Make the dough

• Combine the flour, water, yeast, salt, granulated sugar and olive oil in a mixing bowl.
• Mix until no dry flour remains, then knead until smooth and elastic.

First proof

• Cover the bowl and let the dough rise until doubled in size.

Shape and second proof

• Grease the baking dish with the neutral oil instead of extra virgin olive oil.
• Transfer the dough to the dish and stretch it gently towards the corners.
• Cover and let it proof again until puffy.

Dimple and bake

• Dimple the dough with oiled fingers.
• Bake at 220 °C until golden; it may need a few minutes less than a classic focaccia because of the sugar in the dough.

Fill the piping bag

• While the focaccia bakes, spoon the jam into a piping bag.

Make the glaze

• Whisk the confectioners sugar, milk and vanilla extract until smooth, adding more milk if needed for a drizzling consistency.

Poke and fill

• Let the focaccia cool for five minutes, then transfer it to a cooling rack.
• Poke holes all over the surface with a thick straw.
• Pipe jam into each hole.

Glaze

• Set the cooling rack over a larger tray and drizzle the glaze over the focaccia.
• Brush the glaze evenly over the top and sides.
• Rub the bottom of the focaccia into the glaze that dripped onto the tray.

Set the glaze

• Return the focaccia to a cooling rack and let the glaze harden.

Serve

• Cut into squares and enjoy.