Description
A soft and fluffy focaccia bread filled with sweet raspberry jam and topped with a simple glaze, perfect for brunch or dessert.
Ingredients
Dough:
- 1.75 cups warm water (105–115°F)
- 2 tsp sugar (optional)
- 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 preserves
Glaze:
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk
Instructions
- Mix warm water, sugar, and yeast; let sit until foamy (5–10 minutes).
- Add flours and salt; mix into a sticky dough, then add 3 tbsp olive oil.
- Cover and let rise 1–2 hours until doubled.
- Transfer dough to oiled pan and gently stretch.
- Dimple dough and spoon raspberry jam into indentations.
- Let rise again for 30–45 minutes.
- Bake at 400°F (200°C) for 20–25 minutes until golden.
- Mix glaze ingredients and drizzle over warm focaccia.
Notes
- Oil hands when handling sticky dough.
- Use different jams for flavor variations.
- Let cool slightly before slicing for cleaner cuts.
- Prep Time: 20 minutes
- Cook Time: 25 minutes