If you’ve ever dreamed of combining the pillowy softness of focaccia bread with the sweet, nostalgic charm of a jam donut, then this Homemade Jam Donut Focaccia is about to become your new favorite indulgence. It’s a brilliant twist on two classic treats—airy, olive oil-infused focaccia dough bursting with luscious raspberry preserves and topped with a glossy sugar glaze that’s akin to your favorite bakery donut. Whether you’re treating yourself at brunch or surprising friends with a delightful dessert, this recipe brings magic to your kitchen in the form of a warm, fragrant, and utterly irresistible baked good. Let’s dive right into making this sweet and savory masterpiece!

Homemade Jam Donut Focaccia Recipe - Recipe Image

Ingredients You’ll Need

Getting the perfect Homemade Jam Donut Focaccia starts with simple, dependable ingredients that each have a starring role. From the warm water that wakes up the yeast to the quality raspberry preserves that deliver that jammy punch, every component is essential for creating the right softness, flavor, and sweetness in this dish.

Warm water (1 3/4 cups, 105-115°F): Perfect temperature to activate the yeast without killing it, crucial for a light dough.
Sugar (2 tsp): Feeds the yeast and adds a slight hint of sweetness to balance the bread.
Active dry yeast (1 packet): The rising hero, responsible for that airy, fluffy texture.
Bread flour (2 cups): Provides strength and chewiness to the dough’s structure.
All-purpose flour (2 cups): Balances tenderness and softness in the final bread.
Salt (2 tsp): Enhances flavor and controls yeast activity.
Olive oil (6 tbsp, divided): Offers richness and a subtle fruity aroma while helping with the focaccia’s signature crust.
Raspberry preserves (1 jar): The sweet, tangy filling that brings jam donut vibes straight to your focaccia.
Confectioners’ sugar (2 cups): Creates that iconic donut glaze with the help of milk.
Whole milk (2–4 tbsp): Adjusts glaze consistency to achieve a perfect, smooth finish.

How to Make Homemade Jam Donut Focaccia

Step 1: Activate the yeast

Start by mixing warm water and sugar in your stand mixer bowl, whisking until the sugar dissolves completely. Add your active dry yeast and whisk again. Let this sit for 5 minutes until it bubbles up—that’s the yeast waking up and ready to give your dough life. If you don’t see bubbles, it’s best to try fresh yeast to ensure your focaccia rises beautifully.

Step 2: Mix the dough

Attach your dough hook, then add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms. The texture will be tacky but cohesive, indicating the perfect gluten development without overworking the dough.

Step 3: First rise

Coat a large mixing bowl with 2 tablespoons of olive oil to keep the dough from sticking and add flavor. Transfer your dough to the bowl and brush the top lightly with more olive oil. Cover with plastic wrap and place it somewhere warm and cozy for about an hour. This first rise is where your dough doubles in size, developing flavor and that familiar soft focaccia texture.

Step 4: Prepare the pan and second rise

Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Gently transfer your risen dough to the pan, folding and flipping it a few times to coat with oil—this also helps with gluten development. Cover again and let the dough rise for another hour until it puffs up and stretches to the pan’s edges.

Step 5: Shape and add preserves

Preheat your oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough and use your fingers to poke deep holes all over the surface—this step gives focaccia its signature texture and pockets that hold the jam. Spread about 1/4 cup of raspberry preserves evenly over the dough, allowing the jam to settle into the indentations.

Step 6: Bake

Bake for 18-22 minutes until the top turns golden brown and the bread is cooked through. The kitchen will fill with the wonderful scent of baked bread and sweet raspberry—this is where anticipation hits the max!

Step 7: Fill and glaze

While still warm, use a large straw to poke about 35 deep holes into the bread, making room for extra preserves. Spoon more raspberry jam into each hole so it melts into the warm focaccia. Then prepare your glaze by mixing confectioners’ sugar and milk with an electric mixer until smooth and spreadable. Drizzle this over the focaccia’s surface. For an extra authentic donut feel, once the top sets, flip the focaccia onto a wire rack and glaze the bottom as well. Let it cool slightly, then slice and enjoy your Homemade Jam Donut Focaccia delights!

How to Serve Homemade Jam Donut Focaccia

Garnishes

For a simple but striking finish, dust your focaccia lightly with extra confectioners’ sugar or sprinkle chopped fresh raspberries on top for a pop of vibrant color and added tartness. Fresh mint leaves can also lift the flavor with a subtle freshness that complements the jam.

Side Dishes

This Homemade Jam Donut Focaccia pairs wonderfully with a cup of freshly brewed coffee or a latte for breakfast or brunch. If you want to serve it as part of a dessert spread, vanilla bean ice cream or a dollop of whipped cream can balance the bread’s sweetness with creamy richness.

Creative Ways to Present

Try serving your focaccia as bite-size squares on a festive platter with small forks for a party setting. You can also turn it into a dessert sandwich by pressing two squares together with whipped cream in the middle. For a kid-friendly twist, add colorful sprinkles to the glaze before it sets—fun and delicious all at once!

Make Ahead and Storage

Storing Leftovers

Keep your Homemade Jam Donut Focaccia fresh by storing leftover pieces in an airtight container at room temperature for up to 2 days. The focaccia will stay soft but still delicious, perfect for quick snacks or a sweet treat.

