Sweet Focaccia with Raspberry (Print Version)
# Ingredients:
→ Dough
01 -
1 ¾ cup warm water (105-115°F)
02 -
2 tsp sugar
03 -
1 packet active dry yeast
04 -
2 cups bread flour
05 -
2 cups all-purpose flour
06 -
2 tsp salt
07 -
6 tbsp olive oil, divided
→ Filling
08 -
1 jar raspberry jam (Bonne Maman recommended)
→ Glaze
09 -
2 cups powdered sugar
10 -
2-4 tbsp whole milk
# Instructions:
01 -
In a stand mixer, combine warm water (105-115°F) and sugar. Whisk by hand until sugar dissolves completely. Add the active dry yeast and whisk until combined. Allow the mixture to sit for 5 minutes until bubbles form, indicating active yeast.
02 -
Attach a dough hook to your stand mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix until a sticky dough forms.
03 -
Spread 2 tablespoons of olive oil around the sides of a large mixing bowl. Transfer the dough to the oiled bowl and coat the dough surface with oil using your hands. Cover the bowl with plastic wrap and place in a warm, sunny spot for 1 hour until doubled in size.
04 -
Brush 2 tablespoons of olive oil around a 9x13 metal baking pan. Transfer the risen dough to the pan. Fold it in thirds over itself several times, flipping to ensure even oil coating and kneading slightly for better gluten development.
05 -
Cover the pan with plastic wrap and let the dough rise in a warm location for another hour until doubled in size and spread to the pan edges.
06 -
Remove plastic wrap when dough has fully risen. Preheat oven to 425°F. Pour remaining 2 tablespoons of olive oil onto the dough surface. Use your fingers to create deep dimples throughout the dough, forming characteristic pockets and bubbles.
07 -
Use a spoon to spread approximately ¼ of the raspberry jam onto the dimpled dough surface, ensuring it fills the grooves.
08 -
Bake for 18-22 minutes until the top is lightly golden brown and thoroughly cooked.
09 -
While still warm, use a large straw to poke approximately 35 holes throughout the bread. These will serve as reservoirs for the jam filling.
10 -
Using a small spoon, carefully fill each hole with raspberry jam. The residual heat from the bread will warm the jam, allowing it to permeate the holes.
11 -
Once the bread has cooled slightly, prepare the glaze using an electric hand mixer. Combine powdered sugar with milk, adding milk one tablespoon at a time until reaching a consistency that's smooth enough to spread but firm enough to set. Apply glaze to the top surface.
12 -
For an authentic glazed donut effect, after the top glaze sets, flip the bread onto a wire rack and apply glaze to the bottom surface as well.
13 -
Cut into squares and serve at room temperature.
# Notes:
01 -
If the yeast doesn't bubble during preparation, discard and start fresh as this indicates inactive yeast.
02 -
For optimal rising, place dough in direct sunlight or a consistently warm area.
03 -
Don't be shy with creating holes for the jam - the more holes, the more evenly distributed the jam will be throughout the bread.