Ingredients
Scale
For the dough
- 1 3/4 cups warm water (105–115°F)
- 2 tsp granulated sugar
- 1 packet (about 2 1/4 tsp) active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp kosher salt
- 6 tbsp extra-virgin olive oil, divided
For the filling
- 1 jar raspberry preserves (or your favorite thick jam)
For the glaze
- 2 cups powdered (confectioners’) sugar
- 2–4 tbsp whole milk (or as needed to reach pourable consistency)
Instructions
- Warm and wake the yeast. Pour the warm water into a mixing bowl, stir in the sugar to dissolve, then add the yeast. Whisk briefly and let it sit for about 5 minutes until foamy. If it stays flat, toss it and start again with fresh yeast. Fresh, bubbly yeast = lighter focaccia.
- Make the dough. Fit your mixer with a dough hook (or plan to mix by hand). Add both flours and the salt to the bowl, then pour in the yeast mixture and 4 tablespoons of the olive oil. Mix on medium speed until a soft, slightly sticky dough forms — you want elasticity, not overworked toughness.
- Oil and first rise. Lightly coat a large bowl with 2 tablespoons of the remaining olive oil. Transfer the dough to the oiled bowl, smear a thin film of oil on the dough’s surface, cover with plastic wrap, and place in a warm spot for about 1 hour or until doubled in size. Bold tip: Avoid drafty or cold areas — slow rises still work, but warmth speeds things up.
- Shape in the pan and second rise. Generously oil a 9×13-inch baking pan with 2 tbsp olive oil. Dump the risen dough into the pan, fold it over itself a few times so it’s coated in oil, then press and stretch it out to fill the pan. Cover and let it proof again for about an hour, until it puffs and reaches the pan’s edges.
- Dimples and jam. Preheat your oven to 425°F. Drizzle the remaining tablespoon or two of olive oil over the dough, then press deep dimples into the surface with your fingertips — you want obvious wells. Spoon about 1/4 cup of raspberry preserves in small dollops across the top, nestling jam into some of the larger dimples (don’t slather it on; you’re placing little pockets).
- Bake until golden. Slide the pan into the preheated oven and bake 18–22 minutes, until the top is nicely browned and the center feels set. Remove from the oven.
- Add extra jam while warm. Using a straw or wooden skewer, poke numerous holes across the baked focaccia (about 30–40). While the bread still radiates heat, spoon additional preserves into those holes so the jam sinks in and softens into the crumb. Bold tip: Do this while warm — residual heat helps the jam meld without making the dough soggy.
- Mix the glaze. Whisk confectioners’ sugar with milk, adding the liquid a tablespoon at a time until you reach a pourable but not watery glaze. Drizzle—or spread—the glaze over the slightly cooled focaccia. If you want a true donut flip, let the top set, then carefully invert the loaf, glaze the bottom, and let it set again.
- Slice and serve. Cut into squares or rectangles and serve warm or at room temperature. Store leftovers wrapped at room temp for a day or two, or freeze unglazed pieces for longer storage.
Notes
- If your jam seems very runny, briefly simmer it to reduce moisture before dolloping.
- If the dough feels overly stiff, add a tablespoon of warm water at a time until it becomes tacky but not wet.
- For lovely sheen and crisp edges, brush the surface lightly with oil just before baking.
- Want extra donut vibes? Dust with extra powdered sugar just before serving.