Sweet Focaccia Raspberry Jam (Print Version)
# Ingredients:
→ Dough
01 -
1 ¾ cups warm water (105-115°F)
02 -
2 tsp sugar
03 -
1 packet active dry yeast
04 -
2 cups bread flour
05 -
2 cups all-purpose flour
06 -
2 tsp salt
07 -
6 tbsp olive oil, divided
→ Filling
08 -
1 jar raspberry jam
→ Glaze
09 -
2 cups powdered sugar
10 -
2-4 tbsp milk, depending on consistency
# Instructions:
01 -
In a stand mixer, combine warm water (105-115°F) and sugar. Whisk by hand until sugar dissolves. Add yeast and whisk until combined. Let sit for 5 minutes to activate. If no bubbles form, discard and start fresh with new yeast.
02 -
Attach a dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms.
03 -
Spread 2 tablespoons of olive oil around a large mixing bowl. Place dough in the bowl, coat with oil, and cover with plastic wrap. Let rise near a warm area for 1 hour, until doubled in size.
04 -
Coat a 9x13-inch baking pan with 2 tablespoons of olive oil. Remove dough from the mixing bowl, fold over itself several times, flip to coat in oil, and knead slightly. Place in the prepared pan.
05 -
Cover dough with plastic wrap and let rise in a warm spot for another hour, until it spreads and fills the pan edges.
06 -
Preheat the oven to 425°F. Pour 2 tablespoons of olive oil over the dough. Use fingers to poke holes across the surface, forming visible pockets and bubbles.
07 -
Spread ¼ jar of raspberry jam evenly across the holes and grooves on the dough surface.
08 -
Bake in the preheated oven for 18-22 minutes, until the top is lightly golden brown and fully cooked.
09 -
While still warm, use a large straw to poke approximately 35 holes in the focaccia. Use a spoon to fill each hole with a small scoop of raspberry jam.
10 -
Use an electric hand mixer to combine powdered sugar and milk, one tablespoon at a time, to achieve a smooth but thick glaze. Spread glaze over the slightly cooled focaccia.
11 -
Allow icing on top to set, then flip bread onto a wire rack. Apply glaze on the bottom for a true glazed donut experience.
12 -
Cut focaccia into squares and serve warm or at room temperature.
# Notes:
01 -
Homemade focaccia has a high hydration dough; skimping on olive oil may result in a dry texture.
02 -
Best eaten on the day it's made, but can be stored in an airtight container at room temperature for up to 3 days.