Instructions

Make the Dough:

1. In a small bowl, mix the yeast, warm water, and honey. Let sit for 5–10 minutes until foamy.
2. In a large mixing bowl, combine the flour and sea salt. Keep the salt separate from the yeast mixture to avoid killing the yeast.
3. Add the yeast mixture and 15ml olive oil to the flour and mix until a shaggy dough forms.
4. Let the dough rest for 15 minutes before continuing.

2. Stretch & Fold:

1. After the 15-minute rest, give the dough a series of stretch and folds (pulling one side of the dough up and folding it over itself) four times, rotating the bowl between each fold.
2. Let the dough rest for 15 minutes, then repeat the stretch-and-fold process once more.
3. Cover and let rise for 1.5 hours in a warm place.

💡 Proofing Tip: If your kitchen is cool, create a homemade proofing box by placing the dough in the microwave (turned off) with a cup of boiling water next to it. This creates a warm, humid environment for the dough to rise more effectively.

3. Shape the Dough:

1. Preheat your oven to 430°F (220°C) and generously oil a 33×22.9×5.08 cm pan with 1 tablespoon of olive oil.
2. Gently transfer the dough to the prepared pan, stretching it to fit.
3. Use your fingers to press deep dimples all over the surface of the dough.
4. Drizzle the remaining 2 tablespoons of olive oil over the top and sprinkle with flaky sea salt.
5. Let the dough rest for another 20–30 minutes before baking.

4. Bake:

1. Bake the focaccia for 20–25 minutes until golden brown and crisp on top.
2. Allow it to cool for 10–15 minutes before glazing.

5. Glaze:

1. In a small bowl, whisk together the powdered sugar, milk, and vanilla extract until smooth.
2. Use a pastry brush to evenly spread the glaze over the warm focaccia, allowing it to seep into the dimples.
3. Let the glaze set completely before adding the jam.

6. Fill with Jelly:

1. Transfer the jelly to a piping bag fitted with a small round tip.
2. Insert the piping tip into the dimples and pipe the jelly into the bread, filling the pockets evenly.

chefs notes

• Adding sugar or honey to the yeast mixture helps feed the yeast and activate it, resulting in a better rise. Avoid adding salt directly to the yeast mixture, as it can kill the yeast.
• Stretching and folding strengthens the dough and creates a better texture—don’t skip this step!
• Always use high-quality olive oil for the best flavor and texture. Its richness will enhance the overall taste of the focaccia and provide a better crust.
• Proofing in the microwave with a cup of hot water creates a makeshift proofing box, helping the dough rise more effectively.
• Glazing first, then adding the jam keeps the focaccia from becoming too sticky while handling.
• If your jelly is too thick to pipe, strain it through a fine mesh sieve for a smoother consistency.
• Other Variations to Try:
• Lemon Curd Focaccia – Swap the jelly for lemon curd and top with candied zest.
• Chocolate Hazelnut Focaccia – Fill the dimples with Nutella instead of jam.
• Cinnamon Sugar Focaccia – Skip the glaze and jelly, and brush the baked focaccia with melted butter before dusting with cinnamon sugar.
• Peanut Butter & Jelly Focaccia – Spread peanut butter over the top before filling the dimples with jelly.