Introduction

Discover the delightful twist of a classic focaccia infused with the sweet charm of jam donuts. This Homemade Jam Donut Focaccia combines soft, airy bread with raspberry preserves and a glossy sugar glaze, making it a perfect treat for breakfast or dessert.

Homemade Jam Donut Focaccia Recipe - Recipe Image

Ingredients

1 3/4 cups warm water (105-115°F)
2 tsp sugar
1 packet active dry yeast
2 cups bread flour
2 cups all-purpose flour
2 tsp salt
6 tbsp olive oil, divided
1 jar raspberry preserves (Bonne Maman or similar)
2 cups confectioners’ sugar
2-4 tbsp whole milk (or as needed for consistency)

Instructions

Step 1: In the bowl of a stand mixer, combine the warm water and sugar. Whisk until the sugar dissolves, then add the yeast and whisk again. Let sit for 5 minutes until bubbly. If it doesn’t bubble, start over with fresh yeast.
Step 2: Attach a dough hook to the mixer, then add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated without over-mixing.
Step 3: Coat a large bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl and spread a bit of oil on top. Cover with plastic wrap and let rise in a warm spot for about an hour until doubled in size.
Step 4: Grease a 9×13-inch baking pan with 2 tablespoons olive oil. Move the dough into the pan, fold it in thirds over itself a couple of times, flipping to coat in oil. Cover and let rise again in a warm spot for another hour until doubled and spread to the edges.
Step 5: Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil over the dough and poke deep holes all over with your fingers. Spread about 1/4 cup of raspberry preserves gently over the dough, letting some settle in the grooves.
Step 6: Bake the focaccia for 18-22 minutes until golden and cooked through. Remove from oven and use a large straw to poke about 35 deep holes. While warm, fill each hole generously with more raspberry preserves to let the jam melt into the bread.
Step 7: Prepare the glaze by mixing confectioners’ sugar with whole milk, adding milk gradually until spreadable but able to set. Spread glaze over the cooled focaccia. For extra shine, flip the bread once the top sets and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use a silicone brush to evenly distribute olive oil, which helps create a moist, tender focaccia crust.
Try different fruit preserves like strawberry or apricot for varied flavors.
For a richer glaze, add a teaspoon of vanilla extract or a pinch of cinnamon.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8-10 minutes.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven to restore softness and melt the glaze slightly.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using instant yeast, you can add it directly to the flour mixture without proofing it in water, but reduce the water slightly if needed. The rising times may be shorter as well.

What if the dough feels too sticky after mixing?

Sticky dough is normal for focaccia. Lightly oil your hands to handle it easily. If it’s excessively sticky and unmanageable, add a tablespoon of flour at a time until it’s easier to work with without becoming dry.

Homemade Jam Donut Focaccia Recipe

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This Homemade Jam Donut Focaccia combines the soft, airy texture of traditional Italian focaccia bread with the sweet, fruity allure of raspberry jam and a luscious glaze. Perfectly baked with pockets of raspberry preserves melted inside, then topped with a smooth confectioners’ sugar icing, this recipe offers a delightful treat that feels like a baked donut in focaccia form. It’s a fun twist for dessert lovers and bread enthusiasts alike.

Author: Bella
Prep Time: 25 minutes
Cook Time: 22 minutes
Total Time: 1 hour 15 minutes
Yield: 8 servings (cut into squares) 1x
Category: Dessert
Method: Baking
Cuisine: Italian-inspired

Ingredients

Scale

For the bread dough:

1 3/4 cups warm water (105-115°F)
2 tsp sugar
1 packet active dry yeast
2 cups bread flour
2 cups all-purpose flour
2 tsp salt
6 tbsp olive oil, divided

For the filling:

1 jar raspberry preserves (Bonne Maman or similar)

For the glaze:

2 cups confectioners’ sugar
2–4 tbsp whole milk (or as needed for consistency)

Instructions

Activate the Yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Quickly whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Allow the yeast mixture to sit for 5 minutes until bubbles form to ensure the yeast is active.
Mix the Dough: Attach a dough hook to your stand mixer and add the bread flour, all-purpose flour, and salt to the activated yeast mixture. Mix on medium speed until a sticky dough forms, making sure the ingredients are well incorporated but not over-mixed.
First Rise of Dough: Coat the sides of a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the oiled bowl and lightly oil its surface. Cover the bowl with plastic wrap and let it rise in a warm spot for about one hour until doubled in size.
Prepare and Second Rise in Pan: Preheat a 9×13 metal baking pan by brushing it with 2 tablespoons of olive oil. Transfer the dough into the pan and fold it in thirds over itself a couple of times, coating it with oil and lightly kneading for gluten development. Cover and let rise for another hour until the dough doubles in size and spreads to the edges.
Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the risen dough. Use your fingers to poke deep holes all over the dough’s surface, creating pockets. Spread about 1/4 cup of raspberry preserves over the dough, allowing some jam to fill the holes and grooves.
Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and use a large straw to poke about 35 deep holes into the warm bread. Immediately fill the holes with more raspberry preserves while the bread is still warm so the jam melts into the dough.
Prepare and Glaze the Focaccia: Once the focaccia has cooled slightly, combine the confectioners’ sugar and whole milk using an electric hand mixer, adding milk tablespoon by tablespoon until the icing reaches a spreadable yet firm consistency. Spread the glaze over the top of the focaccia. For extra decadence, once the top glaze has set, flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Notes

Ensure yeast is fresh and bubbles during activation step for best rise.
The raspberry preserves can be substituted with your favorite jam or marmalade.
Using a large straw to poke holes after baking helps the filling penetrate the focaccia deeply.
Allow the glaze to set before flipping to glaze the bottom to prevent smudging.
Store leftovers in an airtight container; best consumed within 2 days for optimal freshness.

Keywords: jam donut focaccia, homemade focaccia, raspberry preserves focaccia, sweet focaccia recipe, glazed focaccia, baked dessert bread