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Homemade Jam Donut Focaccia Recipe

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★★★★★

4.6 from 119 reviews

This recipe combines the airy, soft texture of focaccia bread with the sweet, fruity flavor of a jammy filling inspired by classic jam donuts. The focaccia dough is enriched with olive oil, then baked to golden perfection and finished with a smooth confectioners’ sugar glaze. Perfect as a unique breakfast treat or a delightful dessert, this Homemade Jam Donut Focaccia offers a creative twist on traditional Italian bread infused with the nostalgia of a favorite comfort snack.

Ingredients

Scale

For the Bread Dough:

  • 1 3/4 cups warm water (105-115°F)
  • 2 tsp sugar
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 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, approximately 12–14 oz)

For the Glaze:

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

Instructions

  1. Activate the yeast: In a large mixing bowl, combine the warm water and sugar, stirring until the sugar dissolves. Sprinkle the active dry yeast over the surface and let it sit for about 5-10 minutes until foamy and bubbly, indicating the yeast is activated.
  2. Make the dough: To the yeast mixture, add the bread flour, all-purpose flour, salt, and 3 tablespoons of olive oil. Stir until a shaggy dough forms, then knead the dough on a lightly floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook attachment to knead the dough.
  3. First rise: Lightly oil a clean bowl with 1 tablespoon of olive oil. Place the dough inside, turning it once to coat with oil. Cover with a damp towel or plastic wrap and let it rise in a warm place for 1 to 1.5 hours, or until doubled in size.
  4. Shape the focaccia: After the dough has risen, gently punch it down and transfer it to a well-oiled baking sheet approximately 9×13 inches. Press the dough out evenly to fill the sheet, making dimples all over the surface with your fingers. Spread a generous layer of raspberry preserves evenly over the dough.
  5. Second rise: Drizzle 2 tablespoons of olive oil over the top and allow the focaccia to rise again in the baking sheet for about 30-45 minutes until puffy.
  6. Bake the focaccia: Preheat the oven to 375°F (190°C). Bake the focaccia for 20-25 minutes or until golden brown and cooked through.
  7. Prepare the glaze: While the focaccia bakes, whisk together the confectioners’ sugar and 2 tablespoons of whole milk in a bowl. Add additional milk a teaspoon at a time to reach a smooth pouring consistency.
  8. Glaze and serve: Once the focaccia has cooled slightly, drizzle the glaze evenly over the top. Cut into squares and serve warm or at room temperature.

Notes

  • Use warm water between 105°F and 115°F to properly activate the yeast without killing it.
  • For a more vibrant flavor, choose high-quality raspberry preserves with visible fruit pieces.
  • If the glaze is too thick, add milk gradually to avoid thinning it out too much.
  • This focaccia is best enjoyed within a day or two to preserve freshness, but can be stored in an airtight container for up to 3 days.
  • Optionally, dust with extra confectioners’ sugar before serving for enhanced sweetness.

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

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