Please enter the email you’re using for this account.
Parve
Easy
2 Hours, 30 Minutes
Diets 
This lighter-than-air focaccia is your new favorite sufganiyot. Ditch the frying, and join Esty as we celebrate the true miracle of olive oil.
Please note that this recipe is Hamotzi.
For more great cooking, watch Easy Does It!
5 cups Glicks Flour
2 teaspoons salt
1 teaspoon active dry yeast
1/3 cup sugar
2 and 1/4 cups warm water
4 tablespoons extra virgin olive oil, plus more if needed
Tuscanini Jam of choice, for filling
Gefen Confectioners’ Sugar, for dusting
In a large bowl, stir together the flour, salt, yeast, sugar, and warm water until a dough comes together. The dough may look rough and shaggy, that’s fine. Cover with plastic wrap and allow it to rest overnight at room temperature.
In the morning, drizzle two tablespoons of olive oil onto a Gefen Parchment-lined 9×13 baking sheet (quarter sheet). Transfer the dough, which should now look puffy and hydrated, to the greased pan. Fold one third onto the center, then the other edge over the first, like a letter. Flip so the smooth side is facing up and rotate so the length lays lengthwise in the pan. Cover with plastic and allow to rest one to two hours.
When ready to bake, preheat your oven to 400 degrees Fahrenheit. Remove plastic wrap and drizzle the remaining two tablespoons olive oil over the top. Use your fingers to dimple the dough and bake for 40 to 45 minutes, until puffed and golden. (Can be frozen at this point.)
Remove from the oven and poke holes all over using the back of a wooden spoon. Fill the holes with jam and allow to cool before slicing and sprinkling with confectioners’ sugar.
How Would You
Rate this recipe?
When leaving comments on kosher.com we ask that you be respectful, appropriate, and stay on topic. Click here to read our full comment policy.
Kosher.com Commenting Guidelines
We love hearing from our community! Constructive feedback, tips, questions, and friendly engagement are encouraged.
By commenting on Kosher.com, you agree to follow these guidelines. Please note that comments are for community discussion only and should not be considered halachic guidance—always check with your own Rabbi or LOR.
1. Be Respectful
2. Keep It Appropriate
3. Protect Privacy
4. Stay On Topic
5. Moderation
Can i use custard for the filling?
i Loved it so much I’m definitely making it for Chanukah