Sweet Focaccia with Jam Swirl

This sweet raspberry jam focaccia transforms the traditional savory Italian bread into a dessert-like treat that perfectly balances airy texture with sweet, fruity goodness. The powdered sugar glaze creates a jelly donut experience that's impossible to resist whether served warm for breakfast or as an afternoon treat.

I first created this recipe during a rainy weekend when my family was craving something between breakfast and dessert. The combination of fluffy bread with pockets of warm raspberry jam became an instant favorite that now appears at all our special brunches and holiday mornings.

Ingredients

• Warm water: 105-115°F helps activate the yeast properly and ensures successful rising
• Sugar: Feeds the yeast and adds subtle sweetness to the dough
• Active dry yeast: Provides the perfect rise, look for bubbling when proofing to ensure it is alive
• Bread flour: Creates structure and chewiness in focaccia due to higher protein content
• All-purpose flour: Balances the texture while maintaining softness throughout
• Salt: Enhances flavor and controls yeast activity for perfect texture
• Olive oil: Creates the signature crispy exterior and helps the bread release from the pan
• Raspberry jam: Adds sweet fruity pockets throughout each bite, choose a quality preserve with visible fruit pieces
• Powdered sugar: Creates the perfect glaze that hardens slightly like a traditional donut

How To Make Sweet Focaccia with Raspberry Jam

Activate the yeast:

Combine warm water between 105-115°F with sugar in your stand mixer bowl and whisk until sugar dissolves completely. Sprinkle yeast over the top and allow to sit for 5 minutes until foamy and fragrant. This activation period is crucial for ensuring your bread will rise properly.

Form the dough:

Add both flours and salt to the activated yeast mixture and mix with dough hook until a sticky cohesive mass forms. The dough should pull away from the sides but still stick slightly to the bottom of the bowl. This stickiness is essential for the signature airy texture of focaccia.

First rise:

Transfer dough to an oiled bowl making sure to coat all sides of the dough with olive oil. Cover with plastic wrap and place in a warm sunny spot for one hour. The dough should double in size and develop air bubbles throughout which creates the classic open crumb structure.

Shape and second rise:

Press the risen dough into an oiled 9x13 baking pan folding it several times to develop gluten structure. Allow to rise again for another hour until puffy and filling the entire pan. The second rise develops flavor and ensures the perfect texture.

Create dimples and bake:

Drizzle olive oil over the dough surface and create deep indentations with your fingertips throughout the entire surface. Spread approximately 1/4 cup of raspberry jam into these dimples before baking at 425°F for 18-22 minutes until golden brown and fully cooked.

Add more jam and glaze:

While still warm poke numerous holes through the focaccia with a straw and fill each with additional raspberry jam allowing it to melt into the bread. Once slightly cooled prepare a simple powdered sugar glaze and spread over the top allowing it to set before serving.

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My favorite part of this recipe is watching guests discover the hidden pockets of warm raspberry jam as they bite into what looks like traditional focaccia. The surprise element never fails to delight everyone, especially children who think they have discovered a magical dessert bread.

Perfect Temperature Control

Achieving the ideal water temperature between 105-115°F is crucial for proper yeast activation. Too cold and the yeast remains dormant, too hot and you risk killing it completely. Use a cooking thermometer for precision. The warmth of sunlight during rising creates a perfect environment for yeast development without rushing the process, which allows proper flavor development.

Jam Selection Matters

While raspberry jam creates a beautiful color contrast and tangy sweetness, this recipe works beautifully with virtually any preserve. Strawberry provides a classic flavor, blackberry adds complexity, and apricot creates a sophisticated profile. Look for preserves with visible fruit chunks rather than smooth jellies for the most satisfying texture experience within each bite.

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Make Ahead Options

This focaccia can be partially prepared in advance to save time. After the first rise, place the dough in the refrigerator overnight to develop deeper flavor. Remove from the refrigerator 2 hours before baking to allow it to come to room temperature and complete the second rise. The finished focaccia is best enjoyed the same day but can be stored in an airtight container for up to three days, though the texture will gradually become more dense.

Serving Suggestions

Serve this sweet focaccia slightly warm for breakfast alongside fresh fruit and coffee. For an elevated dessert experience, add a scoop of vanilla ice cream on the side while the bread is still warm, allowing it to melt slightly into the crevices. This also makes a perfect addition to brunch buffets or afternoon tea gatherings as it can be prepared ahead and travels well.

Frequently Asked Questions

→ Can I use other types of jam for this sweet focaccia?

Yes, feel free to substitute raspberry jam with other fruit jams like strawberry, apricot, or mixed berry. Ensure the jam is smooth for even distribution.

→ What is the purpose of poking holes in the dough before baking?

Poking holes allows the focaccia to develop characteristic dimples, ensures it rises evenly, and creates pockets to hold the jam and glaze for added flavor.

→ How can I ensure my dough rises properly?

Make sure your yeast is fresh and your water is warm (105-115°F). Allow the dough to rise in a warm, draft-free spot, such as near a window or a slightly warmed oven.

→ What’s the best way to store leftover focaccia?

Store your focaccia in an airtight container at room temperature for up to 3 days. For longer storage, freeze it in an airtight bag and thaw before serving.

→ Can I make this recipe without a stand mixer?

Yes, you can mix the dough by hand with a sturdy spoon or dough whisk. Knead it on a floured surface for about 10 minutes until smooth and elastic.

→ Can I prepare this dish ahead of time?

You can prepare the dough in advance and refrigerate it overnight for a slow rise. Bring it to room temperature before baking for best results.