Introduction

Imagine the sweet, fluffy textures of a jam donut combined with the airy charm of focaccia bread. This Homemade Jam Donut Focaccia offers a delightful twist that’s perfect for breakfast or an indulgent snack. Easy to make and irresistibly tasty, it’s sure to become a new favorite.

A rectangular baked dessert in a dark baking pan sits on a white marbled surface. The dessert has one visible layer with a golden brown, lightly textured top that looks soft and fluffy. There are glossy, deep red spots of fruit filling peeking through the surface. The entire top is drizzled with white icing that glistens slightly, adding a smooth, shiny contrast to the textured bread. In the background, blurred whole peaches and a white cloth add soft color to the scene. 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 yeast mixture sit for 5 minutes until it bubbles. If not bubbling, start over with fresh yeast.
Step 2: Attach the dough hook to the mixer. Add the 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 not over-mixed.
Step 3: Coat a large mixing bowl with 2 tbsp olive oil. Transfer the dough to the bowl and lightly oil the surface of the dough. Cover with plastic wrap and place in a warm spot for about an hour until the dough doubles in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tbsp olive oil. Gently move the dough into the pan. Fold it in thirds over itself a couple of times, flipping as needed to coat in oil and knead slightly. Cover and let rise for another hour until doubled and spread to pan edges.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tbsp olive oil over the dough. Use your fingers to poke deep holes all over the surface to create pockets and bubbles. Spread about 1/4 cup raspberry preserves over the dough, fitting some into the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Immediately after removing from the oven, use a large straw to poke around 35 deep holes into the bread.
Step 7: While the bread is still warm, use a small spoon to fill each hole with more raspberry preserves, letting the jam melt into the bread.
Step 8: Prepare the icing by mixing confectioners’ sugar with whole milk, adding milk a tablespoon at a time until it reaches a spreadable but settable consistency.
Step 9: Spread the icing over the focaccia. For an extra touch, once set, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use a silicone brush to evenly coat the baking pan with olive oil for easy dough handling and better texture.
Swap raspberry preserves for strawberry, apricot, or your favorite jam to customize the flavor.
For a dairy-free icing, substitute whole milk with almond or oat milk.
If you don’t have a straw for poking holes, a chopstick or wooden skewer works well too.

Storage

Store the focaccia covered at room temperature for up to 2 days to keep it fresh and soft. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat gently in a warm oven to bring back softness. Icing is best applied fresh, so if storing, add it just before serving.

How to Serve

The image shows a golden brown rectangular baked pastry in a dark baking tray, with a shiny white glaze drizzled over the top. The pastry has visible layers of soft, fluffy dough with spots of dark red strawberry pieces baked inside. The surface has a slight crisp texture with irregular, puffed areas and caramelized edges. Around the tray, fresh whole peaches and strawberries rest on a white marbled surface, adding a fresh and natural look to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. It will take a bit more effort, but just mix the ingredients in a large bowl until sticky, then knead on a floured surface for about 8-10 minutes until smooth and elastic.

What if my yeast doesn’t bubble after 5 minutes?

If your yeast doesn’t bubble, it may be inactive or expired. Start over with fresh yeast and make sure your water is warm but not hot to activate it properly. This step is crucial for good rise and texture.