There is a first time for everything.
Ingredients:
For the Dough:
4 cups all-purpose flour
2 teaspoons salt
1 packet (2 1/4 teaspoons) active dry yeast
1 1/2 cups warm water (about 110°F/45°C)
1/4 cup olive oil, plus more for greasing and drizzling
For the Topping:
1/2 cup creamy peanut butter
1/2 cup your favorite jelly or jam (strawberry, grape, or raspberry works well)
2 tablespoons sugar
Sea salt, for sprinkling
Instructions:
Prepare the Dough:
In a large bowl, mix the warm water and yeast. Let it sit for about 5 minutes until it becomes frothy.
Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix until a dough forms.
Turn the dough out onto a lightly floured surface and knead for about 8-10 minutes, until it becomes smooth and elastic.
Place the dough in a lightly oiled bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm place for about 1-2 hours, or until it has doubled in size.
Prepare the Focaccia:
Preheat your oven to 450°F (230°C).
Grease a baking sheet or a large baking pan with olive oil.
Once the dough has risen, punch it down to release the air. Transfer it to the prepared baking sheet and spread it out with your hands to form a rectangle or oval about 1/2-inch thick. Use your fingertips to create dimples all over the surface of the dough.
Add the Toppings:
Drizzle a little olive oil over the top of the dough.
Warm the peanut butter slightly in the microwave to make it easier to spread. Dollop spoonfuls of peanut butter and jelly across the surface of the dough, then use a butter knife or spoon to swirl them gently into the dough.
Sprinkle the sugar evenly over the top, and add a light sprinkle of sea salt.
Bake the Focaccia:
Bake in the preheated oven for 20-25 minutes, or until the focaccia is golden brown and cooked through.
Serve:
Let the focaccia cool slightly before cutting it into pieces.
Serve warm or at room temperature.
Enjoy your unique Peanut Butter and Jelly Focaccia! This fun variation on traditional focaccia makes a delightful snack or dessert.
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