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Homemade Jam Donut Focaccia Recipe

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4.8 from 116 reviews

This Homemade Jam Donut Focaccia combines the soft, airy texture of traditional focaccia bread with a delightful sweet twist of raspberry preserves. The dough is enriched with olive oil and layered with jam before baking to golden perfection, then finished with a smooth confectioners’ sugar glaze. Perfect as a unique breakfast treat or a sweet snack, this recipe brings together the best of both worlds — the savory bread-making technique with a flavorful fruity surprise.

Ingredients

Scale

For the bread 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

For the filling:

  • 1 jar raspberry preserves (Bonne Maman or similar, about 12 oz)

For the glaze:

  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (adjust as needed for consistency)

Instructions

  1. Prepare the yeast mixture: 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, ensuring it bubbles to confirm the yeast is active.
  2. Make the dough: Attach the dough hook to the stand 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 well incorporated but not over-mixed.
  3. First rise: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough to this bowl and lightly oil the top of the dough. Cover tightly with plastic wrap and place in a warm spot for about 1 hour until it doubles in size.
  4. Prepare pan and second rise: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Gently transfer the risen dough into the pan. Fold the dough in thirds over itself a couple of times, flipping as needed to coat in oil and gently knead for gluten development. Cover again with plastic wrap and let rise for another hour in the warm spot until dough doubles again and fills to the edges of the pan.
  5. Preheat oven and oil dough: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the surface of the dough in the pan.
  6. Create pockets and add preserves: Use your fingers to poke deep holes all over the dough surface to form characteristic focaccia pockets. Spread about 1/4 cup raspberry preserves gently over the dough, allowing some to collect in the holes.
  7. Bake the focaccia: Place the baking pan in the oven and bake at 425°F for approximately 20-25 minutes or until the focaccia is golden brown and cooked through.
  8. Prepare the glaze: While the focaccia bakes, whisk together confectioners’ sugar and whole milk until smooth and pourable. Adjust milk quantity to achieve desired glaze consistency.
  9. Glaze and cool: Remove the focaccia from the oven and allow it to cool slightly. Drizzle or spread the confectioners’ sugar glaze evenly over the warm focaccia for a sweet finish. Let cool completely before slicing and serving.

Notes

  • Make sure the yeast is fresh and active; bubbling during proofing ensures a good rise.
  • If the dough is sticky, avoid adding too much extra flour; use oil on your hands to handle it.
  • The preserves can be swapped for any preferred jam or fruit preserve.
  • Let the focaccia cool before glazing if you want a thicker glaze layer.
  • Use a metal baking pan for best heat conduction and crust development.

Keywords: focaccia, jam donut focaccia, raspberry preserves, sweet focaccia, homemade bread, baked dough, breakfast bread, sweet glaze, olive oil bread

Find it online: https://mixitwitjoe.com/homemade-jam-donut-focaccia-recipe/