@mrsvitale: Imagine a jelly donut and a focaccia had a baby, it would be this soft, buttery lemon sugar focaccia stuffed with jam and finished with a sweet glaze. It's outrageously good and I promise you, you will have people flipping over this for weeks!!! Believe me. Recipe Below! For the Dough 2 1/4 Cups Bread Flour 1 1/8 tsp Instant Yeast (or Active Dry Yeast, bloomed in the water with the sugar) 1 tsp Sugar 1 1/2 tsp Salt (Coarse Kosher Salt preferred) 1 Cup Warm Water 2 Tbsp Extra Virgin Olive Oil For Filling & Finishing 3 Tbsp Unsalted Butter, Melted, Divided 3 Tbsp Granulated Sugar, Divided 1 tsp Grated Lemon Zest Seedless Raspberry or Strawberry Jam For the Glaze 1 Cup Powdered Sugar 1 1/2 to 2 Tbsp Water Mix the flour, yeast and sugar, add the water, olive oil and salt and mix until a shaggy dough forms. Cover and rest for 30 minutes. Do 2 rounds of stretch and folds, resting 30 minutes between each. After the second round, let the dough rise for 1 hour.  Line a 9x9 pan with parchment and brush with 2 Tbsp melted butter. Add the dough, gently flatten, sprinkle with 2 Tbsp sugar and the lemon zest, then fold into thirds like an envelope. Flip seam-side down, cover and let rise for 1 hour. Preheat the oven to 450°F. Drizzle with the remaining 1 Tbsp melted butter, dimple, sprinkle with the remaining 1 Tbsp sugar and bake on the lowest rack for 18-22 minutes or until golden brown. Cool completely, then use a piping bag fitted with a round tip to pipe seedless jam throughout. Whisk together 1 cup powdered sugar and 1½-2 Tbsp water, drizzle over the top, let set, then serve.

Laura Vitale

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Region: US

Sunday 14 June 2026 17:58:43 GMT