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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.5 from 54 reviews

This Homemade Jam Donut Focaccia combines the fluffy, airy texture of classic focaccia bread with the sweet, fruity notes of raspberry preserves and a delicate sugar glaze. Inspired by jam donuts, this unique twist offers a delightful treat that’s perfect for breakfast, brunch, or dessert. The dough is enriched with olive oil and baked to golden perfection, then generously filled with raspberry jam and finished with a luscious sweet icing for a beautifully balanced indulgence.

Ingredients

Scale

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

Filling & Glaze

  • 1 jar raspberry preserves (Bonne Maman or similar; about 12–16 oz)
  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (or as needed for icing consistency)

Instructions

  1. Activate the yeast: 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 to become bubbly and foamy, indicating the yeast is active.
  2. Mix the dough: Attach a 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, ensuring ingredients are well incorporated but the dough is not overworked.
  3. First rise: Lightly oil a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the oiled bowl and use your hands to coat the surface of the dough with a bit more oil. Cover with plastic wrap and place in a warm spot (like a sunny window) for about one hour until doubled in size.
  4. Prepare the pan and second rise: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the dough to the pan, folding it in thirds and flipping it a couple of times to coat with oil and knead gently for gluten development. Cover with plastic wrap and let it rise again in a warm spot for another hour, until it doubles and spreads to the edges of the pan.
  5. Preheat oven and prepare dough surface: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Using your fingers, poke deep holes all over the surface of the dough to create pockets and bubbles for the filling.
  6. Apply initial jam layer: Gently spread about 1/4 cup of raspberry preserves evenly over the unbaked dough, carefully allowing some jam to settle into the indentations made by your fingers.
  7. Bake the focaccia: Place the pan in the preheated oven and bake for 18-22 minutes, until the top is golden brown and the bread is cooked through.
  8. Create filling pockets: Remove from the oven, and while still warm, use a large straw or similar tool to poke approximately 35 deep holes into the focaccia to serve as jam reservoirs.
  9. Fill the holes with jam: Use a small spoon to fill each hole generously with additional raspberry preserves, allowing the residual heat to help the jam soak into the bread.
  10. Prepare and apply icing: While the bread cools slightly, mix confectioners’ sugar with whole milk using an electric hand mixer, adding milk one tablespoon at a time until the icing spreads easily but will harden upon setting. Spread the icing evenly over the top of the focaccia.
  11. Optional full glaze and serving: For added authenticity, once the icing is set, carefully flip the focaccia onto a wire rack and glaze the bottom side as well. Cut the focaccia into squares and serve warm or at room temperature.

Notes

  • Make sure the water temperature for activating the yeast is between 105-115°F; too hot will kill the yeast, too cold may delay activation.
  • If the yeast does not bubble after 5 minutes, discard and start over with fresh yeast for best results.
  • Using a stand mixer with a dough hook simplifies kneading but dough can also be mixed and kneaded by hand.
  • Olive oil is used both in the dough and on the pan to create a tender, moist focaccia crust with rich flavor.
  • Be generous with the raspberry preserves filling for the best jam donut-like experience.
  • The straw used to poke holes should be sturdy and clean; alternatives include a small wooden dowel or chopstick.
  • The icing consistency is key: thin enough to spread but thick enough to dry and form a glaze.
  • This focaccia is best enjoyed the day it is made but can be stored wrapped at room temperature for up to 2 days.

Keywords: homemade jam donut focaccia, raspberry preserves focaccia, sweet focaccia bread, dessert focaccia, jam-filled bread, raspberry glaze focaccia, breakfast focaccia

Find it online: https://dailysimplerecipe.com/homemade-raspberry-jam-donut-focaccia-recipe/