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Prepare the focaccia dough as stated in my same-day, overnight or sourdough focaccia dough recipes but add 1 tablespoon of sugar into the dough.
Prepare the baking tray as instructed in the recipe but instead of extra virgin olive oil, use a neutral flavoured oil to line the nonstick baking parchment. Once the dough had fully proofed in the bowl, tip it into tray and fold and flip it as instructed in the recipe. Cover and proof for about 1-2 hours.
Set the oven to 220C/430F and place the rack in the lowest position. Dimple the focaccia dough (no need for the extra drizzle of oil) and then bake for 18-23 minutes or until it’s a deep golden brown.
While the focaccia is baking, fill a piping bag with 1 cup (325g) jam of your choice.
Then make the glaze by whisking together the confectioners sugar, milk and vanilla until smooth.
When the focaccia is out of the oven, let it cool for five minutes, place it into a cooling rack and then poke it with holes. Fill the holes with jam. Place the cooling rack onto a larger tray and drizzle the glaze on.
Place onto a cooking rack again and allow it to cool for at least 30 minutes for the glaze to harden. Cut in and enjoy!
If you’d like the glaze the focaccia with a more tart and zesty glaze, simply replace the milk in the glaze with lemon juice and then add in the zest of 1 lemon.