Sweet Focaccia with Raspberry Jam is a soft, lightly enriched bread topped with pockets of tangy raspberry jam and a crisp sprinkle of coarse sugar. The crumb is tender and airy with a gentle chew, while vanilla and lemon zest add a bright bakery-style flavor without overpowering the fruit.

Sweet Focaccia with Raspberry Jam finished recipe

The dough rises twice in a 9 x 13-inch pan before it is dimpled and topped with jam. Allow about 2 hours for rising and at least 15 minutes for cooling so the bread can set before it is sliced.

Recipe at a Glance

Prep Time: 25 minutes
Cook Time: 25 minutes
Additional Time: 2 hours 15 minutes
Total Time: 3 hours 5 minutes
Yield: 12 pieces
Difficulty: Intermediate

Why You'll Love This Recipe

Bread flour gives the focaccia enough gluten structure to hold an airy crumb beneath the raspberry topping.
Whole milk and melted butter tenderize the dough while preserving the characteristic chew of focaccia.
Two rises allow the dough to expand gradually, producing a lighter texture than a single quick proof.
Stirring the jam before adding it makes it easier to distribute in small pockets without tearing the risen dough.
Coarse sugar creates a lightly crisp surface that contrasts with the soft bread and sticky jam.

Equipment Needed

9 x 13-inch (23 x 33 cm) metal baking pan
Stand mixer with dough hook
Large mixing bowl, if kneading by hand
Small saucepan or microwave-safe bowl
Flexible spatula
Plastic wrap or clean kitchen towel
Instant-read thermometer, optional
Wire cooling rack

Ingredients You'll Need

For the Sweet Focaccia Dough

🔹 1 1/4 cups (300 ml) whole milk, warmed to 105°F to 110°F (40°C to 43°C)
🔹 1/4 cup (60 ml) water, warmed to 105°F to 110°F (40°C to 43°C)
🔹 2 1/4 teaspoons (7 g) active dry yeast
🔹 1/3 cup (67 g) granulated sugar
🔹 4 cups (480 g) bread flour
🔹 1 teaspoon fine salt
🔹 4 tablespoons (57 g) unsalted butter, melted and cooled slightly
🔹 1 teaspoon (5 ml) vanilla extract
🔹 1 teaspoon finely grated lemon zest
🔹 2 tablespoons (30 ml) neutral oil, divided

For the Raspberry Topping

🔹 3/4 cup (240 g) seedless raspberry jam, stirred until smooth
🔹 1 tablespoon (12 g) turbinado or other coarse sugar

How to Make Sweet Focaccia with Raspberry Jam

Activate the Yeast

Combine the warm milk, warm water, yeast, and granulated sugar in the bowl of a stand mixer. Stir gently and let the mixture stand for 5 to 10 minutes. It should become creamy and lightly foamy across the surface. If there is no activity, the yeast may be inactive or the liquid may have been too hot or too cool.

Begin the Dough

Add the bread flour, salt, melted butter, vanilla, and lemon zest to the yeast mixture. Mix with the dough hook on low speed for about 2 minutes, until no loose flour remains. The dough will look rough and feel sticky.

Knead Until Elastic

Increase the mixer to medium-low speed and knead for 6 to 8 minutes. The dough should become smooth, elastic, and slightly tacky. It may cling to the bottom of the bowl but should begin pulling away from the sides. Avoid adding extra flour simply because the dough feels soft.

Knead by Hand if Needed

To mix without a stand mixer, stir the ingredients with a sturdy spoon until a rough dough forms. Turn it onto a lightly oiled surface and knead for 8 to 10 minutes, using a bench scraper if it sticks. The finished dough should stretch without tearing immediately.

Complete the First Rise

Lightly coat a large bowl with 1 tablespoon (15 ml) of the neutral oil. Place the dough in the bowl and turn it once to coat. Cover and let it rise in a warm, draft-free place for 60 to 75 minutes, until approximately doubled in size.

Prepare the Baking Pan

Coat the bottom and sides of a 9 x 13-inch (23 x 33 cm) metal baking pan with the remaining 1 tablespoon (15 ml) oil.

Stretch the Dough

Transfer the risen dough to the prepared pan. Gently stretch it toward the corners with oiled fingertips. If it springs back strongly, let it rest for 10 minutes, then continue stretching. Avoid forcing or tearing the dough.

