Sweet Raspberry Jam Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Second Rise: Cover the dough again and let it rise for an additional 30 minutes to achieve a light, airy texture.
- 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.
- 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
Find it online: https://cookwithyana.com/sweet-raspberry-jam-focaccia-recipe/
