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Homemade Jam Donut Focaccia Recipe

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★★★★★

4.4 from 69 reviews

This homemade Jam Donut Focaccia is a delightful fusion of classic Italian focaccia bread with the sweet, comforting flavors of a jam donut. Featuring a tender, airy dough infused with raspberry preserves and finished with a smooth confectioners’ sugar glaze, this treat is perfect for breakfast, brunch, or a sweet snack. The dough is prepared with bread and all-purpose flours, activated yeast, and olive oil, and baked until golden, then filled generously with raspberry jam for a burst of fruity sweetness in every bite.

Ingredients

Scale

Dough Ingredients

  • 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

Jam Filling

  • 1 jar raspberry preserves (about 12 oz; use about 1/4 cup initially plus more for filling holes)

Glaze

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

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until sugar is dissolved. Add active dry yeast and whisk again. Let sit for 5 minutes until mixture bubbles. If no bubbles appear, the yeast is likely expired and should be replaced.
  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 incorporated but not overmixed.
  3. First Rise of Dough: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer dough into the bowl, oil the surface slightly. Cover with plastic wrap and place 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 dough into pan, fold it over itself a few times to coat with oil and lightly knead. Cover with plastic wrap and let rise for another hour until dough doubles and spreads to edges.
  5. Ready the Dough for Baking with Jam: Preheat oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over dough. Use fingers to poke deep holes throughout the surface forming pockets. Spread about 1/4 cup raspberry preserves over the dough, ensuring some jam collects in the grooves.
  6. Bake and Fill with Raspberry Preserves: Bake dough for 18-22 minutes until golden brown and cooked through. Immediately after removing from oven, use a large straw to poke about 35 deep holes into the warm bread. Fill each hole generously with remaining raspberry preserves so the jam melts into the bread.
  7. Prepare and Glaze the Focaccia: While bread cools slightly, combine confectioners’ sugar and whole milk with an electric mixer. Add milk one tablespoon at a time until glaze is thin enough to spread but will harden when set. Spread glaze over top. Optionally, flip bread onto wire rack and glaze the bottom. Cut into squares and serve.

Notes

  • Ensure yeast is fresh and active for proper dough rise.
  • The raspberry jam can be substituted with any preferred fruit preserves.
  • Use a large straw or similar tool to create holes for jam filling without puncturing completely through.
  • Adjust milk quantity in glaze gradually to achieve perfect spreading consistency.
  • Let the bread cool slightly before glazing to prevent melting the glaze completely.
  • For the best texture, use a combination of bread and all-purpose flour as specified.
  • Warm spot for rising can be near a sunny window or inside an oven with just the light on.

Keywords: Jam Donut Focaccia, homemade focaccia, raspberry jam bread, sweet focaccia, dessert bread

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