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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.6 from 124 reviews

Experience a delightful twist on classic focaccia with this Homemade Jam Donut Focaccia. Soft, airy bread pockets filled generously with raspberry preserves are baked to golden perfection then topped with a sweet, smooth glaze, delivering all the comfort and sweetness of a jam donut in a luscious focaccia form.

Ingredients

Scale

For the Bread 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

For the Filling:

  • 1 jar raspberry preserves (Bonne Maman or similar, approximately 10–12 ounces)

For the Glaze:

  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (adjust as needed for 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’s bubbly, indicating the yeast is active.
  2. Mix the Dough: 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 fully incorporated but not overmixed.
  3. First Rise: Coat the sides of a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to this bowl, spread olive oil on the surface of the dough using your hands, cover with plastic wrap, and place in a warm spot for about 1 hour until doubled in size.
  4. Prepare the Baking Pan and Second Rise: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Turn the risen dough onto the pan and fold it in thirds over itself a couple times, flipping as needed to coat in oil and knead slightly. Cover with plastic wrap and let rise for another hour until doubled and spread to the edges.
  5. Preheat Oven and Prepare Dough Surface: Preheat oven to 425°F. Pour remaining 2 tablespoons olive oil over the dough. Poke deep holes all over the surface using your fingers to create pockets.
  6. Add Initial Jam Layer: Use a spoon to gently spread about 1/4 cup of raspberry preserves over the dough surface, making sure some jam collects in the grooves and holes.
  7. Bake the Focaccia: Bake for 18-22 minutes until golden brown and fully cooked through.
  8. Create Jam Pockets: Immediately after baking, use a large straw to poke approximately 35 deep holes into the warm bread to hold jam filling.
  9. Fill the Jam Pockets: Use a small spoon to fill each hole generously with raspberry preserves while the bread is still warm, allowing jam to melt into the bread.
  10. Prepare the Glaze: Once the bread has cooled slightly, combine confectioners’ sugar and whole milk using an electric hand mixer. Add milk 1 tablespoon at a time until the glaze reaches a thin but spreadable consistency that will harden when set.
  11. Glaze the Focaccia: Spread the icing evenly over the top of the focaccia. For extra glaze and authenticity, wait for the top to set and carefully flip the bread onto a wire rack to glaze the bottom as well.
  12. Serve: Cut the finished bread into squares and serve warm or at room temperature.

Notes

  • Ensure yeast is fresh by checking for bubbles after activation; stale yeast will prevent proper rising.
  • Keep dough covered and in a warm spot to encourage effective rising.
  • Use a metal pan for even heat distribution; silicone or glass pans may alter baking times.
  • The number of jam-filled holes can be adjusted but aim for around 30-35 for balanced distribution.
  • Adjust milk quantity in glaze for preferred thickness; thinner glaze for drizzling, thicker for spreading.
  • This focaccia is best served the same day but can be stored at room temperature for 1-2 days in an airtight container.

Keywords: focaccia, jam donut focaccia, raspberry preserves, sweet bread, homemade bread, glazed focaccia, dessert bread

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