Homemade Raspberry Jam Donut Focaccia Recipe

Introduction

Experience the delightful twist of jam donuts in a focaccia bread with this Homemade Jam Donut Focaccia recipe. Soft, airy, and filled with sweet raspberry preserves, this unique bread makes a fun and flavorful treat perfect for sharing or enjoying as a tasty 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 warm water and sugar. Whisk until the sugar dissolves. Add active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If it doesn’t bubble, use fresh yeast.
2. Step 2: Attach a dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms and ingredients are well combined.
3. Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl, spread a bit of olive oil on the dough’s surface, cover with plastic wrap, and place in a warm spot for about an hour until doubled in size.
4. Step 4: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the risen dough into the pan, fold it in thirds a couple of times, flipping as needed to coat with oil. Cover and let rise for another hour until doubled and spread to pan edges.
5. Step 5: Preheat oven to 425°F. Pour remaining 2 tablespoons of olive oil over the dough. Poke deep holes all over the surface with your fingers, then gently spread about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
6. Step 6: Bake for 18-22 minutes until golden brown and cooked through. After baking, use a large straw to poke about 35 deep holes in the warm bread. Immediately fill each hole with more raspberry preserves using a small spoon.
7. Step 7: Let the bread cool slightly. Mix confectioners’ sugar with whole milk using an electric hand mixer, adding milk gradually until the icing is spreadable but will set firm. Spread the icing over the focaccia’s top.
8. Step 8: For extra glaze, once the icing sets, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

• Use fresh, active yeast to ensure a good rise and fluffy texture.
• Try different jams or preserves like strawberry or apricot for variety in flavor.
• For a richer taste, substitute some of the olive oil with melted butter.
• If you don’t have a straw, use a wooden skewer or chopstick to create the jam pockets after baking.
• To make the bread extra soft, cover with a damp towel while it cools slightly before glazing.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days to keep it soft. For longer storage, wrap tightly and freeze up to 1 month; thaw at room temperature before serving. Reheat gently in a low oven to warm through, but avoid microwaving to preserve texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand without a stand mixer?

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

What if I don’t have raspberry preserves?

You can substitute any fruit jam or preserves you like, such as strawberry, blackberry, or even a citrus marmalade. Choose a thick preserve that will hold well inside the dough pockets.

Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

5 from 100 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of classic focaccia bread with the sweet, nostalgic flavors of jam-filled donuts. Soft, airy focaccia dough is infused with raspberry preserves both before and after baking, then finished with a sweet confectioners’ sugar glaze. Perfectly golden and generously filled, this treat combines the comfort of freshly baked bread with the indulgence of a jelly donut for a unique and irresistible dessert or snack.

• Author: Dylan
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 servings (9×13 pan, cut into 12 squares) 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

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 (Bonne Maman or similar, approx. 12–16 oz)

For the Glaze:

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

Instructions

1. Activate Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk by hand until sugar dissolves completely. Add active dry yeast, whisk again until combined. Let sit for 5 minutes until bubbly. If no bubbles, the yeast is likely expired and you should start over with fresh yeast.
2. Make Dough: Attach a dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms and ingredients are well incorporated but not over-mixed.
3. First Rise: Coat a large mixing bowl with 2 tbsp olive oil. Transfer dough to the oiled bowl, spread a bit more olive oil on the surface of the dough with your hands. Cover with plastic wrap and place in a warm spot (like a sunny window) for about 1 hour, until doubled in size.
4. Prepare Pan and Second Rise: Grease a 9×13 metal baking pan with 2 tbsp olive oil using a silicone brush. Transfer dough to the pan, fold it in thirds over itself a couple of times, flipping to coat with oil and lightly knead for gluten development. Cover with plastic wrap and let rise again in a warm spot for another hour, until doubled and spread to edges of pan.
5. Prepare for Baking: Preheat oven to 425°F. Pour the remaining 2 tbsp olive oil over the dough. Use your fingers to poke deep holes all over the surface to create pockets and bubbles. Spread about 1/4 cup raspberry preserves gently over the dough, making sure some gets into the grooves made by poking.
6. Bake the Focaccia: Bake in the preheated oven for 18-22 minutes until the surface is golden brown and bread is cooked through.
7. Fill with More Jam: Immediately after baking, use a large straw to poke approximately 35 deep holes into the warm bread. Use a small spoon to fill each hole generously with raspberry preserves so the jam melts into the bread from the residual heat.
8. Prepare the Glaze: While the bread cools slightly, combine confectioners’ sugar and whole milk with an electric hand mixer, adding milk one tablespoon at a time until the icing is thin enough to spread but thick enough to harden when set.
9. Glaze the Focaccia: Spread the icing over the top of the focaccia. For an extra glazed experience, once the icing on top sets, carefully flip the bread onto a wire rack and glaze the bottom as well.
10. Serve: Cut the focaccia into squares and serve warm or at room temperature.

Notes

• Ensure your yeast is fresh and active for a proper rise; old yeast will prevent the dough from rising.
• Room temperature or slightly warm water is key to activating yeast without killing it.
• The olive oil not only adds flavor but helps keep the dough moist and tender.
• The large straw used to poke holes post-baking helps infuse the jam deep into the focaccia for a gooey interior.
• Adjust icing consistency by adding milk slowly to achieve the desired spreadability and firmness.
• Using a wire rack for glazing the bottom prevents sogginess and mimics the authentic donut glaze experience.

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