Description
A playful twist on classic focaccia — soft, pillowy sourdough baked with pockets of sweet jelly and finished with a smooth vanilla glaze. It tastes like a giant jelly donut you can pull apart and share.
Ingredients
Units
Scale
- 1 batch sourdough focaccia dough, room temperature
- 3 tbsp olive oil
- 1 cup strawberry or grape jelly
- 2 cups powdered sugar
- 3 tbsp whole milk
- 1 tsp vanilla extract
- Pinch of salt
Instructions
- Preheat the oven to 425°F (220°C). Generously oil a baking pan with 1 tablespoon of the olive oil.
- Press the room-temperature focaccia dough gently into the pan, stretching it to fit while keeping its air bubbles intact.
- Dimple the dough with your fingertips and drizzle with the remaining olive oil.
- Spoon small dollops of jelly evenly across the surface, allowing some to sink into the dimples.
- Bake for 20–25 minutes, or until golden and puffed.
- While the focaccia cools slightly, make the glaze: Whisk together powdered sugar, milk, vanilla extract, and a pinch of salt until smooth.
- Drizzle the warm focaccia generously with the glaze before slicing and serving.
Notes
- Use a high-quality, active sourdough dough for the best airy texture.
- Swap jelly flavors — raspberry and blackberry work beautifully.
- Add sprinkles on top for a fun bakery-style finish.
Nutrition
- Serving Size: 1 slice
- Calories: 250
- Sugar: 23g
- Sodium: 210mg
- Fat: 6g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg