Name: Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe
Prep time: 15 min
Cook time: 22 min
Total time: 4 h 30 min
Cuisine: Italian
Ingredients: 1 ¾ cups warm water (105-115°F); 2 teaspoons sugar; 1 packet active dry yeast (about 2 ¼ teaspoons); 2 cups bread flour; 2 cups all-purpose flour; 2 teaspoons salt; 6 tablespoons olive oil, divided; 1 jar raspberry jam (about 12 ounces, recommended Bonne Maman); 2 cups powdered sugar; 2-4 tablespoons whole milk (to adjust icing consistency)

Jump to Recipe· 3.9 from 13 reviews

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If you have a sweet tooth and a flair for something both rustic and delightfully fruity, this Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe is a total game-changer. Imagine soft, pillowy focaccia bread, infused with just the right hints of olive oil and salt, beautifully contrasted by a luscious raspberry jam filling that’s both tart and sweet. Topped with a glossy, homemade raspberry jam glaze that drips decadently over every bite, it’s a treat that’s perfect for brunch, dessert, or even a charming afternoon snack. This recipe brings together the best of bakery magic and homemade comfort, turning simple pantry staples into a showstopper that everyone will adore.

Ingredients You’ll Need

A glass bowl placed on a white marbled surface contains a single round ball of smooth, pale dough. The dough is light beige in color with a soft texture and slight creases on the surface from gentle handling. The bowl is clear, showing the dough sitting neatly in the center, with no other ingredients or tools visible around it. photo taken with an iphone --ar 4:5 --v 7

Getting this Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe right starts with ingredients that are straightforward but pivotal. Each one adds a layer to the bread’s tender crumb, its rich flavor, or the sweet glaze that makes this focaccia truly special.

Warm water (1 ¾ cup, 105-115°F): Perfect temperature to activate the yeast without killing those tiny bubbles that make the dough rise.
Sugar (2 tsp): Feeds the yeast and gently sweetens the bread’s base flavor.
Active dry yeast (1 packet): The essential rise agent that creates a light, airy texture.
Bread flour (2 cups): Gives the focaccia structure and chewy bite thanks to its higher protein content.
All-purpose flour (2 cups): Balances the texture to keep things soft and tender.
Salt (2 tsp): Enhances the flavors and balances the sweetness.
Olive oil (6 tbsp, divided): Key for a rich crumb and that unmistakable Mediterranean aroma.
Raspberry jam (1 jar, Bonne Maman recommended): The heart of this recipe, providing a vibrant, fruity sweetness.
Powdered sugar (2 cups): Used for the silky, sweet glaze that ties the whole dish together.
Milk (2–4 tbsp, whole milk preferred): Adjusts the glaze consistency perfectly—smooth, but not runny.

How to Make Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe

Step 1: Activate Your Yeast

Start by combining warm water and sugar in a bowl and whisk until the sugar dissolves. Sprinkle in your yeast and whisk again. Let it sit for about 5 minutes until it bubbles and becomes frothy. This bubbling shows your yeast is alive and ready to give your focaccia the lift it needs. If it doesn’t bubble, don’t despair—just start fresh with new yeast to avoid a dense dough.

Step 2: Mix the Dough

Attach a dough hook to your stand mixer and add both the bread and all-purpose flours along with salt. Pour in the yeast mixture and start mixing until a sticky dough forms. The stickiness indicates enough hydration and that gluten development is underway, setting up that perfect focaccia texture.

Step 3: First Rise

Spoon 2 tablespoons of olive oil into a large mixing bowl and spread it around the sides. Transfer your dough into the bowl, coating it lightly with more oil to prevent drying. Cover the bowl tightly with plastic wrap and set it somewhere warm—like a sunny window—for about an hour until it doubles in size. This slow rise builds flavor and lightness.

Step 4: Shape and Oil

Once risen, brush 2 more tablespoons of olive oil into a 9×13 metal pan. Transfer your dough to the pan and fold it over itself in thirds several times. This folding strengthens the gluten network and makes the crumb satisfyingly resilient. Flip and knead gently to spread the oil evenly. Cover again with plastic wrap and let it rise for another hour until it fills the pan edges.

