Description

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, featuring a soft, airy dough infused with pockets of sweet raspberry preserves and finished with a luscious glaze. Combining the rustic texture of focaccia with the indulgent flavors of a jam donut, this recipe is perfect for breakfast, brunch, or a sweet snack. The dough is made from a blend of bread and all-purpose flour, enriched with olive oil, then baked until golden and topped generously with raspberry jam and a sugary glaze for an irresistible treat.

Ingredients

Scale

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 (about 12–16 oz; use about 1/4 cup initially plus remaining for filling)

For the Glaze:

2 cups confectioners’ sugar
2–4 tbsp whole milk (or as needed for consistency)

Instructions

Activate the Yeast: In a bowl, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar, whisking until sugar dissolves. Add 1 packet active dry yeast and whisk again. Let sit for 5 minutes until bubbly, indicating yeast activation. If no bubbles appear, use fresh yeast for best rising results.
Mix the Dough: Attach a dough hook to your stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are fully incorporated but avoiding overmixing.
First Rise of Dough: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough into the bowl, coat the surface with a bit of oil using your hands, then cover with plastic wrap. Place in a warm spot (a sunny window) for about 1 hour to let the dough double in size.
Prepare and Second Rise in Pan: Use a silicone brush to grease a 9×13 inch metal baking pan with 2 tablespoons olive oil. Gently transfer the risen dough into the pan, folding it in thirds a couple of times and flipping to coat it well in oil. Cover again with plastic wrap and let rise for another hour until it doubles and spreads to the pan edges.
Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Using your fingers, poke deep holes all over the surface to create pockets. Spread about 1/4 cup raspberry preserves over the dough, ensuring some fills the grooves.
Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from the oven and immediately poke about 35 deep holes with a large straw. While still warm, spoon additional raspberry preserves into each hole, letting the jam melt into the bread.
Prepare and Glaze the Focaccia: Let the bread cool slightly. Whip together 2 cups confectioners’ sugar and 2-4 tablespoons whole milk with an electric mixer, adding milk gradually until the glaze is spreadable but will harden once set. Spread over the top of the focaccia. For an extra glazed effect, flip onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Notes

Ensure yeast is fresh and active by checking for bubbling after activation.
Use a warm environment to help dough rise properly.
Folding dough during the second rise helps even gluten development and enhances texture.
You can use a large straw or skewer to create jam pockets after baking.
Adjust glaze consistency by adding milk slowly to avoid a runny icing.
For a vegan version, substitute olive oil for any neutral oil and use a vegan sugar alternative and plant-based milk for glaze.
Store leftovers in an airtight container to keep focaccia soft, and reheat gently before serving.

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

Keywords: jam donut focaccia, raspberry jam focaccia, jam-filled focaccia bread, sweet focaccia, homemade focaccia recipe, baked jam focaccia