Description

Delight in the unique fusion of a classic focaccia bread infused with the sweet, fruity flavor of raspberry preserves, topped with a sugary glaze for a delightful homemade jam donut focaccia experience. This recipe features a soft, airy dough filled with generous pockets of jam and finished with a smooth icing, perfect for a sweet breakfast treat or dessert.

Ingredients

Scale

For the Bread Dough:

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

For the Filling:

1 jar raspberry preserves (about 12–16 oz, Bonne Maman or similar)

For the Glaze:

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

Instructions

Activate the Yeast: In the bowl of a stand mixer, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar. Whisk until the sugar dissolves completely. Add 1 packet active dry yeast and whisk again. Allow the mixture to sit for 5 minutes until it bubbles, indicating the yeast is active. If it doesn’t, start over with fresh yeast.
Mix the Dough: Attach a dough hook to your stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated without over-mixing.
First Rise of Dough: Coat a large mixing bowl with 2 tbsp olive oil. Transfer the dough to the bowl and oil the surface lightly with your hands. Cover with plastic wrap and place in a warm spot for about 1 hour until doubled in size.
Prepare and Second Rise in Pan: Grease a 9×13 inch metal baking pan with 2 tbsp olive oil using a silicone brush. Gently transfer the risen dough into the pan. Fold the dough in thirds a couple of times and flip to coat with oil, lightly kneading for gluten development. Cover with plastic wrap and let rise again in a warm spot for 1 hour until doubled and spread to the pan edges.
Ready the Dough for Baking with Jam: Preheat oven to 425°F. Pour remaining 2 tbsp olive oil over the dough in the pan. Poke deep holes all over the surface with your fingers to create pockets. Spread about 1/4 cup raspberry preserves over the dough, making sure some jam settles into the grooves.
Bake and Fill with Raspberry Preserves: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven and immediately poke approximately 35 deep holes into the warm bread using a large straw. Fill each hole generously with more raspberry preserves using a small spoon, allowing the jam to melt into the bread from the residual heat.
Prepare and Glaze the Focaccia: Once slightly cooled, prepare the glaze by combining 2 cups confectioners’ sugar with 2-4 tbsp whole milk using an electric hand mixer. Add milk one tablespoon at a time until the icing is thin enough to spread but thick enough to set. Spread icing over the top of focaccia. For added glaze, once the top sets, carefully flip the bread and glaze the bottom as well. Cut into squares and serve.

Notes

Ensure the yeast is fresh and the water temperature is correct to activate yeast properly.
Using olive oil during rising and baking enhances dough hydration and flavor.
Poking the dough deeply before and after baking creates ideal pockets for jam infusion.
You can substitute raspberry preserves with other fruit jams of your choice.
The glaze consistency should be adjusted gradually to avoid it being too runny or too thick.
Using a large metal pan is recommended for even baking and shaping.
For best texture, serve focaccia the day it is made or within 1-2 days stored in an airtight container.

Prep Time: 20 minutes
Cook Time: 20 minutes
Category: Bread
Method: Baking
Cuisine: Italian-American Fusion

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