Ingredients
Scale
- 1.75 cups warm water (105-115°F)
- 2 tsp sugar (optional for instant yeast)
- 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 preserves (or any preferred jam)
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (as needed)
Instructions
- Prepare the yeast mixture by combining warm water, sugar, and active dry yeast in a mixing bowl. Let it sit for 5–10 minutes until frothy.
- In another bowl, whisk together the bread flour, all-purpose flour, and salt. Add olive oil to the yeast mixture and gradually mix in dry ingredients until a dough forms.
- Knead the dough on a floured surface for about 8–10 minutes until smooth. Place in an oiled bowl, cover with plastic wrap, and let it rise until doubled in size (about 1 hour).
- Punch down the risen dough and shape it on a lined baking sheet. Spread raspberry preserves over half of the dough and fold over to seal.
- Cover again and let it rise for another 30 minutes while preheating your oven to 375°F.
- Bake for about 22 minutes or until golden brown.
- Create a glaze by whisking confectioners’ sugar with milk; drizzle over warm focaccia before serving.
- Prep Time: 30 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 12g
- Sodium: 320mg
- Fat: 9g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg