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Peanut Butter and Jelly Focaccia Recipe

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  • Author: Sue
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 2 hours 25 minutes
  • Yield: 16 servings
  • Category: Baking
  • Method: Baking
  • Cuisine: American

Description

This Peanut Butter and Jelly Focaccia combines the classic flavors of peanut butter and fruit jelly with the soft, airy texture of homemade focaccia bread. The dough is enriched with olive oil, given time to rise, and topped with a swirl of peanut butter and jelly before baking to golden perfection. Perfect as a sweet and savory treat for breakfast, snacks, or dessert, this recipe yields a deliciously unique twist on traditional focaccia.

Ingredients

Dough Ingredients

  • 1 package (2 1/4 teaspoons) instant yeast
  • 2 teaspoons granulated sugar
  • 2 teaspoons salt
  • 4 1/2 cups all-purpose flour
  • 1 3/4 cups + 2 tablespoons warm water
  • 1/2 cup olive oil, divided

Topping Ingredients

  • 1/3 cup peanut butter
  • 1/3 cup fruit jelly (strawberry jam recommended)
  • Flaky salt (optional)
  • Honey, for drizzling (optional)

Instructions

  1. Make the focaccia dough: In a large bowl, whisk together the instant yeast, granulated sugar, salt, and all-purpose flour. Add warm water and 1/4 cup of olive oil to the dry ingredients. Combine until a sticky dough forms. Drizzle 2 tablespoons of olive oil over the dough. Cover the bowl tightly with plastic wrap and place in a warm spot to rise for 1 hour until doubled in size.
  2. Prepare the pan: Line a 9×13-inch baking dish or sheet pan with parchment paper. Pour 1 tablespoon olive oil into the lined pan and spread evenly to coat the surface to prevent sticking.
  3. Stretch and fold: After the first rise, perform one set of stretch and folds: lift the dough from one edge and fold it over itself, then turn the bowl 90 degrees and repeat until you’ve folded the dough 4 times in total. Place the dough into the prepared pan and gently stretch it towards the edges; it’s okay if it doesn’t reach all the way. Cover with lightly greased plastic wrap and let it rise again in a warm place for 45 minutes to 1 hour.
  4. Dimple the dough and add toppings: Remove the plastic wrap and drizzle 1 tablespoon of olive oil over the dough surface. Spoon the peanut butter and jelly on top, swirling them together gently with a spoon or spatula to marbled effect. Grease your hands with olive oil, then press your fingertips into the dough to create deep dimples all over. Optionally, sprinkle flaky salt evenly on top for texture and flavor.
  5. Bake the focaccia: Preheat your oven to 375°F (190°C). Bake the focaccia in the center rack of the oven for 25 to 30 minutes until the crust is golden brown and edges are crisp. Remove from oven and transfer to a wire rack to cool slightly and maintain the crisp exterior. Slice into pieces and drizzle with honey if desired before serving.

Notes

  • Using warm water (about 100°F/38°C) will help activate the yeast effectively.
  • You can substitute the fruit jelly with your favorite flavor, such as raspberry or apricot.
  • Make sure to lightly oil your hands when dimpling to prevent sticking to the dough.
  • For best texture, cool the focaccia on a wire rack to avoid sogginess.
  • The dough is slightly sticky—avoid adding too much extra flour to keep a tender crumb.
  • You can double the topping ingredients for a stronger peanut butter and jelly flavor if desired.

Find it online: https://suerecipe.com/peanut-butter-and-jelly-focaccia-recipe/