Name: Homemade Jam Donut Focaccia Recipe
Prep time: 25 min
Cook time: 22 min
Total time: 1 h 15 min
Cuisine: Fusion
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)

Jump to Recipe

Introduction

This Homemade Jam Donut Focaccia offers a delightful twist on traditional focaccia by infusing it with sweet raspberry preserves and a sugary glaze. It’s soft, fragrant, and perfect for a breakfast treat or an indulgent snack. With step-by-step instructions, making this fusion dessert at home is a fun and rewarding experience.

A close-up of two triangular slices of a soft, fluffy cake with a light golden-brown crust, placed on a white plate. The inside of the cake is pale with a moist texture, showing dark red cherries embedded throughout each slice. On top, a smooth, white icing glaze gently covers the surface, slightly dripping down the sides, adding a shiny finish. The background features a soft, white marbled surface, with blurred neutral colors in the distance. 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 (105-115°F) and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it becomes bubbly. If it doesn’t bubble, your yeast may be expired; start over 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, ensuring all ingredients are incorporated but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the oiled bowl and spread a bit of oil on its surface. Cover with plastic wrap and place in a warm spot for about 1 hour, until the dough doubles in size.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the risen dough into the pan. Fold it in thirds a couple of times, flipping as needed to coat with oil and lightly knead. Cover again and let rise in a warm spot for another hour until doubled and spread to the pan edges.
Step 5: Preheat your oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface, creating pockets. Gently spread about 1/4 cup raspberry preserves over the dough, making sure some collects in the holes.
Step 6: Bake for 18-22 minutes or until golden brown and cooked through. Remove from the oven and use a large straw to poke about 35 deep holes into the bread. While warm, fill each hole generously with more raspberry preserves, allowing the jam to melt into the bread.
Step 7: Once the focaccia has cooled slightly, mix confectioners’ sugar with whole milk using a hand mixer, adding milk one tablespoon at a time until the glaze is spreadable but will harden when set. Spread the glaze over the top. For extra glaze, once the top is set, flip the focaccia and glaze the bottom. Cut into squares and serve.

Tips & Variations

For a different flavor, try swapping raspberry preserves with apricot or strawberry jam.
If you don’t have a stand mixer, you can knead the dough by hand for about 8-10 minutes until sticky and smooth.
Use instant dry yeast by mixing it directly with the dry ingredients and omit the sugar if preferred; water temperature can remain the same for activating the yeast in the dough.
For a richer glaze, add a teaspoon of vanilla extract to the icing mixture.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat slices in a toaster oven or regular oven at 350°F for 5-7 minutes to refresh the texture and warm the jam.

How to Serve

A close-up view of two triangular pieces of a soft, light-brown baked bread with a white icing glaze drizzled on top. The bread has a fluffy texture inside with visible dark red berry spots scattered within the airy crumb. The edges are golden and slightly crispy, sitting on a plain white smooth plate. The background shows soft, warm tones but is changed to a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant dry yeast instead of active dry yeast?

Yes, you can use instant dry yeast by mixing it directly with the dry ingredients. Sugar is optional since instant yeast activates quickly, but you can keep it to help flavor and color the dough. Use the same water temperature when mixing the dough.

Is the serving size really for 4 people? It seems like a lot for one meal.

Serving sizes are approximate and may depend on appetite and how the focaccia is served. The 9×13 pan produces a generous amount, so it can serve 4 as a hearty breakfast or more as a snack shared among several people.