There’s something incredibly joyful about biting into the warm, soft texture of focaccia paired with the sweet and vibrant burst of raspberry jam. This Sweet Raspberry Jam Focaccia with Drizzled Icing Recipe combines the rustic charm of homemade bread with a delightful fruity sweetness all wrapped up in a glossy, sweet icing finish. Whether you’re baking for a special brunch, an afternoon treat, or just because you deserve something wonderful, this recipe brings comfort and whimsy together in the most delicious way.
Ingredients You’ll Need
Ingredients You’ll Need
Gathering the right ingredients is the first step to creating this irresistible focaccia. Each component plays a vital role: from the flours giving structure and tenderness, to the raspberry jam adding that lively sweetness, and the olive oil infusing the bread with rich moisture and flavor.
- Warm water (1 ¾ cup at 105-115°F): This activates the yeast perfectly without killing it, ensuring a great rise.
- Sugar (2 tsp): Feeds the yeast to get it bubbly and lively for that lovely dough texture.
- Active dry yeast (1 packet): The magical ingredient that makes the dough rise to soft, airy perfection.
- Bread flour (2 cups): Gives chewiness and structure for a hearty bite.
- All-purpose flour (2 cups): Balances the texture, making the bread tender yet strong.
- Salt (2 tsp): Enhances flavor and controls yeast activity for a perfectly seasoned bread.
- Olive oil (6 tbsp, divided): Adds moisture, richness, and that unmistakable savory note to every bite.
- Raspberry jam (1 jar): Choose a high-quality brand for a fresh, tangy burst of fruitiness.
- Powdered sugar (2 cups): For that dreamy, smooth icing that brings everything together.
- Milk (2-4 tbsp): Adjusts the icing’s consistency, making it perfectly pourable without being too runny.
How to Make Sweet Raspberry Jam Focaccia with Drizzled Icing Recipe
Step 1: Activate the Yeast
Start by mixing warm water and sugar in a bowl, whisking until the sugar dissolves completely. Stir in the yeast and let it sit for 5 minutes. This step is crucial because a bubbly yeast means your dough will rise beautifully. If you don’t see bubbles, it’s best to start fresh with new yeast because this is the foundation of your focaccia’s fluffiness.
Step 2: Mix the Dough
Attach the dough hook to your stand mixer and add bread flour, all-purpose flour, and salt to the bowl. Combine until you get a sticky dough ball forming. This mixture sets the perfect texture—chewy but tender—that focaccia is known for.
Step 3: First Rise
Oil a large bowl generously with 2 tablespoons of olive oil, then place your dough inside. Coat the dough itself with more oil by hand, cover with plastic wrap, and let it rest in a warm spot for 1 hour. This warmth helps your dough double in size, creating those airy pockets you want inside your focaccia.
Step 4: Prepare the Pan and Fold Dough
Brush a 9×13 metal pan with 2 tablespoons of olive oil. Transfer the risen dough into the pan and fold it over itself a few times, turning and kneading gently to develop the gluten further. This step creates a wonderfully chewy focaccia texture and ensures every bite has that perfect balance of softness and structure.
Step 5: Second Rise
Cover the dough again and place it in a warm spot for another hour. You want it to expand and fill the pan, signaling it’s ready for the next step.
Step 6: Prep for Baking
Once doubled and spread to the pan’s edges, preheat the oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil on top of the dough and use your fingers to poke deep dimples all over the surface. These pockets will trap the jam, giving you lovely bursts of fruit in each bite.
Step 7: Add the Raspberry Jam
Spread about a quarter of your raspberry jam evenly over the dough, making sure to push it gently into the dimples. This will infuse the bread with that characteristic sweetness as it bakes.
Step 8: Bake to Golden Perfection
Bake the focaccia for 18 to 22 minutes until the top is lightly golden and the bread is cooked through. The aroma at this point is undeniably inviting, and it’s only about to get better.
Step 9: Add Jam into Pockets
After baking, use a large straw to poke numerous holes (about 35 or more) all over the focaccia. Don’t hold back; these holes let you add the jam deeper inside for maximum fruity goodness.
Step 10: Fill the Holes with Jam
Using a spoon, scoop some raspberry jam into each hole you poked. The residual heat from the bread will soften the jam, letting it seep into the holes beautifully.
Step 11: Make and Drizzle the Icing
Prepare the icing by mixing powdered sugar and milk until smooth but not too runny. Drizzle this shiny glaze generously over the focaccia once it has cooled slightly. For an extra special touch—and a true “glazed donut” vibe—flip the focaccia and frost the bottom, too!
Step 12: Slice and Serve
Cut your gorgeous, fragrant focaccia into squares and get ready to enjoy this sweet, jammy treat that you created from scratch.
How to Serve Sweet Raspberry Jam Focaccia with Drizzled Icing Recipe
Garnishes
Elevate your focaccia with fresh raspberries scattered on top right before serving or a light dusting of powdered sugar. A sprinkle of finely chopped mint leaves can also add a fresh note that balances the sweetness perfectly.
Side Dishes
This sweet focaccia pairs beautifully with a cup of creamy coffee or a chilled glass of sparkling lemonade. For a brunch setting, add a side of fresh fruit salad or a light yogurt parfait for complementary textures and flavors.
