Ingredients

1 3/4 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 (about 1/4 cup plus more for filling)

2 cups confectioners’ sugar

2-4 tbsp whole milk (or as needed for consistency)

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar. Whisk until sugar dissolves. Add yeast and whisk again. Let sit for 5 minutes until bubbly, indicating the yeast is active.

Step 2: Attach a dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms and ingredients are well combined.

Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough into the bowl and lightly oil the dough’s surface. Cover with plastic wrap and let rise in a warm spot for about 1 hour until doubled.

Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Move the risen dough into the pan. Fold it in thirds over itself a couple of times, flipping as needed to coat in oil. Cover and let rise again for another hour until doubled and spread to pan edges.

Step 5: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface. Spread about 1/4 cup raspberry preserves into the grooves.

Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove and poke about 35 deep holes in the warm bread with a large straw. Fill each hole generously with additional raspberry preserves, allowing the jam to melt into the bread.

Step 7: While the focaccia cools slightly, make the glaze by mixing confectioners’ sugar with milk a tablespoon at a time until smooth and spreadable. Spread glaze over the top. For extra glaze, flip onto a wire rack and coat the bottom once the top has set. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast for best rise; expired yeast will prevent the dough from rising properly.

Try other fruit preserves like strawberry or apricot for different flavors.

For a vegan version, substitute honey or sugar for sweetness and use a plant-based milk in the glaze.

Brush the focaccia with melted butter before glazing for extra richness.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. It will require more effort and time, but the dough should be sticky and elastic once properly kneaded.

How do I know if the yeast is still good?

If the yeast mixture doesn’t bubble or foam after 5 minutes with warm water and sugar, it’s likely inactive and should be replaced for successful dough rising.