Ingredients
Scale
- 1.75 cups warm water (105-115°F)
- 2 tsp sugar (optional if using instant yeast)
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil (divided)
- 1 jar raspberry preserves (or other jams)
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (as needed)
Instructions
- 1. In a mixing bowl, combine warm water and sugar. Sprinkle yeast over the top and let it sit for 5-10 minutes until frothy.
- 2. Add bread flour, all-purpose flour, salt, and 4 tbsp olive oil to the yeast mixture. Stir until combined and knead on a floured surface for about 5-7 minutes until smooth.
- 3. Place the dough in a greased bowl, cover with a damp cloth, and let it rise in a warm place for about an hour or until doubled in size.
- 4. Preheat oven to 400°F (200°C). Punch down the risen dough gently. Transfer to a parchment-lined baking sheet, pressing it into a flat rectangle about ½ inch thick.
- 5. Use fingers to create wells in the dough’s surface and fill each well with raspberry preserves generously.
- 6. Drizzle remaining olive oil over the top and bake for about 22 minutes or until golden brown.
- 7. While baking, mix confectioners’ sugar with enough whole milk to achieve a drizzling consistency. Once baked, let cool slightly before drizzling icing over the top.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 18g
- Sodium: 200mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 0mg
Keywords: Experiment with different jams such as strawberry or apricot for varied flavors. Ensure your yeast is fresh for optimal rising results. Store leftovers in an airtight container in the refrigerator for up to three days or freeze individual slices for up to two months.