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Sweet Raspberry Jam Focaccia with Icing Recipe

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4.2 from 43 reviews

  • Author: Diane
  • Total Time: 4 hours 42 minutes
  • Yield: 12 servings

Description

This Sweet Focaccia with Raspberry Jam is a delightful twist on traditional focaccia bread, combining a soft, airy texture with a sweet raspberry jam filling and a smooth powdered sugar glaze. Perfect as a dessert or a sweet breakfast treat, this recipe involves a double rise for fluffy bread, followed by baking and glazing for a beautifully golden and flavorful result.

Ingredients

For the Dough

  • 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)

For the Topping and Filling

  • 1 jar raspberry jam (Bonne Maman recommended)

For the Icing

  • 2 cups powdered sugar
  • 2-4 tbsp milk (whole milk recommended, adjust for consistency)

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 until yeast is bubbly and active, ensuring freshness.
  2. Mix dough: Attach dough hook to stand mixer. Add bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
  3. First rise: Spread 2 tbsp olive oil inside a large mixing bowl. Transfer dough into the bowl and coat with remaining olive oil. Cover with plastic wrap and place in a warm spot (such as near a sunny window) for 1 hour to double in size.
  4. Prepare pan: Brush 2 tbsp olive oil onto a 9x13-inch metal pan. Remove dough from bowl, place into pan, fold in thirds, and gently knead with oiled hands to develop gluten and coat with oil.
  5. Second rise: Cover dough with plastic wrap again and let rise in a warm spot for another hour until it doubles and spreads to pan edges.
  6. Preheat and prepare dough: Preheat oven to 425°F. Remove plastic wrap, pour remaining 2 tbsp olive oil onto dough surface, and use fingers to poke holes throughout, creating pockets and bubbles.
  7. Apply jam: Spoon about ¼ of the raspberry jam evenly onto the dough, ensuring jam fills the created grooves and holes.
  8. Bake: Bake focaccia for 18-22 minutes or until the top is lightly golden brown and fully cooked.
  9. Fill jam holes: Once baked, use a large straw to poke numerous holes (around 35) into the bread. Then, with a small spoon, fill these holes with additional raspberry jam so it seeps inside.
  10. Prepare icing: After the bread cools slightly, use an electric hand mixer to blend powdered sugar with milk, adding milk 1 tbsp at a time until the icing is smooth but thick enough to harden.
  11. Glaze bread: Optionally, flip the focaccia onto a wire rack and frost the bottom for full glazing, resembling a glazed donut.
  12. Serve: Cut the sweet focaccia into squares and serve warm or at room temperature.

Notes

  • Ensure the yeast is fresh and active for successful rising.
  • Use warm water within the specified temperature range to properly activate yeast.
  • The double rise method is crucial for fluffy focaccia texture.
  • Be generous with holes and jam filling for the best flavor infusion.
  • Adjust milk quantity in icing to achieve your desired consistency.
  • For best flavor, use a quality raspberry jam like Bonne Maman.
  • Prep Time: 20 minutes
  • Cook Time: 22 minutes
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian

Find it online: https://eatwithdiane.com/sweet-raspberry-jam-focaccia-with-icing-recipe/