Description

This Homemade Jam Donut Focaccia is a delightful fusion of fluffy focaccia bread topped and filled with sweet raspberry preserves, mimicking the flavors of a classic jam donut. With a soft, golden crust, deep pockets filled with jam, and a sweet confectioners’ sugar glaze, it offers a unique twist perfect for breakfast, dessert, or a sweet snack.

Ingredients

Scale

Dough

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 Glaze

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

Instructions

Prepare the yeast mixture: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until the sugar dissolves completely. Add active dry yeast and whisk again. Let it sit for 5 minutes until the yeast bubbles, indicating it is active.
Make the dough: Attach the 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, ensuring ingredients are thoroughly combined but not over-mixed.
First rise: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into it and coat the surface of the dough lightly with olive oil. Cover with plastic wrap and place in a warm spot for about 1 hour, or until doubled in size.
Prepare baking pan and second rise: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Transfer dough to the pan and fold it over itself in thirds a couple of times, flipping to ensure it is coated in oil and kneaded slightly. Cover again with plastic wrap and let it rise for another hour until doubled and spread to the edges.
Preheat and prepare dough for baking: Preheat oven to 425°F. Drizzle remaining 2 tablespoons of olive oil over the dough in the pan. Using your fingers, poke deep holes all over the surface to create pockets and bubbles. Gently spread about 1/4 cup of raspberry preserves over the dough, letting some collect in the grooves made by your fingers.
Bake: Bake the focaccia in the preheated oven for 18-22 minutes until golden brown and cooked through.
Fill with jam: Once out of the oven and still warm, use a large straw to poke approximately 35 deep holes into the bread. Use a small spoon to fill each hole generously with additional raspberry preserves so the jam melts into the bread’s cavities.
Prepare icing: While the bread cools slightly, combine confectioners’ sugar with whole milk using an electric hand mixer. Add milk one tablespoon at a time until the icing is thin enough to spread but thick enough to harden when set.
Glaze and serve: Spread the icing over the top of the focaccia. For an extra glazed experience, once set, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve warm or at room temperature.

Notes

Make sure the yeast is fresh and active for proper dough rising.
The temperature of water is critical for activating yeast; too hot can kill yeast, too cold won’t activate it.
Folding the dough in the pan helps develop gluten and incorporates olive oil evenly.
Use a large straw or similar tool to create holes to hold jam filling after baking.
Adjust icing consistency by adding milk slowly for the perfect spreadable glaze.
This recipe can easily be made vegan by substituting milk with plant-based milk and ensuring the sugar is vegan-friendly.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Bread
Method: Baking
Cuisine: European

Keywords: jam donut focaccia, raspberry preserves bread, sweet focaccia, homemade focaccia recipe, baked jam bread, glazed focaccia, raspberry jam bread