Sweet Focaccia with Raspberry Jam Recipe

If you’ve ever dreamed of merging pillowy-soft focaccia with the fruity sweetness of jam and a plush snowy glaze, Sweet Focaccia with Raspberry Jam just might be your new baking obsession. This recipe transforms a savory classic into a show-stopping treat, combining golden, olive oil-rich bread with pockets of jewel-bright jam and a creamy glaze—perfect for breakfast, brunch, or an afternoon pick-me-up. Whether you’re making this for a special occasion or turning an ordinary day into something memorable, Sweet Focaccia with Raspberry Jam delivers both visual wow and irresistible flavor.

Ingredients You’ll Need

The beauty of Sweet Focaccia with Raspberry Jam lies in its modest yet essential lineup of ingredients. Each element brings something special, from crusty edges to that vibrant raspberry swirl and irresistible icing. Let’s break down the must-haves for this unforgettable bake:

• Warm Water (1 ¾ cup, 105-115°F): The perfect temperature jump-starts the yeast, ensuring a fluffy, well-risen focaccia.
• Sugar (2 tsp): Just the right amount to help activate the yeast and add a faint touch of sweetness to the dough itself.
• Active Dry Yeast (1 packet): This is the magic that brings the focaccia to life, creating lightness and beautiful bubbles.
• Bread Flour (2 cups): Brings chewiness and structure so the focaccia has that ideal, airy crumb.
• All-Purpose Flour (2 cups): Softens the texture a bit, balancing the bread flour for a pillowy bite.
• Salt (2 tsp): Enhances every flavor in the focaccia without overpowering it—don’t skip this!
• Olive Oil (6 tbsp, divided): Brings flavor, moistness, and that signature golden crust—be generous and use the best you have.
• Raspberry Jam (1 jar): The heart of the recipe, with the perfect tangy-sweet burst in every jammy pocket.
• Powdered Sugar (2 cups): Makes up that dreamy icing cloud on top (and bottom if you’re feeling extra fancy).
• Milk (2-4 tbsp, whole works best): Gives the glaze the right consistency without muting the sweetness.

How to Make Sweet Focaccia with Raspberry Jam

Step 1: Activate the Yeast

Start by combining your warm water and sugar in the bowl of a stand mixer. Whisk just until the sugar melts, then sprinkle in your active dry yeast. Whisk again to combine and set aside for five minutes. You’re looking for a thick foamy layer—if you don’t get bubbles, your yeast might be expired, so get fresh yeast and start over. This step is crucial to ensuring your Sweet Focaccia with Raspberry Jam rises into a bakery-worthy loaf.

Step 2: Mix the Dough

Fit your stand mixer with the dough hook, then add both flours and the salt to the yeasty mixture. Mix until you get a sticky, cohesive dough. Don’t worry if it seems stickier than regular bread dough—that’s precisely what yields a moist, airy crumb for our Sweet Focaccia with Raspberry Jam.

Step 3: The First Rise

Generously oil a large bowl with 2 tablespoons of olive oil. Scoop the dough in and slick the top with extra oil using your hands. Cover tightly with plastic wrap and set it somewhere warm—near a sunny window is ideal—for an hour. The warmth coaxes the dough to double in size, creating all those air pockets that make focaccia so irresistible.

Step 4: Prep the Pan and Fold the Dough

Brush a metal 9×13 pan with 2 more tablespoons of olive oil. Transfer your risen dough to the pan and stretch it gently with your hands. Fold it in thirds a few times, flipping occasionally—this mini-knead helps with gluten development and ensures the dough is fully coated. The oil is the secret to crispy edges and golden color.

Step 5: Second Rise

Once again, cover the pan with plastic wrap and let it rest in a warm spot for another hour. After this second rise, your dough should practically fill the pan, visibly puffy and ready for its topping and signature dimples.

Step 6: Dimple and Add Jam

Uncover your focaccia, then preheat the oven to 425°F. Pour on the final 2 tablespoons of olive oil and use your fingers to make deep dimples all over the dough. See those bubbles? That’s focaccia magic. Spoon about ¼ of your raspberry jam over the unbaked dough, letting it fall into the nooks and crannies. This step kicks off the beautiful marbled look Sweet Focaccia with Raspberry Jam is loved for.

Step 7: Bake

Pop your pan into the oven and bake for 18 to 22 minutes, or until the top is lightly golden and the edges are crisp. The aroma will promise something delicious and just-slightly unexpected to anyone lucky enough to be nearby.

