Sweet Raspberry Jam Focaccia with Powdered Sugar Glaze Recipe
This Sweet Focaccia with Raspberry Jam offers a delightful twist on traditional focaccia by incorporating a sweet raspberry jam filling and a powdered sugar glaze. Soft and airy on the inside with a lightly golden crust, this bread is perfect for breakfast, dessert, or a sweet snack. The dough is made with a blend of bread flour and all-purpose flour, enriched with olive oil, and topped generously with jam that seeps into the bread for bursts of fruity flavor.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings (cut into 12 squares) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
Ingredients
Scale
Dough
- 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
Topping
- 1 jar raspberry jam (recommended: Bonne Maman)
Glaze
- 2 cups powdered sugar
- 2–4 tbsp whole milk (adjust for glaze consistency)
Instructions
- Activate Yeast: In a stand mixer bowl, combine the warm water (105-115°F) and sugar. Whisk until sugar dissolves, then add yeast and whisk again. Let sit for 5 minutes until bubbly to ensure the yeast is active.
- Mix Dough: Attach the dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix until a sticky dough forms.
- First Rise: Lightly oil a large mixing bowl with 2 tablespoons olive oil. Place dough in the bowl, coating it with oil. Cover with plastic wrap and let it rise in a warm spot (near sunlight or another warm area) for 1 hour until doubled in size.
- Prepare Pan and Fold Dough: Brush 2 tablespoons olive oil evenly in a 9×13-inch metal baking pan. Transfer dough into the pan. Fold dough in thirds over itself a few times and flip to coat with oil, kneading slightly to develop gluten.
- Second Rise: Cover dough again with plastic wrap and let it rise for another hour in a warm area, until doubled and spread to the pan edges.
- Preheat Oven & Prepare Dough Surface: Remove plastic wrap and preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough surface. Use fingers to poke holes throughout, forming pockets and bubbles.
- Spread Raspberry Jam: Spoon about ¼ of the raspberry jam evenly over the dough, ensuring it fills the grooves made by your fingers.
- Bake: Bake focaccia for 18-22 minutes until the top is lightly golden and cooked through.
- Poke Holes for Jam Injection: Using a large straw, poke approximately 35 holes into the warm bread. Scoop jam with a small spoon and fill each hole to allow the jam to seep into the bread.
- Prepare Glaze: Once bread is slightly cooled, use an electric hand mixer to mix powdered sugar with 2-4 tablespoons milk. Add milk gradually to achieve a glaze that is thin enough to smooth but thick enough to harden.
- Glaze Bread: Drizzle and spread glaze over the top. If possible, flip the bread onto a wire rack once glaze is set and frost the bottom side for a complete glazed effect.
- Serve: Cut the sweet focaccia into squares and serve warm or at room temperature.
Notes
- Ensure yeast is fresh and properly activated for successful dough rise.
- Olive oil is used liberally to keep the focaccia moist and develop a flavorful crust.
- The raspberry jam both on top and injected inside adds concentrated bursts of fruity sweetness.
- Use a large straw or similar tool for making holes to fill jam inside the bread evenly.
- Adjust milk in the glaze gradually to prevent it from becoming too runny.
- Letting the dough rise in a warm spot accelerates yeast activity for a better rise.
- For a traditional flavor, use high-quality raspberry jam like Bonne Maman.
- This recipe produces soft, airy focaccia with a sweet surprise inside, great for breakfast or dessert.
Keywords: sweet focaccia, raspberry jam focaccia, Italian bread, sweet bread, raspberry jam, glazed focaccia, breakfast bread, dessert bread
