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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.7 from 112 reviews

This Homemade Jam Donut Focaccia combines the soft, airy texture of classic focaccia bread with the sweet, fruity allure of raspberry jam and a delightful confectioners’ sugar glaze. Inspired by the flavors of a jam donut, this recipe layers rich olive oil, tangy preserves, and a sweet icing glaze to create a unique, luscious treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

Yeast Mixture

  • 1 3/4 cups warm water (105-115°F)
  • 2 tsp sugar
  • 1 packet active dry yeast

Dough

  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp olive oil, divided

Filling

  • 1 jar raspberry preserves (Bonne Maman or similar)

Glaze

  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (or as needed for consistency)

Instructions

  1. Activate the Yeast: In a stand mixer bowl, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves, then add active dry yeast and whisk again. Let sit for 5 minutes until bubbles form, indicating yeast is active. If there’s no bubbling, the yeast may be expired and you should start over with fresh yeast.
  2. Mix the Dough: Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are combined but not overmixed.
  3. First Rise of Dough: Coat a large bowl with 2 tablespoons olive oil. Transfer the dough into the bowl, coat the surface of the dough with a little more olive oil. Cover with plastic wrap and let it rise in a warm spot (like a sunny window) for about 1 hour, until doubled in size.
  4. Prepare and Second Rise in Pan: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the risen dough into the pan, folding it over itself in thirds and flipping to coat with oil and develop gluten evenly. Cover with plastic wrap and let rise again in the warm spot for 1 hour until doubled and spread to the pan edges.
  5. Ready the Dough for Baking with Jam: Preheat oven to 425°F. Drizzle the last 2 tablespoons of olive oil over the dough. Use fingers to poke deep holes all over the dough’s surface to create pockets. Gently spread about 1/4 cup raspberry preserves over the dough, allowing some jam to settle into the grooves made.
  6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Once out of the oven, while still warm, use a large straw to poke approximately 35 deep holes throughout the bread. Fill each hole generously with remaining raspberry preserves to create rich jam pockets.
  7. Prepare and Glaze the Focaccia: Allow bread to cool slightly. Using an electric mixer, combine confectioners’ sugar with whole milk, adding milk one tablespoon at a time, to create a spreadable but firm icing. Spread the glaze evenly over the focaccia. Optional: once set, carefully flip the bread and glaze the bottom for a fully glazed donut experience. Cut into squares and serve.

Notes

  • Ensure your yeast is fresh and active to achieve the best rise and texture.
  • The raspberry preserves add a sweet and slightly tart flavor mimicking jam donuts.
  • Adjust milk quantity in the glaze to achieve desired consistency—thin enough to spread but thick enough to harden.
  • Poking deep holes before and after baking ensures the jam penetrates the bread, delivering bursts of flavor.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.
  • For a dairy-free option, substitute whole milk in the glaze with almond or oat milk.

Keywords: jam donut focaccia, raspberry preserves focaccia, sweet focaccia, baked jam bread, homemade jam donut, raspberry glaze focaccia, olive oil focaccia, dessert focaccia

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