Sweet Raspberry Focaccia (Print Version)
# Ingredients:
→ Dough
01 -
2 cups all-purpose flour
02 -
2 tsp sugar
03 -
6 tbsp olive oil, split
04 -
2 tsp salt
05 -
1 packet active dry yeast
06 -
2 cups bread flour
07 -
1 ¾ cups warm water (between 105-115°F)
→ Filling
08 -
1 jar raspberry jam
→ Glaze
09 -
2-4 tbsp milk, use more or less until smooth
10 -
2 cups powdered sugar
# Instructions:
01 -
Mix together the warm water (105-115°F) and sugar in your mixer’s bowl by hand until the sugar’s dissolved. Add the yeast, whisk it in, and leave it for 5 minutes. If you don’t see any foam or bubbles, throw it out and start over with new yeast.
02 -
With the hook attachment on your mixer, combine the bread flour, all-purpose flour, and salt. Blend until you get a sticky dough.
03 -
Drizzle 2 tablespoons of olive oil into a big bowl. Pop the dough in, make sure it’s coated with the oil, then cover tightly with plastic wrap. Let it chill in a warm place for an hour until the size doubles.
04 -
Grease a 9x13-inch pan with 2 tablespoons of olive oil. Pull the dough out of the bowl, fold it over itself a few times, coat it in oil, and knead it a tiny bit. Drop it in the oiled pan.
05 -
Using plastic wrap, cover the pan and leave the dough to rise for another hour in a warm place until it stretches to the pan's edges.
06 -
Turn the oven to 425°F and let it heat up. Pour 2 tablespoons of olive oil across the dough’s surface. Use your fingers to press into the dough, making holes and bubbles.
07 -
Spread a quarter of the raspberry jam jar into the grooves and holes on top of the dough.
08 -
Slide the pan into the preheated oven and bake for 18-22 minutes, or until the top has a light golden color and it’s cooked through.
09 -
While the bread’s still warm, grab a big straw and poke about 35 holes all over. Using a spoon, scoop a bit of raspberry jam into each hole.
10 -
With a hand mixer, beat powered sugar and milk bit by bit until the glaze turns thick but spreads easily. Spoon it on top of the bread once it’s slightly cool.
11 -
After the top icing sets, flip the bread upside down on a cooling rack and glaze the bottom for an extra treat.
12 -
Cut into squares and enjoy it warm or once it’s cooled down.
# Notes:
01 -
This focaccia dough is super moist, so don’t skimp on oil or the texture will be dry.
02 -
Eat it the same day for the best experience, but you can keep it in a sealed container at room temperature for 3 days tops.