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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.
Get the recipe:
Sufganiyot Focaccia
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
Get the full recipe for Sufganiyot Focaccia!
For more with Esty, watch Easy Does It With Esty Wolbe!
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Looks really good.
Looks delicious!
yes i was wondering the same about the hamotzi/mezonos aspect as there is no fruit juice in the dough and the focaccia on its own would for sure be hamotzi. not sure if adding the jam helps anything guess you gotta ask your rabbi
Yes, you are taking a hamotzei dough, but making it into a cake that’s considered mezonos . same for babka that is made with challah dough. But it’s better to ask ur lor b/c there are different opinions
Too add it is also called sufganiyot it is considered a donut cake it is not your typical hamotziei focaccia
Alert!!
This is Hamotzi!
I just made it and it looks amazing! Can’t wait to wash and taste it!!!
Check with your lor, not everyone agrees.
you put the salt right on top of the yeast 🙂 doesn’t that kill the yeast?