Homemade Jam Donut Focaccia

There’s something undeniably comforting about freshly baked bread, especially when it’s filled with sweet, fruity jam and finished with a light, glossy glaze. Homemade Jam Donut Focaccia brings together the best of both worlds: the soft, airy texture of focaccia bread with the indulgent flavor of a jam-filled donut. This creative twist transforms an ordinary loaf into a fun, shareable treat that’s perfect for breakfast, brunch, or dessert. With raspberry preserves tucked inside and a simple sugar glaze drizzled over the top, every bite delivers a perfect balance of sweetness and soft, pillowy bread.

This recipe elevates focaccia from a savory staple to a sweet indulgence. Unlike traditional jam-filled donuts, which are deep-fried, this focaccia version is baked in the oven, making it a lighter option without sacrificing flavor. The combination of bread flour and all-purpose flour gives the dough structure while keeping it tender, and a touch of olive oil ensures a soft, flavorful crumb. Raspberry preserves are ideal for the filling, but other jams or fruit spreads can be used to suit your taste. The confectioners’ sugar glaze adds a final touch of sweetness and visual appeal, making this focaccia both beautiful and delicious.

Making homemade jam donut focaccia is simpler than it sounds. By following a few key steps—proofing the yeast, kneading the dough, and layering the jam—you can create a bakery-quality bread at home. This recipe is approachable for bakers of all levels, and it offers plenty of flexibility for experimentation. You can serve it warm and fresh from the oven or store it for later snacking, making it a versatile addition to your baking repertoire.

Ingredients

To make this sweet, jam-filled focaccia, you will need the following ingredients:

For the dough:

• 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

For the filling:

• 1 jar raspberry preserves (Bonne Maman or similar)

For the glaze:

• 2 cups confectioners’ sugar
• 2–4 tbsp whole milk (adjust for desired consistency)

Using a combination of bread flour and all-purpose flour gives the dough structure while keeping it soft and airy. Warm water helps activate the yeast, and sugar feeds the yeast to promote proper rising. Olive oil adds tenderness and flavor to the dough, while raspberry preserves provide a bright, fruity filling that contrasts beautifully with the soft bread. The glaze adds a touch of sweetness and shine, completing the classic jam donut experience in focaccia form.

Preparation Method

Step 1: Activate the yeast

Begin by warming the water to 105–115°F, making sure it is not too hot to avoid killing the yeast. In a small bowl, combine the warm water, sugar, and active dry yeast. Stir gently and let it sit for 5–10 minutes until the mixture becomes frothy and bubbly. This step confirms that the yeast is active and ready to leaven the dough.

Step 2: Combine the dry ingredients

In a large mixing bowl, whisk together the bread flour, all-purpose flour, and salt. Mixing the dry ingredients thoroughly ensures even distribution of salt, which helps regulate yeast activity and flavor.

Step 3: Mix the dough

Create a well in the center of the flour mixture and pour in the activated yeast mixture along with 4 tablespoons of olive oil. Stir with a wooden spoon or dough scraper until the dough comes together. The dough should be slightly sticky but cohesive. If it feels too dry, add a tablespoon of water at a time until the desired consistency is reached.

Step 4: Knead the dough

Transfer the dough to a lightly floured surface and knead for 8–10 minutes until smooth and elastic. Kneading develops gluten, which gives the focaccia its structure and chewy texture. Alternatively, you can knead the dough using a stand mixer fitted with a dough hook for 5–6 minutes on medium speed.

Step 5: First rise

Place the kneaded dough in a lightly oiled bowl, turning it once to coat the surface with olive oil. Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rise in a warm, draft-free area for 1–1.5 hours, or until it has doubled in size. The dough should be soft, airy, and slightly springy to the touch.

Step 6: Prepare the baking pan

Grease a 9×13-inch baking pan with 1 tablespoon of olive oil. Gently punch down the dough to release excess air and transfer it to the prepared pan. Stretch and press the dough evenly to fill the pan, creating a uniform base for the jam filling.

