Quick Jam Donut Focaccia: The Ultimate Focaccia Recipe
Introduction to Quick Jam Donut Focaccia
If you’re looking for a delightful twist on traditional focaccia, you’ve come to the right place! Quick Jam Donut Focaccia is a fun and easy recipe that combines the fluffy texture of focaccia with the sweet, gooey goodness of jam. This unique treat is perfect for breakfast, dessert, or a snack, making it a versatile addition to your baking repertoire. Let’s dive into this delicious recipe that will surely impress your family and friends!
A Personal Story Behind My Quick Jam Donut Focaccia Journey
I remember the first time I stumbled upon the idea of combining focaccia with jam. It was during a family gathering where my grandmother made her famous focaccia. Inspired by her creativity, I thought, why not add a sweet twist? After several experiments in my kitchen, I finally perfected this Quick Jam Donut Focaccia recipe, and now it’s a hit at every family event!
What Makes This Quick Jam Donut Focaccia Recipe Special?
This recipe stands out because it blends the savory flavors of traditional focaccia with sweet raspberry jam, creating a deliciously unique flavor profile. It’s not just any focaccia; it’s fluffy, moist, and bursting with fruity goodness. The addition of a sweet glaze on top elevates it to a dessert level, making it a perfect treat for any occasion. Plus, it’s easy to make, even for beginner bakers!
The Full Quick Jam Donut Focaccia Recipe
Ingredients
- 1 ¾ cups warm water (105-115°F)
- 2 tsp sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry jam
- Glaze:
- 2 cups powdered sugar
- 2-4 tbsp milk (whole milk recommended)
Instructions
- In a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves. Add the yeast and whisk again. Let it sit for 5 minutes until bubbly. If it doesn’t bubble, start over with fresh yeast.
- Attach the dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
- In a large mixing bowl, spread 2 tablespoons of olive oil around the sides. Place the dough in the bowl and coat it with more oil. Cover with plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
- Once risen, spread 2 tablespoons of olive oil in a 9×13 metal pan. Remove the dough from the bowl and place it in the pan. Fold the dough in thirds over itself a few times, ensuring it’s well coated in oil. Cover again with plastic wrap and let it rise for another hour.
- Preheat your oven to 425°F. When the dough has doubled and spread to the edges of the pan, remove the plastic wrap. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke holes throughout the bread.
- Spread ¼ cup of raspberry jam over the unbaked focaccia, making sure it gets into the holes. This will allow the jam to infuse with the dough as it bakes.
- Bake for 18-22 minutes, or until the top is lightly golden brown and cooked through. Keep an eye on it to avoid over-baking.
- Once out of the oven, use a large straw to poke additional holes in the bread (about 35 holes). This step ensures that every piece is bursting with jam! Use a small spoon to scoop jam into each hole, allowing it to warm and drip in.
- For the glaze, mix powdered sugar and milk with an electric hand mixer until smooth. Adjust the milk for desired consistency. Once the focaccia cools slightly, flip it onto a wire rack and frost the bottom if desired.
- Cut into squares and serve! Enjoy your delicious creation!
Serving Suggestions and Variations for Quick Jam Donut Focaccia
This focaccia is best enjoyed fresh, but you can also serve it with a side of whipped cream or vanilla ice cream for a delightful dessert experience. For variations, consider using different flavors of jam, such as strawberry or blueberry, to suit your taste. You can also sprinkle some powdered sugar on top for an extra touch of sweetness. Enjoy it with coffee or tea for a perfect afternoon snack!
Frequently Asked Questions About Quick Jam Donut Focaccia
Can I use other types of flour?
Yes! You can experiment with whole wheat flour or gluten-free options, but the texture may vary slightly.
How do I store leftovers?
Store any leftover focaccia in an airtight container at room temperature for up to 2 days. You can also freeze it for longer storage.
Can I add more toppings?
Absolutely! Feel free to add nuts or dried fruits for added texture and flavor. Just make sure they complement the jam you choose!
Recipe Stats
- Prep Time: 30 minutes
- Cooking Time: 22 minutes
- Total Time: 1 hour 52 minutes
- Calories per Serving: 200
- Servings: 12
Quick Jam Donut Focaccia
Equipment
- Stand Mixer For mixing and kneading the dough.
- 9x13 Metal Pan For baking the focaccia.
- Electric Hand Mixer For making the glaze.
Ingredients
Main Ingredients
- 1.75 cup warm water (105-115°F)
- 2 tsp sugar
- 1 packet active dry yeast
- 2 cup bread flour
- 2 cup all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil divided
- 1 jar raspberry jam
- 2 cup powdered sugar
- 2 tbsp milk (whole milk recommended)
Instructions
- In a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves. Add the yeast and whisk again. Let it sit for 5 minutes until bubbly. If it doesn’t bubble, start over with fresh yeast.
- Attach the dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
- In a large mixing bowl, spread 2 tablespoons of olive oil around the sides. Place the dough in the bowl and coat it with more oil. Cover with plastic wrap and let it rise in a warm spot for 1 hour, or until doubled in size.
- Once risen, spread 2 tablespoons of olive oil in a 9x13 metal pan. Remove the dough from the bowl and place it in the pan. Fold the dough in thirds over itself a few times, ensuring it’s well coated in oil. Cover again with plastic wrap and let it rise for another hour.
- Preheat your oven to 425°F. When the dough has doubled and spread to the edges of the pan, remove the plastic wrap. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke holes throughout the bread.
- Spread ¼ cup of raspberry jam over the unbaked focaccia, making sure it gets into the holes.
- Bake for 18-22 minutes, or until the top is lightly golden brown and cooked through.
- Once out of the oven, use a large straw to poke additional holes in the bread (about 35 holes). Use a small spoon to scoop jam into each hole, allowing it to warm and drip in.
- For the glaze, mix powdered sugar and milk with an electric hand mixer until smooth. Adjust the milk for desired consistency. Once the focaccia cools slightly, flip it onto a wire rack and frost the bottom if desired.
- Cut into squares and serve!