Strawberry Jam Sweet Focaccia with Cream Cheese Glaze

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Strawberry Jam Sweet Focaccia with Cream Cheese Glaze

My famous no knead focaccia dough gets a sweet twist with homemade strawberry jam and a luscious cream cheese glaze drizzled on top.

Prep Time1 2 30

Cook Time30

Course: Appetizer, Dessert, Side Dish, Snack

Cuisine: Italian, Mediterranean

Servings:

Author: Daen Lia

Ingredients

Strawberry Jam

18 oz fresh strawberries sliced
3/4 cup caster sugar
2 tbsp lemon juice
2 tsp lemon zest

Glaze

3 oz cream cheese room temp
2 cups icing sugar
2 tbsp butter room temp
1 tbsp milk full cream
1 tsp vanilla paste

Focaccia dough

700 g bread flour
680 g lukewarm water (100°F / 34°C) - 98% hydration
7 g dry yeast
12 g fine sea salt
1 tsp honey
2 tbsp butter melted
1 tbsp olive oil

Instructions

Strawberry Jam

Macerate: Place the sliced strawberries in a saucepan and add the sugar, lemon juice, and zest. Massage the sugar and juice into the strawberries with your hands and leave to sit for 1 hour, or until the natural juices have been released.
Cook: Place the saucepan over medium heat and bring the berry mixture to a simmer. Cook for 20 minutes, stirring occasionally, or until the jam is at your desired consistency.
Cool: Store any leftover jam in a sterilised jar with a tight-fitting lid and keep it in the fridge for up to 14 days. Enjoy!

Glaze

Mix: Add all ingredients to a bowl and mix with a hand-held mixer or by hand until well combined. The consistency should be quite runny.

Focaccia dough

Activate yeast: Stir water, yeast, and honey in a medium bowl with a whisk. Wait for about 5 minutes until the mixture becomes frothy, signalling that the yeast is ready.
Dry ingredients: In a different large bowl, whisk flour and salt. Then, pour in the yeast mixture, stirring with a spoon or your hands to form a wet, sticky dough without dry spots. Cover the bowl with plastic or a damp cloth for 10 minutes.
Stretch and fold: Afterward, with damp hands, stretch a piece of the dough and fold it across itself. Turn the bowl and repeat this action three more times, covering the dough again for another 10 minutes. This is the stretch and fold method and it will strengthen your dough. On the final stretch and fold, continue until the dough shapes into a ball.
1st proof: Coat a new bowl with 20g of olive oil, place the dough inside, and cover it tightly with plastic. Let it rest in the fridge between 12 to 72 hours; this is the first proof. We only need half of the dough for this recipe so slice the dough in half and use the second half for a different recipe.
2nd proof: Line a baking tin with baking paper and drizzle the butter into it. Move the dough there, gently stretching it to a rough rectangle. Spread roughly half a cup of the strawberry jam over the dough and then fold the edges of the dough over the filling or until the filling is enclosed by the dough. Flip the dough over. Protect it with a damp cloth and let it rise for 1 - 2 hours in a warm spot.
Preheat oven: Preheat your oven to 200°C (390°F).
Bake: After the rise, dimple the dough with your fingers. Drizzle with olive oil. Bake for 30 minutes.
Rest & glaze: Allow the focaccia to cool slightly before transferring it to a wire rack to rest for 30 minutes. Drizzle the glaze all over. Slice up and enjoy.

Video

Notes

Dough: The dough needs time to rise so make this first!
Yeast: I like to use dry yeast that needs to be activated in water however, you can use instant yeast if you prefer. There is no need to activate instant yeast so simply add it to the dry ingredients along with the water and honey.
Flour: If you don't have bread flour, all purpose flour will also work.
Jam: If you have any leftover homemade strawberry jam, it can be kept in a clean jar in the fridge for up to 10 days. It also freezes beautifully in small containers for up to 3 months. Just thaw it overnight in the fridge before using.

Nutrition