Peaches and Cream Focaccia Doughnut (Print Version)
Fluffy focaccia filled with peach jam and topped with a creamy glaze, perfect for a sweet, bakery-style treat.
# Ingredients:
→ Dough
01 -
3 ¾ cups gluten-free bread flour or all-purpose flour
02 -
1 tsp baking powder
03 -
2 tsp kosher salt
04 -
2 tsp instant yeast
05 -
1 cup hot water (110°F)
06 -
1 cup unflavored sparkling water
07 -
4 tbsp olive oil
08 -
2 tbsp olive oil
09 -
1 tbsp sugar
10 -
1 tbsp butter
→ Topping
11 -
1 cup peach jam
12 -
2 cups powdered sugar
13 -
1 tsp cream extract or vanilla extract
14 -
3 tbsp milk
# Steps:
01 -
In a small bowl, add the hot water, sugar, and yeast. Mix briefly and set aside for 5 minutes until it bubbles.
02 -
In a large mixing bowl, whisk together flour, baking powder, and salt. Create a well in the center and add 3 tbsp olive oil, sparkling water, and yeast mixture. Mix until incorporated. The dough will be very sticky and lumpy.
03 -
Cover the bowl with plastic wrap, top with a towel, and let it rise until doubled in size (2-4 hours).
04 -
Butter a 9×13 baking dish. Transfer the dough (it will deflate). Pull the dough to the edges, then pull the center slightly, fold the top down to the center, and fold the bottom up. Swivel the dough and press slightly with fingertips. Cover with plastic wrap and let rise until more than doubled.
05 -
Preheat the oven to 425°F. Drizzle 2 tbsp olive oil on top. Press the dough lightly with fingertips to create air pockets. Bake for 25-30 minutes until deep golden brown. Remove from the oven and cool slightly.
06 -
Add peach jam to a piping bag fitted with a round tip. Poke holes into the top of the focaccia and fill with jam.
07 -
In a bowl, whisk together powdered sugar, extract, and milk until smooth. Drizzle over the focaccia.
08 -
Slice and serve warm. Enjoy your peaches and cream focaccia jelly doughnut!