Dessert

Homemade Jam Donut Focaccia Recipe

ByMaya bella February 22, 2026February 22, 2026

Introduction

This Homemade Jam Donut Focaccia is a delightful twist on classic focaccia bread, filled and topped with sweet raspberry preserves and a luscious glaze. Soft, airy, and bursting with jam, it’s perfect for breakfast, dessert, or a special snack.

A rectangular baked berry cake sits in a black baking tray on a white marbled surface, covered with a shiny white glaze. The cake has a golden brown, slightly puffy texture with visible juicy red berries baked into it. The surface is uneven with glossy spots where the glaze pools around clusters of berries. In the background, there is a white bowl filled with fresh strawberries, two small glass jars with brown and light brown sugars, and some whole fruits like blackberries, blueberries, and apricots, all arranged on the white marbled surface. A white cloth partially lies beneath the baking tray. photo taken with an iphone --ar 4:5 --v 7

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 until the sugar dissolves, then add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If it doesn’t, start over with fresh yeast.
Step 2: Attach the dough hook to your 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 incorporated without over-mixing.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl, spreading a bit of oil on its surface. Cover with plastic wrap and let it rise in a warm spot for about an hour until doubled in size.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Move the risen dough into the pan, folding it in thirds and flipping to coat with oil. Cover again and let rise for another hour in a warm spot, until doubled and spread to the pan edges.
Step 5: Preheat the oven to 425°F. Pour 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 raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake the focaccia for 18-22 minutes until golden brown and cooked through. While still warm, use a large straw to poke about 35 deep holes in the bread. Fill each hole generously with more raspberry preserves for a melted jam effect.
Step 7: Once slightly cooled, prepare the glaze by mixing confectioners’ sugar with whole milk, adding milk gradually to reach a spreadable but firming consistency. Spread the icing over the focaccia’s top. For extra glaze, 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 airy dough.
For different flavors, substitute raspberry preserves with strawberry or apricot jam.
Brush the focaccia with a little honey before baking for added sweetness and a glossy finish.
Experiment with adding a pinch of cinnamon to the dough for a warm, spicy note.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 2 months. Reheat gently in a warm oven or toaster oven to revive the glaze and softness before serving.

How to Serve

A white plate holds a single pastry with two visible layers; the base layer is a light beige, soft dough with a slightly porous texture and embedded deep red cherry pieces that appear juicy and slightly swollen, while the top layer is a thin, shiny white icing that glistens and slightly drips over the edges, creating a smooth glossy texture contrasting with the rough pastry surface beneath. The background features an out-of-focus white marbled surface with blurred mustard yellow and red condiment containers behind. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort, but kneading on a floured surface until smooth and elastic will yield good results.

How do I know if the focaccia is fully baked?

The focaccia should be golden brown on top and sound hollow when tapped. You can also use a toothpick inserted in the center; it should come out clean.