Description
A delightful twist on brunch with fluffy dough topped with luscious jam and a sprinkle of powdered sugar.
Ingredients
Scale
- 1.75 cups Warm Water (105-115°F)
- 2 tsp Sugar (optional if using instant yeast)
- 1 packet Active Dry Yeast (fresh and bubbly)
- 2 cups Bread Flour (or all-purpose flour)
- 2 cups All-Purpose Flour
- 2 tsp Salt
- 6 tbsp Olive Oil (divided)
- 1 jar Raspberry Preserves (or other jams)
- 2 cups Confectioners’ Sugar
- 2–4 tbsp Whole Milk (as needed)
Instructions
- Mix the yeast: Combine warm water, sugar, and yeast in a bowl. Let sit for 5–10 minutes until foamy.
- Combine the flours: In a large bowl, whisk together bread flour, all-purpose flour, and salt.
- Make the dough: Pour yeast mixture and 4 tablespoons of olive oil into flour mixture. Mix until a soft dough forms.
- Knead: Knead the dough on a floured surface for 5-7 minutes until smooth and elastic.
- First rise: Place dough in a greased bowl, cover with a towel, and let rise for 1 hour or until doubled in size.
- Shape the focaccia: Punch down the dough and transfer to a greased baking pan. Make dimples with your fingers.
- Add the jam: Spoon raspberry preserves into dimples. Let rise for another 30 minutes.
- Bake: Preheat your oven to 375°F (190°C). Bake for 20-25 minutes until golden brown.
- Coat in sugar: Mix confectioners’ sugar with milk for a glaze and drizzle over warm focaccia.
Notes
Experiment with different jams for variety; ensure to use fresh yeast for the best results.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 220
- Sugar: 10g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg