Homemade Jam Donut Focaccia Recipe

Introduction

Enjoy a delightful twist on classic focaccia with this Homemade Jam Donut Focaccia. Soft, airy bread filled with sweet raspberry preserves and topped with a luscious glaze makes it perfect for breakfast or a sweet snack.

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

1. Step 1: In the bowl of a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk to combine. Let sit for 5 minutes until bubbles form, indicating the yeast is active.
2. Step 2: Attach a dough hook to your mixer. 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.
3. Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough to the bowl, then spread a little more oil over its surface. Cover with plastic wrap and place in a warm spot for about an hour until doubled in size.
4. Step 4: Once risen, grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Gently move the dough into the pan, fold it in thirds a couple of times, flipping to coat with oil. Cover and let rise for another hour until doubled and spread to pan edges.
5. Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface. Spread about 1/4 cup raspberry preserves gently over the dough, letting some fill the grooves.
6. Step 6: Bake the focaccia for 18-22 minutes until golden and cooked through. Immediately after baking, poke about 35 deep holes using a large straw. While warm, fill each hole with more raspberry preserves to let the jam melt into the bread.
7. Step 7: Mix confectioners’ sugar with whole milk, adding milk one tablespoon at a time until the icing is smooth and spreadable but thick enough to set. Spread the glaze over the cooled focaccia. For extra indulgence, once set, flip the bread carefully and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

• Use fresh, active yeast and warm water to ensure a good rise for fluffy focaccia.
• Try other fruit preserves like strawberry or apricot for a different flavor profile.
• For an even richer glaze, add a splash of vanilla extract to the icing.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, keep it in the refrigerator for up to 5 days, reheating gently before serving. This bread is best enjoyed fresh but can also be frozen for up to a month; thaw at room temperature and re-glaze if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine ingredients in a large bowl and knead on a floured surface until sticky and smooth, about 8-10 minutes.

What if my yeast doesn’t bubble during activation?

If no bubbles form after 5 minutes, your yeast might be expired or the water temperature incorrect. It’s best to start over with fresh yeast and ensure water is between 105-115°F for activation.

Homemade Jam Donut Focaccia Recipe

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★★★★★

4.7 from 61 reviews

This delightful Homemade Jam Donut Focaccia combines the fluffy, airy texture of classic focaccia bread with the indulgent sweetness of raspberry jam and a confectioners’ sugar glaze. The dough is enriched with olive oil and carefully risen twice for maximum softness. Poked deep with fingers and a straw, the dough becomes filled with luscious raspberry preserves before baking and after, creating pockets of jam that melt into every bite. Finished with a sweet glaze reminiscent of a jam donut, this unique fusion is perfect for dessert or a special breakfast treat.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings (squares) 1x
• Category: Bread, Dessert
• Method: Baking
• Cuisine: Italian-American Fusion

Ingredients

Scale 1x2x3x

Yeast Mixture

• 1 3/4 cups warm water (105-115°F)
• 2 tsp sugar
• 1 packet active dry yeast (about 2 1/4 tsp)

Dough

• 2 cups bread flour
• 2 cups all-purpose flour
• 2 tsp salt
• 6 tbsp olive oil, divided

Filling and Glaze

• 1 jar raspberry preserves (about 12–14 oz, such as Bonne Maman)
• 2 cups confectioners’ sugar
• 2–4 tbsp whole milk (or as needed for consistency)

Instructions

1. Activate the Yeast: In a stand mixer bowl, combine the warm water (105-115°F) and sugar. Whisk until sugar dissolves. Add the active dry yeast and whisk again until mixed. Let sit for 5 minutes until the yeast bubbles and becomes frothy. If no bubbles appear, the yeast may be expired; start over with fresh yeast.
2. Mix the Dough: Attach the dough hook. 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 combined but not over-mixed.
3. First Rise of Dough: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into this bowl and rub a bit of olive oil on the dough surface with your hands. Cover with plastic wrap and place in a warm spot for about 1 hour, until doubled in size.
4. Prepare and Second Rise in Pan: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Gently transfer the risen dough to the pan. Fold the dough in thirds over itself a few times, turning and lightly kneading to evenly coat with oil. Cover again with plastic wrap and let rise for another hour in a warm place, until doubled and stretched to pan edges.
5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons 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, ensuring some jam fills the grooves.
6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Immediately after removing from the oven, use a large straw to poke approximately 35 deep holes into the bread. While still warm, fill each hole generously with more raspberry preserves so the jam melts into the bread.
7. Prepare and Glaze the Focaccia: When slightly cooled, whisk confectioners’ sugar with whole milk one tablespoon at a time until the icing is smooth and spreadable but will set firmly. Spread the glaze over the focaccia top. For extra indulgence, once the top glaze sets, carefully flip the focaccia onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Notes

• Ensure yeast is fresh to guarantee a good rise.
• Use a warm, draft-free place to help dough rise properly.
• Focaccia can be baked in a 9×13 metal pan for best heat distribution; glass pans may alter baking time.
• Use a large straw or similar tool to create deep holes for jam filling after baking.
• Adjust milk quantity in glaze to achieve desired consistency.
• Serve slightly warm for the best texture and flavor experience.

Keywords: Jam Donut Focaccia, Raspberry Focaccia, Sweet Focaccia, Homemade Bread, Jam Filled Bread, Dessert Bread