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!
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!
