Jam Doughnut Focaccia

Updated at: Thu, 24 Oct 2024 15:31:33 GMT

Step 1

Prepare the focaccia dough as stated in my same-day, overnight or sourdough focaccia dough recipes but add 1 tablespoon of sugar into the dough.

Step 2

Prepare the baking tray as instructed in the recipe but instead of extra virgin olive oil, use a neutral flavoured oil to line the nonstick baking parchment. Once the dough had fully proofed in the bowl, tip it into tray and fold and flip it as instructed in the recipe. Cover and proof for about 1-2 hours.

Step 3

Set the oven to 220C/430F and place the rack in the lowest position. Dimple the focaccia dough (no need for the extra drizzle of oil) and then bake for 18-23 minutes or until it’s a deep golden brown. (it may need a few minutes less time in the oven than normal because of the sugar content in the dough)

Step 4

While the focaccia is baking, fill a piping bag with 1 cup (325g) jam of your choice. I used raspberry, but next time I would make my own jam with a bit more tartness! If you feel you need more jam than this once you’re piping, you can always add more into the bag.

Step 5

Then make the glaze by whisking together the confectioners sugar, milk and vanilla until smooth. If you need a touch more milk to get it to drizzling consistency, feel free to add some.

Step 6

When the focaccia is out of the oven, let it cool for five minutes, place it into a cooling rack and then poke it with holes (I used a thick straw). Fill the holes with jam. Place the cooling rack onto a larger tray and drizzle the glaze on. Brush the glaze evenly over the top and sides and then be sure to rub the bottom of the focaccia into the glaze that has dripped onto the tray.

Step 7

Place onto a cooling rack again and allow it to cool for at least 30 minutes for the glaze to harden. Cut in and enjoy!

Step 8

If you’d like the glaze the focaccia with a more tart and zesty glaze, simply replace the milk in the glaze with lemon juice and then add in the zest of 1 lemon 🍋. Omit the vanilla.

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