Homemade Raspberry Jam Donut Focaccia Recipe
This homemade Jam Donut Focaccia combines the chewy texture of traditional Italian focaccia with the sweet, fruity burst of raspberry preserves, all topped with a delicate glaze reminiscent of classic jam donuts. Perfect for a unique breakfast treat or dessert, this recipe guides you through making a flavorful dough, layering in luscious jam pockets, and finishing with a sweet glaze for the ultimate indulgence.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 42 minutes
- Yield: 12 servings 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Ingredients
Scale
For the bread dough:
- 1 3/4 cups warm water (105-115°F)
- 2 tsp sugar
- 1 packet active dry yeast (about 2 1/4 tsp)
- 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, about 10–12 oz)
For the glaze:
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (or as needed for consistency)
Instructions
- Activate the yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Quickly whisk until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it bubbles, indicating the yeast is active.
- Make the dough: Attach the dough hook to your stand mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring everything is well incorporated but not overmixed.
- First rise: Coat a large bowl with 2 tablespoons of olive oil. Transfer the dough to this bowl and rub 1-2 tablespoons olive oil on the dough surface. Cover with plastic wrap and place in a warm, sunny spot for about 1 hour until the dough doubles in size.
- Prepare the baking pan: Use a silicone brush to grease a 9×13 metal baking pan with 2 tablespoons of olive oil.
- Shape and second rise: Gently transfer the dough into the baking pan. Fold it in thirds a couple of times and flip to coat evenly with oil and gently knead. Cover with plastic wrap and let it rise another hour in the warm spot until it doubles and spreads to edges of the pan.
- Preheat and prepare dough for baking: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Using fingers, poke deep holes all over the dough surface. Spoon about 1/4 cup raspberry preserves over the top, pressing some into the holes.
- Bake the focaccia: Bake in the preheated oven for 18-22 minutes or until golden brown and cooked through.
- Create jam pockets: Remove focaccia from oven. While still warm, use a large straw to poke about 35 deep holes into the bread. Use a small spoon to fill each hole generously with more raspberry preserves for melty jam bursts.
- Prepare the glaze: Once the bread has cooled slightly, mix confectioners’ sugar with whole milk using an electric hand mixer. Add milk tablespoon by tablespoon until the glaze is pourable but thick enough to harden once set.
- Glaze the focaccia: Spread the icing over the top of the focaccia. For an extra glaze layer, once top icing sets, carefully flip bread onto a wire rack and glaze the bottom as well.
- Serve: Cut into squares and serve warm or at room temperature to enjoy a delightful jam-filled focaccia experience.
Notes
- Ensure water temperature is between 105-115°F to properly activate the yeast without killing it.
- If yeast does not bubble after 5 minutes, it may be expired; start again with fresh yeast.
- Use a large straw to create uniform holes for jam filling to ensure even distribution.
- Be generous with the raspberry preserves to maximize jammy flavor in each bite.
- For best results, let the glaze set before flipping to glaze the bottom layer.
- Store leftovers in an airtight container at room temperature for up to 2 days; reheat gently before serving.
Keywords: Jam Donut Focaccia, raspberry focaccia, sweet focaccia, jam-filled bread, homemade focaccia, raspberry preserves, glazed focaccia
