If you adore the idea of a luscious jam-filled treat but crave something a little different, you are going to fall head over heels for this Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe. Imagine the soft, pillowy texture of traditional focaccia bread infused with sweet, tangy raspberry jam jewels nestled right inside, finished with a delicate cinnamon glaze that adds that extra touch of magic. This recipe transforms a simple dough into a delightful dessert bread that feels like a cozy hug with every bite. Whether you want to impress at brunch, indulge your afternoon cravings, or bring a stunning twist to your holiday table, this focaccia is the answer you’ve been dreaming of.
Ingredients You’ll Need
Creating this spectacular focaccia is all about using straightforward, high-quality ingredients that shine through in every slice. Each component plays a crucial role—from the tender crumb of the dough to the vibrant zing of the raspberry jam, and the fragrant cinnamon glaze that unites it all.
- 600g Untreated White Bread Flour: The foundation of your dough, giving it strength and a soft but chewy texture perfect for holding jam.
- 1 1/4 tsp SNK Gold Standard Yeast: Helps the dough rise gently for a light, airy structure with wonderful flavor development.
- 1 1/2 tsp SNK Natural Bread Improver: Enhances the dough’s elasticity and shelf life, ensuring that melt-in-your-mouth softness.
- 1 1/2 tsp Salt: Balances sweetness and enriches the overall depth of flavor.
- 450-475g Cold Water: Keeps the dough cooler and slows fermentation for better texture and taste.
- 2 tsp SNK Cold Pressed Sunflower Oil: Adds subtle richness while helping the dough stay moist.
- 1 cup Raspberry Jam Filling (for piping): The star of the show, bringing tart-sweet bursts of summer fruit inside your bread.
- 3 tbsp Bakers Icing: For shimmering sweetness in the glaze.
- 2 tbsp Boiling Water: To perfectly dissolve the icing sugar and help create that luscious drizzle.
- 1/2 tsp Dutch Cinnamon: Adds warmth and aromatic depth to the glaze, complementing the raspberry jam beautifully.
How to Make Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe
Step 1: Mix and Rest the Dough
Begin by combining the flour, bread improver, yeast, and salt in a medium bowl, mixing well to bring all the dry ingredients together. Pour in the cold water and sunflower oil and stir just until the mixture comes together into a rough, raggedy dough. This dough is wetter than your typical bread dough but that’s exactly what makes the focaccia so soft and tender. Let it rest for 20 minutes to hydrate fully—it’s the first of a few short breaks that develop great gluten without kneading.
Step 2: Stir and Rest Again
Give the dough a quick 10-second stir to encourage strength, then leave it to rest for another 20 minutes. This period helps the yeast get activated gently and ensures the dough is workable for the coming stretch and folds, which are essential for its structure.
Step 3: Perform Stretch & Folds
Scrape the dough onto a lightly oiled surface and perform a gentle set of stretch and folds—pull one side of the dough out and fold it to the center, then repeat from the opposite side as well as the top and bottom edges. This technique creates a sturdy yet airy crumb without tough kneading. Next, transfer the dough into an oiled, lidded container or a large ziplock bag. Let the dough rest for 20 minutes more in this covered state so it can strengthen and rise slightly before the next stretch and fold.
Step 4: Repeat Stretch & Fold and Refrigerate
Uncover your dough and repeat the stretch and fold process as before, then turn it over so the seam is underneath. Cover and allow it to rest another 10-20 minutes. If you have the time, performing this stretch and fold two more times helps develop gluten for that perfect focaccia texture. Once complete, place the dough in the fridge. If storing for a few days, you can do a stretch and fold daily to prevent it from getting too airy and escaping your container.
Step 5: Prepare for Baking
Take the dough out of the fridge 3 to 4 hours before you plan to bake, giving it time to reawaken and rise gently at room temperature. When it’s lively again, lightly flour your work surface and turn the dough out. Place it into a well-oiled baking tray lined with parchment or baking paper. Press your fingertips into the dough to create the signature focaccia dimples, gently stretching it towards the tray edges, then leave it to rise another 20 to 30 minutes in a warm spot.
Step 6: Bake and Add Jam Filling
Preheat your oven to 180°C fan-forced or 200°C electric/gas. Bake the focaccia for 20 to 25 minutes until it’s gloriously golden on top. While baking, fill a piping bag with your raspberry jam filling. Once the focaccia is out and has cooled slightly, poke holes throughout using a piping tip or a metal straw, then fill each hole with a luscious spoonful of jam.