Creative Ways to Present
Serve the focaccia on a wooden board with a bowl of extra raspberry jam for dipping. Or arrange the squares on pretty plates with tiny dollops of whipped cream and mint leaves for a café-style presentation that will impress your guests.
Make Ahead and Storage
Storing Leftovers
Wrap your leftover focaccia tightly in plastic wrap or place it in an airtight container at room temperature. It will stay fresh for about 2 days while maintaining its softness and flavor.
Freezing
You can freeze your baked focaccia by wrapping it well with plastic wrap and then aluminum foil. Freeze for up to 2 months. When you’re ready to enjoy it, thaw overnight at room temperature.
Reheating
Reheat slices in a warm oven at 350°F for about 5 to 7 minutes to revive that fresh-baked texture. Avoid microwaving if possible, as it can make the focaccia too chewy or dense.
FAQs
Can I use frozen raspberry jam for this recipe?
Absolutely! Just make sure to thaw and stir the jam well before spreading it on the dough to ensure an even distribution and smooth texture.
What happens if my yeast doesn’t bubble during activation?
If the yeast shows no bubbles, it’s likely expired or the water was too hot or cold. It’s best to start the process over with fresh yeast because this step is vital for proper dough rise.
Can I substitute the bread flour with all-purpose flour?
You can, but using only all-purpose flour will result in a less chewy, less structured focaccia. The bread flour helps provide that classic focaccia texture everyone loves.
Is it okay to use less olive oil on top?
The olive oil not only adds flavor but helps create those signature golden pockets and moist crumb. Using less will still work but may produce a slightly drier result.
How thick should the icing be when drizzling?
The icing should be pourable but thick enough to coat without running off quickly. Adjust by adding milk a little at a time until you reach that perfect consistency.
Final Thoughts
This Sweet Raspberry Jam Focaccia with Drizzled Icing Recipe is a dream come true for anyone who loves the harmony of bread and fruit in a soft, indulgent package. Give it a try—you’ll find it endlessly comforting and a standout on any table. Baking this focaccia is like sharing a warm hug in food form, and I promise it will become a favorite you’ll want to make again and again.
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Sweet Raspberry Jam Focaccia with Drizzled Icing Recipe
This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional focaccia bread, combining a soft, olive oil-rich dough with sweet raspberry jam pockets and a smooth powdered sugar glaze. Perfect for a brunch or dessert, this recipe yields a beautifully golden bread with a sweet, tangy finish.
- Total Time: 4 hours 30 minutes
- Yield: 12 servings
Ingredients
Dough Ingredients
- 1 ¾ cup warm water (105-115°F)
- 2 tsp sugar
- 1 packet active dry yeast (about 2 ¼ tsp)
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil (divided)
Topping and Glaze
- 1 jar raspberry jam (approximately 12 oz, recommended Bonne Maman)
- 2 cups powdered sugar
- 2–4 tbsp milk (depending on consistency, preferably whole milk)
Instructions
- Activate Yeast: In a stand mixer bowl, combine warm water and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again to mix. Let sit for 5 minutes until yeast bubbles, indicating it’s active. If no bubbles appear, start over with fresh yeast.
- Mix Dough: Attach dough hook to the 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.
- First Rise: In a large mixing bowl, oil the sides with 2 tablespoons of olive oil. Transfer dough to this bowl, coating it with remaining oil. Cover with plastic wrap and place in a warm spot near a sunny window for 1 hour until doubled in size.
- Prepare Pan and Knead: Brush 2 tablespoons of olive oil onto a 9×13 metal pan. Turn risen dough onto a floured surface and fold it over itself in thirds several times for gluten development, meanwhile coating it in oil. Place dough into the oiled pan.
- Second Rise: Cover the dough in the pan again with plastic wrap and let it rise in a warm place for another hour until doubled and spread to the pan edges.
- Preheat and Prepare Dough: Preheat oven to 425°F (220°C). Remove plastic wrap. Pour last 2 tablespoons olive oil on dough surface. Use fingers to poke holes all over the dough, creating dimples and pockets.
- Add Jam Topping: Spoon about ¼ of the raspberry jam over the dough, spreading it to fill the grooves and dimples.
- Bake: Bake focaccia for 18-22 minutes until the top is lightly golden brown and fully cooked.
- Create Jam Pockets: After baking, use a large straw to poke numerous holes (about 30-35) into the bread to create pockets for jam.
- Fill Jam Pockets: Use a small spoon to fill each hole with additional raspberry jam, letting it warm and seep inside.
- Make Glaze: Allow bread to cool slightly. In a bowl, use an electric hand mixer to blend powdered sugar with milk, adding milk one tablespoon at a time until the glaze is smooth but thick enough to harden.
- Glaze Bread: Spread the glaze over the top of the focaccia. For extra indulgence, once the glaze on top hardens, flip the bread onto a wire rack and frost the bottom side as well.
- Serve: Cut focaccia into 12 squares and serve warm or at room temperature.
Notes
- Make sure yeast is fresh and active by checking for bubbles after activation.
- Olive oil enhances flavor and helps with bread texture; use good quality extra virgin olive oil.
- Adjust milk quantity in glaze to achieve desired consistency—too thin will drip off, too thick won’t spread easily.
- The baking time may vary slightly depending on your oven; watch for a golden-brown crust.
- Using a metal pan helps achieve a crispier bottom crust compared to glass.
- Filling the holes with jam after baking keeps the jam fresh and prevents it from burning during baking.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
