Sweet Focaccia with Raspberry Jam Recipe

If you’ve ever had a craving for something that feels both like a cozy baked treat and a playful dessert, then you’re going to adore this Sweet Focaccia with Raspberry Jam. It’s a delightful twist on the classic Italian focaccia bread—a canvas of tender, olive oil-kissed dough generously bursting with bright, luscious raspberry jam pockets and finished with a glistening drizzle of sweet icing. Whether you’re serving it for brunch, tea, or a special occasion, this recipe brings together simple ingredients that transform into a stunningly delicious, slightly sweet bread that’s impossible to resist.

Ingredients You’ll Need

Each ingredient in this recipe is carefully chosen to build the perfect balance of flavor, texture, and appearance. From the warm water that activates the yeast to the olive oil that creates that signature moist crumb, these essentials are the pillars that make this Sweet Focaccia with Raspberry Jam shine.

• 1 ¾ cup warm water (105-115°F): Just the right temperature to wake up the yeast without killing it, essential for a good rise.
• 2 tsp sugar: Feeds the yeast and adds a hint of sweetness to complement the jam.
• 1 packet active dry yeast: The magic that makes your dough rise beautifully fluffy.
• 2 cups bread flour: Provides strength and chewiness, perfect for focaccia texture.
• 2 cups all-purpose flour: Balances the bread flour for a tender crumb while maintaining structure.
• 2 tsp salt: Enhances all the flavors and balances the sweetness.
• 6 tbsp olive oil (divided): Adds richness, moistness, and that signature golden crust.
• 1 jar raspberry jam: I love Bonne Maman for its natural fruity flavor and perfect consistency.
• 2 cups powdered sugar: For that irresistible sweet glaze on top.
• 2-4 tbsp milk: Adjust based on desired icing consistency; whole milk adds extra creaminess.

How to Make Sweet Focaccia with Raspberry Jam

Step 1: Activate the Yeast

Start by combining warm water and sugar in your mixing bowl and whisking until the sugar dissolves. Add the active dry yeast and whisk again. Let the mixture sit for about five minutes until it bubbles with life, signaling the yeast is active and ready to work its magic on your dough. If nothing bubbles, don’t worry—this is the moment to start fresh with new yeast to ensure success.

Step 2: Make the Dough

Attach the dough hook to your stand mixer and add both the bread flour and all-purpose flour along with the salt. Let the machine mix until the dough comes together in a sticky, elastic mass. This dough is going to feel a bit sticky but hold together well—perfect for focaccia.

Step 3: First Rise

Coat a large bowl with two tablespoons of olive oil. Transfer the dough here, then oil the surface of the dough itself with your hands to prevent drying out. Cover tightly with plastic wrap and place in a warm spot, like near a sunny window, for about an hour. The dough should double in size with a wonderfully yeasty aroma.

Step 4: Prepare the Pan and Fold the Dough

Brush a 9×13-inch metal pan with two tablespoons of olive oil and transfer the dough into it. Fold the dough over itself a few times, flipping it as you go to ensure it’s coated well with the olive oil. This step not only helps develop gluten structure but also ensures a moist, flavorful crumb.

Step 5: Second Rise

Cover the dough again and let it rise for another hour in a warm place. By the end, it should have spread to fill the pan and doubled in size yet again, ready to become the beautiful base for your raspberry jam.

Step 6: Prepare for Baking

Preheat your oven to 425°F. Remove the plastic wrap and drizzle the remaining two tablespoons of olive oil over the dough’s surface. Use your fingers to poke deep holes all over—the more, the better—creating those iconic focaccia dimples that will hold the raspberry jam perfectly.

Step 7: Add the Raspberry Jam

Spread about one-quarter of your raspberry jam evenly across the dough, making sure to push it gently into all those dimples so the sweet flavor infuses right into the bread as it bakes.

Step 8: Bake

Bake for 18 to 22 minutes until the top turns a light golden brown and the focaccia feels fully cooked through. The aroma will fill your kitchen with a comforting mix of olive oil, bread, and fruity zest.

