Jam Doughnut Focaccia

A doughnut, but much much bigger, and much much better!

3 hours cook

Serves 6-8

Ori Goldberg
Focaccia_.png

Ingredients

    Focaccia:
  • 500gstrong bread flour
  • 350gwater
  • 7gyeast
  • 10gsugar
  • 8g salt
  • 20gbutter, softened
    • To serve:
  • 1 cupconfectioners sugar
  • 2 tbspmilk
  • 1/8 tspvanilla extract
  • 1 jarraspberry jam

Doughnuts are a favourite of ours, but eating more than one feels wrong for some reason. But you know what doesn't feel wrong? Eating more than half of this Jam Doughnut Focaccia! Fluffy slightly sweet focaccia dough, baked and filled with raspberry jam and covered in vanilla icing... Made for devouring!

Method

  • Start with the focaccia - add the wet ingredients to the bowl of a stand mixer, followed by the dry. Knead on slow speed until everything is well combined and a dough starts to form. Turn the speed up to medium, and continue to knead for another 10-2 minutes, until the dough comes off the bowl clean, and has a smooth and shiny finish. Allow to prove for an hour, before transferring into our baking tray, folding the dough over in thirds, then once in half.
  • After another hour of proving, cover the dough with a little olive oil, or melted butter, and prod. Bake at 180°c, for 35-45 minutes, depending on your oven.
  • Allow to cool slightly before puncturing the top with a knife, and filling the focaccia with your jam of choice!
  • Once filled, drizzle over our icing, made by mixing together the confectioners sugar, milk and vanilla extract, and brush into the focaccia completely covering the top.
  • Allow to cook so the icing hardens slightly, slice up and enjoy!

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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