Easy Jam Donut Focaccia

In a small bowl, combine yeast, warm water, and sugar. Let it sit for 5 to 10 minutes until it starts bubbling up like a little science experiment.

In a large bowl, toss together bread flour, all-purpose flour, and salt. Pour in the bubbly yeast mixture and half the olive oil, then stir with a wooden spoon until it comes together into a soft, shaggy dough.

Turn the dough out onto a floured counter and knead it for about 8 minutes, until it’s smooth and elastic. Pop it back into a greased bowl, cover it with a damp towel, and let it rise in a warm spot until it doubles in size, about an hour.

While the dough rises, heat your oven to 375°F and prepare a baking sheet by greasing it or lining it with parchment paper.

Once the dough has risen, gently press it down to release the air. Roll it out into a rectangle, then spread a layer of raspberry jam over the top. Roll it up tightly like a jelly roll, then slice it into rounds or shape it into a loaf—whatever looks best to you.

Place your shaped dough on the prepared baking sheet, brush the top with the remaining olive oil, and bake for about 25 minutes, until it’s golden and smells irresistible.

In a small bowl, whisk together powdered sugar and 2 tablespoons of milk. Add more milk, a little at a time, until the glaze is smooth and pourable, like thick cream.

Drizzle the glaze over the warm focaccia right out of the oven. Let it cool just enough to firm up, then slice and serve—this one won’t last long!