Jelly Donut Focaccia
Prepare focaccia the day before & refrigerate overnight. Drizzle a 9 by 12-inch baking dish with oil & transfer the dough to the baking dish. Drizzle the top of the dough with additional oil. Stretch the dough out to fill the pan, cover & let rise until dough reaches room temperature, about 2 hours. Dimple the dough using your fingers.
Ingredients
- 1 batch Overnight Focaccia dough
- Neutral oil, for drizzling
- 1 cup fruit jelly (any flavour)
- 2 cups powdered sugar
- 3 tablespoons whole milk
- 1 teaspoon vanilla
- 1 pinch salt
Method
Prepare focaccia the day before & refrigerate overnight. Drizzle a 9 by 12-inch baking dish with oil & transfer the dough to the baking dish. Drizzle the top of the dough with additional oil.
Stretch the dough out to fill the pan, cover & let rise until dough reaches room temperature, about 2 hours. Dimple the dough using your fingers.
When ready to bake, preheat the oven to 425(f) degrees. Bake the focaccia until golden & crispy, about 25 to 30 minutes.
Poke dough with holes using the tip of a knife.Transfer jelly to a piping bag & pipe the jelly into the holes.
For the glaze whisk together powdered sugar, milk, vanilla & salt until smooth.
Brush the focaccia generously with the glaze while still warm. Let stand for 30 minutes to set. Slice & enjoy!
