jelly doughnut focaccia bread;
A light and airy, basic no-knead bread, with a scrumptious layer of raspberry jam swirled throughout and extra pockets of jam on top! Drizzle with a simple icing for an extra doughnut-y sweetness.
Oven Temp: 400°F
Servings: 16
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Ingredients
focaccia bread;
- 2½ cups water lukewarm (100-110°F), for yeast
- 2¼ tsp yeast (1 packet)
- 2 tsp honey (or molasses)
- 5 cups all-purpose flour
- 2¼ tsp salt (not a typo--yes lots of salt!)
- 6 Tbsp olive oil plus additional for coating hands
raspberry jam filling;
- 13 oz raspberry jam or preserves high quality like Bonne Maman, recommend seedless
dougnut icing;
- 1 Tbsp milk whole (or heavy cream) preferred
- ¼ cup powdered sugar
- ¼ tsp vanilla extract
- ⅛ tsp butter extract (optional)
Instructions
focaccia bread;
- Measure out 2½ cups lukewarm water into a measuring cup and add 2 tsp honey. Heat in a microwave until 100-110°F (do not overheat!), then add 1 packet (2¼ tsp yeast) and allow it to bloom for approx 5 minutes.
- Add liquid to a large bowl. Add 5 cups of all-purpose flour and 2¼ tsp salt. Mix with rubber spatula until the dough is cohesive and no dryness remains.
- Prepare a large bowl (6+ cup capacity) by oiling it with 4 Tbsp of oil. The bowl will need to be large enough to handle significant dough rising. If the original bowl was big enough you can use it but make sure to oil underneath the dough. Drizzle with 2 Tbsp olive oil on top, then cover with plastic wrap and refrigerate 8 hours or overnight until doubled in size.
raspberry jam filling;
- Using oil, spray, or butter, generously grease a 13” x 18" rimmed baking sheet. (13" x 18" is best for a thin snacking focaccia, but you can use a 9" x 13" baking pan as well.)
- Turn the dough out onto the prepared baking sheet, and gently fold and knead it 3 times, then press it into the corners of the baking sheet. (Since the dough stretches, sometimes it's hard to get it fully in the corners at this point, but the second rise will help shortly.)
- Using a spoon, roughly spread ⅔ of the raspberry jam evenly over the flattened dough. Oil your hands and then fold the dough into thirds from the short side. Turn the dough so the long side matches the long side of the pan.
- Allow to rise 1½ - 4 hours uncovered in a warm, dry spot.
- Coat your hands in olive oil and stretch the dough into the corners of the pan. Dimple the foccaccia all over with your fingers. Make several pockets on top and add dollops of the remaining raspberry jam.
- Bake 20-30 minutes until golden all over.
doughnut icing;
- Mix together all ingredients: 1 Tbsp milk, ¼ cup powdered sugar, ¼ tsp vanilla extract, and (optional) ⅛ tsp butter extract. (Butter extract makes it extra scrumptious!). Add more powdered sugar to make your icing thicker, I prefer it easy to drizzle.
- Cut focaccia into roughly 2"x3" rectangles or sticks, and drizzle with icing before serving. Make sure jam is cooled before biting in!
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