Description

This Homemade Jam Donut Focaccia combines the soft, airy texture of traditional focaccia bread with the sweet, fruity delight of raspberry jam and a luscious sugar glaze. Perfect as a dessert or a special breakfast treat, this recipe guides you through making a yeast-leavened dough, layering it with preserves, and finishing it with a sweet glaze. The result is a unique cross between a donut and focaccia that’s irresistibly delicious.

Ingredients

Scale

For the bread dough:

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

For the filling:

1 jar raspberry preserves (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 a bowl, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar. Whisk until sugar dissolves completely. Add 1 packet active dry yeast and whisk again. Let sit for 5 minutes until the mixture bubbles, indicating that the yeast is active.
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 and ingredients are fully incorporated without overmixing.
First Rise of Dough: Oil a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl and lightly coat the dough’s surface with more olive oil. Cover with plastic wrap and place in a warm spot for about an hour to double in size.
Prepare and Second Rise in Pan: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the risen dough to the pan, fold it over itself a couple of times while coating with oil for gluten development. Cover with plastic wrap and let it rise again in a warm spot until doubled and spread to the edges, about one hour.
Ready the Dough for Baking with Jam: Preheat 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, creating pockets. Spread about 1/4 cup raspberry preserves gently over the dough, allowing some to fill the grooves.
Bake and Fill with Raspberry Preserves: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven, and while still warm, use a large straw or similar tool to poke approximately 35 deep holes into the bread. Fill each hole with additional raspberry preserves so the jam melts into the bread from residual heat.
Prepare and Glaze the Focaccia: Let the bread cool slightly. Using an electric hand mixer, combine 2 cups confectioners’ sugar with 2-4 tablespoons whole milk, adding milk gradually until the glaze is thin enough to spread but thick enough to set. Spread glaze on top of focaccia. For extra glaze, flip onto a wire rack and glaze the bottom once top sets. Cut into squares and serve.

Notes

Ensure water temperature is between 105-115°F to properly activate yeast.
If yeast mixture does not bubble, use fresh yeast for best results.
Gently handle dough during folding to maintain air bubbles.
Use a large straw or similar tool to create deep holes for jam filling.
Glazing both top and bottom enhances sweetness and authenticity.
Serve once glaze is fully set for best texture.

Prep Time: 20 minutes
Cook Time: 22 minutes
Category: Bread
Method: Baking
Cuisine: Italian-American

Keywords: Jam Donut Focaccia, Raspberry Jam Bread, Sweet Focaccia, Dessert Bread, Homemade Focaccia, Jam-filled Bread, Breakfast Bread