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Homemade Jam Donut Focaccia Recipe

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★★★★★

4.7 from 70 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of fluffy Italian focaccia bread and the sweet, indulgent flavors of a jam donut. Soft, airy bread pockets are filled generously with raspberry preserves and finished with a sweet glaze, creating a unique treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the Bread Dough:

  • 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

For the Filling:

  • 1 jar raspberry preserves (about 12–16 oz, 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 1 3/4 cups warm water (105-115°F) and 2 tsp sugar. Whisk until the sugar dissolves completely. Add 1 packet of active dry yeast and whisk until combined. Let sit for 5 minutes until the mixture becomes bubbly and frothy, indicating active yeast.
  2. Mix the Dough: Attach the dough hook to your stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring all ingredients are incorporated without over-mixing.
  3. First Rise of Dough: Coat the sides of a large mixing bowl with 2 tablespoons olive oil. Transfer the sticky dough into the oiled bowl and lightly oil the dough’s surface. Cover with plastic wrap and place in a warm spot (like a sunny windowsill) for about 1 hour until the dough doubles in size.
  4. Prepare and Second Rise in Pan: Using a silicone brush, grease a 9×13 metal baking pan with 2 tablespoons olive oil. Gently transfer the risen dough into the pan. Fold the dough in thirds and flip a couple of times to coat with oil and slightly knead. Cover with plastic wrap and let it rise again in the warm spot for about 1 hour until doubled and spread to the edges.
  5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough’s surface. Using your fingers, poke deep holes all over the dough to create pockets. Spread about 1/4 cup raspberry preserves gently over the dough, letting some fill the grooves and holes.
  6. Bake and Fill with Raspberry Preserves: Bake in the preheated oven for 18-22 minutes until golden brown and cooked through. Remove from oven and while still warm, use a large straw to poke about 35 deep holes into the bread. Fill each hole generously with the remaining raspberry preserves using a small spoon, allowing the jam to melt into the bread from the heat.
  7. Prepare and Glaze the Focaccia: When the bread cools slightly, prepare the glaze by mixing 2 cups confectioners’ sugar with 2-4 tablespoons whole milk using an electric mixer. Add milk gradually until the glaze is thin enough to spread yet thick enough to set. Spread the glaze over the top of the bread. For extra glaze, flip the bread on a wire rack and glaze the bottom as well. Cut into squares and serve warm or at room temperature.

Notes

  • Ensure the yeast is active by checking for bubbles after activation; expired yeast will not rise properly.
  • The raspberry preserves should be slightly thick for filling; avoid overly runny jam to prevent sogginess.
  • Be gentle when poking holes before baking to avoid deflating the dough.
  • For a dairy-free glaze, substitute whole milk with almond or oat milk.
  • Serve fresh for the best texture; leftovers can be warmed briefly before serving.

Keywords: jam donut focaccia, raspberry focaccia, sweet focaccia bread, homemade jam bread, iced focaccia, raspberry preserves bread, dessert focaccia

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