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Sweet Raspberry Jam Focaccia with Raspberry Jam Glaze Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 13 reviews
  • Author: Jessica
  • Prep Time: 15 minutes
  • Cook Time: 22 minutes
  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Description

This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional Italian focaccia bread. The dough is enriched with olive oil and topped with sweet raspberry jam that seeps into pockets created before baking, finished with a smooth powdered sugar icing for a perfect balance of sweet and savory flavors. Ideal for breakfast, brunch, or an indulgent snack, this recipe combines tender, fluffy bread with luscious fruit and a sweet glaze.

Ingredients

For the Dough

  • 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

For the Topping

  • 1 jar raspberry jam (about 12 ounces, recommended Bonne Maman)
  • 2 cups powdered sugar
  • 2-4 tablespoons whole milk (to adjust icing consistency)

Instructions

  1. Activate the Yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves, then add the active dry yeast and whisk gently. Let sit for 5 minutes until the mixture becomes bubbly and foamy. If no bubbles appear, discard and start fresh with new yeast.
  2. Mix the Dough: Attach the dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt to the bowl. Mix on low speed until a sticky dough forms, about 3-5 minutes.
  3. First Rise: Lightly coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough into the oiled bowl and brush the dough with more olive oil. Cover with plastic wrap and place in a warm spot (near a sunny window) for 1 hour until doubled in size.
  4. Prepare the Pan and Fold Dough: Using a silicone brush, spread 2 tablespoons olive oil evenly on a 9×13 inch metal baking pan. Remove the risen dough and place it into the greased pan. Fold the dough in thirds over itself several times, turning and kneading lightly to develop gluten and coat with oil.
  5. Second Rise: Cover the dough in the pan with plastic wrap again and let it rise near the warm spot for another hour until it doubles and fills the pan.
  6. Preheat Oven and Prep Dough: Remove plastic wrap and preheat oven to 425°F (220°C). Pour remaining 2 tablespoons olive oil over the dough surface. Use your fingers to poke holes all over the dough, creating pockets and bubbles for texture and flavor.
  7. Spread Raspberry Jam: Evenly spoon about ¼ of the raspberry jam over the dough, pressing it gently into the holes and grooves you created.
  8. Bake the Focaccia: Place the pan into the preheated oven and bake for 18-22 minutes, until the top is lightly golden brown and the focaccia is cooked through.
  9. Fill Jam Holes: Once out of the oven, use a large straw to puncture approximately 35 holes into the warm bread. These holes enable the jam to seep inside after baking.
  10. Inject Raspberry Jam: Using a small spoon, fill each hole with raspberry jam. The warm bread helps the jam absorb and drizzle into pockets, intensifying flavor.
  11. Prepare the Icing: Allow the focaccia to cool slightly. Using an electric hand mixer, blend powdered sugar with milk, adding the milk one tablespoon at a time to create a smooth icing with a consistency thin enough to spread but thick enough to set.
  12. Glaze the Focaccia: Drizzle or spread the icing over the top of the focaccia. For a special touch, flip the bread carefully onto a wire rack once the icing sets and glaze the bottom as well, mimicking a glazed donut experience.
  13. Serve: Cut the focaccia into squares and serve warm or at room temperature. Enjoy as a sweet breakfast treat, snack, or dessert.

Notes

  • Ensure the yeast is fresh and active for proper dough rising.
  • If your kitchen is cold, place the dough near a warm oven or in a sunny spot to aid fermentation.
  • The raspberry jam quantity can be adjusted based on desired sweetness and filling intensity.
  • Adjust the icing milk quantity carefully to avoid an overly runny glaze.
  • Use a silicone brush for easy and even oil application on pan and dough.
  • The large straw hole method helps jam penetrate the focaccia for bursts of flavor inside the bread.
  • For a dairy-free icing, substitute milk with almond or oat milk as needed.

Find it online: https://dishrise.com/sweet-raspberry-jam-focaccia-with-raspberry-jam-glaze-recipe/