Fluffy Bread with Jam

This fluffy raspberry focaccia puts a sweet twist on the classic Italian bread, making it a tasty treat that works for both breakfast and dessert. The light, oil-rich dough creates little pockets filled with warm raspberry jam, topped with a sweet coating that feels like eating a giant jelly donut you can slice and share.

I came up with this idea when I needed something fancy for a spring get-together but didn't want to be stuck in the kitchen the whole time. Everyone at the table was begging for the recipe after just one bite of the soft bread and sweet raspberry filling.

Ingredients

• Warm water: around 105-115°F to wake up the yeast without damaging it
• Active dry yeast: makes the bread nice and airy
• Sugar: helps the yeast grow and adds a bit of sweetness
• Bread flour: has more protein to help the bread hold its shape
• All purpose flour: mixed with bread flour for just the right feel
• Salt: brings out all the flavors and keeps the yeast in check
• Olive oil: gives that special focaccia taste and crispy outside
• Quality raspberry jam: brands like Bonne Maman work really well here
• Powdered sugar: makes a nice smooth topping that hardens nicely

How To Make Delightful Focaccia with Raspberry Jam

Wake up the yeast:

Add warm water to your stand mixer bowl and mix in the sugar until it's gone. Sprinkle yeast on top and let it sit for 5 minutes until it gets bubbly and smells yeasty. If nothing happens after waiting, throw it out and start fresh with new yeast.

Mix the dough:

Put both flours and salt in with your bubbling yeast mix. Use the dough hook and mix for about 5 minutes until you get a sticky dough. Don't worry - it'll be much wetter than normal bread dough, which is what makes those awesome air bubbles.

Let it grow:

Pour lots of olive oil in a big mixing bowl and drop your dough in. Roll it around to coat it all over with oil. Cover with plastic and put it somewhere sunny and warm for an hour. It should get twice as big.

Shape and grow again:

Cover a 9x13 metal pan with olive oil. Put your puffy dough in and fold it over itself a few times to build strength while keeping it oily. Cover again and wait another hour until the dough fills the whole pan.

Make little holes:

Once it's big and puffy, take off the plastic and heat your oven to 425°F. Pour the rest of the olive oil on top of the dough. Use your fingers to poke deep holes all over the surface, making little hills and valleys throughout.

Add jam and cook:

Spread raspberry jam across the dimpled dough, making sure it settles into some of the holes. Bake for 18 to 22 minutes until the edges turn golden brown and the middle feels firm.

Add more jam:

While it's still warm, use a straw to poke at least 30 to 40 holes all over the bread. Spoon extra raspberry jam into each hole so the warm bread helps the jam melt down inside, creating little pockets of fruit sweetness.

Top it and serve:

After it cools a bit, mix powdered sugar with just enough milk to make a topping that pours but will still harden. Pour it over the focaccia, letting it drip down the sides a little. For an extra donut feeling, you can even flip it and coat the bottom once the top hardens.

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Olive oil really makes this recipe special. I wasn't sure about using such a savory ingredient in something sweet, but it creates this amazing balance with the jam and sweet topping. It's become such a hit that my daughter asks for it instead of cake on her birthday - that's how good it is!

Storage and Make Ahead Tips

This bread tastes best on baking day, but you can keep what's left in a sealed container at room temp for up to three days. If it gets a bit stale, just pop it in a 300°F oven for about 5 minutes to freshen it up.

If you want to prep ahead, you can make the dough through the first rise then stick it in the fridge overnight. The slow cold rise actually makes it taste even better. Just let it warm up before the second rise in your baking pan.

I wouldn't freeze the finished bread with topping as it won't thaw nicely, but you can freeze plain pieces wrapped tightly for up to a month. Just thaw them at room temp and warm slightly before adding fresh topping.

Jam Variations

Raspberry jam works perfectly in this recipe, but you can use almost any good quality jam you like. Strawberry gives you that classic taste, while apricot adds a nice brightness. Dark cherry or blackberry jams are great for winter with their deeper flavors.

Just make sure to pick a jam with some tartness to balance out the sweet dough and topping. Stay away from jams with big chunks as they might burn while baking - go for smooth ones or quickly blend chunky jams before using them.

My favorite twist is spreading a thin layer of mascarpone or cream cheese under the jam, which makes it taste a bit like cheesecake and takes this treat to a whole new level.

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Serving Suggestions

This sweet bread works great as the star of a brunch spread with some fresh fruit and coffee. For a more filling meal, serve it with savory dishes like a simple egg bake to balance the sweetness.

As a dessert, it's amazing with a scoop of vanilla ice cream or some lightly sweetened whipped cream. For the best experience, serve it slightly warm so the jam stays soft and gooey.

When I host holiday parties, I cut it into small squares and set them out next to a coffee station so guests can grab them while chatting. The small pieces are easy to serve and the donut-like flavor makes them a hit with almost everyone.

Frequently Asked Questions

→ Can I try other fruit jams?

Absolutely! Pick your favorite jam or preserve, like strawberry or apricot, for a different twist.

→ What’s the secret to a good dough rise?

Always use fresh yeast and let the dough rest somewhere warm, like on a sunny countertop.

→ What type of flour works best here?

A mix of bread flour and all-purpose gives the best results, but you can use just one if needed.

→ Can I prepare this ahead of time?

It's best eaten fresh, but it keeps well in an airtight container for up to three days.

→ What tools do I need to make this?

You'll need a dough hook stand mixer, a 9x13 pan, plastic wrap, a mixing bowl, a thermometer, and measuring cups.