Freezing

If you want to save some for later, wrap individual squares tightly in plastic wrap and place them in a freezer-safe bag. Frozen focaccia will keep well for up to 2 months. Just thaw at room temperature when you’re ready to enjoy it again.

Reheating

To bring back that fresh-baked warmth, reheat slices in a 350°F oven for about 5-7 minutes, or until just warmed through. Avoid microwaving as it can make the texture rubbery. A toaster oven also works perfectly for a quick warm-up with a lightly crisped edge.

FAQs

Can I use a different jam besides raspberry?

Absolutely! While raspberry provides a wonderful balance of sweetness and tartness, strawberry, blueberry, or apricot preserves all make fantastic alternatives. Choose your favorite to customize the flavor.

Is it necessary to use both bread flour and all-purpose flour?

Using a combination of bread flour and all-purpose flour gives you the perfect texture—bread flour adds chewiness and structure, while all-purpose keeps it tender. You can try using only all-purpose flour, but expect a slightly softer and less airy focaccia.

Can I make this without a stand mixer?

Yes, this recipe can be done by hand! Use a large bowl and a sturdy spoon to mix, then knead the dough by hand on a floured surface for about 8-10 minutes until smooth and elastic before proceeding with rising steps.

What’s the best way to poke holes in the dough after baking?

A large straw works perfectly to create evenly spaced, deep holes that hold extra raspberry preserves. If you don’t have one, try a wooden skewer or chopstick. Just be gentle to avoid tearing the bread.

Can I add other flavors or toppings?

Definitely! A sprinkle of cinnamon in the dough or a dash of lemon zest in the glaze can add exciting layers of flavor. You might also experiment with mixing chopped nuts or shredded coconut on top before baking for added texture.

Final Thoughts

This Homemade Jam Donut Focaccia is truly a showstopper that brings together the best of bread and donut worlds. With its tender crumb, jam-filled pockets, and glossy glaze, it’s a treat that delights every bite. I can’t wait for you to try this recipe and share it with the people you love. Baking it yourself means you get all the warm, fresh-from-the-oven goodness that will make your kitchen smell heavenly while delivering a delicious twist on a classic favorite!

Homemade Jam Donut Focaccia Recipe

★★★★★

5.3 from 13 reviews

Author: Thomas
Total Time: 2 hours 35 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Homemade Jam Donut Focaccia is a delightful twist combining the airy, olive oil-infused texture of classic focaccia with the sweet indulgence of raspberry jam and a sugary glaze. Soft, pillowy, and studded with pockets of vibrant preserves, this recipe offers a perfect balance of sweet and savory flavors, making it an irresistible treat for breakfast, dessert, or a special snack.

Instructions

Activate the 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 and whisk again until combined. Let the mixture sit for 5 minutes until it becomes bubbly and foamy, indicating the yeast is active.
Mix the Dough: 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 the ingredients are incorporated without over-mixing.
First Rise: Coat the sides of a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to this bowl and rub a bit of olive oil on the surface of the dough to prevent drying. Cover the bowl with plastic wrap and place it in a warm spot to rise for about 1 hour, or until doubled in size.
Prepare the Pan and Second Rise: Grease a 9×13 inch metal baking pan with 2 tablespoons of olive oil using a silicone brush. Turn the risen dough into the pan and fold it over itself a few times to coat it evenly with oil and develop gluten. Cover with plastic wrap and let rise in a warm spot for another hour until the dough doubles again and fills the pan edges.
Preheat and Prepare for Baking: Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil evenly over the surface of the dough. Use your fingers to poke deep dimples all over, creating pockets for the jam. Spoon about 1/4 cup of raspberry preserves onto the dough surface, making sure the jam settles into the indentations.
Bake the Focaccia: Bake for 18-22 minutes, or until the top is golden brown and the bread is fully cooked inside.
Fill the Jam Pockets: Once baked, use a large straw to poke approximately 35 deep holes across the warm focaccia. Promptly fill each hole with more raspberry preserves using a small spoon, allowing the jam to meld into the warm bread.
Prepare the Icing: While the bread cools slightly, blend the confectioners’ sugar with whole milk using an electric mixer, adding the milk tablespoon by tablespoon until the icing is smooth, pourable but thick enough to set.
Glaze the Focaccia: Spread the icing evenly over the top of the focaccia. For an extra special touch, once the top icing sets, carefully flip the focaccia onto a wire rack and glaze the bottom as well, mimicking the classic glazed donut finish.
Serve: Cut the focaccia into squares and serve warm or at room temperature.

Notes

Make sure your yeast is fresh and active for a successful rise – if it doesn’t bubble after activation, use new yeast.
Use a metal 9×13 baking pan for even heat distribution; glass pans may affect baking times.
Adjust the milk quantity in the icing to get the right consistency – thinner for a drizzle, thicker for a spreadable glaze.
Store leftover focaccia in an airtight container; enjoy within 2-3 days for best freshness.
For a dairy-free option, substitute whole milk with almond or oat milk in the icing.

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Bread, Dessert
Method: Baking
Cuisine: Italian-American