Introduction

Peanut Butter and Jelly Focaccia is a fun twist on a classic sandwich, baked into a soft and flavorful flatbread. Combining the beloved flavors of peanut butter and jelly with the airy texture of focaccia makes for a delightful treat perfect for brunch or an indulgent snack.

A rectangular sticky bun with a bumpy, uneven surface sits on a wooden board, covered in a thick, shiny white glaze that brings out the light brown and caramel tones of the bun underneath. Scattered throughout are small patches of red, likely fruit filling, adding bright spots of color that contrast with the creamy glaze and soft dough. The bun's surface has a mix of smooth, glossy areas of icing and textured, doughy lumps, creating a rich, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 package (2 1/4 teaspoons) instant yeast*
2 teaspoons granulated sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 3/4 cups + 2 tablespoons warm water
1/2 cup olive oil, divided
1/3 cup peanut butter**
1/3 cup fruit jelly*** (such as strawberry jam)
Flaky salt (optional)

Instructions

Step 1: In a large bowl, whisk together the instant yeast, granulated sugar, salt, and all-purpose flour. Add warm water and 1/4 cup olive oil, mixing until a dough forms. Drizzle 2 tablespoons olive oil over the dough, cover the bowl with plastic wrap, and place it in a warm spot to rise for 1 hour.
Step 2: Line a 9×13 inch sheet pan or dish with parchment paper. Pour 1 tablespoon olive oil into the pan and spread it evenly.
Step 3: After the dough has risen, perform one set of stretch and folds: stretch the dough upward and fold it over itself, then turn the bowl 90 degrees and repeat this three more times for a total of four stretches and folds. Transfer the dough to the prepared pan and gently stretch it toward the edges, allowing it not to fully reach the corners if needed. Cover with a greased piece of plastic wrap and let it rise again in a warm place for 45 minutes to 1 hour.
Step 4: Remove the plastic wrap and drizzle 1 tablespoon olive oil over the dough. Spoon dollops of peanut butter and jelly on top, then use a spoon or spatula to swirl them together lightly. Grease your hands with a little olive oil and dimple the dough all over by pressing your fingers deeply. Sprinkle with flaky salt if desired.
Step 5: Preheat the oven to 375°F (190°C). Bake the focaccia for 25 to 30 minutes until it turns golden brown. Remove from the oven and transfer to a wire rack to cool slightly and keep the crust crisp. Slice and serve, optionally with a drizzle of honey.

Tips & Variations

Use creamy peanut butter for easier swirling and a smoother texture, or crunchy for added crunch.
Try different fruit jellies like raspberry or grape to customize the flavor.
For a dairy-free option, choose a plant-based peanut butter and enjoy without honey.
If you prefer a less sweet focaccia, reduce the jelly amount or swirl in a bit of honey instead.
Make sure your water is warm, not hot, to activate the yeast without killing it.

Storage

Store leftover focaccia wrapped tightly in plastic or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat slices in a toaster oven or regular oven at 350°F (175°C) for 5 to 7 minutes to restore crispness.

How to Serve

A close-up view of a thick piece of light golden brown bread that is soft and fluffy inside, topped with a layer of sticky, glossy honey dripping down the sides and pooling onto a white plate with a white marbled texture. There are visible streaks of dark red jam beneath the honey, adding a rich, textured contrast on the top edge of the bread. The bread’s crumb shows small air holes and a moist texture, while the honey glistens with a smooth, shiny surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use active dry yeast instead of instant yeast?

Yes, but you will need to proof the active dry yeast in warm water with a pinch of sugar for about 5-10 minutes until bubbly before mixing it with the flour and other ingredients.

Is this focaccia very sweet?

This recipe balances sweetness from the peanut butter and jelly with the savory olive oil and salt, resulting in a slightly sweet bread. Adjust the amount of jelly or omit the flaky salt if you prefer a sweeter or milder flavor.

Peanut Butter and Jelly Focaccia Recipe

Print Recipe

★★★★★

4.6 from 65 reviews

This Peanut Butter and Jelly Focaccia combines the classic flavors of PB&J with the soft, airy texture of traditional Italian focaccia bread. The dough is infused with olive oil and topped with a delicious swirl of creamy peanut butter and sweet fruit jelly, then baked to a golden perfection. Perfect as a fun twist on a nostalgic favorite, this focaccia makes a delightful snack or dessert.

Author: Lila
Prep Time: 15 minutes
Cook Time: 25-30 minutes
Total Time: 2 hours 15 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Dough Ingredients

1 package (2 1/4 teaspoons) instant yeast
2 teaspoons granulated sugar
2 teaspoons salt
4 1/2 cups all-purpose flour
1 3/4 cups + 2 tablespoons warm water
1/2 cup olive oil, divided

Topping Ingredients

1/3 cup peanut butter
1/3 cup fruit jelly (strawberry jam recommended)
Flaky salt (optional)

Instructions

Make the focaccia dough: In a large bowl, whisk together the instant yeast, granulated sugar, salt, and all-purpose flour. Add warm water and 1/4 cup of olive oil, and combine until a dough forms. Drizzle 2 tablespoons olive oil over the dough, cover with plastic wrap, and place in a warm spot to rise for 1 hour.
Prepare the pan: Line a 9×13-inch dish or sheet pan with parchment paper. Pour 1 tablespoon olive oil into the pan and spread it evenly.
Stretch and fold the dough: After the first rise, perform 4 stretch and folds: stretch the dough up and fold it over itself, then turn the bowl 90 degrees and repeat until all 4 sides are folded. Place the dough in the pan and gently spread it towards the corners (it’s okay if it doesn’t fully reach). Cover with greased plastic wrap and let rise in a warm place for 45 minutes to 1 hour.
Dimple the dough and add toppings: Remove the plastic wrap, drizzle 1 tablespoon olive oil over the dough. Spoon peanut butter and jelly on top and swirl together across the surface. Grease your hands lightly with oil and press your hands into the dough to create dimples all over. Sprinkle with flaky salt if desired.
Bake: Preheat the oven to 375°F (190°C). Bake the focaccia for 25-30 minutes until it’s golden brown. Remove from oven and transfer to a wire rack to keep the crust crispy. Slice and serve, optionally drizzled with honey.

Notes

Using warm water activates the yeast effectively for a good rise.
You can use any flavor of fruit jelly to customize the flavor.
Greasing your hands before dimpling prevents sticking and helps create even dimples.
Flaky salt is optional but adds a nice salty crunch contrast to the sweet topping.
Allow cooling on a wire rack to maintain crispiness on the focaccia’s exterior.

Keywords: Peanut Butter, Jelly, Focaccia, Italian Bread, Sweet Bread, Snack, Dessert