Introduction

This Homemade Jam Donut Focaccia combines the airy texture of focaccia with the sweet, fruity flavor of raspberry jam. It’s a delightful twist on traditional bread that makes a perfect treat for breakfast or dessert.

A close-up of a triangular piece of cherry cake on a white plate, showing two layers: the bottom and middle layers are light beige cake with air holes and deep red cherry pieces inside, the top layer is a glossy white icing that spreads unevenly over the golden-brown crust. The texture of the cake looks soft and moist, while the cherries appear juicy and shiny. The cake rests on a white marbled surface in the background, softly blurred. 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 the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand 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. If no bubbles appear, start over with fresh yeast.
Step 2: Attach the dough hook to the 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 combined, being careful not to over-mix.
Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough into the bowl and rub additional olive oil on its surface. Cover with plastic wrap and place in a warm spot for about 1 hour until doubled in size.
Step 4: Pre-grease a 9×13-inch metal baking pan with 2 tablespoons olive oil. Transfer the risen dough into the pan, fold it in thirds a couple of times, flipping to coat with oil and knead slightly. Cover and let rise another hour until the dough doubles and reaches the pan edges.
Step 5: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface to create pockets.
Step 6: Spoon about 1/4 cup raspberry preserves over the dough, spreading some into the holes. Bake for 18-22 minutes, until golden brown and cooked through.
Step 7: Remove from oven and use a large straw to poke around 35 deep holes into the warm bread. Fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 8: Let the bread cool slightly. Mix confectioners’ sugar with whole milk one tablespoon at a time using a hand mixer, until the icing is pourable but will harden once set. Spread the icing over the focaccia.
Step 9: For an extra glaze, once the icing sets, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Make sure your water is not too hot when activating yeast to avoid killing it; warm to the touch is ideal.
You can substitute raspberry preserves with other fruit jams like strawberry or apricot for flavor variations.
For a richer dough, replace 1/4 cup of the water with warm milk.
Use a silicone brush for even olive oil application without wasting any.
If you don’t have a large straw, a wooden skewer or chopstick can be used to poke holes for the jam.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm in a 350°F oven for 5-7 minutes to refresh the texture. Avoid microwaving as it may make the bread soggy.

How to Serve

A close-up view of a thick slice of baked bread with a rough crust and soft inside, showing deep red jelly or jam spots inside the bread. The top is covered with a thin layer of white glaze that looks smooth and shiny. The slice sits on a clean white plate with a slightly raised edge, all placed on a white marbled surface. The background is softly blurred with warm colors. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this dough by hand without a stand mixer?

Yes, you can mix and knead the dough by hand until it becomes sticky and cohesive. It may take a bit longer, but the dough will develop similarly with a bit of elbow grease.

Can I use refrigerated or frozen yeast instead of active dry yeast?

Yes, but adjust the quantity according to the yeast type’s instructions. Instant yeast can be used directly without proofing, while fresh yeast should be dissolved in warm water before using.