Introduction

Enjoy a delightful twist on traditional focaccia with this Homemade Jam Donut Focaccia recipe. Soft, airy bread baked with raspberry preserves and topped with a sweet glaze makes for a perfect treat that’s as fun to make as it is to eat.

A rectangular baked dessert in a black baking pan shows a golden-brown top layer with a light glaze dripping over it, giving a shiny white look on parts of the surface. Bursting red berries are scattered across the top, creating bright spots of deep red color. The bread or cake beneath looks soft and has a light crust with a fluffy texture, showing some uneven, puffy layers. The pan sits on a white marbled surface with a white cloth nearby, and there are fresh fruits and two small jars in the background. 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 (about 1 cup total)
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 warm water and sugar, whisking until dissolved. Add active dry yeast and whisk again. Let sit for 5 minutes until the mixture bubbles, indicating the yeast is active.
Step 2: Attach the dough hook to your mixer. Add 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 bowl with 2 tablespoons of olive oil. Transfer dough into the bowl and coat its surface lightly with oil using your hands. Cover with plastic wrap and place in a warm spot for about an hour until doubled in size.
Step 4: Preheat a 9×13 metal baking pan by brushing it with 2 tablespoons olive oil. Gently transfer the risen dough into the pan, folding it over itself a few times to coat with oil and knead slightly. Cover and let rise for another hour until doubled and spread to the pan edges.
Step 5: Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all across the surface, creating pockets. Spread about 1/4 cup of raspberry preserves gently over the dough, allowing some jam to settle into the holes.
Step 6: Bake the focaccia for 18-22 minutes until golden brown and fully cooked. While still warm, poke around 35 deep holes evenly across the bread using a large straw. Fill each hole generously with more raspberry preserves to let the jam melt into the bread.
Step 7: To make the glaze, beat confectioners’ sugar with milk one tablespoon at a time until you achieve a drizzle-able yet set-able consistency. Spread the glaze over the cooled focaccia. For extra indulgence, once the top glaze sets, carefully flip the bread and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast to ensure proper rising; if the yeast doesn’t bubble in Step 1, start over with new yeast.
For a different flavor, try swapping raspberry preserves for strawberry, apricot, or blackberry jam.
Brush the dough lightly with olive oil before adding jam to create a barrier and prevent sogginess.
For a dairy-free glaze, substitute milk with almond or oat milk.
If you prefer less sweetness, reduce the glaze amount or serve it on the side for dipping.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap tightly and refrigerate for up to 4 days. Reheat gently in a warm oven or toaster oven to restore softness before serving.

How to Serve

A close-up of a single square piece of cherry cake sits on a white plate with a white marbled surface underneath. The cake has two visible layers: a lightly golden brown crust on the outside and a soft, moist inner layer with several bright red cherry pieces embedded inside. The top is uneven and covered with a thick layer of semi-transparent white icing that drips slightly down the sides. The texture of the cake looks airy and tender with small holes visible in the crumb. In the blurred background, two spice bottles are visible but out of focus. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of using a stand mixer?

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

What if I don’t have a large straw to poke holes for filling?

You can use a clean chopstick or the handle of a wooden spoon to create the holes. Just ensure the tool is food-safe and clean to avoid damaging the bread or introducing contaminants.