Ingredients
- Strong Bread Flour: 500g
- Instant Dry Yeast: 7g
- Caster Sugar: 50g
- Salt: 10g
- Olive Oil: 40ml + extra for greasing
- Warm Water: 350ml
- Seedless Raspberry Jam: 200g
- Icing Sugar: For dusting
Instructions
- Step 1: In a large bowl, combine the strong bread flour, instant dry yeast, caster sugar, and salt. Make a well in the center and pour in the warm water and olive oil. 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. Alternatively, use a stand mixer with a dough hook for 6-8 minutes.
- Step 3: Grease a large bowl with olive oil. Place the dough in the bowl, turning to coat. Cover with plastic wrap or a damp towel and let rise in a warm place for 1-1.5 hours, or until doubled in size.
- Step 4: Preheat oven to 200°C (180°C fan/Gas Mark 6). Grease a large baking tray with olive oil. Gently deflate the dough and transfer it to the prepared tray. Using your fingertips, dimple the dough all over.
- Step 5: Spoon the raspberry jam into the dimples. Bake for 20-25 minutes, or until golden brown.
- Step 6: Let the focaccia cool slightly on the tray before transferring to a wire rack. Dust generously with icing sugar before serving warm.
Notes
- Store leftover focaccia in an airtight container at room temperature for up to 2 days to maintain its soft texture.
- For a warm, gooey treat, reheat slices in a low oven or microwave in short bursts.
- Serve this focaccia as a sweet brunch centerpiece or a delightful afternoon snack with coffee.
- To prevent the jam from burning, consider adding it halfway through baking if your oven runs hot.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American