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Sweet Raspberry Jam Focaccia – Unique Dessert Bread Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 49 reviews
  • Author: Elina
  • 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

Scale

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

  1. Mix Dry Ingredients: Measure the flour, bread improver, yeast, and salt into a medium bowl and mix well to evenly distribute all dry components.
  2. 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.
  3. First Rest: Let the dough rest for 20 minutes at room temperature to hydrate the flour and activate gluten development.
  4. Quick Stir and Rest Again: Stir the dough quickly for about 10 seconds to redistribute ingredients, then leave it for another 20 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. Optional Additional Stretch & Folds: If time allows, repeat stretch & fold and rest steps one to two more times to improve dough strength and texture.
  9. 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.
  10. 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.
  11. 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.
  12. Final Proof: Leave the shaped dough in a warm place for 20-30 minutes to rise and relax before baking.
  13. Preheat Oven: Preheat oven to 180°C fan forced or 200°C conventional.
  14. 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.
  15. Prepare Jam Filling: Fill a piping bag with raspberry jam to fill the focaccia holes post-baking.
  16. Make the Glaze: Whisk together icing sugar, boiling water, and cinnamon until smooth and drizzling consistency. Add small extra water if too thick.
  17. 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.
  18. 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.
  19. 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.

Find it online: https://recipes.mbeams.com/sweet-raspberry-jam-focaccia-unique-dessert-bread-recipe/