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Jam Donut Focaccia

Here a simple focaccia is converted into a sweet treat. Every bite is delicious. The dough is made using cold water and little yeast, then refrigerated, you can use the dough anytime in the next 1-4 days.

The recipe makes 1 large, or 2 medium-sized, flat and tasty Focaccias. 

Dough Ingredients

600gms Untreated White Bread Flour

1 1/4 tsp SNK Gold Standard Yeast

1 1/2 tsp SNK Natural Bread Improver

1 1/2 tsp salt

450-475gms cold water

2 tsp SNK Cold Pressed Sunflower Oil

Filling:

1 cup Raspberry Jam Filling
(piping bag needed)

For the glaze:
3 tbs Bakers Icing
2 tablespoons boiling water
1/2 teaspoon dutch cinnamon

Mix

  1. Measure the flour, bread improver, yeast and salt, into a medium sized bowl, mix well. 
  2. Add the water and oil mix only until the dough is just. blended and is a bit raggedy. This dough will be much more wet than usual bread dough.
  3. Leave the dough for 20 minutes
  4. Give the dough another quick stir for about 10 seconds. Leave for another 20 minutes

Stretch & Fold

  1. Scrape out onto a lightly oiled bench, perform a set of Stretch & Folds, lift one end of the dough, stretch and fold back to the centre of the dough, repeat from the other end, then also from the top and bottom to the middle.
  2. Oil a plastic food grade "box" that has a lid. Place the dough into the box, add the lid. Or instead of the "box" you can use a giant ziplock bag. Leave for another 20 minutes. 
  3. Uncover the dough and perform a set of stretch & folds. Lift one end of the dough, stretch and fold back to the centre of the dough, repeat from the other end, then also from top and bottom to the middle. Turn the dough over, cover with lid or place back into the ziplock back.
  4. Leave for another 10-20 minutes. if you have time, you can perform the Stretch & Folds and rest two more times. 
  5. Place "box/bag" of dough into the fridge. You may need to do a S&F each day to stop dough from becoming too airy and escaping.

Preparing your Dough & Baking

  1. Take the dough out of the fridge about 3-4 hours before you need to bake it. Leave in a vaguely warm spot, to come back to life. 
  2. When dough is rising again, tip gently out onto a lightly floured surface. 
  3. Place the dough into a multipurpose baking tray, lined with a baking mat/baking paper, brush the sides of the tray with oil. 
  4. Press dimples into the dough with your fingertips, pushing the dough out towards the edges of the tray. Leave to rise in a warm place, for about 20-30 mins. 

Bake

  1. Turn the oven on. 180*C Fanforced / 200*C Electric or Gas
  2. Leave Focaccia to recover for 10-15 mins. Bake for about 20-25 mins, until golden.
  3. While the focaccia is baking, fill a piping bag with your jam.
  4. Make the glaze by whisking together the Bakers Icing, hot water and cinnamon and until smooth. If too thick add a little extra water, but only so it is a drizzling consistency.
  5. When the focaccia is out of the oven, place it on a cooling rack and let it cool for 5 minutes. Poke the focaccia with a piping tip or large metal straw. Fill the holes with jam.
  6. Place the cooling rack onto a larger baking tray and drizzle on the glaze. Brush the glaze evenly over the top and sides of the focaccia and then remove the cooling rack, set it aside, and rub the bottom of the focaccia into the glaze that has dripped onto the tray.
  7. Place the focaccia back onto the cooling rack.
  8. ​Allow to cool for at least 30 minutes for the glaze to harden. Enjoy!