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Jam Doughnut Focaccia

Recipe

A sweet twist on a classic focaccia.

Serves: 12 people   |   Prep time: 180 minutes   |   Cooking time: 20 minutes

Fusion   |   Dessert   |   Vegetarian

  

Ingredients

  • For the focaccia:
  • 500g Strong White Flour
  • 7g Sachet Instant Yeast
  • 2 tbsp Vegetable Oil
  • 2 tbsp Caster Sugar
  • 2 tsp Salt
  • 375ml Warm Water

For the filling:

  • 340g Raspberry Conserve

For the vanilla doughnut glaze:

  • 150g Icing Sugar
  • 3-4 tbsp Milk
  • 1 tsp Vanilla Extract

30 x 20cm Baking Tray

  

Method

  1. Place the flour, yeast, sugar, oil and the salt into a large mixing bowl.
  2. Gradually add enough warm water, continually mixing, to create a sticky dough.
  3. Knead on a floured surface for 10 minutes until smooth and elastic. Alternatively, this dough can be mixed and kneaded in a stand mixer with dough hook.
  4. Cover and leave for 1-2 hours at room temperature, until doubled in size.
  5. Press the dough onto the baking tray, then cover and leave to rise for a further 45 minutes.
  6. Pre-heat the oven to 220ºC/200ºC Fan/Gas Mark 7.
  7. Press your fingers into the dough to create dimples.
  8. Bake for 20-25 minutes until risen and golden.
  9. Allow to cool enough to touch safely then deepen the holes in the bread with the end of a wooden spoon.
  10. Fill a piping bag with the raspberry conserve and pipe generously into the focaccia holes.
  11. Mix the icing sugar, vanilla extract and milk until you have a smooth, thick glaze.
  12. Brush the glaze over the focaccia while still warm then leave the icing to set for 30 minutes and serve.