Sweet Raspberry Jam Focaccia Recipe

Introduction

Sweet focaccia with raspberry jam is a delightful twist on the classic Italian bread. This soft, slightly sweet bread topped with vibrant raspberry jam makes for a perfect breakfast treat or an afternoon snack.

Ingredients

• 2 ½ cups all-purpose flour
• 1 packet (2 ¼ teaspoons) active dry yeast
• 2 tablespoons sugar
• ½ cup raspberry jam
• 1 cup warm water (for dough)
• 2 tablespoons olive oil (optional, for dough and topping)
• Pinch of salt

Instructions

1. Step 1: In a large bowl, combine the warm water, yeast, and sugar. Stir gently and let it sit for about 5 minutes until the mixture becomes frothy.
2. Step 2: Add the flour and a pinch of salt to the yeast mixture. Mix until a soft dough forms. Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic.
3. Step 3: Place the dough in a lightly oiled bowl, cover with a clean towel, and let it rise in a warm place for about 1 hour or until doubled in size.
4. Step 4: Preheat the oven to 375°F (190°C). Punch down the dough and transfer it to a greased baking pan. Press the dough out evenly with your fingers, creating dimples on the surface.
5. Step 5: Spread the raspberry jam evenly over the top, gently pressing it into the dimples. Drizzle a little olive oil over the top if desired.
6. Step 6: Bake in the preheated oven for 20-25 minutes or until the focaccia is golden brown and cooked through.
7. Step 7: Remove from the oven and let cool slightly before slicing and serving.

Tips & Variations

• For extra flavor, sprinkle some fresh rosemary or powdered cinnamon on top before baking.
• Use other fruit jams like blueberry or apricot for a different twist.
• If you prefer a less sweet focaccia, reduce the sugar slightly or use less jam.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and refrigerate for up to 4 days. Reheat in a warm oven for a few minutes to restore softness before serving.

How to Serve

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 for active dry yeast. If using instant yeast, mix it directly with the flour and reduce the rising time slightly since it acts faster.

Can this dough be made ahead of time?

Absolutely! You can prepare the dough and refrigerate it overnight. Let it come to room temperature and rise before spreading jam and baking.

Sweet Raspberry Jam Focaccia Recipe

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★★★★★

4.7 from 141 reviews

This Sweet Focaccia with Raspberry Jam is a delightful twist on the classic Italian flatbread, combining a soft, slightly sweet dough with a luscious layer of raspberry jam baked until golden and bubbly. Perfect as a breakfast treat or a sweet snack, this recipe is simple to prepare and delivers a wonderful balance of fluffy bread and fruity sweetness.

• Author: Yana
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8 servings 1x
• Category: Baked Goods
• Method: Baking
• Cuisine: Italian

Ingredients

Scale 1x2x3x

Dough Ingredients

• 3 cups all-purpose flour
• 2 1/4 teaspoons active dry yeast (1 packet)
• 2 tablespoons granulated sugar
• 1 teaspoon salt
• 1 cup warm water (about 110°F/43°C)
• 2 tablespoons olive oil

Topping

• 1/2 cup raspberry jam
• Optional: coarse sugar for sprinkling

Instructions

1. Activate Yeast: In a small bowl, combine warm water, yeast, and 1 teaspoon of sugar. Stir gently and let it sit for about 5 to 10 minutes until it becomes frothy, indicating the yeast is active.
2. Make the Dough: In a large mixing bowl, whisk together the flour, remaining sugar, and salt. Add the activated yeast mixture and olive oil. Mix until a shaggy dough forms.
3. Knead the Dough: Turn the dough out onto a lightly floured surface and knead for about 8 to 10 minutes until it becomes smooth and elastic. Alternatively, use a stand mixer with a dough hook for 6 to 8 minutes.
4. First Rise: Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 to 1.5 hours or until it doubles in size.
5. Prepare the Pan: Once risen, gently punch down the dough. Transfer it to a greased baking sheet or pan and gently stretch to fit the surface. Allow it to rest for 15 minutes.
6. Spread the Jam: Using the back of a spoon or a spatula, evenly spread the raspberry jam over the surface of the dough. Avoid pressing too hard so the dough retains some airiness.
7. Second Rise: Cover the dough again and let it rise for an additional 30 minutes to achieve a light, airy texture.
8. Bake: Preheat your oven to 375°F (190°C). Place the focaccia in the oven and bake for 20 to 25 minutes until the edges are golden and the jam is bubbly and set.
9. Cool and Serve: Remove from the oven and let the focaccia cool slightly before slicing. Optionally, sprinkle with coarse sugar before baking for added crunch.

Notes

• For best results, use fresh, high-quality raspberry jam.
• You can substitute olive oil with melted butter for a richer flavor.
• If the jam is too thick, warm it slightly to make spreading easier.
• This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
• For a different flavor, try other fruit jams like apricot or strawberry.

Keywords: sweet focaccia, raspberry jam focaccia, Italian sweet bread, baked sweet bread, raspberry jam recipe, easy focaccia, breakfast bread