Introduction

This Homemade Jam Donut Focaccia is a fun and delicious twist on traditional focaccia bread, inspired by the sweet, gooey flavors of a classic jam donut. Soft, airy, and filled with raspberry preserves, it’s perfect for breakfast, dessert, or a special snack.

A rectangular baked fruit pastry sits inside a black baking tray placed on a white marbled surface. The pastry has a golden-brown crust with a slightly shiny texture and is topped with a thin layer of white icing glaze. Distributed across the crust are visible red berry pieces that create small berry pockets within the pastry. The surface looks fluffy and slightly uneven with raised areas around the berry spots, showing different shades of light brown and cream. Around the tray are fresh strawberries in a white bowl, two small jars with brown and beige ingredients, an apricot, and a few scattered blueberries and blackberries. 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: Activate the Yeast. In the bowl of a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves. Add the active dry yeast and whisk again until combined. Let the yeast mixture sit for 5 minutes until bubbles appear, indicating the yeast is active. If no bubbles form, start over with fresh yeast.
Step 2: Mix the Dough. Attach the dough hook to your 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 combined but not over-mixed.
Step 3: First Rise of Dough. Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough into the oiled bowl and spread a bit of olive oil over its surface. Cover with plastic wrap and place in a warm spot for about one hour until doubled in size.
Step 4: Prepare and Second Rise in Pan. Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Gently move the dough into the pan. Fold it in thirds a couple of times, flipping as needed to coat with oil and knead slightly. Cover with plastic wrap and let rise again in the warm spot for another hour until doubled and spread to the edges.
Step 5: Ready the Dough for Baking with Jam. Preheat oven to 425°F. Pour the remaining 2 tablespoons olive oil over the risen dough. Using your fingers, poke deep holes all over the surface to create pockets. Spoon about 1/4 cup raspberry preserves over the dough, allowing some to settle into the grooves.
Step 6: Bake and Fill with Raspberry Preserves. Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and, while still warm, use a large straw to poke about 35 deep holes. Fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 7: Prepare and Glaze the Focaccia. Once slightly cooled, make the icing by mixing confectioners’ sugar with whole milk, adding milk one tablespoon at a time until the glaze is spreadable and will harden when set. Spread the icing evenly over the top. For a glazed effect all around, flip the focaccia onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

For extra flavor, add a teaspoon of vanilla extract to the icing.
Use other fruit preserves like strawberry or apricot for different jam flavors.
If you don’t have a stand mixer, you can mix and knead the dough by hand on a floured surface.
To make the focaccia dairy-free, substitute milk in the glaze with plant-based milk such as almond or oat milk.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a low oven or toaster oven to refresh softness. Avoid microwaving, which can make the bread chewy.

How to Serve

A rectangular soft bread with a golden brown top baked in a black tray, showing uneven surfaces with pockets of glossy red berry filling spread throughout and a shiny white glaze drizzled unevenly over the entire top, contrasting with the warm tones of the bread. The tray rests on a white marbled surface, with fresh peaches blurred in the background and whole and halved strawberries slightly visible near the tray's edge. The overall look is fresh, warm, and inviting. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast but skip dissolving it in water first. Add it directly to the flour and proceed with mixing. Adjust rising times slightly as instant yeast acts faster.

How do I know when the focaccia dough has risen enough?

The dough should roughly double in size and look noticeably puffed. When gently pressed with a finger, the indentation should remain or slowly spring back.