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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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

Find it online: https://dinewithdylan.com/homemade-jam-donut-focaccia-recipe/