Introduction

Enjoy the delightful fusion of a classic jam donut and rustic focaccia with this Homemade Jam Donut Focaccia. Soft, fluffy bread dotted with raspberry preserves and finished with a sweet glaze makes for a fun and delicious treat perfect for sharing.

A triangular shaped pastry slice with a golden-brown crust and soft, light inside sits on a white plate, placed on a white marbled surface. The pastry has visible red berry filling pockets inside, creating splashes of deep red against the pale dough. The top is covered with a shiny, white glaze that drips slightly down the sides, adding a smooth texture and sweet shine. 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 sugar dissolves completely. Add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If no bubbles appear, use fresh yeast for best results.
Step 2: 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 well incorporated but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to this bowl and lightly oil the surface of the dough with your hands. Cover with plastic wrap and place in a warm spot for about an hour until the dough doubles in size.
Step 4: Once risen, grease a 9×13-inch metal baking pan with 2 tablespoons of olive oil. Move the dough into the pan, folding it over itself a few times and flipping as needed to coat in oil. Cover and let rise in the warm spot for another hour until it doubles and spreads 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 to create pockets for the filling.
Step 6: Spoon about 1/4 cup of raspberry preserves over the unbaked dough, ensuring some fills the grooves. Bake for 18-22 minutes until golden and cooked through.
Step 7: After baking, use a large straw to poke about 35 deep holes into the warm bread. Immediately spoon raspberry preserves into each hole so the jam melts into the dough.
Step 8: Let the bread cool slightly. Prepare the icing by combining confectioners’ sugar with whole milk, adding milk gradually until the icing is thin enough to spread but will harden once set. Spread the icing over the focaccia top. For an extra glazed touch, once set, carefully flip the bread and glaze the bottom as well.
Step 9: Cut into squares and serve to enjoy your homemade jam donut focaccia.

Tips & Variations

Use a silicone brush to oil the pan and dough for easier spreading and better texture.
Swap raspberry preserves with your favorite jam like strawberry or apricot for different flavors.
If you don’t have a stand mixer, knead the dough by hand for around 10 minutes until sticky and elastic.
For a dairy-free glaze, substitute whole milk with almond or oat milk.

Storage

Store the jam donut 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. Reheat gently in a warm oven before serving to refresh the texture and soften the glaze.

How to Serve

The image shows a sliced piece of a soft bread or cake with three visible berries inside the bread, showing dark red and juicy textures. The bread has a light golden-brown crust and is covered with a thin, shiny white glaze that drips slightly down the sides. The inside of the bread is fluffy and light colored. The bread sits on a simple white plate, placed 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 make this focaccia without a stand mixer?

Yes, you can knead the dough by hand for about 10 minutes until it becomes sticky and elastic. It may just take a little more effort but works just as well.

What kind of jam works best for this recipe?

Raspberry preserves provide a lovely tart contrast to the sweet glaze, but you can use any thick jam or preserves you prefer, such as strawberry, apricot, or blueberry.