Step 5: Prepare for Baking

Preheat your oven to 425°F. Remove the plastic and drizzle the remaining 2 tablespoons of olive oil over the dough’s surface. Use your fingers to poke many deep dimples across the top—this is a classic focaccia step that creates those signature pockets to hold the jam later on.

Step 6: Add the Initial Jam Layer and Bake

Spoon about a quarter of your raspberry jam over the dough, gently spreading it to nestle into the dimples. This will infuse the focaccia with that sweet, tangy flavor right as it bakes. Bake it for 18–22 minutes until the bread turns lightly golden and smells irresistible.

Step 7: Fill and Glaze

Once out of the oven (but still warm), use a large straw to poke numerous holes—think 30-plus—to really saturate the focaccia with the remaining jam. Use a small spoon to fill each hole with jam, letting the warmth help it seep luxuriously inside. For the glaze, mix powdered sugar with milk using an electric hand mixer until it reaches a smooth, pourable consistency. Spread it thinly over the cooled bread, then if you’re feeling adventurous, flip the bread and glaze the bottom as well for a double dose of sweetness!

Step 8: Serve and Enjoy

Slice your focaccia into generous squares and prepare for the compliments. This is the moment when all that warmth, jam, and glaze come together in a bite of pure joy.

How to Serve Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe

The image shows a white plate on a white marbled surface holding two pastry pieces. The front pastry is a square with a soft texture, topped with a white icing glaze that has dripped slightly down the sides, and red berry bits mixed into the icing. Behind it, a second pastry is open to show its inside layers, revealing a light golden soft dough with a creamy filling layer and red berry topping on the surface. A red strawberry sits on the right side of the plate, and a woman's hand with a gray cloth is slightly visible on the left side. The scene is bright and clean with soft natural light. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For a truly inviting look, scatter fresh raspberries and a sprig of mint over the top. A light dusting of powdered sugar adds a touch of elegance and extra sweetness that makes every serving more photogenic and flavorful.

Side Dishes

This focaccia pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream for dessert. For brunch, serve alongside crème fraîche or soft cheeses like mascarpone to balance the sweetness with creamy richness.

Creative Ways to Present

Try cutting the focaccia into mini squares and serving it on a wooden board with small bowls of extra raspberry jam and cream cheese spread. You can also add it to a dessert buffet or pack it into picnic baskets—it’s a conversation starter wherever it goes!

Make Ahead and Storage

Storing Leftovers

Keep your leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. This keeps the bread soft and the glaze intact for another round of enjoyment.

Freezing

For longer storage, freeze the focaccia by wrapping it securely in plastic and then foil to prevent freezer burn. It will keep well for up to 3 months. Thaw it overnight in the fridge before reheating.

Reheating

Reheat your focaccia in a preheated oven at 350°F for about 10 minutes. This refreshes the bread’s texture and slightly warms the glaze and jam, almost like it’s freshly baked again.

FAQs

Can I use a different fruit jam for this recipe?

Absolutely! While raspberry jam adds a beautiful tartness and color, strawberry, blueberry, or even apricot jam would also make a delicious twist on this Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe.

Is it necessary to use two types of flour?

Using both bread flour and all-purpose flour balances chewiness and tenderness in the dough. If you only have one type, all-purpose flour alone can work, but expect a slightly softer focaccia.

How important is the temperature of the water?

It’s crucial! Water that is too hot can kill the yeast, preventing your focaccia from rising. Water between 105-115°F is just right to activate the yeast and start fermentation.

Can I make this focaccia without a stand mixer?

Definitely! Mixing and kneading by hand requires more effort, but it’s absolutely doable. Just be prepared to knead for about 10 minutes until the dough is smooth and elastic.

What if my glaze is too runny?

Add more powdered sugar, a tablespoon at a time, until the glaze thickens to a consistency that can be spread smoothly but will still harden nicely on the focaccia.

Final Thoughts

There’s something truly magical about creating a loaf of bread that’s both simple and surprisingly special like this Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe. Finger-dimpled and bursting with vibrant jam, then crowned with a sweet glaze, it’s a joy to make and an even bigger joy to share. So pull out your ingredients, get your hands a little floury, and treat yourself and your loved ones to a bite of this deliciously unique focaccia—it’s a winner every time.

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