Step 7: Finish with Cinnamon Glaze
Whisk together bakers icing, boiling water, and Dutch cinnamon until smooth and pourable. Drizzle this cinnamon glaze generously over the focaccia, brushing it evenly over the top and sides for a shining finish. Don’t forget to rub the bottom of the focaccia into any glaze that drips below for extra flavor. Allow it to cool for at least 30 minutes so the glaze sets beautifully before slicing and serving.
How to Serve Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe
Garnishes
For an extra special touch, sprinkle the top with a handful of fresh raspberries or a dusting of powdered sugar just before serving. Chopped toasted almonds or pistachios add delightful crunch and a nutty contrast to the soft focaccia and sweet jam.
Side Dishes
Pair this dessert bread with a scoop of vanilla ice cream or a dollop of whipped cream for a truly indulgent experience. A cup of hot tea or coffee perfectly complements the fruity sweetness and cinnamon notes, making it ideal for a cozy afternoon treat.
Creative Ways to Present
Slice the focaccia into small squares to create an irresistible platter for brunch or dessert tables. You can even serve it alongside cheese — think creamy brie or mascarpone — for a wow-worthy sweet and savory combo. Wrapping individual slices in parchment paper tied with a rustic ribbon makes a charming homemade gift for friends and family.
Make Ahead and Storage
Storing Leftovers
Store any leftover focaccia in an airtight container at room temperature for up to two days. The bread remains soft and moist, but after 48 hours, it’s best to consume or freeze to maintain freshness.
Freezing
This focaccia freezes wonderfully. Wrap cooled focaccia tightly in plastic wrap and then in foil or place in a freezer bag. It will keep well in the freezer for up to one month. Thaw overnight in the fridge before reheating.
Reheating
To revive your focaccia, warm it in a preheated oven at 160°C (320°F) for about 10 minutes. This heats it through gently without drying it out. For a slight crunch on the edges, finish with a quick broil, watching carefully so the glaze doesn’t burn.
FAQs
Can I use other types of jam for this recipe?
Absolutely! While raspberry jam is wonderful for its balance of tartness and sweetness, you can try strawberry, blueberry, or even apricot jam. Just choose a thick jam that holds its shape well when piped into the focaccia.
Do I need special equipment for making this focaccia?
No special equipment is required beyond basic baking tools. A piping bag is helpful for neatly filling the jam holes but you can also spoon the jam carefully. A large plastic container or ziplock bag makes handling the dough easy for stretch & folds.
Why does the dough need to be refrigerated?
Chilling the dough slows fermentation, allowing the yeast to develop complex flavors over several days. It also improves dough texture and makes it easier to handle without overproofing.
Can I make this focaccia without the cinnamon glaze?
Yes, the focaccia will still be delicious without the glaze, but the cinnamon icing adds a lovely aromatic sweetness and lovely shine. If you prefer, you can dust with powdered sugar instead for a different finish.
What makes this recipe unique compared to regular focaccia?
This recipe stands out by transforming traditional savory focaccia into a sweet, dessert bread with pockets of raspberry jam and a cinnamon glaze—combining bread and pastry elements into one irresistible creation.
Final Thoughts
This Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe is such a joy to make and even greater to share. It’s got everything you want: soft, tender bread that sings with sweet fruit and warming spice. Whether you’re new to baking focaccia or a seasoned pro, this recipe invites you to enjoy a fresh, fun twist on dessert bread that’s perfect for every occasion. Go ahead and give it a try; your taste buds will thank you!
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Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe
- Prep Time: 30 minutes active + 4 days inactive (cold fermentation)
- Cook Time: 20-25 minutes
- Total Time: Approximately 4 days (includes refrigeration) plus about 1 hour on baking day
- Yield: 1 large or 2 medium-sized focaccias 1x
- Category: Dessert
- Method: Baking
- Cuisine: Italian inspired
- Diet: Vegetarian
Description
This Jam Donut Focaccia transforms a rustic focaccia dough into a delightful sweet treat by filling it with raspberry jam and finishing with a cinnamon glaze. The dough, made with cold water and minimal yeast, is refrigerated to develop flavor and can be used anytime within 1 to 4 days. The resulting focaccia is soft, flat, and bursting with fruity sweetness, perfect for a unique dessert or teatime snack.
