Dessert

Homemade Jam Donut Focaccia Recipe

ByZoe Lane October 27, 2025October 27, 2025

Introduction

Discover the delightful twist of combining classic jam donuts and focaccia bread with this Homemade Jam Donut Focaccia recipe. Soft, airy, and filled with sweet raspberry preserves, it’s perfect for an indulgent breakfast or afternoon treat.

The image shows a close-up of a triangular slice of a soft, fluffy pastry on a white plate, placed on a white marbled surface. The pastry has a light golden brown crust with a slightly crunchy texture, topped with a smooth layer of white icing that gently drips down the sides. Inside, the pastry reveals two visible layers of juicy, dark red berry filling, which contrasts with the soft, pale, airy dough. The berry filling appears moist and slightly glossy, adding vibrant color to the slice. 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 warm water and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again. Let sit for 5 minutes until bubbly. If it doesn’t bubble, start with fresh yeast.
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 and ingredients are well combined, but do not over-mix.
Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer dough into the bowl, lightly oil the surface of the dough, cover with plastic wrap, and let rise in a warm spot for about 1 hour until doubled.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons olive oil. Move the risen dough into the pan, fold it over itself a couple of times, coating it with the oil. Cover with plastic wrap and let rise again in a warm spot for 1 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 fingers to poke deep holes all over the surface. Spread about 1/4 cup raspberry preserves gently over the dough, letting some collect in the holes.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Use a large straw to poke about 35 deep holes into the warm bread. Fill each hole generously with more raspberry preserves so it melts in.
Step 7: Once slightly cooled, mix confectioners’ sugar with whole milk one tablespoon at a time until the glaze is spreadable but will harden when set. Spread icing over the focaccia top. For extra glaze, after the top sets, flip onto a wire rack and glaze the bottom. Cut into squares and serve.

Tips & Variations

Use fresh active dry yeast for best rising results; expired yeast can cause the dough not to rise properly.
Substitute raspberry preserves with strawberry or apricot jam for different flavors.
Brush olive oil lightly on your hands when poking holes to prevent sticking.
For a richer glaze, add a teaspoon of vanilla extract to the icing.
Try adding a sprinkle of coarse sugar on top before baking for added crunch.

Storage

Store the Jam Donut Focaccia in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat gently in a low oven (about 300°F) for 5-10 minutes to refresh softness and melt the filling.

How to Serve

Two triangular scone pieces with a light golden brown crust sit on a white plate. The scones have a soft, fluffy inside with visible juicy red berry chunks embedded inside. A shiny white icing glaze covers the top of the scones, dripping slightly down the sides, creating a smooth contrast against the rough texture of the baked crust. The plate is placed on a white marbled surface, with blurred background elements in warm tones. 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 mix and knead the dough by hand using a large bowl and your hands. It will require about 8-10 minutes of kneading to develop the gluten properly.

How do I know if the dough has risen enough?

The dough should roughly double in size and look puffed up with a smooth surface. A good test is to gently press your finger into the dough; if the indentation remains and does not spring back quickly, the dough has risen enough.