Dessert

Sweet Raspberry Jam Focaccia with Icing Recipe

Name: Sweet Raspberry Jam Focaccia with Icing Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 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 (about 12 oz, Bonne Maman recommended); 2 cups powdered sugar; 2-4 tbsp milk (adjust for consistency, whole milk used)

ByHarper Ellington January 16, 2026January 16, 2026

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Introduction

This sweet focaccia with raspberry jam is a delightful twist on a classic Italian bread, combining a soft, airy texture with bursts of fruity sweetness. Perfect for breakfast, brunch, or an afternoon treat, it’s sure to please everyone at the table.

The image shows two thick square pieces of cake stacked on a white, speckled plate with a white marbled surface underneath. Each cake piece has two layers: a golden-brown bottom layer with a soft, dense texture, and a top layer with bright red strawberry chunks embedded in a pale pink creamy glaze. The glaze looks smooth and slightly shiny, spreading unevenly on both pieces with small strawberry bits and seeds visible. A bright whole strawberry and a jar with a red and white checkered lid are blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup 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
2 cups powdered sugar
2-4 tbsp milk (to adjust icing consistency, whole milk recommended)

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar. Whisk until the sugar dissolves. Add the yeast and whisk again. Let it sit for 5 minutes until bubbly. If no bubbles appear, discard and start fresh with new yeast.
Step 2: Attach the dough hook to the mixer. Add bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
Step 3: Lightly oil a large bowl with 2 tablespoons of olive oil. Place the dough inside and coat it with more oil using your hands. Cover with plastic wrap and let it rise in a warm spot for 1 hour until doubled.
Step 4: Oil a 9×13 metal pan with 2 tablespoons of olive oil using a silicone brush. Transfer the dough to the pan and fold it over itself in thirds, turning and kneading gently to coat it well with oil and develop gluten.
Step 5: Cover the dough with plastic wrap again and let it rise in a warm place for another hour until doubled and spread to the edges of the pan.
Step 6: Preheat the oven to 425°F. Remove the plastic wrap and pour the remaining 2 tablespoons of olive oil over the dough surface. Use your fingers to create holes and dimples throughout the dough to form pockets.
Step 7: Spread about one-quarter of the raspberry jam evenly over the dough, making sure it seeps into the grooves.
Step 8: Bake for 18-22 minutes or until the top is lightly golden and fully cooked.
Step 9: Remove from oven and, using a large straw, poke numerous holes into the bread (about 35) to prepare for the filling.
Step 10: Use a small spoon to fill each hole with more raspberry jam, allowing the warm bread to soak in the jam.
Step 11: Let the focaccia cool slightly. Prepare the icing by mixing powdered sugar with milk using a hand mixer, adding milk one tablespoon at a time until the icing is smooth and spreadable but not runny. If desired, once the icing on top is set, flip the bread and frost the bottom as well for a full glaze effect.
Step 12: Cut the focaccia into squares and serve.

Tips & Variations

Ensure your yeast is fresh and active for the best rise—no bubbles after proofing means it’s time for new yeast.
For a different flavor, try swapping raspberry jam with apricot or strawberry jam.
Use whole milk for the icing to achieve a richer texture; adjust milk gradually to avoid a runny glaze.
Let the dough rise near a sunny window or warm spot to encourage better yeast activity and a lighter crumb.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes until soft and fragrant. Iced focaccia is best enjoyed fresh or within a day for optimal texture.

How to Serve

The image shows two square pieces of strawberry cake stacked on a round white speckled plate. The bottom layer is a soft golden cake with a slightly open texture, topped with a layer of bright red strawberry pieces mixed with creamy white frosting that is spread unevenly, giving a homemade look. The top piece has the same layers and is slightly tilted, showing the moist strawberry filling and white frosting dripping down the sides. The plate sits on a white marbled surface with a black cloth nearby and a jar with a red and white checked cloth cover and some whole strawberries in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients and knead on a floured surface for about 8-10 minutes until the dough is sticky but elastic.

What if my dough doesn’t rise properly?

Check that your yeast is still active and the water temperature is within the recommended range. A warm, draft-free environment is essential for rising. If the dough hasn’t doubled in size after the allotted time, give it a bit more time or try a warmer spot.