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Jelly Filled Focaccia
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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.
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