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Homemade Jam Donut Focaccia Recipe

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4.4 from 122 reviews

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, featuring a sweet raspberry preserve filling and a smooth confectioners’ sugar glaze. Soft, fluffy, and studded with pockets of melting jam, this recipe combines the comforting textures of focaccia with the nostalgic flavors of a jam donut, perfect for breakfast, brunch, or a sweet snack.

Ingredients

Scale

Dough Ingredients

  • 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 Topping

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

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again. Let the mixture sit for 5 minutes until yeast bubbles to ensure it’s active.
  2. Make Dough: Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt to yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well combined without over-mixing.
  3. First Rise: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer dough into the bowl and spread a little olive oil on its surface. Cover with plastic wrap and place in a warm spot for about 1 hour, allowing dough to double in size.
  4. Prepare Pan and Second Rise: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer dough to pan, fold it in thirds over itself a couple of times to coat with oil and knead slightly. Cover again and let rise in the warm spot for another hour until it doubles and spreads to edges.
  5. Preheat Oven and Prepare Dough Surface: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingers to poke deep holes all over the surface to create bubbles and pockets for filling. Spoon about 1/4 cup raspberry preserves over dough, spreading gently into grooves.
  6. Bake: Bake focaccia 18-22 minutes until golden brown and cooked through.
  7. Poke and Fill Jam Pockets: Remove from oven and use a large straw to poke about 35 deep holes into warm bread. Immediately fill each hole with additional raspberry preserves to allow jam to melt into bread.
  8. Prepare Icing: Once bread has cooled slightly, mix confectioners’ sugar with whole milk using an electric hand mixer. Add milk 1 tablespoon at a time until the icing is spreadable but will harden when set.
  9. Glaze: Spread icing over the top of the focaccia. For extra glaze, once set, flip bread onto wire rack and glaze the bottom as well.
  10. Serve: Cut focaccia into squares and serve warm or at room temperature.

Notes

  • Make sure your yeast is fresh and the water temperature is between 105-115°F to activate yeast properly.
  • Folding the dough in the pan helps develop gluten and ensures an even rise.
  • Using a large straw to poke holes for jam filling creates authentic jam pockets throughout.
  • The glazing step can be done on both top and bottom for a true donut-like finish.
  • Store leftovers in an airtight container; best eaten within 2 days or refreshed with a light toast.

Keywords: jam donut focaccia, raspberry jam bread, sweet focaccia, homemade focaccia, jam-filled bread, brunch bread recipe

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