:

Once doubled in size remove the plastic wrap and preheat your oven to 425°F. Pour the remaining olive oil over the surface of the dough. Using your fingertips press deep dimples throughout the entire surface creating valleys and peaks throughout the dough.

Add jam and bake:

Spread raspberry jam over the dimpled dough ensuring it settles into some of the indentations. Bake for 18 to 22 minutes until the focaccia turns golden brown around the edges and feels set in the center.

Fill with jam:

While still warm use a straw to poke numerous holes throughout the bread at least 30 to 40 holes. Spoon additional raspberry jam into each hole allowing the warm bread to help the jam melt down into the interior creating pockets of fruity sweetness.

Glaze and serve:

Once slightly cooled prepare the powdered sugar glaze by gradually adding milk until you reach a consistency that will pour smoothly but still set firm. Pour over the top of the focaccia allowing it to drip slightly down the sides. For an extra donut like experience flip and glaze the bottom too once the top has set.

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The olive oil is truly the secret weapon in this recipe. I was initially skeptical about using such a traditionally savory ingredient in a sweet application but it creates an incredible contrast that balances the sweet jam and glaze. My daughter now requests this instead of birthday cake each year which speaks volumes about how special this treat really is.

Storage and Make Ahead Tips

While this focaccia is truly at its peak freshness on the day it's made you can store leftovers in an airtight container at room temperature for up to three days. To refresh slightly stale pieces warm them briefly in a 300°F oven for about 5 minutes.

For make ahead convenience you can prepare the dough through the first rise then refrigerate overnight. The slow cold fermentation actually improves flavor. Simply bring to room temperature before proceeding with the second rise in your baking pan.

I do not recommend freezing the fully assembled and glazed focaccia as the texture suffers but you can freeze unglazed portions tightly wrapped for up to a month. Thaw at room temperature and warm slightly before adding a fresh glaze.

Jam Variations

While raspberry jam provides the perfect sweet tart balance for this focaccia virtually any high quality preserves can work beautifully. Strawberry creates a classic flavor profile while apricot adds a lovely brightness. Dark cherry or blackberry jam offers deeper more complex notes especially wonderful for winter serving.

The key is choosing a jam with some acidity to balance the sweet dough and glaze. Avoid overly chunky preserves which can burn during baking go for smooth varieties or briefly process chunky jams in a food processor before using.

My personal favorite variation involves layering a thin spread of mascarpone or cream cheese beneath the jam creating a cheesecake like element that elevates this treat to extraordinary heights.

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Serving Suggestions

This sweet focaccia shines as the centerpiece of a brunch spread alongside fresh fruit and coffee. For a more substantial offering pair it with savory items like a simple frittata or egg casserole to balance the sweetness.

As a dessert it works beautifully with a scoop of vanilla ice cream or dollop of lightly sweetened whipped cream. For a truly indulgent experience serve slightly warm so the jam remains soft and gooey.

During holiday gatherings I like to set out small squares alongside an espresso bar allowing guests to enjoy this treat as they mingle. The individual portions make it easy to serve and the donut like flavor profile appeals to almost everyone.

Frequently Asked Questions

→ Can I use a different type of jam?

Yes, you can substitute raspberry jam with any fruit jam or preserve of your choice for a unique flavor.

→ How do I ensure my focaccia dough rises properly?

Make sure your yeast is fresh and active, and allow the dough to rise in a warm spot, like near a sunny window.

→ What type of flour works best for this focaccia?

A combination of bread flour and all-purpose flour creates the best texture, though you could substitute with one type if needed.

→ Can I make this focaccia ahead of time?

It's best enjoyed fresh, but you can make it a day in advance and store it in an airtight container for up to three days.

→ What kitchen tools do I need for this recipe?

You will need a stand mixer with a dough hook, a 9x13 baking pan, a plastic wrap, a large mixing bowl, a cooking thermometer, and measuring tools.