Sweet Focaccia with Raspberry Jam

Why You’ll Love This Recipe

I love how this recipe turns savory focaccia into something bright, soft, and sweet. The chewy, golden crust is beautifully offset by jammy pockets of raspberry and a hint of citrus. It’s easy to make, visually stunning, and so versatile—I serve it warm with coffee or as a light dessert after dinner.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Dough

• 3½ cups all-purpose flour

• 2 teaspoons instant yeast

• 1 teaspoon salt

• 1 tablespoon granulated sugar

• 1¼ cups warm water (110 °F/43 °C)

• ¼ cup olive oil (plus more for drizzling)

For the Topping

• ½ cup raspberry jam

• ½ cup fresh raspberries

• 2 tablespoons honey

• Zest of 1 lemon

• 1 tablespoon granulated sugar (for sprinkling)

• Fresh mint leaves (optional, for garnish)

directions

1. Mix the dough: I whisk flour, yeast, salt, and sugar in a large bowl. I add warm water and olive oil and stir until a shaggy dough forms.

2. Knead and rise: I knead the dough for 6–8 minutes until smooth and elastic. Then I place it in a greased bowl, cover, and let it rise in a warm spot for 1 to 1½ hours, until doubled.

3. Shape and rest: I line a 9×13-inch pan with parchment and drizzle with olive oil. I stretch the dough into the pan, dimple it with my fingertips, and let it rest uncovered for 30 minutes.

4. Preheat and top: I preheat the oven to 400 °F (200 °C). Then I gently spread raspberry jam over the dough, leaving a small border. I press in fresh raspberries, drizzle with honey, and sprinkle with lemon zest and sugar.

5. Bake: I bake the focaccia for 20–25 minutes, until golden brown and the topping is bubbly.

6. Cool and serve: I let it cool slightly, garnish with mint leaves if using, and serve warm or at room temperature.

Servings and timing

• Servings: 12

• Prep Time: 15 minutes

• Rise Time: ~1 hour 30 minutes

• Bake Time: 25 minutes

• Total Time: ~2 hours 15 minutes

• Calories: ~240 kcal per serving

Variations

• Berry swap: I use blueberries, blackberries, or strawberries for variety.

• Jam flavor: Apricot, peach, or mixed berry jam works beautifully in place of raspberry.

• Nutty finish: I sprinkle slivered almonds or chopped pistachios before baking for texture.

• Herbal twist: I mix a touch of finely chopped rosemary or thyme into the dough or sprinkle on top for depth.

• Mini focaccia: I divide the dough into smaller rounds and bake individual sweet flatbreads.

storage/reheating

I store leftovers wrapped in foil or an airtight container at room temperature for up to 2 days. To reheat, I warm slices in the oven at 325 °F for 5–7 minutes to revive the crust. I don’t recommend refrigerating—it can dry out the bread. If freezing, I wrap slices tightly and reheat from frozen in a low oven.

FAQs

Can I make the dough ahead of time?

Yes—I let it rise in the fridge overnight, then bring it to room temperature before shaping and baking the next day.

Can I use store-bought focaccia as a base?

Sure! I warm the bread, then gently spread jam and toppings before a quick bake to caramelize. The dough version is softer and fresher, but this shortcut works well.

Is this overly sweet?

Not at all—it has just enough sweetness from the jam and honey, but still feels like a light bread. Great balance for breakfast or dessert.

Can I make it gluten-free?

Yes—use a gluten-free all-purpose flour blend designed for yeast doughs, and follow the same process. The texture will be slightly different but still tasty.

What’s the best way to serve this?

I slice it into squares or strips and serve warm with tea or coffee. It also makes a beautiful addition to a brunch or dessert spread.

Conclusion

This Sweet Focaccia with Raspberry Jam brings a delightful twist to traditional flatbread—light, fruity, and just the right amount of sweet. It’s the kind of bake I turn to when I want something easy, elegant, and just a little unexpected. I hope it brings joy to your kitchen too!