Sweet Raspberry Jam Focaccia Recipe
Introduction
Sweet focaccia with raspberry jam is a delightful twist on the traditional Italian bread. Soft, slightly sweet, and topped with a vibrant layer of raspberry jam, it makes a perfect snack or breakfast treat.
Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 tsp) active dry yeast
- 2 tbsp sugar
- 1 cup raspberry jam
Instructions
- Step 1: In a large bowl, combine the flour, yeast, and sugar. Gradually add about 1 cup of warm water and mix until a soft dough forms.
- Step 2: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place it in a greased bowl, cover with a cloth, and let it rise in a warm place until doubled in size, about 1 hour.
- Step 3: Preheat the oven to 375°F (190°C). Punch down the dough and press it into a greased baking pan about 1/2 inch thick.
- Step 4: Bake the focaccia for 20-25 minutes, or until golden brown.
- Step 5: Remove from the oven and immediately spread the raspberry jam evenly over the warm focaccia. Let it cool slightly before serving.
Tips & Variations
- For extra flavor, brush the dough with melted butter before baking.
- Try other fruit jams like strawberry or apricot for different tastes.
- Add a sprinkle of powdered sugar on top for a sweeter finish.
Storage
Store leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm gently in the oven for a few minutes. For longer storage, freeze the focaccia wrapped tightly for up to 1 month; thaw 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 use instant yeast. Use the same amount but mix it directly with the flour without proofing it first.
Can I prepare the dough in advance?
Absolutely. You can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and rise before baking.
PrintSweet Raspberry Jam Focaccia Recipe
This Sweet Focaccia with Raspberry Jam is a delicious, soft Italian bread with a lightly sweetened dough and a generous spread of vibrant raspberry jam on top. Perfect for breakfast, brunch, or as a snack, this recipe combines the traditional airy texture of focaccia with a fruity twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 55 minutes
- Yield: 8 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Ingredients
Dough:
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 1/4 cups warm water (about 110°F)
- 1/4 cup olive oil (plus extra for drizzling)
Topping:
- 1/2 cup raspberry jam
Instructions
- Activate Yeast: In a small bowl, combine warm water, sugar, and yeast. Stir gently and let it sit for 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Make Dough: In a large bowl, mix flour and salt. Add the yeast mixture and olive oil. Stir until the dough begins to come together, then knead on a floured surface for about 8-10 minutes until smooth and elastic.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm place for about 1 hour or until doubled in size.
- Shape Dough: Preheat the oven to 400°F (200°C). Transfer the risen dough to a greased baking sheet or oven-safe pan. Press it out gently with your fingers to form a rectangular shape about 1/2 inch thick.
- Second Rise: Cover the dough loosely and let it rise for another 20-30 minutes until slightly puffy.
- Prepare and Bake: Use your fingers to dimple the top of the dough all over. Drizzle a little olive oil on top. Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through.
- Add Topping: Remove focaccia from the oven and let cool slightly. Spread a generous layer of raspberry jam evenly over the warm bread.
- Serve: Slice and serve warm or at room temperature, perfect for breakfast or a sweet snack.
Notes
- Use warm water to activate the yeast properly but avoid water that’s too hot to prevent killing the yeast.
- For a more flavorful dough, you can substitute half the olive oil with melted butter.
- The raspberry jam can be warmed slightly to make spreading easier.
- Store leftover focaccia in an airtight container for up to 2 days; reheat before serving.
Keywords: sweet focaccia, raspberry jam, Italian bread, breakfast bread, sweet bread, easy focaccia, homemade focaccia
