Sweet Focaccia with 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
→ Topping
08 -
1 jar raspberry jam
→ Glaze
09 -
2 cups powdered sugar
10 -
2-4 tbsp milk
# Instructions:
01 -
Combine warm water and sugar in a stand mixer bowl. Whisk by hand until sugar dissolves. Add yeast, whisk again, and let it sit for 5 minutes until bubbly.
02 -
Attach the dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt to the mixer bowl and mix until a sticky dough forms.
03 -
Spread 2 tablespoons of olive oil in a large mixing bowl. Place dough inside, coat with oil, cover with plastic wrap, and set in a warm place for 1 hour until doubled in size.
04 -
Spread 2 tablespoons of olive oil in a 9x13 baking pan. Transfer dough to the pan, fold in thirds, flip to coat in oil, and lightly knead. Cover with plastic wrap and let rise in a warm spot for an additional hour.
05 -
Preheat oven to 425°F. Pour remaining 2 tablespoons of olive oil over dough. Use fingers to create holes, forming bubbles and pockets.
06 -
Spread ¼ jar of raspberry jam over the unbaked dough, ensuring it fills the grooves.
07 -
Bake for 18-22 minutes until the top is lightly golden brown and cooked through.
08 -
Using a large straw, poke multiple holes into the baked bread. Scoop jam into the holes to fill.
09 -
Use an electric mixer to combine powdered sugar and milk until smooth and pourable yet thick. Spread glaze over the cooled focaccia. For a true glazed effect, flip bread and glaze the bottom if desired.
10 -
Cut into squares and serve.
# Notes:
01 -
Best eaten the day it’s made but can be stored in an airtight container for up to 3 days.
02 -
Generously apply olive oil at every step to maintain the dough's hydration and prevent dryness.