Introduction

This Homemade Jam Donut Focaccia puts a delightful twist on traditional focaccia by filling it with sweet raspberry preserves and topping it with a sugary glaze. It’s a perfect treat for those who love the flavors of jam donuts in an easy-to-share bread form.

A rectangular baked pastry sits in a black baking tray on a white marbled surface. The pastry has a golden brown crust with plump, red berry spots baked into it, mostly on the surface, creating bright red bursts of color. A glossy white glaze is drizzled unevenly over the whole pastry, making it shiny and slightly translucent in parts. The texture looks soft and fluffy with some small risen bubbles. Around the tray, there are whole fresh fruits including apricots, blackberries, and strawberries in a white bowl, adding a fresh and natural touch to the scene. A white cloth is partially visible under the tray, balancing the composition. 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 a stand mixer bowl, combine warm water and sugar. Whisk until sugar dissolves, then add yeast and whisk again. Let sit for 5 minutes until bubbly to activate the yeast.
Step 2: Attach a dough hook and add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms.
Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to it and spread oil over the surface. Cover with plastic wrap and let rise in a warm spot for about 1 hour until doubled.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons olive oil. Place dough in pan, fold it in thirds a couple of times, flipping to coat with oil and lightly knead. Cover and rise again for 1 hour until doubled and spread to pan edges.
Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingers to poke deep holes all over the surface, then spoon 1/4 cup raspberry preserves into grooves.
Step 6: Bake for 18-22 minutes until golden and cooked through. Remove and quickly poke about 35 deep holes with a large straw. Fill each hole immediately with more raspberry preserves to let jam melt into bread.
Step 7: Once slightly cooled, prepare icing by mixing confectioners’ sugar with whole milk, adding milk slowly until spreadable but firm enough to set. Spread icing over top of focaccia. For extra glaze, flip onto a wire rack and glaze the bottom as well.
Step 8: Cut into squares and serve warm or at room temperature.

Tips & Variations

Use fresh, active yeast to ensure a good rise; if the yeast doesn’t foam after 5 minutes, start over with fresh yeast.
Try different fruit preserves like strawberry or apricot for a varied flavor.
If you prefer, substitute whole milk with cream or a non-dairy milk for the glaze.
For a richer dough, add a tablespoon of butter melted into the dough during mixing.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, wrap well and refrigerate for up to 4 days. Reheat gently in a warm oven or microwave before serving to restore softness. The glaze may soften after storage, but the flavors will remain delicious.

How to Serve

A close-up of a pastry piece on a white plate placed on a white marbled surface. The pastry has two visible layers: the bottom layer is a light golden brown crust with a soft, fluffy light beige interior filled with dark red jelly-like fruit spots. The top layer is covered with a smooth, slightly shiny white icing that drips gently over the edges of the pastry. The background has a soft focus with blurred shapes of mustard and ketchup containers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia dough by hand instead of a stand mixer?

Yes, you can mix and knead the dough by hand. Combine ingredients in a large bowl and knead on a floured surface for about 8-10 minutes until smooth and elastic.

Can I use a different type of jam or preserves?

Absolutely! Any thick fruit preserves work well, such as strawberry, blueberry, or apricot. Just ensure the jam is not too runny to prevent soggy bread.