Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia, filled with sweet raspberry preserves and topped with a glossy glaze. With its soft, airy bread and jam pockets, it perfectly combines the flavors of a donut and the texture of focaccia for a unique treat that’s sure to impress.

Homemade Jam Donut Focaccia Recipe - Recipe Image

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

Step 1: In the bowl of a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until bubbly. If it doesn’t bubble, use fresh yeast.
Step 2: Attach a dough hook to the mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and lightly oil the surface. Cover with plastic wrap and place in a warm spot for about an hour until the dough doubles in size.
Step 4: Grease a 9×13 inch metal baking pan with 2 tablespoons of olive oil. Move the risen dough into the pan and fold it over itself a couple of times, flipping as needed to coat it with oil and knead slightly. Cover and let rise again for about an hour until doubled and spread to the pan’s edges.
Step 5: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface. Gently spread about 1/4 cup of raspberry preserves over the dough, allowing some jam to settle in the grooves.
Step 6: Bake the focaccia for 18-22 minutes until golden and cooked through. While still warm, use a large straw to poke about 35 deep holes into the bread. Fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 7: Once slightly cooled, make the glaze by mixing confectioners’ sugar and whole milk with a hand mixer, adding milk one tablespoon at a time until pourable but thick. Spread the glaze over the top of the focaccia. For extra glaze, once the top sets, flip the bread and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast for the best rise and texture.
Try different fruit preserves like strawberry or apricot for variation.
Be generous with the jam filling—the pockets bursting with flavor make this focaccia special.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth.
For a dairy-free glaze, substitute milk with almond or oat milk.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat gently in a warm oven or toaster oven to refresh the softness before serving. The jam filling may make the bread a bit moist, so avoid refrigerating as it can dry out the bread.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but reduce the initial water slightly and mix the yeast directly with the flour. Instant yeast acts faster, so keep an eye on rising times.

How do I prevent the jam from burning during baking?

By spreading the jam into the dough’s pockets rather than on top, it is protected during baking. Also, adding some jam after baking into the holes keeps it fresh and prevents burning.

Homemade Jam Donut Focaccia Recipe

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★★★★★

4.6 from 65 reviews

This Homemade Jam Donut Focaccia combines the soft, pillowy texture of focaccia bread with sweet raspberry preserves and a glossy sugar glaze, delivering a unique twist on traditional focaccia that tastes like a jam-filled donut. The bread dough is enriched with olive oil, allowing for a tender crumb, while the raspberry jam is incorporated both before and after baking for maximum flavor and moist pockets. Finished with a classic sugary glaze, this recipe is perfect for a delightful breakfast or an indulgent snack.

Author: Dylan
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 1 hour 45 minutes
Yield: 8 servings 1x
Category: Bread
Method: Baking
Cuisine: Italian-American

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 (Bonne Maman or similar)

For the glaze:

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

Instructions

Activate the Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar, whisking until dissolved. Add active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it becomes bubbly, indicating the yeast is active.
Mix the 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, ensuring ingredients are well incorporated but not over-mixed.
First Rise of Dough: Oil a large mixing bowl with 2 tablespoons of olive oil. Transfer dough into the bowl and lightly oil its surface. Cover with plastic wrap and let it rise in a warm spot for about 1 hour until doubled in size.
Prepare and Second Rise in Pan: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the risen dough into the pan and fold it in thirds a couple of times to coat with oil and knead slightly. Cover with plastic wrap and let rise again in the warm spot for about 1 hour, until dough spreads to edges and doubles again.
Ready the Dough for Baking with Jam: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Using fingers, poke deep holes all over to create pockets. Spoon about 1/4 cup raspberry preserves gently over the dough, letting some fill the holes.
Bake and Fill with Raspberry Preserves: Bake focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and immediately poke about 35 deep holes using a large straw. While still warm, fill each hole generously with more raspberry preserves, allowing jam to melt into bread.
Prepare and Glaze the Focaccia: Once slightly cooled, prepare icing by mixing confectioners’ sugar with whole milk, adding milk gradually until spreadable but firming after setting. Spread glaze over top of focaccia. For a fuller glazed effect, once set, carefully flip the bread and glaze the bottom as well. Cut into squares and serve.

Notes

Ensure your yeast is fresh and activates properly to achieve good rise in the dough.
Warm water temperature is critical; too hot can kill yeast, too cold slows activation.
Using bread flour contributes to a chewier texture, while all-purpose flour softens the dough.
Folding the dough in the pan with olive oil helps develop gluten and moisture for soft focaccia.
Filling after baking while warm allows the jam to seep and meld into the bread pockets.
Adjust the milk quantity in glaze to control thickness for spreading and final set.
For best flavor, use a high-quality raspberry preserve like Bonne Maman.
To serve, cut into squares; this focaccia pairs wonderfully with coffee or tea.

Keywords: Jam Donut Focaccia, Raspberry Preserves Focaccia, Sweet Focaccia Recipe, Raspberry Jam Bread, Glazed Bread, Homemade Focaccia