Print

Homemade Raspberry Jam Donut Focaccia Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Bake the focaccia: Bake in the preheated oven for 18-22 minutes until golden brown and cooked through.
  7. 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.
  8. 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.
  9. 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.
  10. 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

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