Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, inspired by the sweet and fruity flavors of a jam donut. Soft, fluffy, and studded with pockets of raspberry preserves, this recipe makes a perfect treat for breakfast or dessert.

A rectangular baked berry pastry with two layers is shown in a black baking pan on a white marbled surface. The bottom layer is golden brown with a soft, fluffy texture, while the top layer is glazed with a shiny white icing that drips slightly over the edges and around scattered dark red berries baked into the pastry. Around the pan, there is a white cloth, fresh fruits including peaches, blackberries, blueberries, and a bowl of strawberries, with two glass jars filled with brown and tan powders 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 the warm water and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the yeast mixture sit for 5 minutes until it bubbles. If no bubbles form, start over with fresh yeast.
Step 2: Attach a dough hook to your stand mixer. Add the 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, but avoid over-mixing.
Step 3: Coat the sides of a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the oiled bowl and lightly oil the surface of the dough. Cover with plastic wrap and place in a warm spot for about 1 hour to double in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Transfer the dough to the pan and fold it in thirds a couple of times, flipping as needed to coat with oil and gently knead. Cover and let it rise again in a warm spot for 1 hour until doubled and spread to the pan edges.
Step 5: 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 surface, creating pockets for the jam.
Step 6: Spoon about 1/4 cup of raspberry preserves over the dough, allowing some jam to settle into the indentations.
Step 7: Bake the focaccia for 20-25 minutes or until golden brown and cooked through.
Step 8: While baking, prepare the glaze by mixing confectioners’ sugar with enough whole milk (2-4 tablespoons) to achieve a smooth, pourable consistency.
Step 9: When the focaccia is done, remove it from the oven and let it cool slightly. Drizzle the glaze over the warm focaccia before serving.

Tips & Variations

For a richer flavor, brush the dough with melted butter instead of olive oil before baking.
Try other fruit preserves such as strawberry, apricot, or blueberry for different flavors.
If you don’t have a stand mixer, you can mix and knead the dough by hand until sticky and elastic.
Use a silicone brush for easily spreading oil without tearing the dough.
For added texture, sprinkle coarse sugar on top before baking to mimic the sugary coating of jam donuts.

Storage

Store leftover focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in the oven at 350°F for 5-10 minutes to refresh the texture. Avoid microwaving to maintain the focaccia’s softness and crisp edges.

How to Serve

A close-up of a slice of blueberry pastry on a white plate, showing two thick layers: the bottom layer is a light, fluffy bread with visible air holes and dark purple blueberries baked inside, and the top layer is a shiny white glaze that drips slightly down the sides, giving a smooth texture. The background is softly blurred, showing faint shapes of mustard and ketchup bottles on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh yeast instead of active dry yeast?

Yes, you can substitute fresh yeast by using roughly twice the amount of active dry yeast. Dissolve it in the warm water with sugar and proceed as directed.

Is this recipe suitable for a bread machine?

While the dough can be mixed in a bread machine, the rising and shaping steps are best done by hand to achieve the characteristic focaccia texture and jam pockets.