Name: Sweet Raspberry Jam Focaccia with Powdered Sugar Glaze Recipe
Prep time: 20 min
Cook time: 20 min
Total time: 2 h 40 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 (recommended: Bonne Maman); 2 cups powdered sugar; 2-4 tbsp whole milk (adjust for glaze consistency)

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Introduction

This Sweet Focaccia with Raspberry Jam is a delightful twist on the classic Italian bread. Soft and airy with pockets of sweet jam and a smooth powdered sugar glaze, it’s perfect for breakfast, brunch, or an afternoon treat. Easy to make and wonderfully flavorful, it’s sure to become a favorite in your baking repertoire.

The image shows five square pieces of a dessert with three visible layers. The bottom layer is a light golden brown crust, thick and firm, forming the base. The middle layer is bright red and glossy, appearing as a fruit filling with some darker spots, giving it a textured look. The top layer is a light pinkish-white glaze that is unevenly spread, creating a marbled effect with shiny and matte areas. The edges of the squares show slight crispiness and caramelization. The pieces are arranged close to each other on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
1 jar raspberry jam (Bonne Maman recommended)
Glaze:
2 cups powdered sugar
2-4 tbsp milk (whole milk preferred)

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar. Whisk by hand until sugar dissolves. Add yeast and whisk again. Let sit for 5 minutes until foamy. If no bubbles appear, start over with fresh yeast.
Step 2: Attach dough hook. Add bread flour, all-purpose flour, and salt to the bowl. Mix until a sticky dough forms.
Step 3: Lightly oil a large mixing bowl with 2 tablespoons olive oil. Transfer dough to the bowl and coat it with more olive oil by hand. Cover with plastic wrap and place in a warm spot for 1 hour until doubled in size.
Step 4: Preheat oven to 425°F. Oil a 9×13 inch metal pan with 2 tablespoons olive oil. Transfer dough to the pan, fold it over itself a few times, and knead lightly to develop gluten and coat with oil.
Step 5: Cover dough with plastic wrap again and let rise for another hour in a warm spot until it doubles and spreads to the edges.
Step 6: Remove plastic wrap. Pour remaining 2 tablespoons olive oil over the dough’s surface. Use your fingers to create holes throughout the dough, forming pockets for the jam.
Step 7: Spoon ¼ cup raspberry jam onto the dough, spreading it into the grooves and holes.
Step 8: Bake for 18-22 minutes until the top is lightly golden brown and the focaccia is cooked through.
Step 9: After baking, use a large straw to poke many holes (around 35) into the bread. Spoon jam into each hole so it seeps in while still warm.
Step 10: Allow focaccia to cool slightly. Mix powdered sugar with milk one tablespoon at a time using a hand mixer until the glaze is smooth and spreadable but not runny.
Step 11: Spread glaze over the top of the focaccia. If desired, once the glaze sets, flip the bread onto a wire rack and glaze the bottom for an extra treat.
Step 12: Cut into squares and serve.

Tips & Variations

Ensure your yeast is fresh and active by proofing it with warm water and sugar before mixing the dough to guarantee a good rise.
Use good quality raspberry jam for the best flavor; Bonne Maman is a favorite choice but any fruit jam works well.
For a dairy-free glaze, substitute milk with almond or oat milk.
Add a sprinkle of coarse sugar on top before baking for extra crunch and sweetness.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a low oven or toaster oven to restore softness. The glaze may soften when reheated but will still taste delicious.

How to Serve

Several square pieces of focaccia bread are spread on a wooden surface. Each piece has two layers: a thick, airy beige bread base with a rough texture and a top coating that is glossy with a swirled mix of deep red jam and shiny white icing. Two woman's hands hold one piece, with one finger touching the jam and icing layer, showing the soft and porous inside of the bread closely. The photo is taken on a white marbled texture surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. Simply add it directly to the flour mixture without proofing. Reduce rising time slightly as instant yeast acts faster.

What if my dough doesn’t rise?

If the dough doesn’t rise, it’s usually due to inactive yeast or water temperature that is too hot or cold. Always use fresh yeast and water between 105-115°F to activate it properly.