Introduction

This Homemade Jam Donut Focaccia combines the soft, airy texture of focaccia bread with the sweet, fruity goodness of raspberry preserves. It’s a delightful twist on traditional focaccia that feels like a fresh-from-the-oven treat perfect for any time of day.

A close-up view of a square pastry on a white plate, showing a soft, airy texture inside with pockets and embedded deep red cherry pieces in the dough; the outside is golden brown and lightly crusted, topped with a thin layer of white glaze that slightly drips down the sides, creating a shiny and smooth finish. The white marbled surface beneath adds a clean and simple background, with blurred salt and pepper shakers in the background. 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 and sugar. Whisk until the sugar dissolves completely. Add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If it doesn’t bubble, your yeast may be expired and should be replaced.
Step 2: Attach the dough hook to your mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, making sure all ingredients are well combined but not over-mixed.
Step 3: In a large bowl, coat the sides with 2 tablespoons of olive oil. Transfer the dough to this bowl and spread a bit more olive oil over the surface of the dough. Cover with plastic wrap and place in a warm spot to rise for about 1 hour or until doubled in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the dough into the pan and fold it in thirds over itself a couple of times, flipping as needed to coat the dough with oil evenly. Cover and let rise again for 1 hour until doubled and filling the pan.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface. Spoon about 1/4 cup of raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove from the oven and immediately poke about 35 deep holes using a large straw. While warm, fill each hole generously with raspberry preserves so it melts into the bread.
Step 7: Prepare the glaze by mixing confectioners’ sugar with whole milk using an electric hand mixer. Add milk a tablespoon at a time until the glaze is thin enough to spread but still thick. Spread the glaze over the cooled focaccia. For extra glaze, flip the bread on a wire rack and glaze the bottom once the top sets.
Step 8: Cut the focaccia into squares and serve.

Tips & Variations

Use a high-quality raspberry preserves for best flavor and texture in the filling.
If you don’t have a straw to poke holes, a wooden skewer or chopstick works as well.
For a dairy-free glaze, substitute whole milk with almond or oat milk.
Try other fruit preserves like strawberry or apricot for different flavors.

Storage

Store leftover focaccia wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 2 days. For longer storage, refrigerate for up to 5 days or freeze for up to 1 month. Reheat slices gently in a warm oven or toaster oven to refresh the texture before serving.

How to Serve

A close-up of a single cinnamon roll slice on a white plate, showing two visible layers: the soft, light beige bread with a slightly fluffy texture and embedded dark red berry-like filling pockets, topped with a thin layer of glossy white glaze that drips slightly over the edges, giving it a shiny look. The background is a blurred wooden surface with faint mustard and ketchup bottles, all set on a white marbled texture. 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, though it will require more effort. Stir the ingredients until combined, then knead on a floured surface for 8-10 minutes until smooth and elastic.

Can I use all-purpose flour instead of bread flour?

Yes, all-purpose flour can be used but the texture may be slightly less chewy and airy. Combining bread and all-purpose flour gives the best balance for this recipe.