Jam Donut Focaccia Bread (Printable Version)
Golden focaccia with raspberry filling and sweet glaze offers a soft, flavorful bread perfect for any occasion.
# Ingredients Required:
→ Bread dough
01 -
414 ml warm water (40-46°C)
02 -
2 tsp granulated sugar
03 -
1 packet active dry yeast (7 g)
04 -
240 g bread flour
05 -
240 g all-purpose flour
06 -
2 tsp salt
07 -
6 tbsp olive oil, divided (90 ml)
→ Filling
08 -
1 jar raspberry preserves (approximately 320 g)
→ Glaze
09 -
200 g confectioners’ sugar
10 -
30-60 ml whole milk (adjust for consistency)
# Guide to Cooking:
01 -
Combine warm water and sugar in a mixing bowl, whisk until sugar dissolves, then add yeast and whisk again. Let stand for 5 minutes until bubbles form to confirm yeast activity.
02 -
Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt to yeast mixture. Mix on medium speed until a sticky dough forms without over-mixing.
03 -
Coat a large bowl with 2 tablespoons of olive oil. Transfer dough into the bowl, oil the surface, cover with plastic wrap, and let rise in a warm place for 1 hour until doubled in size.
04 -
Grease a 23×33 cm metal baking pan with 2 tablespoons olive oil. Transfer dough to pan and fold dough in thirds over itself several times to coat with oil and gently knead. Cover and let rise for an additional hour until dough doubles and spreads to edges.
05 -
Preheat oven to 220°C. Drizzle remaining 2 tablespoons olive oil over dough. Create deep indentations across surface with fingers. Spoon about 60 ml raspberry preserves evenly over dough, ensuring some preserves fill the indentations.
06 -
Bake in preheated oven for 18-22 minutes until golden brown and cooked through.
07 -
Immediately after baking, use a large straw to create about 35 deep holes in the bread. While still warm, spoon additional raspberry preserves into each hole to fill generously.
08 -
Mix confectioners’ sugar with milk using an electric mixer, adding milk gradually to achieve a spreadable yet firm icing consistency. Spread glaze over cooled bread. For extra effect, after glaze sets, invert focaccia onto wire rack and glaze bottom as well.
09 -
Cut focaccia into squares and serve once glaze has set.
# Extra Suggestions:
01 -
Use fresh, active yeast to ensure proper rising. Warm water should not exceed 46°C to avoid killing yeast.
02 -
Gently pressing indentations helps create characteristic focaccia bubbles and pockets for jam filling.
03 -
Glazing both top and bottom enhances sweetness and authenticity resembling a jam-filled donut.