Sweet 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
Scale
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
Find it online: https://familyfavplates.com/sweet-raspberry-jam-focaccia-recipe/
