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Sweet Raspberry Jam Focaccia with Powdered Sugar Glaze Recipe

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3.9 from 10 reviews

This sweet focaccia recipe features a light and airy dough swirled with rich raspberry jam and topped with a powdered sugar glaze reminiscent of a jelly donut. Perfect for breakfast, brunch, dessert, or as a snack, it combines a delightful balance of sweetness and texture that is sure to please any palate.

Ingredients

Dough Ingredients

  • 1 ¾ cups 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 (recommendation: Bonne Maman)

Glaze

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

Instructions

  1. Activate Yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again to combine. Let sit for 5 minutes. If yeast does not bubble, discard and start fresh with new yeast.
  2. Make Dough: Attach the dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms.
  3. First Rise: Lightly oil a large mixing bowl with 2 tablespoons of olive oil. Place dough in bowl and coat dough with oil using hands. Cover with plastic wrap and place in a warm spot (such as near a sunny window) for 1 hour to rise until doubled.
  4. Prepare Baking Pan & Form Dough: Brush 2 tablespoons olive oil into a 9x13 metal pan. Transfer dough to the pan, fold it in thirds over itself several times, flipping to coat well with oil and kneading gently to develop gluten.
  5. Second Rise: Cover the dough in the pan with plastic wrap and place again in a warm spot for about 1 hour, until doubled and spread to edges.
  6. Prepare for Baking: Remove plastic wrap. Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil on dough surface and use fingers to poke holes and create pockets across the dough's surface.
  7. Add Jam Topping: Spoon about ¼ cup raspberry jam evenly over dough, pressing into grooves and holes.
  8. Bake: Bake for 18-22 minutes until the focaccia is lightly golden and cooked through.
  9. Fill Holes with Jam: Using a large straw, poke many holes (approximately 35) into the warm bread. Use a small spoon to fill each hole with raspberry jam so it drips into the bread.
  10. Prepare Glaze: When bread has cooled slightly, use an electric hand mixer to blend powdered sugar and milk to a thin but spreadable glaze. Add milk one tablespoon at a time to achieve consistency that will harden.
  11. Glaze the Focaccia: Smooth glaze over top of the focaccia. For an authentic jelly donut effect, once top glaze sets, carefully flip focaccia onto a wire rack and frost the bottom as well.
  12. Serve: Cut focaccia into squares and serve warm or at room temperature.

Notes

  • Ensure yeast is fresh and active for successful dough rising.
  • Warm water for yeast activation should be between 105-115°F; hotter water can kill the yeast.
  • Use a silicone brush and hands to evenly coat dough and pan with olive oil to prevent sticking and enhance texture.
  • Adjust milk quantity in glaze to control icing consistency to prevent runniness.
  • Poking many holes into warm bread and filling with jam ensures bursts of flavor throughout.
  • If time permits, glazing both top and bottom of the focaccia mimics a traditional jelly donut experience.

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