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
