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Sweet Raspberry Jam Focaccia with Powdered Sugar Glaze Recipe

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4 from 2 reviews

This Sweet Focaccia with Raspberry Jam combines a light, airy bread dough with swirls of rich raspberry jam, topped with a powdered sugar glaze that mimics the sweet finish of a jelly donut. Perfect for breakfast or dessert, this recipe offers a delightful balance of sweetness and texture with a crisp golden crust.

Ingredients

Dough

  • 1 ¾ cup warm water, 105-115°F
  • 2 tsp sugar
  • 1 packet active dry yeast
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp olive oil, divided

Topping

  • 1 jar raspberry jam (Bonne Maman recommended)

Glaze

  • 2 cups powdered sugar
  • 2-4 tbsp milk (whole milk preferred)

Instructions

  1. Activate Yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves, then whisk in the active dry yeast. Let sit for 5 minutes until yeast bubbles and becomes foamy. If no bubbling occurs, discard and restart with fresh yeast.
  2. Make Dough: Attach the dough hook to the stand mixer. Add bread flour, all-purpose flour, and salt. Mix until a sticky dough forms, scraping down sides as needed.
  3. First Rise: Lightly oil a large mixing bowl with 2 tablespoons of olive oil. Transfer dough into the bowl and coat with more olive oil using your hands. Cover with plastic wrap and place in a warm spot near a window for 1 hour until doubled in size.
  4. Prepare Baking Pan: Oil a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Transfer the risen dough to the pan and fold it over itself in thirds several times to incorporate oil and develop gluten. Knead slightly and spread dough evenly in the pan.
  5. Second Rise: Cover the dough again with plastic wrap and place in a warm spot for another hour until the dough doubles in size and reaches the pan edges.
  6. Preheat Oven and Prep Dough: Preheat oven to 425°F. Remove plastic wrap. Pour the remaining 2 tablespoons of olive oil over the dough surface and use your fingers to create indentations all over, forming pockets and bubbles.
  7. Spread Raspberry Jam: Spoon about ¼ of a jar of raspberry jam evenly over the dough surface, pushing it gently into the indentations.
  8. Bake: Bake in the preheated oven for 18-22 minutes until the focaccia is lightly golden brown and fully cooked.
  9. Inject Jam: After baking, cool slightly. Using a large straw, poke approximately 35 holes evenly spaced across the focaccia. Use a small spoon to fill each hole with additional raspberry jam, allowing the jam to seep inside.
  10. Prepare Glaze: In a bowl, use an electric hand mixer to combine powdered sugar with milk, adding milk 1 tablespoon at a time until the icing is smooth, thin enough to spread but thick enough to harden.
  11. Glaze Focaccia: Once the focaccia is cooled, pour glaze over the top evenly. Optionally, flip the focaccia onto a wire rack and glaze the bottom as well for an authentic jelly donut finish.
  12. Serve: Cut the focaccia into squares and serve warm or at room temperature.

Notes

  • Ensure the yeast is fresh and active by confirming bubbling during activation; otherwise, the dough will not rise properly.
  • Use whole milk for the glaze for better flavor and texture, but any milk can be substituted.
  • The large straw for poking holes is key to injecting jam evenly throughout the bread.
  • Olive oil not only adds flavor but helps achieve the focaccia’s characteristic moist crumb and crispy crust.
  • If a warm spot is not available, an oven with the light on can substitute for proofing the dough.

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