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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://bitesizedbenny.com/homemade-jam-donut-focaccia-recipe-2/