Introduction

This Homemade Jam Donut Focaccia combines the fluffy texture of focaccia bread with the sweet, nostalgic flavor of jam donuts. Filled with raspberry preserves and topped with a sweet glaze, it’s a delightful twist perfect for sharing or enjoying with your favorite tea or coffee.

The image shows a rectangular baked pastry in a black baking pan sitting on a white marbled surface. The pastry is golden brown with a soft, fluffy texture and is topped with a shiny white glaze that drips slightly down the sides. Swirls and pockets of red fruit filling, likely strawberry or raspberry, peek through the top layer of the pastry, creating a contrast against the golden crust. Around the pan, there are whole peaches and strawberries adding a fresh, colorful touch to the scene. 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 until the sugar dissolves. Add the yeast and whisk again. Let sit for 5 minutes until bubbly to activate the yeast.
Step 2: Attach the dough hook. Add both flours and salt to the yeast mixture and 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 into the bowl and lightly oil the dough surface. Cover with plastic wrap and place in a warm spot for about 1 hour, until doubled in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Transfer the dough to the pan, fold it over itself a few times to coat with oil, then cover and let rise another hour until doubled and spread to the pan edges.
Step 5: Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface. Spread about 1/4 cup raspberry preserves over the dough, letting some fill the holes.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven, then poke about 35 deep holes using a large straw. While warm, fill each hole with more raspberry preserves so the jam melts into the bread.
Step 7: Let bread cool slightly. Prepare icing by mixing confectioners’ sugar with whole milk one tablespoon at a time until pourable but thick enough to set. Spread over the focaccia top. For extra glaze, flip onto a wire rack once set and glaze the bottom as well.
Step 8: Cut into squares and serve your delicious jam donut focaccia warm or at room temperature.

Tips & Variations

Use full-fat whole milk for a richer glaze, or substitute with almond milk for a dairy-free option.
Try different fruit preserves like strawberry or apricot for a variation in flavor.
If you don’t have a stand mixer, you can mix and knead the dough by hand until smooth and elastic.
For extra texture, sprinkle coarse sugar or chopped nuts over the glaze before it sets.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days to keep it soft. For longer storage, freeze cut pieces wrapped tightly in plastic wrap and foil for up to 1 month. Reheat gently in a warm oven or toaster oven to refresh the texture, avoiding microwave reheating to maintain crust integrity.

How to Serve

The image shows a close-up of a single square piece of berry-filled pastry on a white plate. The pastry is thick with a golden-brown crust and has visible pockets of dark red berries inside. It is topped with a thin layer of white icing that drips slightly over the sides, creating a glossy effect. The texture of the pastry looks soft and airy with small holes throughout the light beige dough. The plate rests on a white marbled surface with blurred background items including spice shakers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast using the same amount but add it directly to the dry ingredients rather than dissolving it in water first. You might need to reduce the proofing time slightly.

How do I know if the dough has risen enough?

The dough should double in size and look puffy and airy. You can test by pressing a finger gently into the dough; if the indentation remains, it’s ready for the next step.