Step 7: Add the jam filling

Spread a generous layer of raspberry preserves over the dough, leaving a small border around the edges. Be careful not to overfill, as the jam may leak during baking. For a swirl effect, you can gently swirl the jam into the dough using a spatula or the back of a spoon.

Step 8: Second rise

Cover the pan with a kitchen towel and let the dough rise again for 20–30 minutes. This short second rise ensures that the focaccia remains light and airy after baking and helps the jam integrate slightly into the dough for a more cohesive flavor.

Step 9: Preheat the oven and bake

Preheat your oven to 375°F (190°C). Drizzle the remaining 1 tablespoon of olive oil over the top of the dough for added moisture and shine. Bake for 25–30 minutes, or until the focaccia is golden brown and sounds hollow when tapped lightly. Baking times may vary depending on your oven, so keep an eye on the edges to prevent over-browning.

Step 10: Prepare the glaze

While the focaccia is cooling slightly, prepare the glaze. In a small bowl, whisk together the confectioners’ sugar and 2 tablespoons of whole milk. Add additional milk a teaspoon at a time until you reach the desired consistency: thick enough to coat the back of a spoon but still pourable.

Step 11: Glaze the focaccia

Once the focaccia has cooled for about 10 minutes, drizzle the glaze evenly over the top using a spoon or small spatula. Allow the glaze to set for a few minutes before slicing into squares or rectangles. The glaze should create a sweet, glossy finish that complements the soft bread and fruity jam.

Step 12: Serve and enjoy

Serve the jam donut focaccia warm or at room temperature. It pairs wonderfully with coffee, tea, or a glass of milk. Store leftovers in an airtight container at room temperature for 2–3 days, or freeze slices for longer storage. Reheat gently in the oven or microwave for a fresh-baked taste.

Tips for the Best Jam Donut Focaccia

1. Use room-temperature ingredients: This helps the dough rise evenly and develop a tender crumb.
2. Drain excess liquid from jam: If your preserves are very runny, strain slightly to prevent soggy focaccia.
3. Uniform spreading: Spread the jam evenly and avoid the edges to prevent leakage during baking.
4. Adjust sweetness: You can reduce the glaze sugar slightly if you prefer a less sweet finish.
5. Experiment with flavors: Try strawberry, apricot, or blueberry preserves for variety. Adding a sprinkle of finely chopped nuts or a dusting of cinnamon on top before glazing can add texture and flavor.

Frequently Asked Questions

Can I make this focaccia ahead of time?
Yes, you can prepare the dough and refrigerate it overnight. Allow it to come to room temperature and complete the second rise before baking.

Can I use all-purpose flour only?
Yes, you can, but using a combination of bread flour and all-purpose flour helps achieve a lighter, airier texture with a slightly chewy bite.

What if I don’t have an oven thermometer?
Most home ovens are slightly inaccurate. To check doneness, the focaccia should be golden brown, sound hollow when tapped, and a toothpick inserted into the center should come out clean.

Can I make it dairy-free?
Yes, use a plant-based milk in the glaze and ensure your jam is free from dairy additives. Olive oil in the dough is already dairy-free.

How can I store leftover focaccia?
Store at room temperature in an airtight container for 2–3 days. Freeze individual slices wrapped in plastic for up to 1 month.

Can I make smaller individual focaccia portions?
Yes, divide the dough into smaller pieces and fill each with jam. Adjust baking time accordingly to ensure even cooking.

What is the best type of jam to use?
Thicker preserves like raspberry, strawberry, or apricot work best, as they hold their shape during baking and add bright, fruity flavor.

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Conclusion

Homemade Jam Donut Focaccia is a delightful fusion of soft, airy bread and sweet, fruity jam, finished with a glossy sugar glaze. This recipe transforms classic focaccia into a shareable dessert or brunch treat that is simple to make, visually appealing, and incredibly delicious. With its tender crumb, rich flavor, and customizable filling and glaze, it’s sure to become a favorite in your baking rotation. Perfect for breakfast, dessert, or a special occasion, this jam donut focaccia is proof that sometimes the best treats are those that combine creativity, simplicity, and classic flavors in a fresh, exciting way.