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Homemade Jam Donut Focaccia Recipe

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★★★★★

4.9 from 73 reviews

This Homemade Jam Donut Focaccia combines the light, airy texture of traditional focaccia bread with the sweet, fruity flavors of raspberry preserves and a delicate sugar glaze. The dough is enriched with olive oil for a tender crumb, and after baking, the focaccia is generously filled with raspberry jam injected into deep pockets and topped with a thin, sweet icing reminiscent of a classic jam donut. Perfect for a unique breakfast treat, brunch, or dessert.

Ingredients

Scale

Dough 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

Filling and Icing

  • 1 jar raspberry preserves (Bonne Maman or similar)
  • 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 to combine. Let the mixture sit for 5 minutes until it becomes bubbly, indicating the yeast is active.
  2. Mix the Dough: Attach a 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 all ingredients are well incorporated but do not overmix.
  3. First Rise: Lightly coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough to this bowl and use your hands to coat the dough surface with a little more olive oil. Cover the bowl with plastic wrap and place it in a warm spot for about an hour, allowing the dough to double in size.
  4. Prepare the Baking Pan: Once the dough has risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Gently transfer the dough into the pan. Fold the dough in thirds over itself a couple of times, flipping as necessary to coat it evenly with oil and lightly knead it for gluten development. Cover again and let rise for another hour until doubled and spread to the edges of the pan.
  5. Preheat Oven and Prepare Dough: Preheat your oven to 425°F. Drizzle the remaining 2 tablespoons of olive oil over the dough. Poke deep holes all over the dough surface using your fingers to create pockets and bubbles.
  6. Add Initial Raspberry Filling: Use a spoon to gently spread about 1/4 cup of raspberry preserves over the unbaked dough, ensuring some jam fills the grooves and holes.
  7. Bake the Focaccia: Place the pan in the oven and bake for 18-22 minutes, until the focaccia turns golden brown and is cooked through.
  8. Inject More Raspberry Jam: Remove the hot focaccia from the oven. Using a large straw, poke about 35 deep holes into the bread to create cavities for the filling. While the bread is still warm, use a small spoon to fill each hole generously with more raspberry preserves, letting the heat help the jam melt into the bread.
  9. Prepare and Apply Icing: In a bowl, combine the confectioners’ sugar with whole milk, adding milk one tablespoon at a time. Use an electric hand mixer to blend until the icing is thin enough to spread but thick enough to harden when set. Spread the icing over the top of the slightly cooled focaccia.
  10. Optional Bottom Glaze and Serve: For a glazed finish like a traditional donut, once the icing on top has set, carefully flip the focaccia onto a wire rack and glaze the bottom side as well. Cut into squares and serve.

Notes

  • The warmth during rising is crucial to activate the yeast and get a fluffy texture.
  • If the yeast mixture does not bubble within 5 minutes, start over with fresh yeast for best results.
  • Use a metal baking pan to get a crisper crust on your focaccia.
  • Be generous with the raspberry preserves filling for the best flavor.
  • Adjust milk quantity to get the perfect icing consistency—too thin and it won’t set; too thick and it won’t spread easily.
  • This focaccia is best enjoyed the same day but can be stored in an airtight container for up to 2 days.

Keywords: jam donut focaccia, raspberry focaccia, sweet focaccia recipe, homemade focaccia, raspberry jam bread, baked jam donut, sweet bread recipe

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