Step 9: Poke Holes for Filling

Once out of the oven, immediately poke numerous holes using a large straw—about 35 is ideal—creating pockets that will later be filled with jam.

Step 10: Fill the Jam Pockets

Use a small spoon to carefully fill each hole with raspberry jam. The warmth from the bread will soften the jam, allowing it to seep into every crevice for a juicy, flavorful bite.

Step 11: Prepare and Add the Icing

While the focaccia cools, whip up a smooth icing by combining powdered sugar with milk in a hand mixer until you achieve a glaze that’s fluid yet just thick enough to harden slightly. For a special treat, flip the bread over on a wire rack and drizzle the icing on the bottom too—it’s like a glazed donut, but better and totally unique!

Step 12: Slice and Serve

Cut into generous squares and get ready to amaze your friends and family. Each bite offers a perfect harmony of soft, olive oil-rich bread, sweet raspberry bursts, and irresistible glaze.

How to Serve Sweet Focaccia with Raspberry Jam

Garnishes

To elevate your Sweet Focaccia with Raspberry Jam, sprinkle a handful of fresh raspberries or edible flowers on top right after glazing. A light dusting of powdered sugar just before serving adds a touch of elegance and that snowy finish that looks as good as it tastes.

Side Dishes

This focaccia pairs fantastically with a cup of strong coffee or herbal tea, making it a perfect option for breakfast or an afternoon pick-me-up. For a brunch spread, try serving alongside creamy ricotta or mascarpone cheese to balance the sweetness beautifully.

Creative Ways to Present

Feel like getting a little fancy? Cut your Sweet Focaccia with Raspberry Jam into bite-sized squares and arrange on a tiered dessert stand. Alternatively, serve warm slices with a scoop of vanilla ice cream for an unexpected, dreamy dessert that’ll have everyone asking for seconds.

Make Ahead and Storage

Storing Leftovers

Wrap your leftover Sweet Focaccia with Raspberry Jam tightly in plastic wrap or store in an airtight container at room temperature. It will stay fresh and soft for up to two days—just like the first day!

Freezing

If you want to save some for later, you can freeze the focaccia after baking and cooling completely. Wrap it tightly in foil and place in a freezer-safe bag or container. It will keep beautifully for up to one month. Thaw overnight in the fridge before serving.

Reheating

To refresh your focaccia, warm slices in a preheated oven at 350°F for about 5 to 7 minutes—this revives the olive oil aroma and soft texture. A quick zap in the microwave works in a pinch, but the oven is definitely better for preserving the delicate glaze and bread structure.

FAQs

Can I use frozen raspberry jam for this recipe?

Absolutely! Just make sure the jam is fully thawed before spreading it on the dough for an even texture and flavor. Using your favorite raspberry jam brand, like Bonne Maman, is recommended for the best taste.

Is it okay to use all-purpose flour only?

While all-purpose flour alone will work, combining it with bread flour gives your focaccia that ideal structure and chewy texture. If you don’t have bread flour, you can still make the recipe with just all-purpose flour, but expect a slightly softer crumb.

Can I substitute the olive oil with another oil?

Olive oil contributes signature flavor and moisture to this focaccia, so it’s best to stick with it. If needed, a mild-flavored oil like avocado oil can be a substitute, though it won’t offer the same depth.

What can I do if my yeast doesn’t bubble or rise?

That usually means the yeast is no longer active. Make sure your yeast hasn’t expired, and your water isn’t too hot or cold. Simply starting fresh with new yeast and water at the right temperature will fix this issue.

How thick should the icing be?

The icing should be thin enough to spread or drizzle smoothly but thick enough to set and hold on the focaccia. Add milk one tablespoon at a time and mix until reaching this consistency—it should coat the back of a spoon without running off immediately.

Final Thoughts

Making Sweet Focaccia with Raspberry Jam is like inviting a little bit of joy and indulgence into your kitchen. It’s straightforward, satisfying, and truly special with its combination of soft bread, fruity jam, and sweet glaze. Give this recipe a try—you’ll find it’s not only a treat for your taste buds but also a heartwarming project that turns simple ingredients into something wonderfully memorable.

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