Ingredients
Dough Ingredients
- 600g Untreated White Bread Flour
- 1 1/4 tsp SNK Gold Standard Yeast
- 1 1/2 tsp SNK Natural Bread Improver
- 1 1/2 tsp salt
- 450–475g cold water
- 2 tsp SNK Cold Pressed Sunflower Oil
Filling
- 1 cup Raspberry Jam Filling (for piping)
Glaze
- 3 tbsp Bakers Icing Sugar
- 2 tbsp boiling water
- 1/2 tsp Dutch cinnamon
Instructions
- Mix Dry Ingredients: Measure the flour, bread improver, yeast, and salt into a medium bowl and mix well to evenly distribute all dry components.
- Add Water and Oil: Pour in the cold water and sunflower oil, mixing only until the dough just comes together. It should be wetter and ragged in texture compared to typical bread dough.
- First Rest: Let the dough rest for 20 minutes at room temperature to hydrate the flour and activate gluten development.
- Quick Stir and Rest Again: Stir the dough quickly for about 10 seconds to redistribute ingredients, then leave it for another 20 minutes.
- Stretch & Fold Technique: Turn the dough onto a lightly oiled surface. Lift one end of the dough, stretch it, and fold it back onto the center. Repeat this motion from the opposite end, then the top and bottom, ensuring all sides are stretched and folded to build structure.
- Bulk Fermentation in Container: Transfer the dough into a lightly oiled, food-grade plastic container with a lid or a large zip-lock bag. Let it rest covered for 20 minutes to ferment gently.
- Second Stretch & Fold: Uncover and perform another set of stretch and folds as before. Turn the dough over, cover again, and leave for 10-20 minutes to continue fermenting.
- Optional Additional Stretch & Folds: If time allows, repeat stretch & fold and rest steps one to two more times to improve dough strength and texture.
- Cold Retardation: Place the dough container or bag into the fridge for slow fermentation. You may perform a stretch & fold each day to maintain dough strength and prevent it from overproofing.
- Prepare for Baking: About 3 to 4 hours before baking, remove dough from the fridge and leave it in a warm spot to reawaken and rise again.
- Shape the Dough: Gently tip the dough onto a lightly floured surface to avoid tearing. Transfer it into an oiled multipurpose baking tray lined with baking paper or a baking mat. Use fingertips to press dimples into the dough, stretching it out to fill the tray edges evenly.
- Final Proof: Leave the shaped dough in a warm place for 20-30 minutes to rise and relax before baking.
- Preheat Oven: Preheat oven to 180°C fan forced or 200°C conventional.
- Bake the Focaccia: Place the tray in the oven and bake for 20-25 minutes until the focaccia turns golden and cooked through. Let it rest for 10-15 minutes before removing from the oven.
- Prepare Jam Filling: Fill a piping bag with raspberry jam to fill the focaccia holes post-baking.
- Make the Glaze: Whisk together icing sugar, boiling water, and cinnamon until smooth and drizzling consistency. Add small extra water if too thick.
- Fill with Jam: After the focaccia cools for 5 minutes on a rack, poke holes using a piping tip or large metal straw. Pipe the raspberry jam into these holes evenly.
- Glaze the Focaccia: Place the cooling rack with focaccia over a larger tray. Drizzle the glaze over the focaccia’s top and sides evenly with a brush. Remove the rack and rub the base of the focaccia into the glaze pooled on the tray for full flavor.
- Final Cooling: Return focaccia to the cooling rack and allow to cool at least 30 minutes so the glaze hardens before serving. Enjoy this sweet and unique focaccia treat!
Notes
- Use cold water and refrigerate the dough for up to 4 days to develop flavor and texture.
- Performing stretch & folds during fermentation improves dough strength and crumb alignment.
- The dough is quite wet compared to traditional bread dough; handle gently to maintain air bubbles.
- Pressing dimples into the dough before the final rise is key to traditional focaccia texture.
- Filling with jam after baking ensures the dough stays light and not soggy.
- The cinnamon glaze adds an aromatic sweetness that complements the raspberry filling perfectly.
- If you prefer, bake two medium-sized focaccias instead of one large one.
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