Description
A pillowy, sweet Italian-style bread filled with raspberry preserves and topped with a sugary glaze, mimicking the flavors of a classic jelly donut.
Ingredients
1.75 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 Preserves
2 cups Confectioners’ Sugar
3 tbsp Whole Milk
Instructions
Step 1: Mix warm water, sugar, and yeast in a bowl and let bloom for 10 minutes.
Step 2: Stir in bread flour, all-purpose flour, and salt until a sticky dough forms.
Step 3: Fold in 2 tablespoons of olive oil, cover, and let rise for 1.5 hours.
Step 4: Transfer to a greased 9x13 pan, rest for 20 minutes, then stretch to corners.
Step 5: Drizzle with oil, dimple the dough, and fill wells with raspberry preserves.
Step 6: Rise for 45 minutes, then bake at 400°F for 25 minutes.
Step 7: Whisk sugar and milk for glaze and drizzle over warm focaccia.
Notes
Ensure water is between 105-115°F to properly activate the yeast without killing it. For a tangier flavor, let the dough rise in the fridge overnight.
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: Italian-American Fusion
Nutrition
- Serving Size: 1 slice
- Calories: 310 kcal
- Sugar: 22g
- Sodium: 210mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 48g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 2mg
