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.

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 oz)
2 cups confectioners’ sugar
2–4 tbsp whole milk (or as needed for icing consistency)

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

Nutrition

Serving Size: 1 piece (about 1/12 of the focaccia)
Calories: 290 kcal
Sugar: 12 g
Sodium: 350 mg
Fat: 9 g
Saturated Fat: 1.5 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 45 g
Fiber: 2 g
Protein: 6 g
Cholesterol: 0 mg

Keywords: jam donut focaccia, raspberry focaccia, sweet focaccia bread, homemade focaccia, breakfast bread, dessert bread