Jam Donut Focaccia Made Easy

This homemade jam donut focaccia is a delightful twist on traditional bread that brings together the soft, airy texture of focaccia with the sweet surprise of raspberry jam bursts and a light glaze. It’s a perfect treat for brunch or an indulgent snack that impresses without demanding complex ingredients or skills.

I first made this after craving something sweet yet comforting and it quickly became a favorite way to share something fun with friends over coffee.

Ingredients

• Warm water: between 105 and 115 degrees Fahrenheit activates the yeast perfectly for a good rise
• Sugar: feeds the yeast helping the dough become airy
• Active dry yeast: should be fresh to ensure the dough rises properly
• Bread flour: provides the structure for a chewy, elastic crumb
• All-purpose flour: lightens the dough for a tender bite
• Salt: balances flavor and controls yeast activity
• Olive oil: adds richness and keeps the dough moist while also helping with browning
• Raspberry preserves: deliver a vibrant tart sweetness& quality brands like Bonne Maman make a noticeable difference here
• Confectioners’ sugar: creates a smooth, sweet glaze that contrasts beautifully with the bread
• Whole milk: thins the icing to just the right consistency

Instructions

Build The Yeast Base:

In a stand mixer bowl, combine warm water and sugar, whisk until the sugar dissolves completely. Add the yeast and whisk again. Let the mixture sit for five minutes until you see bubbles indicating the yeast is alive without rushing this crucial step.

Mix The Dough:

Attach the dough hook and add bread flour, all-purpose flour, and salt to the yeast mixture. Mix at medium speed just until a sticky dough forms. This should be well blended but not overworked to maintain lightness.

First Rise In Oiled Bowl:

Oil a large bowl with two tablespoons of olive oil. Transfer the dough into the bowl and lightly coat the dough surface with oil. Cover with plastic wrap and set in a warm place for an hour to let it double in size. My favorite spot is near a sunny window that keeps the dough cozy.

Prepare The Pan And Fold:

Grease a 9 by 13 inch metal baking pan with two tablespoons of olive oil. Gently work the dough into the pan folding it in thirds a couple of times to build gluten for a nice texture. Cover again and let rise in a warm spot for another hour until it spreads out and doubles again.

Dimple And Add Jam:

Preheat your oven to 425 degrees Fahrenheit. Drizzle the remaining two tablespoons of olive oil over the dough. Use fingers to make deep holes all over the surface creating pockets for air and filling. Spoon about a quarter cup of raspberry preserves on top, pressing some jam into these dimples but keeping it subtle before baking.

Bake The Focaccia:

Place the pan in the oven and bake for 18 to 22 minutes until the top is golden and springy.

Fill The Holes With More Jam:

Using a large straw, poke roughly 35 deep holes into the warm bread as soon as it’s out of the oven. Fill each hole with a small spoonful of raspberry preserves while the bread is warm for the jam to melt and infuse the crumb. I always add extra filling because each jammy bite makes the treat special.

Glaze And Serve:

Once the bread has cooled slightly, whisk confectioners’ sugar with whole milk adding milk gradually until the glaze is smooth but thick enough to set. Spread over the focaccia and for a truly indulgent touch, once set, flip the bread and glaze the bottom as well. Cut into squares to serve and enjoy the best of jam donuts with a focaccia twist.

I love the final glaze step that mimics the classic donut shine. This recipe brings back fond memories of weekend mornings with my family sharing fresh, warm treats.

Storage Tips

Store any leftovers in an airtight container at room temperature to keep the focaccia moist for up to two days. For longer storage, refrigeration is possible but be aware the bread may firm up& briefly warming before serving helps restore softness.

Ingredient Swaps

You can substitute raspberry preserves with any other high-quality fruit jam like strawberry or apricot for a different flavor profile. Using light olive oil or even a neutral oil like grapeseed is okay but olive oil adds the richest flavor.

Serving Ideas

This focaccia shines on its own or paired with a cup of tea or coffee. For a brunch spread, add whipped cream or mascarpone dolloped on top of each square for extra richness. It also pairs beautifully with fresh berries or a dusting of cinnamon sugar for an extra touch of sweetness.

Seasonal Twists

In cooler months try warming the jam slightly with a pinch of cinnamon or nutmeg before adding to the dough for a cozy flavor. Summer calls for fresh berry preserves or even a drizzle of honey with fresh herbs like mint on top after glazing.

This focaccia combines the best of jam donuts and artisanal bread in a fun and delicious way that’s simple enough for any baker to master.

Frequently Asked Recipe Questions

→ What type of yeast is best for this dough?

Active dry yeast works well, as it activates properly in warm water and helps the dough rise to a fluffy texture.

→ Can I use fresh yeast instead of dry yeast?

Fresh yeast can be substituted, but it requires adjusting quantities and dissolving it in warm water before mixing.

→ How important is the rising time for this focaccia?

Allowing the dough to rise twice is crucial for developing the airy crumb and light texture typical for focaccia-style bread.

→ What’s the purpose of poking holes in the dough before baking?

Poking holes encourages pockets to form and allows the raspberry preserves to settle into the bread for concentrated fruit flavor.

→ How do I achieve the glaze consistency for topping?

Mix confectioners’ sugar with whole milk gradually until the glaze spreads easily but still thickens once set.

→ Is olive oil essential for this focaccia?

Olive oil adds moisture, richness, and helps develop a tender crust, contributing to the focaccia’s characteristic flavor.