Ingredients
Scale
- 3 cups All-Purpose Flour
- 1 1/4 cups Lukewarm Water (105°F-115°F)
- 2 1/4 teaspoons Active Dry Yeast
- 1/4 cup Granulated Sugar, plus 1/4 cup reserved for topping
- 1 teaspoon Kosher Salt
- 1/2 cup Unsalted Butter, melted and divided
- 1/2 cup Seedless Fruit Jam (e.g., raspberry or strawberry)
- 1 teaspoon Ground Cinnamon
Instructions
- Step 1: In a large bowl, combine the lukewarm water, yeast, and the 1/4 cup of granulated sugar. Let stand for 5-10 minutes until foamy. Whisk in the salt and 2 tablespoons of the melted butter. Gradually mix in the flour until a shaggy, wet dough forms.
- Step 2: Lightly grease a 9×13 inch baking pan or 9×9 inch square pan. Transfer the dough to the prepared pan, turning to coat the bottom. Cover the dough and let it rise in a warm spot for 45-60 minutes, or until noticeably puffy. Preheat the oven to 375°F (190°C) during the last 15 minutes of the rise.
- Step 3: Use oiled fingers to deeply dimple the dough across the entire surface. Spoon the fruit jam into the indentations, distributing it evenly, ensuring some areas are generously filled.
- Step 4: Bake the focaccia for 20-25 minutes, or until the edges are golden brown and the interior is set.
- Step 5: While the focaccia is baking, prepare the donut topping by mixing the remaining melted butter (about 6 tablespoons) with the reserved 1/4 cup sugar and 1 teaspoon cinnamon. Immediately upon removing the focaccia from the oven, brush the surface generously with the warm cinnamon sugar butter mixture. Allow to cool for 5-10 minutes before slicing and serving.
Notes
- Store leftovers tightly wrapped at room temperature for up to two days, or freeze individual slices if keeping longer to maintain the best texture.
- If the focaccia has lost its initial warmth, reheat slices briefly in a 300°F (150°C) oven or toaster oven for 5 minutes; avoid microwaving, which can make the sugary topping tough.
- Enhance the "donut" experience by serving warm slices alongside a dollop of fresh whipped cream or a scoop of vanilla bean ice cream.
- When dimpling the dough in Step 3, ensure your oiled fingers create pockets that are deep enough to truly contain the jam, preventing it from spreading too thinly during the bake.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American