Ingredients
- Strong Bread Flour: 500 grams
- Warm Whole Milk (105°F-115°F): 350 ml
- Active Dry Yeast: 2 teaspoons
- Granulated Sugar: 1/4 cup (plus extra for topping)
- Unsalted Butter, melted: 1/4 cup (plus 2 Tbsp for finishing)
- Fine Sea Salt: 1 teaspoon
- Seedless Raspberry Jam or Strawberry Jam: 1/2 cup
- Caster Sugar mixed with 1 tsp ground cinnamon: 1/4 cup
Instructions
- Step 1: In a large bowl, combine the warm milk, yeast, and 1 tablespoon of the sugar. Let stand for 5-10 minutes until foamy. Add the remaining granulated sugar, melted butter, salt, and flour, mixing until a shaggy, cohesive dough forms. Knead for 5 minutes, then place in an oiled bowl, cover, and let rise in a warm place until doubled (about 1.5 to 2 hours).
- Step 2: Liberally oil a 9×13 inch baking pan. Transfer the dough to the prepared pan and gently stretch it to fill the corners. Cover loosely and allow the dough to proof for a second time for 30 minutes; preheat the oven to 375°F (190°C) during this period.
- Step 3: Deeply dimple the dough using oiled fingers, creating wells that reach the bottom of the pan. Gently warm the jam slightly to make it easier to handle, then spoon the jam directly into the deep dimples you created.
- Step 4: Bake the focaccia for 20-25 minutes, or until the edges are golden brown and the dough is cooked through. The jam should be bubbling slightly.
- Step 5: Immediately upon removing the focaccia from the oven, brush the entire surface generously with the remaining 2 tablespoons of melted butter. While still warm, sprinkle and press the cinnamon-sugar mixture heavily over the entire surface to create the traditional jam donut coating. Slice and serve warm or at room temperature.
Notes
- Store any leftovers in an airtight container at room temperature for up to two days; avoid refrigerating, as it will quickly dry out the bread and make the jam filling tough.
- To revive the soft texture and warm the jam pockets, flash-reheat slices in a toaster oven or standard oven at 300°F (150°C) for 5 minutes, watching closely so the cinnamon-sugar topping doesn't burn.
- For a decadent dessert twist, serve this warm focaccia alongside a scoop of vanilla bean ice cream or a dollop of fresh whipped cream to perfectly complement the sweet jam and cinnamon coating.
- When creating the dimples, ensure your oiled fingers press firmly all the way to the bottom of the pan to prevent the jam from lifting the dough during baking, which ensures those signature jam pools remain intact.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American