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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.

Ingredients

Scale

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

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