Ingredients
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
Filling
- 1 jar raspberry jam (Bonne Maman recommended)
Glaze
- 2 cups powdered sugar
- 2-4 tbsp milk (used whole milk)
Instructions
- Activate Yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar, whisking until sugar dissolves. Add active dry yeast and whisk again. Let sit for 5 minutes until it bubbles; if no bubbles, start over with fresh yeast.
- Mix Dough: Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix until a sticky dough forms.
- First Rise: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer dough to the bowl, coat it with olive oil using hands, cover with plastic wrap, and place in a warm spot (near a sunny window) for 1 hour, allowing dough to double in size.
- Prepare Pan and Fold Dough: Brush 2 tablespoons of olive oil into a 9x13 metal baking pan. Remove dough from bowl, place in the pan, fold it in thirds over itself multiple times while flipping and kneading lightly to develop gluten and coat evenly with oil.
- Second Rise: Cover dough again with plastic wrap and place in a warm spot for another hour until doubled in size and spread to edges of the pan.
- Preheat Oven and Prepare Dough Surface: Preheat oven to 425°F. Remove plastic wrap and pour remaining 2 tablespoons of olive oil over dough surface. Use fingers to poke holes and create pockets and bubbles throughout the dough.
- Apply Jam: Spoon about ¼ cup of raspberry jam evenly onto the unbaked dough, making sure to fill the grooves and dimples.
- Bake: Bake focaccia for 18-22 minutes or until the top is lightly golden and fully cooked through.
- Insert Jam into Bread: Using a large straw, poke approximately 35 holes evenly across the baked bread. Use a small spoon to fill each hole with raspberry jam, letting the warmth of bread help the jam soak in.
- Make Glaze: In a bowl, use an electric hand mixer to combine powdered sugar and milk. Add milk gradually (1 tablespoon at a time) until glaze is thin enough to spread but thick enough to harden.
- Glaze Focaccia: Once bread has cooled slightly, spread glaze on top. For a true jelly-donut effect, flip the bread onto a wire rack and glaze the bottom side as well.
- Serve: Cut the focaccia into 12 squares and enjoy fresh.
Notes
- Best eaten the day it’s made, but can be stored in an airtight container at room temperature for up to 3 days.
- Be generous with olive oil at all stages to ensure moist, tender focaccia; skimping can lead to dry bread.
- Use a cooking thermometer to ensure water temperature is ideal for yeast activation (105-115°F).
- Ensure yeast is fresh and active for the best rise and texture.
- Prep Time: 4 hours
- Cook Time: 30 minutes
- Category: Breakfast, Brunch, Dessert, Snack
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