Complete the Second Rise

Cover the pan loosely and let the dough rise for 35 to 45 minutes. It should look puffy, fill most of the pan, and slowly spring back when lightly touched.

Preheat the Oven

Near the end of the second rise, preheat the oven to 375°F (190°C). Position a rack in the center.

Dimple the Focaccia

Lightly oil your fingertips and press them straight down into the dough to create deep dimples across the surface. Press almost to the bottom of the pan without deflating the dough around each indentation.

Add the Raspberry Jam

Spoon small portions of the stirred raspberry jam into and around the dimples. Distribute it evenly rather than placing it in one thick layer. Gently swirl a few pockets with the tip of a spoon, taking care not to tear the dough.

Add the Coarse Sugar

Sprinkle the turbinado sugar evenly over the dough and jam. Keep large piles of sugar away from the pan edges, where they may caramelize too quickly.

Bake the Focaccia

Bake for 22 to 28 minutes. The exposed bread should be golden brown, the edges should pull slightly from the pan, and the jam should look glossy and bubbling. If checked with a thermometer in an area without jam, the bread should register about 190°F to 195°F (88°C to 91°C).

Cool in the Pan

Place the pan on a wire rack and let the focaccia cool for 15 minutes. The jam will be extremely hot immediately after baking and will thicken slightly as it cools.

Slice and Serve

Run a thin spatula around the edges if necessary. Cut the focaccia into 12 pieces and serve warm or at room temperature.

Helpful Notes

For best results, measure the flour by weight for the most reliable dough consistency.
Avoid adding too much flour, as it can reduce the open, airy texture of the focaccia.

Tips for Success

Measure the flour by weight for the most reliable dough consistency. Scooping directly from the container can compact the flour and make the bread dense.
Keep the milk and water between 105°F and 110°F (40°C and 43°C). Hotter liquid can damage the yeast.
Expect a soft, tacky dough. Adding too much flour can reduce the open, airy texture.
Give the dough a short rest if it resists stretching. Resting allows the gluten to relax without tearing.
Use small spoonfuls of jam rather than one continuous layer so the bread can rise and bake evenly.
Check the focaccia early if using a dark metal pan, which may brown the bottom and edges more quickly.

Storage, Freezing, and Make-Ahead Instructions

Let the Sweet Focaccia with Raspberry Jam cool completely before storing it. Place the pieces in an airtight container with parchment paper between layers and keep them at room temperature for up to 2 days.

For longer storage, refrigerate the focaccia for up to 5 days. Refrigeration will firm the crumb, so let individual pieces return to room temperature or warm them before serving.

Reheat pieces on a baking sheet at 325°F (165°C) for 5 to 7 minutes. To avoid a soggy surface, do not cover the bread tightly while it reheats.

To freeze, wrap completely cooled pieces individually and place them in a freezer-safe container. Freeze for up to 2 months. Thaw at room temperature, then warm briefly in the oven if desired.

The dough can complete its first rise overnight in the refrigerator. After kneading, place it in an oiled bowl, cover tightly, and refrigerate for up to 18 hours. Let it stand at room temperature for 20 to 30 minutes before stretching it into the pan and completing the second rise.

FAQ

Can I make Sweet Focaccia with Raspberry Jam ahead of time?

Yes. The dough can complete its first rise overnight in the refrigerator, or the baked focaccia can be prepared 1 day before serving and stored in an airtight container.

Can I use a different flavor of jam?

Yes. Strawberry, blackberry, blueberry, cherry, or apricot jam can replace the raspberry jam in the same quantity. Choose a thick jam so it stays in pockets rather than running across the dough.

Why did my focaccia turn out dense?

The yeast may have been inactive, the dough may not have risen long enough, or too much flour may have been added. The dough should feel soft and tacky and should approximately double during the first rise.

Why did the jam burn?

The jam may have been spread too thinly near the pan edges, or the focaccia may have baked too long. Keep most of the jam in small pockets across the center and begin checking the bread after 22 minutes.

Can I use an 8-inch square pan?

The full recipe is too large for an 8-inch square pan. Divide the dough between two smaller pans or halve the recipe. Crowding the full batch into a small pan can cause uneven baking and an underdone center.