Step 8: Add More Jam

Right out of the oven, use a wide straw or wooden spoon handle to poke plenty of holes—at least 35—for jam filling. Spoon the remaining raspberry jam generously into each warm pocket. The heat will melt the jam into the bread, creating bursts of fruitiness in every bite and making this Sweet Focaccia with Raspberry Jam uniquely sumptuous.

Step 9: Add the Icing

Let the bread cool slightly, then whip up your glaze by mixing powdered sugar with milk (add it a tablespoon at a time for perfect spreading consistency). Once it’s fully mixed and velvety, slather the icing over the top, letting it drip into the holes and down the sides. If you’re feeling extra decadent, flip the Focaccia onto a rack and frost the bottom too—it’s like eating a giant glazed donut.

Step 10: Slice and Enjoy

Wait for the glaze to set just a bit, then cut into squares. This is when you’ll appreciate the mosaic of jam, soft crumb, and gleaming icing—absolutely irresistible! Serve immediately to savor the contrast of warm bread and cool glaze.

How to Serve Sweet Focaccia with Raspberry Jam

Garnishes

For an extra dose of luxury, dust your squares with a light snowfall of powdered sugar or top them with thinly sliced fresh raspberries. A hint of finely grated lemon zest really wakes up the flavors and makes your Sweet Focaccia with Raspberry Jam pop on the plate. If you have edible flowers or fresh mint around, use that for an eye-catching, bakery-café look.

Side Dishes

This sweet focaccia is surprisingly versatile. Serve it alongside freshly brewed coffee or an herbal tea for a chic breakfast or brunch, or pair with a bowl of vanilla yogurt and some berries for an elevated snack. Its balance of rich bread and bright fruitiness also works beautifully after a lighter spring meal as a cheerful dessert.

Creative Ways to Present

For a special event, try slicing the Sweet Focaccia with Raspberry Jam into slim fingers and stacking them in a crisscross pattern, almost like biscotti. Alternatively, use small cookie cutters to make adorable shapes for kids. Individually wrap squares with ribbon for a sweet edible gift—everyone loves a surprise jammy center!

Make Ahead and Storage

Storing Leftovers

If you find yourself with extra Sweet Focaccia with Raspberry Jam, simply store the cooled squares in an airtight container at room temperature for up to two days. The glaze helps seal in freshness, but for best texture, enjoy within the first day or so.

Freezing

Let the focaccia cool completely before wrapping each square tightly with plastic wrap, then place in a resealable freezer bag. Freeze for up to one month. Thaw at room temperature, still wrapped, to prevent condensation from marring that gorgeous glaze.

Reheating

For a warm treat, pop a square in the microwave for a few seconds or warm it on a low oven setting (about 300°F) for 5-10 minutes. If reheating, wait to add the glaze until after warming, or add a light extra drizzle afterward to refresh that luscious finish.

FAQs

Can I use a different type of jam?

Absolutely! While raspberry adds bright, tangy flavor, you can swap in strawberry, blackberry, or even apricot jam for a new twist. The method remains the same, so feel free to get creative and make this Sweet Focaccia with Raspberry Jam recipe your own with whatever fruit you love most.

What should I do if my dough isn’t rising?

If your dough doesn’t puff up during rising, double-check that your yeast is fresh and your water was warm but not hot. Yeast is finicky, and expired or improperly activated yeast will lead to dense focaccia. Make sure your bowl is in a truly warm spot—sometimes an oven with just the light on does wonders.

Can I make this without a stand mixer?

No stand mixer? No worries! You can mix the dough by hand. It will take a bit of arm power with a wooden spoon and some kneading, but the payoff is still a tender, springy Sweet Focaccia with Raspberry Jam. Just be patient; it’s worth the work!

How do I keep the icing from turning runny?

Add your milk to the powdered sugar one tablespoon at a time and stop once you reach a thick, pourable consistency—thinner icing will slide right off. If you go too far and the mixture becomes runny, add a bit more sugar to thicken it right up.

Can I prepare Sweet Focaccia with Raspberry Jam in advance for a party?

Yes! You can bake and fill the focaccia a day ahead, then glaze just before serving to keep the icing pristine. It’s a fantastic make-ahead treat that wows a crowd, especially when cut into party-ready shapes or mini squares.

Final Thoughts

I can’t wait for you to try this recipe and delight your loved ones with Sweet Focaccia with Raspberry Jam. It’s a playful mash-up that brings bakery magic straight to your kitchen—soft bread, tangy jam, and creamy icing in every bite! Take a chance on this unexpected treat and watch it become a fast favorite at your table.

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