Introduction

This Homemade Jam Donut Focaccia combines the chewy texture of focaccia with the sweet goodness of raspberry jam, finished with a smooth glaze reminiscent of classic donuts. It’s a unique treat perfect for brunch or an indulgent snack.

A golden baked pastry in a dark rectangular pan, showing one main layer with a slightly puffy texture, dotted with deep red berry spots and topped with a shiny, white glaze drizzled unevenly across its surface. The pastry's crust has a soft, bumpy look with light browning on top, resting on a white marbled textured surface. In the blurred background are whole peaches and strawberries, adding warm red and orange tones to the scene. 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 warm water and sugar, whisking until the sugar dissolves. Add the yeast and whisk again. Let sit for 5 minutes until bubbly. If it doesn’t bubble, your yeast might be expired, so start over with fresh yeast.
Step 2: Attach a 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, ensuring ingredients are well combined but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and oil the surface of the dough with your hands. Cover with plastic wrap and place in a warm spot for about an hour, until dough doubles in size.
Step 4: Preheat a 9×13 metal baking pan by brushing it with 2 tablespoons of olive oil. Move the risen dough into the pan and fold it in thirds over itself a few times to coat with oil and lightly knead. Cover and let rise in the warm spot for another hour until it doubles and spreads to the edges.
Step 5: Preheat your oven to 425°F. Drizzle 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, spreading gently and allowing jam to fill the indentations.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. While still warm, use a large straw to poke about 35 deep holes throughout the bread. Fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 7: Let the bread cool slightly. Prepare the glaze by mixing confectioners’ sugar with whole milk, adding milk gradually until the icing is spreadable yet will set firm. Spread the glaze over the top. For extra flair, once set, flip the bread onto a rack and glaze the bottom as well. Slice into squares and serve.

Tips & Variations

Use a silicone brush to evenly coat the pan and dough with olive oil, helping create a crispy crust.
If you prefer a different flavor, swap raspberry preserves for strawberry or apricot jam.
For a dairy-free glaze, substitute whole milk with almond or oat milk.
Make sure the yeast is fresh for proper rising; expired yeast will lead to dense bread.

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 to revive softness before serving.

How to Serve

A close-up of a single square piece of cherry-filled pastry on a white plate, showing one side cut to reveal the inside. The pastry has two visible layers: the outer golden-brown crust with slightly rough texture, and the inside soft, light beige dough filled with dark red cherry pieces. A smooth, white icing glaze lightly covers the top, dribbling down the sides, adding a shiny texture. The scene is set on a white marbled surface with blurred mustard and ketchup shakers in the background. 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. Combine ingredients in a large bowl and knead on a floured surface for about 8-10 minutes until smooth and elastic.

How do I know when the dough has properly risen?

The dough should roughly double in size and feel puffy. When you gently press a finger into the dough, the indent should remain without immediately bouncing back.