Homemade Jam Donut Focaccia Recipe

Introduction

This Homemade Jam Donut Focaccia offers a delightful twist on two beloved treats: focaccia bread and jam donuts. Soft, airy bread pockets filled with sweet raspberry preserves and topped with a glossy glaze make it a perfect treat for breakfast or dessert. It’s fun to make and even more fun to eat!

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 consistency)

Instructions

1. Step 1: In a bowl, combine warm water and sugar, whisking until dissolved. Add the yeast, whisk again, and let sit for 5 minutes until bubbly. If no bubbles form, use fresh yeast.
2. Step 2: Attach a dough hook to a stand mixer. Add bread flour, all-purpose flour, salt, and the yeast mixture. Mix on medium speed until a sticky dough forms.
3. Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer the dough and lightly oil its surface. Cover and let rise in a warm spot for about 1 hour, until doubled in size.
4. Step 4: Grease a 9×13-inch baking pan with 2 tablespoons olive oil. Place the risen dough in the pan, fold it in thirds a few times to coat with oil. Cover and let rise again for 1 hour until it reaches the edges of the pan.
5. Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingers to poke deep holes across the surface. Spread about 1/4 cup raspberry preserves into the grooves.
6. Step 6: Bake for 18-22 minutes until golden and cooked through. Immediately poke about 35 deep holes with a straw and fill each with more raspberry preserves while warm.
7. Step 7: Mix confectioners’ sugar with milk one tablespoon at a time until pourable but thick. Spread glaze over cooled focaccia. For extra glaze, flip onto a rack and drizzle the bottom. Cut into squares and serve.

Tips & Variations

• Use fresh, active yeast for best rising results, and keep water temperature between 105-115°F to avoid killing the yeast.
• Try blueberry or strawberry preserves for a different fruity flavor.
• For added texture, sprinkle some coarse sugar or sliced almonds on top before baking.
• If you don’t have a stand mixer, knead the dough by hand for 8–10 minutes until smooth.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze up to 1 month. Reheat gently in the oven at 350°F for 10 minutes to soften before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8–10 minutes until smooth and elastic.

How do I know if my yeast is still good?

If the yeast mixture bubbles and foams within 5 minutes of activation, it’s active and good to use. If not, replace with fresh yeast for best results.

Homemade Jam Donut Focaccia Recipe

---

★★★★★

4.6 from 91 reviews

• Author: Sarah
• Total Time: 2 hours 45 minutes
• Yield: 12 servings 1x

Pin Recipe

Print Recipe

Description

Delight in the unique fusion of a classic focaccia bread infused with the sweet, fruity goodness of raspberry jam and a sugary glaze, resembling the beloved flavors of a jam donut. This Homemade Jam Donut Focaccia combines a soft, olive oil-rich dough with layers of raspberry preserves baked directly into the bread, then finished with a luscious confectioners’ sugar glaze—a perfect treat for brunch, dessert, or a cozy snack.

---

Ingredients

Scale 1x2x3x

For the Bread Dough:

• 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

For the Filling:

• 1 jar raspberry preserves (for example, Bonne Maman or similar)

For the Glaze:

• 2 cups confectioners’ sugar
• 2–4 tbsp whole milk (adjust 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 the sugar dissolves completely. Add the active dry yeast and whisk to combine. Let the mixture sit for 5 minutes until it becomes bubbly and activated. If the yeast does not bubble, it may be expired and should be replaced for successful bread rising.
2. Mix 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 all ingredients are blended well but not overmixed.
3. First Rise of Dough: Lightly coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into the bowl and spread a thin layer of olive oil on its surface to prevent drying. Cover with plastic wrap and place in a warm spot for about 1 hour, or until the dough doubles in size.
4. Prepare and Second Rise in Pan: Using a silicone brush, grease a 9×13-inch metal baking pan with 2 tablespoons olive oil. Gently transfer the risen dough into the pan. Fold the dough in thirds over itself a couple of times, flipping to evenly coat it with oil and lightly knead for gluten development. Cover with plastic wrap and let it rise again in a warm spot for about 1 hour until it doubles and spreads to the edges of the pan.
5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Using your fingers, deeply poke holes all over the surface to create pockets. Spoon about 1/4 cup of raspberry preserves over the dough, letting some jam accumulate in the indentations.
6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18 to 22 minutes until the surface is golden brown and the bread is cooked through. Remove from the oven and immediately use a large straw to poke approximately 35 deep holes throughout the warm bread. Fill each hole generously with additional raspberry preserves using a small spoon, allowing the residual heat to meld the jam into the bread.
7. Prepare and Glaze the Focaccia: Once the bread cools slightly, prepare the icing by whisking 2 cups confectioners’ sugar with 2 to 4 tablespoons whole milk, adding milk gradually until the glaze is smooth but thick enough to set. Spread the glaze evenly over the focaccia’s surface. For extra indulgence, after the top sets, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Notes

• Ensure yeast is fresh and water temperature is between 105-115°F to properly activate yeast.
• The folding step after the first rise helps with gluten structure and oil incorporation.
• Use a jar of your favorite quality raspberry preserves for best flavor; Bonne Maman is a great choice.
• Use a straw to create deep holes after baking for an authentic jam doughnut feel and generous jam filling.
• Adjust glaze thickness by adding milk slowly to achieve desired consistency.
• For a dairy-free version, substitute whole milk in glaze with plant-based milk alternatives.
• The glaze hardens as it sets, providing a sweet crust like a donut.

• Prep Time: 20 minutes
• Cook Time: 22 minutes
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Keywords: Jam donut focaccia, raspberry jam bread, glazed focaccia, sweet focaccia recipe, homemade jam donut bread