Ingredients
500g white bread flour
390ml warm water
1 Tablespoon extra virgin olive oil
1.5 teaspoons instant yeast
1 teaspoon honey
1 tablespoon granulated sugar
2 teaspoons fine sea salt
Extra virgin olive oil to line pan and drizzle (60ml/about 4 Tbsp)
For the Glaze:
1 cup confectioners sugar
2 Tablespoons milk
1/8 teaspoon vanilla extract
Whisk together warm water, olive oil, honey and yeast. Stir in bread flour, salt and sugar. Cover and rest at room temp for 15 minutes. Stretch and fold the dough about 8 times around the bowl. Cover and rest at room temp for 15 minutes. Repeat the the stretch and folds once more, cover and proof at room temp for 1.5 hours. Line 9x13 metal baking tray with nonstick parchment paper. Coat the paper with 3 tablespoons extra virgin olive oil.
Transfer the dough to the tray and fold all 4 sides inwards and flip so seam is facing down. Cover and proof at room temperature for 1.5 hours.
Preheat oven to 430F, place oven rack in lowest position. Spread dough to edges, drizzle with olive oil and dimple. Bake for 15 minutes on the lowest rack to help the bottom of the bread to crisp up. When the focaccia is out of the oven, place on cooling rack and let it cool for five minutes. Poke it with holes using turkey baster. Fill the holes with jam. Place the cooling rack onto a larger tray and drizzle the glaze on. Brush the glaze evenly over the top and sides and then be sure to rub the bottom of the focaccia into the glaze that has dripped onto the tray. Allow it to cool for at least 30 minutes for the glaze to harden.
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