Introduction

This Homemade Jam Donut Focaccia is a delightful twist on classic focaccia, featuring pockets of sweet raspberry jam and a sugary glaze. Perfect for breakfast or a treat any time of day, it combines soft, yeasty bread with a jammy surprise in every bite.

Homemade Raspberry Jam Donut Focaccia Recipe - Recipe Image

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 (105-115°F) and sugar. Whisk by hand until the sugar dissolves. Add the active dry yeast and whisk again. Let sit for 5 minutes until the yeast bubbles, indicating it is active.
Step 2: Attach a dough hook to the 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 well combined but not overmixed.
Step 3: Coat a large bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl, then lightly oil the dough surface with your hands. Cover with plastic wrap and place in a warm spot for about 1 hour until doubled in size.
Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the risen dough into the pan. Fold the dough in thirds over itself a couple of times, flipping as needed to coat in oil and slightly knead it. Cover again and let rise for another hour until doubled and spread to the pan’s 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, creating pockets and bubbles. Gently spread about 1/4 cup of raspberry preserves over the dough, allowing some jam to settle in the grooves.
Step 6: Bake for 18-22 minutes until the top is golden brown and the bread is fully cooked. Remove from the oven and, while still warm, use a large straw to poke around 35 deep holes in the bread for filling.
Step 7: Fill each hole with more raspberry preserves using a small spoon. The warmth will help the jam melt into the bread, enhancing the flavor with every bite.
Step 8: Prepare the icing by mixing confectioners’ sugar with whole milk using a hand mixer. Add milk one tablespoon at a time until the icing is spreadable but will harden when set. Spread the icing over the focaccia’s top. For an extra glazed effect, after the icing sets, carefully flip the bread onto a wire rack and glaze the bottom as well.
Step 9: Once the icing is set, cut the focaccia into squares and serve. Enjoy your homemade jam donut focaccia warm or at room temperature.

Tips & Variations

Use fresh, active yeast for the best rise; expired yeast can prevent dough from rising properly.
Try different fruit preserves like strawberry or apricot for a unique flavor twist.
If you don’t have a stand mixer, knead the dough by hand on a floured surface for about 8-10 minutes until sticky but elastic.
For a richer flavor, substitute half the water with whole milk in the dough.
Experiment with drizzling melted chocolate over the icing for a decadent finish.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a low oven (about 300°F) to restore softness without melting the icing completely.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 8-10 minutes until it is sticky yet elastic. This method works well if you don’t have a stand mixer or dough hook.

What if my yeast doesn’t bubble during proofing?

If the yeast doesn’t show bubbles after 5 minutes, it may be old or inactive. It’s best to discard it and start over with fresh yeast to ensure your focaccia rises properly.

Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.8 from 123 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of classic Italian bread and the sweet nostalgia of jam-filled donuts. Soft, airy focaccia dough is infused with pockets of luscious raspberry preserves and finished with a sweet glaze that mimics the irresistible charm of a traditional jam donut. Perfect for breakfast, brunch, or an indulgent snack, this recipe blends the best of both worlds in a single easy-to-make bread.

Author: Ella
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 2 hours 20 minutes
Yield: 12 servings (12 squares) 1x
Category: Bread
Method: Baking
Cuisine: Italian-American Fusion

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

Filling and Icing

1 jar raspberry preserves (Bonne Maman or similar, about 12–16 oz)
2 cups confectioners’ sugar
2–4 tbsp whole milk (or as needed for consistency)

Instructions

Activate Yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast, whisk again to combine, and let it sit for 5 minutes until bubbly. This ensures your yeast is active and ready for fermentation.
Make Dough: Attach the dough hook to the mixer and add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms. This step develops gluten and ensures all ingredients are incorporated while maintaining a soft dough texture.
First Rise: Oil a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into the bowl and spread a thin layer of olive oil over the dough surface with your hands. Cover with plastic wrap and place the bowl in a warm, sunny spot for about one hour, allowing the dough to double in size.
Prepare Baking Pan and Second Rise: Using a silicone brush, grease a 9×13-inch metal baking pan with 2 tablespoons of olive oil. Transfer the risen dough into the pan. Fold the dough in thirds over itself a couple of times and flip as needed, coating it evenly with oil and slightly kneading it. Cover again with plastic wrap and let rise another hour until doubled and spread out to the edges.
Preheat Oven and Prepare Dough Surface: Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the dough’s surface to create pockets and bubbles. Spoon about 1/4 cup of raspberry preserves gently over the dough, ensuring some fills the grooves.
Bake: Bake the focaccia for 18-22 minutes until the crust turns golden brown and the bread is fully cooked. This high-temperature baking creates a perfect crust while keeping the interior soft.
Add Jam Filling: Remove the bread from the oven and immediately use a large straw to poke deep holes (about 35) throughout the bread. While still warm, spoon raspberry preserves into each hole generously, allowing the jam to melt slightly into the bread from the residual heat.
Prepare Icing: Once slightly cooled, mix confectioners’ sugar with whole milk using an electric hand mixer. Add milk one tablespoon at a time until the icing reaches a spreadable yet thick consistency that will harden when set.
Glaze: Spread the icing over the top of the focaccia. For an extra-glazed effect, after the top icing sets, carefully flip the bread onto a wire rack and glaze the bottom as well, replicating a true jam donut finish.
Serve: Cut the focaccia into squares and serve warm or at room temperature for a delicious treat that combines the best qualities of focaccia and jam donuts.

Notes

Ensure the water temperature is between 105-115°F to properly activate the yeast without killing it.
If your yeast doesn’t bubble during activation, start over with fresh yeast to guarantee a good rise.
The large number of holes poked before baking and after help infuse the raspberry preserves throughout the bread for an authentic jam-filled experience.
Using olive oil in the dough and pan contributes to focaccia’s characteristic tender crumb and crispy crust.
Chilling the icing slightly before spreading can help control thickness and avoid excessive dripping.
This focaccia is best enjoyed within 1-2 days of baking but can be wrapped tightly and stored at room temperature.

Keywords: Jam Donut Focaccia, Raspberry Focaccia, Sweet Focaccia, Jam-filled bread, Homemade baked goods, Breakfast bread, Focaccia recipe