Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia, filled with sweet raspberry preserves and finished with a smooth glaze. It combines the soft, airy texture of focaccia with the comforting sweetness of a jam-filled donut, making it a perfect treat for breakfast or dessert.

Homemade Raspberry 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 warm water and sugar. Whisk by hand until the sugar dissolves. Add the active dry yeast and whisk again. Let sit for 5 minutes until the mixture bubbles. If no bubbles appear, use fresh yeast.
Step 2: Attach the dough hook and add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring everything is well combined but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into this bowl, lightly oil the surface of the dough, cover with plastic wrap, and place it in a warm spot to rise for about an hour until doubled in size.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the dough to the pan, fold it in thirds a couple of times, flipping as needed to coat with oil and knead slightly. Cover and let rise again in a warm place for another hour until doubled and spread to the edges.
Step 5: Preheat oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface, creating pockets. Spoon about 1/4 cup of raspberry preserves over the dough, allowing some to settle in the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Immediately after baking, use a large straw to poke about 35 deep holes into the bread. While warm, fill each hole with additional raspberry preserves, letting the jam melt into the bread.
Step 7: Prepare the icing by mixing confectioners’ sugar with whole milk using an electric hand mixer, adding milk tablespoon by tablespoon until the icing is spreadable yet settable. Spread the icing over the focaccia’s surface. Optionally, flip the bread onto a wire rack once the top sets and glaze the bottom for an extra donut-like finish.
Step 8: Cut into squares and serve warm or at room temperature.

Tips & Variations

For a different flavor, substitute raspberry preserves with strawberry, apricot, or blueberry jam.
Use bread flour for a chewier texture or all-purpose flour for a softer crumb.
If you don’t have a stand mixer, mix and knead the dough by hand until sticky and elastic.
For an extra touch, sprinkle coarse sugar on top before baking for a crunchy finish.

Storage

Store any leftovers in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat briefly in a warm oven to restore softness before serving. The icing may soften when refrigerated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough without a stand mixer?

Yes, you can mix the yeast mixture and flour by hand and knead the dough on a floured surface until it becomes sticky and elastic, which typically takes about 8-10 minutes.

What if my yeast doesn’t bubble after 5 minutes?

If the yeast mixture doesn’t bubble within 5 minutes, it may be expired or the water temperature was incorrect. Start over with fresh yeast and ensure the water is warm but not hot, between 105-115°F, to activate the yeast properly.

Homemade Raspberry Jam Donut Focaccia Recipe

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4.4 from 300 reviews

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, infused with pockets of sweet raspberry preserves and topped with a shiny confectioners’ sugar glaze. Soft, airy, and slightly chewy, this recipe combines the artisan feel of Italian focaccia with the comforting flavors of jam donuts, making it perfect for breakfast, dessert, or an indulgent snack.

Author: Bella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 40 minutes
Yield: 12 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian-American

Ingredients

Scale

Dough Ingredients

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

Jam Filling

1 jar raspberry preserves (Bonne Maman or similar)

Icing

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. Whisk by hand until sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until bubbles appear, indicating the yeast is active.
Make the dough: Attach the dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring the ingredients are well incorporated but not overmixed.
First rise: In a large bowl, coat the sides with 2 tablespoons of olive oil. Transfer the sticky dough to the bowl, oil the surface of the dough with your hands, cover with plastic wrap, and place it in a warm spot for about an hour, letting it double in size.
Prepare the pan and second rise: Grease a 9×13 metal baking pan with 2 tablespoons olive oil. Transfer the risen dough into the pan. Fold it in thirds over itself a few times, flipping to coat in oil and knead slightly. Cover with plastic wrap and let rise again in a warm spot for another hour until doubled and spread to the edges of the pan.
Preheat oven and prepare dough for baking: Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil over the dough. Using fingers, poke deep holes all over the surface to create pockets. Spoon about 1/4 cup raspberry preserves over the dough, making sure some jam fills the grooves.
Bake the focaccia: Bake in the preheated oven for 18-22 minutes until golden brown and cooked through.
Poke holes and fill with jam: Remove from oven and while warm, use a large straw to poke about 35 deep holes into the bread. Fill each hole generously with raspberry preserves while the bread is still warm so the jam melts into it.
Prepare the icing: Once the focaccia has cooled slightly, mix confectioners’ sugar with whole milk using an electric hand mixer. Add milk one tablespoon at a time until the icing is pourable but thick enough to set.
Glaze the focaccia: Spread the icing evenly over the top. For extra indulgence, once the top has set, carefully flip the bread onto a wire rack and glaze the bottom as well.
Serve: Cut the glazed focaccia into squares and serve warm or at room temperature.

Notes

Ensure the water for activating yeast is between 105-115°F to avoid killing the yeast.
Using bread flour helps provide the chewy texture traditional to focaccia.
Filling the bread with jam while it’s warm helps the preserves melt nicely into the bread.
You can substitute raspberry preserves with any jam of your choice for different flavors.
The glaze can be adjusted for thickness by varying the amount of milk; thicker glaze will set firmer.
Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate to keep longer.

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