Homemade Jam Donut Focaccia Recipe

Introduction

Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, featuring a soft, slightly sweet dough topped with raspberry preserves. This recipe creates a perfect treat that combines the comforting texture of focaccia with the sweet surprise of jam donuts.

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

1. Step 1: In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy to activate the yeast.
2. Step 2: In a large mixing bowl, whisk together bread flour, all-purpose flour, and salt. Make a well in the center and pour in the yeast mixture along with 4 tablespoons of olive oil.
3. Step 3: Stir until a sticky dough forms, then turn it onto a floured surface. Knead for about 8-10 minutes until smooth and elastic.
4. Step 4: Place the dough in a lightly oiled bowl, cover with a clean towel or plastic wrap, and let it rise in a warm spot for 1 to 1.5 hours, or until doubled in size.
5. Step 5: Preheat your oven to 425°F (220°C). Grease a 9×13 inch baking pan with 1 tablespoon of olive oil.
6. Step 6: Punch down the risen dough and press it evenly into the prepared pan. Using your fingers, create dimples all over the dough surface.
7. Step 7: Dollop raspberry preserves generously over the dough, spreading slightly but leaving some pockets of plain dough for a rustic look.
8. Step 8: Drizzle the remaining 1 tablespoon of olive oil over the top, then bake for 20-25 minutes until the focaccia is golden and set.
9. Step 9: While the focaccia cools, mix confectioners’ sugar with whole milk until smooth and pourable but not too runny.
10. Step 10: Drizzle the glaze over the focaccia before slicing and serving for that classic jam donut finish.

Tips & Variations

• Use fresh or frozen berry preserves to change the flavor to blueberry or strawberry for variety.
• For extra decadence, sprinkle sliced almonds or pearl sugar on top before baking.
• If you prefer a richer dough, substitute 1/4 cup of the water with whole milk.
• Make sure the water is not too hot when activating yeast to avoid killing it.

Storage

Store leftover focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and refrigerate for up to 5 days. Reheat slices in a warm oven or toaster oven to refresh the texture and bring out the glaze’s sweetness.

How to Serve

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. Reduce the warm water slightly and add the yeast directly to the flour mixture, skipping the proofing step.

Can this focaccia be made vegan?

Yes, simply replace whole milk in the glaze with a plant-based milk and ensure your preserves do not contain gelatin or animal products.

Homemade Jam Donut Focaccia Recipe

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★★★★★

4.7 from 119 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of fluffy focaccia bread infused with sweet raspberry jam flavors, dusted with a sweet icing glaze resembling traditional jam donuts. Perfect for a breakfast treat or dessert, this recipe combines the soft crumb of focaccia with the indulgent taste of jam donuts, creating a unique and satisfying baked good that’s easy to prepare at home.

• Author: Tara
• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 20 minutes
• Yield: 8–10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Dough Ingredients

• 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
• 4 tbsp olive oil (divided)

Filling and Topping

• 1 jar raspberry preserves (Bonne Maman or similar, about 10–12 oz)
• 2 tbsp olive oil (for drizzling after baking)
• 2 cups confectioners’ sugar
• 2–4 tbsp whole milk (or as needed for icing consistency)

Instructions

1. Activate Yeast: In a large mixing bowl, combine the warm water and sugar. Sprinkle in the active dry yeast and let it sit for about 5-10 minutes until frothy and activated.
2. Prepare Dough: Add the bread flour, all-purpose flour, and salt to the yeast mixture. Pour in 4 tablespoons of olive oil. Mix with a spoon or dough hook until the dough begins to come together.
3. Knead Dough: Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook for about 7 minutes.
4. First Rise: Place the dough in a clean bowl lightly greased with olive oil (use part of the reserved olive oil). Cover with a damp towel or plastic wrap and let rise in a warm place for 1 to 1.5 hours, or until doubled in size.
5. Shape Dough: Once risen, punch down the dough to release air. Transfer it to a greased baking tray or cast-iron skillet and gently stretch or press it out evenly to fit the pan.
6. Fill Dough: Using a spoon, dollop raspberry preserves evenly across the dough surface. Use your fingers or the back of a spoon to gently swirl or partially incorporate the jam into the dough, creating marbling but not fully mixing it in.
7. Second Rise: Cover the dough again loosely and allow it to rise for another 30-45 minutes until puffy.
8. Dimple and Oil: Preheat the oven to 400°F (200°C). Before baking, use your fingertips to dimple the surface of the dough gently, pressing about halfway down. Drizzle 2 tablespoons of olive oil over the top and spread evenly.
9. Bake: Bake in the preheated oven for 20-25 minutes or until golden brown and cooked through. The edges should be crisp, and the jam slightly caramelized.
10. Prepare Icing: While baking, whisk together confectioners’ sugar and whole milk until smooth and pourable but thick enough to coat.
11. Ice and Serve: Remove the focaccia from the oven and allow it to cool slightly on a rack. Drizzle or spread the icing over the top. Slice into squares or rectangles and serve warm or at room temperature.

Notes

• For a dairy-free version, substitute milk with almond or oat milk in the icing.
• Use fresh or frozen berries to make your own raspberry preserves for a homemade touch.
• Ensure the water is not too hot when activating yeast to avoid killing the yeast.
• This focaccia is best enjoyed fresh on the day of baking but can be stored wrapped at room temperature for up to 2 days.
• Adding a sprinkle of coarse sugar on top before baking can add extra crunch.

Keywords: homemade jam donut focaccia, raspberry jam focaccia, sweet focaccia recipe, jam donut inspired bread, easy focaccia dessert