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This Sweet Focaccia recipe combines a light, airy dough with swirls of rich raspberry jam and a powdered sugar glaze, resembling a jelly donut, perfect for breakfast or dessert.

  • Total Time: 4 hours 30 minutes
  • Yield: 12 servings 1x

Ingredients

Scale
  • 1 3/4 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
  • 1 jar raspberry jam (Bonne Maman recommended)
  • Glaze:
  • 2 cups powdered sugar
  • 2–4 tbsp milk (whole milk recommended, adjust for consistency)

Instructions

  1. In a stand mixer, combine warm water and sugar. Whisk until sugar dissolves. Add instant yeast and whisk again. Let yeast sit for 5 minutes until bubbly; if not, use fresh yeast.
  2. Attach dough hook to stand mixer. Add bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
  3. Coat a large mixing bowl with 2 tbsp olive oil. Place dough in bowl and coat dough with more olive oil using hands. Cover with plastic wrap and let rise near a warm spot (like a sunny window) for 1 hour.
  4. After dough doubles in size, brush 2 tbsp olive oil into a 9×13 inch metal baking pan. Transfer dough into pan, fold it in thirds a few times, flipping and kneading slightly with oil coating for gluten development.
  5. Cover dough again and let rise in warm spot for another hour until doubled and spread to edges of pan.
  6. Preheat oven to 425°F. Remove plastic wrap. Pour remaining 2 tbsp olive oil over dough surface. Use fingers to dimple bread, creating pockets and bubbles.
  7. Spread 1/4 cup raspberry jam evenly on top, making sure it fills the dimples.
  8. Bake 18-22 minutes until top is lightly golden and baked through.
  9. After baking, use a large straw to poke about 35 holes on the surface.
  10. Scoop jam into the holes to fill them; the warm bread helps jam absorb.
  11. When slightly cooled, prepare glaze by mixing powdered sugar with milk one tablespoon at a time with an electric hand mixer until glaze is smooth and thick enough to harden but thin enough to spread.
  12. Pour glaze on top of bread. Once top glaze sets, flip bread over and glaze the bottom for an authentic donut feel.
  13. Cut into squares and serve.

Notes

Best eaten the day it’s made but can be stored in an airtight container at room temperature for up to 3 days., Freezes well; reheat in oven at 300°F for 5-10 minutes on parchment paper to prevent glaze melting mess., Be generous with olive oil at all steps as focaccia is a high hydration dough, and less oil can lead to dry bread., Ensure yeast is fresh and water temperature is correct to activate yeast properly., Dimpling focaccia prevents over-rising and creates flavorful wells for olive oil and jam., Variations include using different jam flavors, adding citrus zest to glaze, or making a cinnamon roll style focaccia with cinnamon sugar butter instead of jam.

  • Author: mapps6841@gmail.com
  • Prep Time: 4 hours
  • Cook Time: 30 minutes
  • Category: Dessert, Breakfast, Bread
  • Cuisine: Italian-inspired

Nutrition

  • Serving Size: 1 slice
  • Calories: 385 kcal per slice
  • Fat: 8 g per slice
  • Carbohydrates: 74 g per slice
  • Protein: 5 g per slice