Jelly Donut Focaccia 🍇

The same original DGBD recipe for focaccia, but now for my sweet lovers! This recipe is so unique and delicious, you can double the recipe and do one sweet and one savory. The opportunities are endless, but in this version we sweeten the pot by adding our favorite jam/jelly and a vanilla sugar glaze. It has the sour and deep complexity of sourdough and is balanced just right with the sweet sugary jelly and glaze. This recipe was featured in my brunch spread and I will link it all here! The dough proofs in about 5-6 hours and can be prepped in the morning and enjoyed later in the day.

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What You'll Need:

• 600g water 

• 300g sourdough starter (bubbly, active)

• 800g bread flour8

• 16g salt

• extra virgin olive oil (in recipe)

For the Topping:

• 1 cup jelly/jam of choice

• 1 cup powdered sugar

• 1/4 cup whole milk

• 1 tsp vanilla extract

Let's Make It:

1. In a large bowl, pour your water and sourdough starter. Whisk together to combine.

2. Add your flour to your bowl and with a wooden spoon, stir and incorporate all the flour and water/ starter together. It will be very sticky, you can use wet hands and work it together if needed. Cover and let sit for 40 minutes.

   
   

   ** do not skip this step.

   
   

3. After 40 minutes, distribute your flake salt on top of your dough. With wet hands, take one corner and fold it over the top of itself. Turn the bowl as you go. This method is called "stretch and folds". Do this with each corner twice and then let rest for another 40 minutes. 

   
   

4. After the second 40 minutes, with wet hands, use both hands and pull the dough up towards you. The dough should come apart from the sides of the bowl. Set it down and now repeat this process again. It's called a "coil fold".

   
   

5. Let sit for 4-5 hours (or until doubled in size)

6. Preheat your oven to 450°

7. In an oiled-iron skillet, place your dough and dimple it with clean fingers. I spoon out the jam and dollop it all over the dough (NOT SPREADING)

8. Bake for 25-28 minutes. Immediately remove from pan and place on cooling rack

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      1. For the oil: about 3 tablespoons in the skillet, and 1 tablespoon on the dough.

      2. In a small bowl, add your powdered sugar, milk and vanilla and whisk together. Top your cooled focaccia with the powdered sugar.