Description
A soft and fluffy sweet focaccia filled with pockets of fruity jam and finished with a buttery sugar topping, inspired by classic jam-filled donuts.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F / 43°C)
- 4 tablespoons unsalted butter, melted (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup strawberry or raspberry jam
- 2–3 tablespoons granulated sugar (for topping)
Instructions
- In a small bowl, dissolve yeast with 1 tablespoon of sugar in warm milk. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt.
- Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Press the dough into a greased 9×9-inch or similar baking pan. Let rest for 20–30 minutes.
- Dimple the surface with your fingertips and spoon small amounts of jam into the dimples.
- Bake at 375°F (190°C) for 20–25 minutes until lightly golden.
- While warm, brush with melted butter and sprinkle generously with sugar.
- Cool slightly before slicing into squares and serving.
Notes
- Use thick jam or preserves to prevent excessive spreading.
- Add lemon zest for a subtle citrus flavor.
- Instant yeast can be mixed directly with dry ingredients.
- Store at room temperature for up to 2 days.
- Warm briefly in the oven to refresh before serving.
Nutrition
- Serving Size: 1 square
- Calories: 260 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
