Description
This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional focaccia bread, combining a soft, airy texture with the sweetness of raspberry jam and a smooth powdered sugar icing glaze. The dough is carefully prepared with a mix of bread and all-purpose flour, infused with olive oil, and baked until golden. Once baked, raspberry jam is generously nestled into finger-poked holes for a juicy burst in every bite, finished with a sweet glaze that adds a perfect sugary touch. Perfect for a brunch, dessert, or a sweet snack, this focaccia is both comforting and indulgent.
Ingredients
Scale
Dough
- 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)
Topping & Glaze
- 1 jar raspberry jam (about 12 oz, Bonne Maman recommended)
- 2 cups powdered sugar
- 2–4 tbsp milk (adjust for consistency, whole milk used)
Instructions
- Activate Yeast: In a stand mixer bowl, combine warm water and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again. Let it sit for 5 minutes until the yeast bubbles, indicating it is active. Discard if no bubbles appear.
- Mix Dough: Attach a dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms.
- First Rise: In a large bowl, coat the sides with 2 tbsp olive oil. Place the dough inside and brush it with olive oil as well. Cover with plastic wrap and let it rise in a warm spot for 1 hour until doubled in size.
- Prepare Pan and Knead Dough: Preheat a 9×13-inch metal pan with 2 tbsp olive oil spread on the sides. Transfer the dough to the pan, fold it onto itself in thirds a few times, and knead slightly to develop gluten and coat with oil.
- Second Rise: Cover the dough again with plastic wrap. Let it rise for another hour in a warm spot until the dough doubles in size and fills the pan.
- Prepare for Baking: Remove plastic wrap. Preheat oven to 425°F. Drizzle the remaining 2 tbsp olive oil on dough surface. Using fingers, poke holes throughout the dough to create pockets and bubbles.
- Spread Jam Pre-Bake: Spoon about ¼ of the raspberry jam evenly over the dough, pressing jam gently into the grooves and holes.
- Bake: Place the pan in the oven and bake for 18-22 minutes until the focaccia is lightly golden and cooked through.
- Fill Holes Post-Bake: Using a large straw, poke numerous holes (35 or more) into the warm bread to create space for more jam.
- Fill Holes with Jam: Use a small spoon to scoop jam into the newly poked holes. The warm bread will help the jam seep inside.
- Prepare Icing: Once the bread has cooled slightly, use an electric hand mixer to blend powdered sugar with milk, adding milk tablespoon by tablespoon until the icing is smooth but thick enough to harden. For an extra touch, flip the bread onto a wire rack and glaze the bottom as well.
- Serve: Cut the focaccia into squares and enjoy fresh!
Notes
- Make sure your yeast is fresh and active; this is critical for the rise of the focaccia.
- Use a 9×13 metal pan for best results; the metal helps achieve a good crust.
- Warm the dough in a sunny or warm spot to encourage proper rising.
- Adjust the milk quantity in the icing for preferred consistency; too much milk will make it runny.
- The double layering of jam (before and after baking) ensures the focaccia is both moist inside and has flavorful jam pockets.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
Keywords: sweet focaccia, raspberry jam focaccia, Italian bread dessert, jam-filled bread, sweet bread, brunch bread, olive oil focaccia
