Can I use other types of jam instead of raspberry in sweet focaccia with raspberry jam?

Absolutely! While Sweet Focaccia with Raspberry Jam is iconic for its tart, bright flavor and deep red color, you can easily substitute other jams. Strawberry, blueberry, apricot, or even fig jam work beautifully in the same recipe. Just make sure the jam you use is thick and not overly watery. That said, raspberry adds a delightful tang that balances the sweetness and complements the olive oil-based bread in sweet focaccia with raspberry jam like no other.

What if my dough doesn’t rise properly when making sweet focaccia with raspberry jam?

If your dough doesn't rise, your yeast may be expired or the environment might be too cold. Proper rising is crucial for the fluffy texture in sweet focaccia with raspberry jam . Make sure the water temperature is between 105°F–115°F and the dough is placed somewhere warm. You can also proof dough in a slightly warm oven (turned off with the light on) to help it rise consistently. Dough that fails to rise will result in dense, underdeveloped focaccia—not ideal for holding luscious raspberry jam.

Is sweet focaccia with raspberry jam suitable for vegans or gluten-free diets?

Sweet Focaccia with Raspberry Jam can be made vegan by using plant-based milk in the glaze (like oat or almond) and ensuring your jam is free from gelatin or animal-based ingredients. However, this standard recipe uses bread and all-purpose flours that contain gluten. To make it gluten-free, you’d need a specialized flour blend designed for yeasted bread, which may alter the texture. While not naturally gluten-free, sweet focaccia with raspberry jam can be adapted with the right substitutions and testing.

How do I prevent the glaze from melting too much on sweet focaccia with raspberry jam?

Timing is everything. Let your sweet focaccia with raspberry jam cool slightly before applying the glaze—ideally when it's just warm to the touch. Applying glaze too early will cause it to melt into the bread and disappear, while waiting too long may prevent it from adhering properly. You want that ideal moment when the glaze slightly melts into the surface but still sets on top, adding that perfect donut-style finish to your sweet focaccia with raspberry jam .

Can I freeze sweet focaccia with raspberry jam?

Yes, Sweet Focaccia with Raspberry Jam freezes exceptionally well. Slice it into individual servings and wrap tightly in plastic wrap followed by foil. Store the wrapped pieces in a freezer-safe bag. When ready to enjoy, let the focaccia thaw at room temperature, then reheat in a 300°F oven for 6–8 minutes. The jam and glaze stay remarkably stable, making sweet focaccia with raspberry jam a great make-ahead dessert or brunch addition.

What's the best way to reheat sweet focaccia with raspberry jam without drying it out?

To reheat sweet focaccia with raspberry jam while preserving moisture and texture, use a low oven temperature—around 300°F—and cover the bread loosely with foil. Warm it for 6–8 minutes. This revives the jam and softens the crumb without burning the glaze. Avoid microwaving for long, as it can dry out the bread and make the glaze rubbery. For best results, serve sweet focaccia with raspberry Sweet Focaccia with Raspberry Jam Perfect for Sharing jam slightly warmed, not hot, so the glaze stays glossy and the jam gooey.

Sweet Focaccia with Raspberry Jam A Dreamy Rustic Treat

Sweet Focaccia with Raspberry Jam The Ultimate Brunch Showstopper

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Author: Maria
Prep Time: about 30 minutes active (plus rises)
Cook Time: 18–22 minutes
Total Time: about 4 hours (including 2 rises) + cooling
Yield: 12 squares
Category: Brunch, Dessert
Method: Baking
Cuisine: Italian-inspired
Diet: Vegetarian

Description

A fluffy, sweet focaccia swirled and filled with tart raspberry jam, then drizzled with a powdered sugar glaze — a delightful crossover between focaccia and jelly donut.

Ingredients

Units Scale

1 3/4 cups warm water (105-115 °F)
2 tsp sugar
1 packet (about 2 1/4 tsp) active dry yeast
2 cups bread flour
2 cups all‑purpose flour
2 tsp salt
6 Tbsp olive oil, divided
1/4 cup raspberry jam (plus extra for filling holes)
2 cups powdered sugar
2-4 Tbsp milk (for glaze)

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Instructions

In a stand mixer bowl, whisk warm water and sugar, then sprinkle yeast; let sit 5 minutes until foamy.
Attach dough hook, add both flours and salt; mix until sticky dough forms.
Coat a large bowl with 2 Tbsp olive oil, transfer dough, turn to coat; cover and let rise 1 hour until doubled.
Oil a 9×13″ pan with 2 Tbsp olive oil; fold dough into itself a few times, then let rise 1 hour until it fills pan.
Preheat oven to 425 °F; drizzle remaining 2 Tbsp oil, dimple dough with fingers.
Spread ¼ cup raspberry jam into grooves, bake 18–22 minutes until lightly golden.
While warm, poke ~35 holes with a large straw; spoon extra jam into holes.
Mix powdered sugar with milk until pourable but settable; drizzle glaze over top.
Once top glaze sets, optionally flip and glaze bottom.
Let slightly cool, then cut into squares and serve.

Notes

Dough rises twice in warm spot about 1 hour each—essential for airy texture.
Use quality jam (like Bonne Maman) for best flavor.
Store at room temperature up to 2 days; freeze individual pieces up to 1 month.
Reheat in 300 °F oven 5–10 min to refresh.
Use any jam variation (strawberry, apricot, mixed berry).

Nutrition

Serving Size: 1 square

Find it online: https://cooktune.com/sweet-focaccia-with-raspberry-jam/