Jam Donut Focaccoa

Doug mentioned a jelly donut focaccia recipe he saw on an Instagram video. I search and found the recipe.

I decided to make a biscotti pan size focaccia for just Doug amd me.
(My pan is 1/2 of a 9 x 13 pan, if you want to double this recip for more people.)

Ingredients:

Focaccoa (or make 16 ounce focaccia dogh and add 1 tablespoon honey)

• 420 gr sourdough starter (room temperature)
  
• 1 teaspoon yeast
• 1 tablespoon honey
• 1/2 tablespoon canola oi
• 40 gr flour
• 1 teaspoon (10gr) kosher salt
  

Other Ingredients and Add Ins:

•  2 tablespoon canola oil
  
• 4 ounces jam
• 62.5 gr (1/2 cup) powdered sugar
• 2 tablespoons milk (or so)
• 1/4 teaspoons vanilla
  

  

Instructions:

1. Mix sourdough starter, yeast, honey, and canola oil together. Stir salt in flour, and stir into sourdough mix.
2. Stir the soft dough until the flour is all absorbed. Cover bowl, and  let rest 15 minutes..
3. Wet your hand, then stretch the dough, and fold the side back over the center. Do at least 4 and maybe more stretch and folds.
4. Cover bowl, and let rest 15 minutes.
5. Wet your hand, then stretch the dough, and fold the side back over the center. Do at least 4 and maybe more stretch and folds.
6. With wet hands, gather dough and place it seam /x.side down back in the bowl.
7. Cover bowl, and let rest for 1 to 1.5 hours.
8. Place parchment paper in a 4.5 x 13" biscotti pan, and add 1.5 tablespoons canola oi.
9. Spread the oil over the parchment paper.
10. Gently scoop the dough into the prepared pan.
    
11. Oil your hands, and stretch and old about 1/3 of the dough over the center, and the other side over the dough as well.
12. Rotate the dough, and gently spread into a long block
13. Flip the dough over to hide the seams.
14. Cover the dough with another pan or place in a plastic storage pan so it can proof withough forming a crust. Let rest for 1 to 1.5 hours.
15. The dough should fill the pan, else gently stretch or wiggle it a bit to fill pan.
16. Preheat oven to 430 F
    
17.  Oil your hands, and dimple the dough with your finger tips to the bottom of the pan.
18. Bake the focaccia for 18 - 20 minutes until it reach a deep golden brocn color.
19. While the focaccia is baking, put the jam in a piping bag with a large opening.
20. Mix up the powdered sugar, vanilla, and nilk to form a drizzle glaze.
21. When the focaccia comes out of the oven, lremove it from the pan and et it cool on a wire rack above a clean surface for about 5 minutes.
22. Poke many holes through the crust with the stick end of a wooden spoon.
23. Pipe jam into wholes.
    
24. Drizzle the glaze on the top of the focaccia, Move the wire rack, and spread the drizzle or drips in a blob, and place the bread on the glaze to get some glaze on tthe bottom.
25. Use a brush to evenly spread the glaze across the top and sides of the bread, and let it cool on the wire rack.
    

 

Carole's Notes:

We liked this! I think it is better than jelly donuts.

The recipe is adapted from https://app.samsungfood.com/recipes/1070190cb0d6f2a7810b22c12be7ab41d33