Jam Donut Focaccia
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Jam donut focaccia

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Ingredients 1 batch focaccia dough 2 Tablespoons olive oil (or coconut oil/ avocado oil), for lining the tray 1.5 Tablespoons butter, melted Fresh blueberries - about 1 cup (120g) For the lemon sugar 2 Tablespoons (45g) granulated sugar Zest of one lemon For piping 310g (11oz jar) blueberry jam For the lemon glaze 1.25 cups (125g) powdered/icing sugar 2-3 Tablespoons lemon juice (about 1-1.5 lemons, juiced) - or more to make it drizzling consistency Zest from 1 lemon Method Mix the dough - can find my Same-day focaccia recipe pinned to the top row of my page here. Rub together the lemon zest and sugar and incorporate during the two stretch and folds. Follow the timelines for these in the dough recipe. Line the tray with nonstick parchment paper and coat it with a bit of olive oil, av
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jam doughnut focaccia
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1x batch same-day focaccia dough but add a tablespoon of sugar into the dough when mixing 6 tablespoons (90g) butter 1-1.5 cups (340g-510g) jam of your choice. Make sure it’s fairly smooth so easy to pipe. (Quantity depends on how much jam you like piped in). For glaze: 2 cups (250g) confectioners sugar 4 tablespoons milk (plus more if needed) 1/2 teaspoon vanilla extract 🍓 Mix up the dough and perform the stretch & folds as normal (same-day recipe is the first post at the top of my page). 🍓 after proofing in the bowl, divide into 50g dough balls on an oiled or buttered work surface. There should be about 19 pieces. 🍓 place each dough ball into a liberally buttered muffin tin (I use salted butter but you can also use unsalted butter, coconut oil, avocado oil or another neutral oil).
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