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Homemade Jam Donut Focaccia Recipe

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This Homemade Jam Donut Focaccia is a delightful fusion dessert combining the soft, airy texture of focaccia bread with the sweet, fruity burst of raspberry preserves and a smooth sugar glaze. Perfect for snack time or a unique breakfast treat, this recipe guides you step-by-step through yeast activation, dough rising, baking, and glazing for a deliciously indulgent homemade bread experience.

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 (Bonne Maman or similar)

For the glaze:

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

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand until the sugar dissolves. Add the active dry yeast and whisk again until combined. Let sit for 5 minutes until the mixture bubbles, indicating active yeast.
  2. Mix the Dough: Attach a dough hook to your 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 incorporated without overmixing.
  3. First Rise of Dough: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into it, spread a little oil on top, cover with plastic wrap, and place in a warm spot for about an hour to let the dough double in size.
  4. Prepare and Second Rise in Pan: Use 2 tablespoons olive oil to grease a 9×13 metal baking pan. Move the risen dough into the pan, fold it over itself a couple of times to coat with oil and knead slightly. Cover with plastic wrap and let rise in the warm spot another hour until the dough doubles again and reaches pan edges.
  5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough. Use fingers to poke deep holes to form pockets and bubbles. Gently spread about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
  6. Bake and Fill with Raspberry Preserves: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven and use a large straw to poke around 35 deep holes into the bread. While still warm, fill each hole generously with more raspberry preserves, allowing the jam to melt slightly into the bread.
  7. Prepare and Glaze the Focaccia: Once slightly cooled, mix confectioners’ sugar with milk, adding milk one tablespoon at a time to achieve a glaze that is spreadable yet will harden. Spread glaze over the top of the focaccia. For extra effect, once top sets, carefully flip and glaze the bottom. Cut into squares and serve.

Notes

  • Ensure yeast bubbles during activation to guarantee good dough rise; if not bubbling, use fresh yeast.
  • Use a warm, cozy spot to help dough rise effectively.
  • You can use a silicone brush to evenly grease pans and dough surfaces with olive oil.
  • Be generous with raspberry preserves for maximum flavor in each bite.
  • The glaze thickness can be adjusted by varying milk quantity to your preference.
  • Once glazed, letting the icing fully set before cutting provides a cleaner presentation.
  • For a true jam donut experience, glaze both top and bottom of the focaccia.

Keywords: jam donut focaccia, raspberry preserves focaccia, sweet focaccia recipe, baking with jam, homemade focaccia bread dessert

Find it online: https://cookwithlea.com/homemade-jam-donut-focaccia-recipe/