Jelly Filled Focaccia

PRINT
Prep Time6 hours
Baking Time25 minutes

Ingredients

  • 4 cups (512g) Arrowhead Mills All-Purpose Flour
  • 2 tsp (10g) kosher salt
  • 4 tbsp sugar
  • 2 tsp (8 g) instant yeast
  • 2 cups (455 g) lukewarm water
  • 5 tbsp vegetable oil, divided
  • ½ cup jelly of choice
  • 1 cup powdered sugar
  • 2 tbsp milk
  • ½ tsp vanilla extract

Instructions

  • In a large bowl, whisk together the flour, salt, sugar, and instant yeast.
  • Add the lukewarm water and mix with a rubber spatula until a sticky dough forms.
  • Lightly coat the surface of the dough with 2 tablespoons of vegetable oil.
  • Cover the bowl with a cloth or plastic wrap and let the dough rise at room temperature for about 2 hours, or until doubled in size.
  • Deflate the dough by gently pulling it toward the center using damp hands or two forks, rotating the bowl as you go to form a rough ball.
  • Let the dough rest for an additional 3 to 4 hours.
  • Transfer the dough into a greased pan, fold, and gently dimple the surface with your fingers.
  • Bake at 475°F until the focaccia is golden brown, about 20-25 minutes. Remove from the oven and let it cool.
  • Place the jelly into a plastic bag, snip off the tip, and pipe it into the focaccia by poking holes in the top.
  • For the icing, mix 1 cup powdered sugar, 2 tablespoons milk, and 1/2 teaspoon vanilla extract until smooth. Drizzle over the focaccia.
TRIED THIS RECIPE? Share it with our community.@arrowheadmills #arrowheadmills

About Alexandra Hionis


«
»

Get special offers, recipes & news

Legal language here Privacy Policy