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Homemade Raspberry Jam Donut Focaccia Recipe

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4.6 from 83 reviews

This homemade Jam Donut Focaccia combines the soft, airy texture of traditional Italian focaccia bread with the sweet, fruity indulgence of raspberry preserves and a glossy confectioners’ sugar glaze. Perfect as a unique breakfast treat or dessert, this recipe guides you through creating a yeast-leavened dough, layering it with luscious raspberry jam, baking to golden perfection, and finishing with a luscious glaze that mimics the classic donut experience.

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 (approx. 12 oz) raspberry preserves (Bonne Maman or similar)

For the Glaze:

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

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer, combine 1 3/4 cups of warm water (105-115°F) and 2 teaspoons of sugar. Whisk by hand until sugar dissolves. Add 1 packet of active dry yeast and whisk again. Let mixture sit for 5 minutes until it bubbles, indicating the yeast is active.
  2. Mix the Dough: Attach a dough hook to your stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 teaspoons salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are incorporated but do not overmix.
  3. First Rise of Dough: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into this bowl, then lightly oil the surface of the dough. Cover with plastic wrap and place in a warm spot for about 1 hour, or until doubled in size.
  4. Prepare and Second Rise in Pan: Pre-grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the risen dough to the pan, fold it over itself in thirds a couple times, ensuring the dough is coated with olive oil and lightly kneaded. Cover with plastic wrap and let rise in the same warm spot for another hour until doubled and spread to pan edges.
  5. Ready the Dough for Baking with Jam: Preheat 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 to create pockets. Gently spread about 1/4 cup raspberry preserves over the dough, allowing some to settle in the grooves.
  6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Immediately after removing from oven, use a large straw to poke approximately 35 deep holes into the warm bread. Use a small spoon to fill each hole generously with additional raspberry preserves, letting the residual heat help the jam melt into the bread.
  7. Prepare and Glaze the Focaccia: Once the bread has slightly cooled, prepare the glaze by combining 2 cups confectioners’ sugar with 2 to 4 tablespoons whole milk using an electric hand mixer. Add milk gradually until the glaze is smooth, pourable yet thick enough to set. Spread glaze over the top of the focaccia. Optionally, once set, carefully flip the focaccia onto a wire rack and glaze the bottom to emulate a real donut finish. Cut into squares and serve.

Notes

  • Ensure yeast is fresh and water temperature is between 105-115°F for optimal activation.
  • Folding the dough into thirds before the second rise helps develop gluten for better texture.
  • Poking deep holes before and after baking creates ideal pockets for jam infusion.
  • The glaze consistency should be adjustable; add milk slowly to avoid making it too thin.
  • Use a metal baking pan for even heat distribution and best crust formation.
  • For a stronger jam flavor, be generous when filling the pockets after baking.
  • Allow the glaze to set fully before serving to avoid sticky hands.

Keywords: Jam Donut Focaccia, raspberry preserves focaccia, sweet focaccia bread, glazed focaccia, homemade focaccia, Italian bread dessert

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