I’ll be honest, the first time I made sweet focaccia I wasn’t sure it was going to work. Focaccia is so deeply tied to olive oil and rosemary and that whole savory, Italian thing that putting jam on it felt a little rebellious. But some of the best kitchen moments start with “what if we just tried it?”
So I tried it. And now I make this on weekends when my daughter is napping and I need something that feels like a treat but also feels like an accomplishment. It checks both boxes, hard.
This Sweet Raspberry Focaccia takes the same dough from our classic recipe and gives it a full-on brunch makeover. Canola oil swaps in for olive oil to keep the flavor neutral and let the raspberry shine. A jar of good preserves goes on twice, before the bake and right after, and then a simple vanilla glaze ties everything together. The result is something that looks like it came from a fancy bakery and tastes even better than that.
Why This Works
The double preserve situation is my favorite part of this recipe. The first layer goes on before baking and caramelizes slightly in the oven, getting a little jammy and concentrated. The second layer goes on right out of the oven into holes you poke across the surface, so it seeps in while the bread is still hot and steaming. You end up with jam baked into the bread AND jam on top of the bread. It’s not complicated. It’s just really, really good.
The glaze is three ingredients and takes two minutes. I promise it’s worth it.
The Straw Trick
Right when it comes out of the oven, grab a drinking straw and poke 20 to 30 holes across the top of the focaccia. It feels a little silly. Do it anyway. Those holes are what give the second layer of preserves somewhere to go so it soaks in instead of just sitting on the surface. I started doing this with poke cakes and it translates perfectly here.
A Note on the Oil Swap
Canola oil instead of olive oil is a small change that makes a big difference in a sweet application. Olive oil has a flavor, a good one, but it would compete with the raspberry and vanilla. Canola is neutral and lets everything else lead. It’s one of those small tweaks that doesn’t require any extra effort but makes the whole thing taste more intentional.
Serving and Storage
Serve this warm, straight from the pan. The glaze is still soft, the jam is still a little gooey, and it is absolutely at its best right after baking. If you have leftovers (unlikely but possible), wrap them and store at room temp for a day or in the fridge for up to three days. Reheat in a low oven to bring it back to life.
Final Thoughts
This one has become a weekend staple in my house. It’s the kind of recipe that sounds impressive, comes together without too much stress, and makes everyone think you spent more time on it than you did. As a mom running on coffee and good intentions, that is basically the dream.
Make it for brunch. Make it for yourself on a Tuesday. Just make it warm and eat it fast.
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minutesA jammy, glazed, brunch-ready twist on the classic. Bakery meets bread basket — and nobody's mad about it.
Ingredients
- Dough
555g water (room temp)
750g bread flour
7g active dry yeast (or 4.8g instant)
10g salt
90g canola oil, plus more for pan and bowl
- Toppings
1 jar raspberry preserves
- Glaze
1 cup confectioners sugar
2–3 tablespoons milk
1 teaspoon vanilla extract
Directions
- Add water to your bowl, then dump in the flour. Mix until it's a shaggy, sticky mess — stand mixer on low or your hands. No kneading, just good vibes.
- Cover the bowl with plastic wrap or a damp towel. Let it sit for 30-45 minutes. This is your dough's hydration spa moment.
- Sprinkle in the salt and yeast like you're seasoning your future happiness. Mix (stand mixer: approximately 3 min medium / by hand: approximately 5 min - just until yeast is fully incorporated...you don't want clumps of yeast). Oil the bowl with canola oil, coat the dough, and rest for 20 minutes at room temperature.
- Fold dough into thirds like a letter. Cover and rest 20 minutes. Repeat 3-4 times total (about 1 hour). After the final fold, cover tightly and refrigerate overnight.
- Oil your tray(s) with canola oil. Add dough and dimple to spread. Drizzle with more canola oil. Cover and proof 60–90 minutes until doubled.
- Preheat oven to 425°F.
- Dimple the dough one more time with your fingers. Spread half the jar of raspberry preserves evenly across the top. Bake 15 minutes, rotate, bake 15 more, rotate, and check — you're looking for deep golden brown on the bottom and edges.
- The second it comes out of the oven, use a straw (or similar tool) to poke 20–30 holes across the surface. While it's still piping hot, spread the remaining raspberry preserves over the top, letting it seep into all those little holes. Yes, this is exactly as good as it sounds.
- In a small bowl, whisk together the confectioners sugar, milk (start with 2 tablespoons, add more for a thinner glaze), and vanilla extract until silky smooth.
- Drizzle the glaze generously over the warm focaccia — don't be shy, there are no points for restraint here. Slice into squares and serve immediately.
Notes
- Canola oil is the move here — its neutral flavor lets the raspberry be the star. Olive oil would fight for the mic.
- Use a good-quality jam or preserves. The flavor is front and center, so it matters.
- The straw step is non-negotiable. Those holes are what make the second layer of preserves sink in rather than slide off.
- Serve warm for maximum glaze drama. It sets as it cools, which is also delicious — just different.
- This dough is identical to our classic focaccia. The only change is canola oil for olive oil throughout. Same technique, same love.