Jelly Donut Pull-Apart Focaccia
Jelly Donut Pull-Apart Focaccia
Ingredients
For the Sweet Focaccia Dough (Yeast Version)
- 1 1/4 cups warm water, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
For Assembly and Baking
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup strawberry jam, or other desired jam
For the Crackly Donut Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
To prepare the focaccia dough: In a large bowl, combine the warm water, 1/4 cup granulated sugar, and active dry yeast. Let stand for 5-10 minutes, or until foamy.
⏱️ 10 min
- 2
Add the all-purpose flour, salt, egg, and melted butter to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 10 min
- 3
Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min
- 4
Once the dough has risen, punch it down gently. Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with a small amount of the 1/2 cup melted butter.
⏱️ 5 min
- 5
Set up two dipping stations: one bowl with the remaining 1/2 cup melted butter and another bowl with 1/2 cup granulated sugar.
⏱️ 2 min
- 6
Tear off small, golf-ball sized pieces of dough. Dip each piece completely into the melted butter, ensuring it's fully coated. Immediately transfer to the sugar bowl and coat thoroughly.
⏱️ 10 min
- 7
Arrange the coated dough pieces closely together in the prepared baking pan, filling the pan evenly. Gently press down on the arranged dough pieces with your hands to slightly flatten them.
⏱️ 8 min
- 8
Cover the pan loosely with plastic wrap and let the dough rise again for 30 minutes.
⏱️ 30 min
- 9
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375
- 10
Bake the focaccia for 25-30 minutes, or until golden brown and puffed up.
⏱️ 30 min•🌡️ 375
- 11
While the focaccia bakes, prepare the crackly donut glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable.
⏱️ 5 min
- 12
Once the focaccia is out of the oven, immediately use a piping bag with a small nozzle (or a spoon) to pipe or dollop the strawberry jam into various indentations and crevices across the surface of the warm focaccia.
⏱️ 5 min
- 13
Generously pour the crackly donut glaze over the entire surface of the jam-filled focaccia, ensuring it is well-covered. Allow the glaze to set and harden for at least 15 minutes before serving.
⏱️ 15 min
Kitchen Tools
Nutrition Facts (per serving)
Jelly Donut Pull-Apart Focaccia
For the Sweet Focaccia Dough (Yeast Version)
- 1 1/4 cups warm water, (105-115°F)
- 1/4 cup granulated sugar
- 2 1/4 teaspoons active dry yeast
- 3 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 large egg
- 1/4 cup unsalted butter, melted and cooled
For Assembly and Baking
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1/2 cup strawberry jam, or other desired jam
For the Crackly Donut Glaze
- 2 cups powdered sugar
- 3 tablespoons milk
- 1/2 teaspoon vanilla extract
Instructions
- 1
To prepare the focaccia dough: In a large bowl, combine the warm water, 1/4 cup granulated sugar, and active dry yeast. Let stand for 5-10 minutes, or until foamy.
⏱️ 10 min - 2
Add the all-purpose flour, salt, egg, and melted butter to the yeast mixture. Mix with a wooden spoon or stand mixer with a dough hook until a shaggy dough forms. Knead for 5-7 minutes until the dough is smooth and elastic.
⏱️ 10 min - 3
Lightly grease a large bowl. Place the dough in the bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place for 1-1 1/2 hours, or until doubled in size.
⏱️ 90 min - 4
Once the dough has risen, punch it down gently. Prepare a 9x13 inch baking pan by lining it with parchment paper, leaving an overhang on the sides. Lightly grease the parchment paper with a small amount of the 1/2 cup melted butter.
⏱️ 5 min - 5
Set up two dipping stations: one bowl with the remaining 1/2 cup melted butter and another bowl with 1/2 cup granulated sugar.
⏱️ 2 min - 6
Tear off small, golf-ball sized pieces of dough. Dip each piece completely into the melted butter, ensuring it's fully coated. Immediately transfer to the sugar bowl and coat thoroughly.
⏱️ 10 min - 7
Arrange the coated dough pieces closely together in the prepared baking pan, filling the pan evenly. Gently press down on the arranged dough pieces with your hands to slightly flatten them.
⏱️ 8 min - 8
Cover the pan loosely with plastic wrap and let the dough rise again for 30 minutes.
⏱️ 30 min - 9
Preheat your oven to 375°F (190°C).
⏱️ 5 min•🌡️ 375 - 10
Bake the focaccia for 25-30 minutes, or until golden brown and puffed up.
⏱️ 30 min•🌡️ 375 - 11
While the focaccia bakes, prepare the crackly donut glaze: In a medium bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth. The glaze should be thick but pourable.
⏱️ 5 min - 12
Once the focaccia is out of the oven, immediately use a piping bag with a small nozzle (or a spoon) to pipe or dollop the strawberry jam into various indentations and crevices across the surface of the warm focaccia.
⏱️ 5 min - 13
Generously pour the crackly donut glaze over the entire surface of the jam-filled focaccia, ensuring it is well-covered. Allow the glaze to set and harden for at least 15 minutes before serving.
⏱️ 15 min