Dessert

Homemade Jam Donut Focaccia Recipe

BySarah Summers October 28, 2025October 28, 2025

Introduction

Enjoy the best of both worlds with this Homemade Jam Donut Focaccia—a soft, olive oil–rich focaccia filled with sweet raspberry preserves and finished with a classic sugar glaze. It’s a fun and delicious twist that brings the joy of a jam donut into your kitchen as a shareable bread.

The image shows a close-up of a triangular slice of cake on a clean white plate. The cake has two visible layers: the outer crust is golden brown with a slightly crispy texture, and the soft inner layer is light beige with visible bits of dark red fruit embedded throughout. The top of the cake is coated with a white glaze that glistens under the light, slightly dripping down the sides, adding a shiny and smooth contrast to the rough surface of the cake. The background is a soft white marbled texture, creating a clean and bright setting. photo taken with an iphone --ar 4:5 --v 7

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 (about 1 cup total)
2 cups confectioners’ sugar
2-4 tbsp whole milk (or as needed for glaze consistency)

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar, whisk until sugar dissolves. Add yeast and whisk again. Let sit 5 minutes until foamy. If no bubbles appear, your yeast may be expired—start over with fresh yeast.
Step 2: Attach dough hook. Add bread flour, all-purpose flour, and salt to yeast mixture. Mix on medium speed until sticky dough forms, ensuring ingredients are well combined but not overmixed.
Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to oiled bowl, lightly oil top. Cover with plastic wrap and place in a warm spot for about 1 hour, until dough doubles in size.
Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil. Transfer risen dough to pan. Fold and flip dough a couple times to coat in oil and knead slightly. Cover and let rise another hour until doubled and spread to pan edges.
Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Using your fingers, create deep holes all over the surface. Spoon about 1/4 cup raspberry preserves onto dough, spreading gently into the holes and grooves.
Step 6: Bake focaccia 18-22 minutes until golden and cooked through. Remove from oven and immediately poke around 35 deep holes with a large straw. Fill each hole generously with remaining raspberry preserves while bread is warm to help jam melt in.
Step 7: Once slightly cooled, prepare glaze by mixing confectioners’ sugar with whole milk one tablespoon at a time until it spreads easily but still thickens when set. Spread glaze over focaccia’s surface. For extra glaze, after top sets, carefully flip bread onto a wire rack and glaze the bottom. Cut into squares and serve.

Tips & Variations

If you don’t have bread flour, use all-purpose flour but expect a slightly softer texture.
Try different fruit preserves like strawberry or apricot for unique flavor twists.
A dash of vanilla extract in the glaze enhances sweetness and aroma.
Use a sturdy straw or wooden skewer to poke holes for easier jam filling.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven to refresh softness before serving. Avoid microwaving to keep glaze intact.

How to Serve

A close-up view of a thick, triangular slice of cake with a golden brown crust, drizzled with a shiny white glaze that covers the top and drips slightly down the sides. Inside, the cake is soft and light with a fluffy texture, showing several bright red cherry pieces embedded unevenly throughout the slice. The slice sits on a clean, white plate, all placed on a white marbled surface in the background. photo taken with an iphone --ar 4:5 --v 7

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 smooth and elastic, about 8-10 minutes.

What if I don’t have a large straw to poke holes?

You can use a wooden skewer or the handle end of a wooden spoon to create the holes for filling the jam. Just be sure to make them deep enough to hold the preserves.