Dessert

Homemade Jam Donut Focaccia Recipe

ByAiden Wells February 21, 2026February 21, 2026

Introduction

This Homemade Jam Donut Focaccia is a delightful twist on classic Italian bread, infused with sweet raspberry preserves and topped with a shiny glaze. It’s soft, airy, and full of jammy pockets that make every bite irresistible—perfect for brunch or an afternoon treat.

A close-up of a single piece of cherry pastry sitting on a white plate, showing two layers: the bottom layer is dense, light tan dough with visible air pockets, and the top layer has dark red cherry filling baked into it with a shiny, slightly crispy glaze. The whole piece is covered with a thin, white icing drizzled over the top, creating a smooth, glossy texture. The scene is set against a white marbled texture with blurred yellow and red spice containers 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 (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 warm water and sugar. Whisk by hand until sugar dissolves. Add yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If not bubbling, use fresh yeast.
Step 2: Attach a dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms and ingredients are well incorporated.
Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to the bowl and spread a little olive oil on its surface. Cover with plastic wrap and let rise in a warm spot for about 1 hour until doubled in size.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Move dough into the pan, folding it in thirds and flipping to coat with oil evenly. Cover and let rise again in a warm spot for 1 hour until dough doubles and fills the pan.
Step 5: Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil over dough and use fingers to poke deep holes all over the surface. Spoon about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven and immediately poke around 35 deep holes with a large straw. While warm, fill each hole generously with more raspberry preserves.
Step 7: Once slightly cooled, prepare icing by mixing confectioners’ sugar and whole milk with a hand mixer. Add milk gradually until the icing is spreadable but will harden when set. Spread icing over focaccia’s top.
Step 8: Optional: After icing sets, carefully flip focaccia onto a wire rack and glaze the bottom for a true donut experience. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast and warm water to ensure proper dough rising and a light, fluffy texture.
Try swapping raspberry preserves with strawberry or apricot for different flavors.
For extra richness, brush the focaccia with melted butter right after baking.
If you don’t have a hand mixer, you can whisk the icing by hand, but it might take a bit longer to get smooth.

Storage

Store the 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; thaw at room temperature before serving. Reheat gently in a warm oven or toaster oven to bring back softness, but avoid microwaving to prevent sogginess.

How to Serve

The image shows a rectangular baked fruit pastry in a black baking pan, resting on a white marbled surface. The pastry has a golden-brown crust with a glossy white glaze drizzled unevenly on top. Red berry pieces are scattered throughout the pastry, creating small, vibrant red spots among the golden and white layers. Surrounding the pan are fresh fruits including a peach, strawberries in a white bowl, blackberries, and blueberries, along with two small glass jars filled with brown and white sugar. A white cloth napkin is partially tucked under the baking pan. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix the dough by hand using a large spoon or whisk, then knead on a lightly floured surface until smooth and elastic. It may take more time and effort, but the result will be just as satisfying.

What if I don’t have a large straw to poke holes in the bread?

You can use the handle of a wooden spoon or a chopstick to create the holes needed for filling. Just be sure to poke deep enough so the preserves can seep nicely into the bread.