Description
Homemade Jam Donut Focaccia is a delightful culinary adventure that marries the light, airy texture of traditional Italian focaccia with pockets of warm, sweet jam.
Ingredients
Scale
- 1 3/4 cups warm water (105-115°F)
- 2 tsp granulated sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry preserves (Bonne Maman or similar)
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (or as needed for consistency)
Instructions
- In a large mixing bowl, combine 1 3/4 cups warm water and 1 teaspoon of the granulated sugar. Sprinkle 1 packet active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes, until foamy and bubbly.
- In a separate large bowl, whisk together 2 cups bread flour, 2 cups all-purpose flour, the remaining 1 teaspoon granulated sugar, and 2 teaspoons fine sea salt.
- Once your yeast mixture is frothy, add 3 tablespoons of the olive oil to it. Pour this wet mixture into the bowl with your dry ingredients. Mix until a shaggy dough forms.
- If mixing by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. If using a stand mixer, mix on low speed for 2-3 minutes, then increase to medium-low and knead for about 5-7 minutes.
- Lightly grease a clean large bowl with a little of the remaining olive oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly and place in a warm spot for 1 to 1 ½ hours, or until the dough has doubled in size.
- Generously grease a 13×18-inch baking sheet with some of the remaining olive oil.
- Once the dough has doubled, gently punch it down. Transfer the dough to your prepared baking sheet. Using your fingertips, gently press and stretch the dough to fill the pan.
- Using your fingers, make deep indentations all over the surface of the dough, taking care not to poke all the way through to the bottom of the pan.
- Cover the baking sheet loosely. Return it to your warm spot for another 30-45 minutes, or until the dough looks puffy.
- While the dough is on its second rise, preheat your oven to 375°F (190°C).
- Open the jar of raspberry preserves. If the jam is very thick, gently warm it in a small saucepan over low heat.
- Once the dough has finished its second rise, remove the plastic wrap. Spoon dollops of the raspberry preserves into the dimples you created.
- Carefully transfer the baking sheet to the preheated oven. Bake for 25-35 minutes, until golden brown and the jam is bubbling.
- Once baked, remove the focaccia from the oven. Carefully slide it onto a wire cooling rack. Let it cool for at least 15-20 minutes.
- While the focaccia is still warm, brush the entire surface generously with the remaining olive oil.
- In a small bowl, whisk together the 2 cups confectioners’ sugar with 2 tablespoons of whole milk. Add more milk as needed until a smooth consistency is achieved.
- Drizzle or spread the glaze evenly over the warm focaccia.
- Allow the glaze to set slightly. Slice the focaccia into squares or rustic pieces and serve.
Notes
- This focaccia is best served warm.
- Store any leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days.
- Reheat gently for best results.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg