H3art of the Home

Childhood nostalgia meets artisan bread in this playful PB&J Focaccia! I swirled creamy peanut butter and sweet strawberry jelly right into the dough using a simple folding technique, creating beautiful marbled layers throughout. The result? A pillowy-soft focaccia that tastes like your favorite sandwich in bread form. Perfect for breakfast, dessert, or anytime you want to turn comfort food into something special.

Makes one 13×9 inch focaccia

Printable at the bottom

Ingredients

For the Dough:

• 500g bread flour
• 375g water
• 75g active sourdough starter (100% hydration)
• 12g salt
• 60g strawberry jelly (or whatever jelly/jam you enjoy)

For the Toppings:

Feel free to measure with your heart

• 8-11 tablespoons natural peanut butter, warmed up slightly
• 8-11 tablespoons strawberry jelly, warmed (or whatever jelly/jam you enjoy)
• Flaky sea salt for finishing

Instructions

Day 1: Mixing and Overnight Fermentation

1. Mix the dough: In a large bowl, combine water, active sourdough starter, and jelly. Whisk until well combined.
2. Add dry ingredients: Add flour and salt. Mix with a wooden spoon or your hands until a shaggy dough forms.
3. Rest: Cover and let rest for 30 minutes.
4. Develop gluten: Perform 4 sets of coil folds or stretch and folds, spaced 30 minutes apart. The dough will be slightly sticky due to the jelly, this is normal.
5. Overnight fermentation: Cover the bowl with plastic wrap or lid. Let ferment at room temperature (70-72°F) for 8-12 hours until puffy and increased in size by about 50%.

Day 2: Shaping and Final Proof

1. Prepare pan: Generously oil your 13×9 inch pan with avocado/olive oil. My favorite pan
2. Transfer dough: Gently transfer the fermented dough to the prepared pan. Don’t worry if it doesn’t fill the corners completely.
3. Add the layers:
   • PB&J Swirl Layering:
     1. Divide visually: After dumping dough in pan, imagine it in 3 horizontal sections
     2. First layer: Add 3-4 tbsp each of PB and jelly to the middle third, spread gently picture 2
     3. First fold: Take bottom third, fold up to the top of the middle third (not all the way to the top edge) picture 3
     4. Second layer: Add another 2-3 tbsp each of PB and jelly, spread on the folded surface. Picture 4
     5. Final fold: Take top third, fold all the way down to the bottom edge. Picture 5
     6. Rotate: Turn the whole dough bundle 90° so it runs lengthwise in the pan
     7. Flip: Turn seam-side down

Rest:

Cover and let rest for an additional 1-2 hours.

Preheat: Preheat oven to 425°F (220°C).

Final Topping: add an additional 3- 4 tablespoons of the peanut butter and jelly to the top of your dough. Gentle spread.

Shape and dimple: With oiled hands, gently stretch the dough to fill the pan corners. Create dimples across the surface with your fingertips.

Baking

1. Preheat: Once oven is preheated to 425°F (220°C).
2. Bake: Bake for 25-30 minutes until golden brown on top and the internal temperature reaches 200°F (93°C).
3. Cool: Let cool in the pan for 10 minutes before transferring to a wire rack.

Tips for Success

• Jelly consistency: Warm the jelly just enough to make it mixable but not hot, as heat can kill the sourdough starter’s activity
• Hydration management: The jelly adds moisture, so the dough will be stickier than regular focaccia
• Peanut butter prep: Natural peanut butter works best, warm slightly in the microwave to make spreading easier.
• Timing flexibility: If your kitchen is cool, the overnight fermentation might take 12-14 hours
• Storage: This focaccia is best enjoyed within 2 days and can be gently warmed before serving

Print the Recipe

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