Name: Sweet Raspberry Jam Focaccia with Raspberry Jam Icing Recipe
Prep time: 20 min
Cook time: 22 min
Total time: 2 h 45 min
Cuisine: Italian
Ingredients: 1 ¾ cup 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); 2 cups powdered sugar; 2-4 tbsp milk (whole milk preferred, depending on desired icing consistency)

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Introduction

This Sweet Focaccia with Raspberry Jam is a delightful twist on the classic Italian bread, featuring a soft, airy texture topped with vibrant raspberry jam and a sweet glaze. Perfect for brunch or a special breakfast treat, it combines the rustic charm of focaccia with the indulgence of a dessert.

The image shows six square pieces of a dessert with three visible layers. The bottom layer is a thin, golden-brown crust with a slightly crispy texture. The middle layer is deep red with patches of dark purple, looking like a berry jam or fruit filling spread evenly. The top layer is a shiny, light pinkish glaze that partially covers the fruit layer, giving a glossy and smooth finish. The pieces are placed side by side on brown parchment paper, which sits on a white marbled textured surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup 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 (I love Bonne Maman)
2 cups powdered sugar
2-4 tbsp milk (depending on consistency; whole milk recommended)

Instructions

Step 1: In a stand mixer, combine warm water and sugar. Whisk by hand until sugar dissolves. Add the yeast and whisk again until combined. Let sit for 5 minutes to activate. If no bubbles appear, discard and start fresh with new yeast.
Step 2: Attach the dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms.
Step 3: In a large bowl, drizzle 2 tablespoons olive oil around the sides. Transfer the dough into the bowl and coat it with more oil using your hands. Cover with plastic wrap and place in a warm spot for 1 hour to rise.
Step 4: Once doubled in size, oil a 9×13 inch metal pan with 2 tablespoons olive oil using a silicone brush. Transfer the dough to the pan and fold it in thirds over itself a few times. Flip and knead slightly to coat well with oil and develop gluten.
Step 5: Cover again with plastic wrap and let the dough rise in a warm spot for another hour.
Step 6: After the dough has doubled and spread to the pan edges, remove the plastic wrap. Preheat the oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough and use your fingers to create holes and pockets throughout.
Step 7: Spoon about ¼ cup raspberry jam onto the dough, spreading it into the grooves made by your fingers.
Step 8: Bake for 18-22 minutes until the top is lightly golden and fully cooked.
Step 9: Remove from oven and use a large straw to poke many holes (around 35) all over the bread to create space for more jam.
Step 10: Use a small spoon to fill each hole with raspberry jam, allowing it to warm and seep into the bread.
Step 11: Let the bread cool slightly. Using an electric hand mixer, blend powdered sugar with milk one tablespoon at a time to create a smooth icing that is thick enough to harden but thin enough to spread. Once the icing has set on top, flip the bread onto a wire rack and frost the bottom for an extra glaze.
Step 12: Cut the focaccia into squares and serve.

Tips & Variations

Make sure your yeast is fresh and the water temperature is correct to ensure a good rise.
Use a silicone brush for even oil distribution to prevent sticking and improve texture.
Try different flavors of jam like apricot or blackberry for variety.
If you prefer a less sweet bread, reduce the amount of powdered sugar in the icing.

Storage

Store any leftover focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate up to 5 days. Reheat gently in a warm oven or toaster oven to restore softness. The icing may soften slightly after refrigeration but will firm up again when cooled.

How to Serve

The image shows six square pieces of pizza with a thin, slightly crispy brown crust at the bottom layer. On top of the crust is a bright red tomato sauce layer that looks chunky and unevenly spread. The top layer is a melted white cheese that stretches lightly over the tomato sauce, giving a shiny and creamy texture. The pizza pieces are arranged closely together on a flat surface. The surface under the pizza has a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl and knead on a lightly floured surface for about 10 minutes until sticky and elastic.

What if my dough doesn’t rise?

If the dough doesn’t rise, check the yeast freshness and water temperature. Yeast must be activated in lukewarm water with sugar to start bubbling. If no bubbles form, start over with new yeast and try again.