Ingredients
- Strong Bread Flour: 500g
- Instant Dried Yeast: 7g
- Caster Sugar: 50g
- Salt: 10g
- Olive Oil: 50ml, plus extra for drizzling
- Warm Water: 350ml
- Raspberry Jam: Approximately 200g
- Icing Sugar: For dusting
Instructions
- Step 1: Combine the flour, yeast, sugar, and salt in a large bowl. Make a well in the center, add the olive oil and warm water, and mix until a shaggy dough forms.
- Step 2: Turn the dough out onto a lightly floured surface and knead for 8-10 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turn to coat, cover with plastic wrap, and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 3: Preheat your oven to 220°C (200°C fan/Gas Mark 7). Grease and line a baking tray with parchment paper.
- Step 4: Gently punch down the dough and turn it out onto the prepared baking tray. Use your fingertips to gently press the dough out to fill the tray. Make deep dimples all over the surface of the focaccia.
- Step 5: Spoon teaspoons of raspberry jam into the dimples, ensuring they are nicely filled. Drizzle generously with olive oil.
- Step 6: Bake in the preheated oven for 20-25 minutes, or until golden brown and cooked through. Let cool slightly before dusting with icing sugar and serving warm.
Notes
- Store leftovers in an airtight container at room temperature for up to 2 days, though it's best enjoyed fresh.
- A quick zap in the microwave (15-20 seconds) will revive day-old focaccia, making it warm and gooey again.
- Serve slices of this sweet focaccia with a dollop of whipped cream or mascarpone for extra indulgence.
- For a richer flavour, try using a high-quality extra virgin olive oil, both in the dough and for drizzling, as it really elevates the taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American