Breads & Bakingcookfastrecipes
Sweet Raspberry Focaccia Bread
This sweet raspberry focaccia is a quick, family-friendly treat that turns simple dough into a pillowy, fruit-filled delight. Perfect for a no-fuss brunch or a comforting snack.
👥 12 Servings⏱️ Prep & Cook: 2h 30m⏳ Prep: 2h 10m🔥 Cook: 20 min👤 Mateo Ramirez📖 cookfastrecipes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- bowl
- whisk
- pan
- oven
📝 Preparation Steps
1
In a stand mixer bowl, combine warm water and sugar. Whisk until dissolved, then add yeast. Let sit for ⏱️ 5 minutes until foamy.
sugar2 tspconfectioners’ sugar2 cups
2
Add bread flour, all-purpose flour, and salt. Use a dough hook to mix on medium speed until a sticky dough forms.
bread flour2 cupsall-purpose flour2 cupssalt2 tsp
3
Transfer dough to a bowl coated with 2 tablespoons of olive oil. Cover and let rise in a warm spot for ⏱️ 1 hour until doubled.
olive oil, divided6 tbsp
4
Grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Transfer dough to the pan, fold in thirds, cover, and let rise for another hour.
olive oil, divided6 tbsp
5
Preheat oven to 425°F. Drizzle remaining 2 tablespoons of olive oil over dough, poke deep dimples with your fingers, and spread 1/4 cup preserves on top.
olive oil, divided6 tbsp
6
Bake for ⏱️ 18-22 minutes until golden. Use a straw to poke 35 holes and fill them with remaining raspberry preserves while warm.
7
Whisk confectioners’ sugar and milk into a glaze. Spread over the slightly cooled bread. Slice into squares and serve.
sugar2 tspconfectioners’ sugar2 cups
Nutrition Facts
calories
310 calories
fat Content
9g fat
serving Size
1 square
fiber Content
2g fiber
sugar Content
24g sugar
sodium Content
390mg sodium
protein Content
5g protein
carbohydrate Content
52g carbs
saturated Fat Content
1.5g saturated fat
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback0 Reviews
Loading reviews...