Homemade Raspberry Jam Donut Focaccia Recipe

Introduction

This Homemade Jam Donut Focaccia combines the fluffy texture of focaccia bread with the sweet allure of raspberry jam and a sugary glaze. It’s a delightful twist on traditional focaccia that tastes like a jam donut in every bite. Perfect for brunch or a special treat!

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 stand mixer bowl, combine the warm water and sugar, whisking until the sugar dissolves. Add the active dry yeast, whisk again, and let it sit for 5 minutes until bubbly. If no bubbles appear, the yeast may be expired and should be replaced.
2. Step 2: Attach a dough hook and 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 incorporated but not over-mixed.
3. Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl, spread some olive oil on top, cover with plastic wrap, and let rise in a warm spot for about an hour until doubled in size.
4. Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Move the risen dough to the pan and fold it in thirds a couple of times, flipping to coat with oil and knead gently. Cover and let rise again in a warm spot for another hour until doubled and spread to edges.
5. Step 5: Preheat the oven to 425°F. Drizzle the remaining 2 tablespoons olive oil over the dough. Poke deep holes all over the dough with your fingers and gently spread about 1/4 cup raspberry preserves over the surface, letting some fill the grooves.
6. Step 6: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and use a large straw to poke approximately 35 deep holes into the warm bread. Immediately spoon raspberry preserves into each hole, allowing the jam to melt slightly into the focaccia.
7. Step 7: Once the bread has cooled slightly, prepare the glaze by mixing confectioners’ sugar with whole milk one tablespoon at a time until the icing is spreadable but thickens when set. Spread the icing over the top of the bread. For extra glaze, once set, flip the focaccia onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

• Use a silicone brush to evenly coat the dough and pan with olive oil; it helps create a crisp crust.
• If you prefer a different jam flavor, apricot or strawberry preserves work beautifully in place of raspberry.
• Allow the dough plenty of time to rise in a warm, draft-free spot to ensure a light and airy texture.
• For a richer glaze, add a teaspoon of vanilla extract or a pinch of lemon zest to the icing.

Storage

Store any leftover 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 briefly in a warm oven to soften the glaze and refresh the bread before serving.

How to Serve

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. Use a large bowl to combine ingredients and knead on a floured surface for about 10 minutes until the dough is smooth and elastic.

What can I use if I don’t have raspberry preserves?

Any smooth fruit jam or preserves, such as strawberry, apricot, or blueberry, make excellent alternatives and will still give a deliciously sweet filling to the focaccia.

Homemade Raspberry Jam Donut Focaccia Recipe

Print Recipe

★★★★★

4.8 from 121 reviews

This Homemade Jam Donut Focaccia is a unique, sweet twist on traditional focaccia bread. It features a soft, fluffy dough infused with raspberry preserves both baked into and generously filled after baking, then finished with a smooth confectioners’ sugar glaze. Perfect for a delightful dessert or snack, it combines the light texture of focaccia with the classic flavors of a jam donut.

• Author: Tara
• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 35 minutes
• Yield: 12 servings 1x
• Category: Bread, Dessert
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the Bread Dough:

• 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)

For the Filling:

• 1 jar raspberry preserves (Bonne Maman or similar, about 12–14 oz)

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 the warm water (105-115°F) and sugar. Whisk until the sugar dissolves completely, then add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles, indicating the yeast is active.
2. Mix the Dough: Attach the dough hook to the stand 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 without over-mixing.
3. First Rise of Dough: Lightly coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and lightly oil the dough’s surface. Cover with plastic wrap and place in a warm spot for about 1 hour to double in size.
4. Prepare and Second Rise in Pan: Grease a 9×13 metal baking pan with another 2 tablespoons of olive oil. Transfer the risen dough into the pan and fold it over itself a few times, flipping as needed to coat with oil and develop gluten evenly. Cover again with plastic wrap and let rise for another hour until doubled and spread to pan edges.
5. Ready the Dough for Baking with Jam: Preheat your 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 creating pockets. Gently spread about 1/4 cup raspberry preserves over the dough, letting it collect in the grooves.
6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove and immediately poke about 35 deep holes with a large straw. While the bread is still warm, spoon more raspberry preserves into each hole, allowing the jam to slightly melt into the bread.
7. Prepare and Glaze the Focaccia: Once the bread cools slightly, combine confectioners’ sugar and whole milk using an electric mixer, adding milk gradually until the glaze reaches spreadable but settable consistency. Spread the icing over the focaccia top. Optionally, once set, flip the bread and glaze the bottom as well. Cut into squares and serve.

Notes

• Ensure yeast is fresh and activated properly; otherwise, dough will not rise well.
• Use a warm, draft-free spot for dough rises to encourage proper fermentation.
• Folding the dough during the second rise helps develop gluten and creates a better texture.
• Be gentle when spreading jam before baking to preserve the dough’s pockets for jam.
• Use a large straw or similar tool to create holes for post-bake jam filling for authentic jam pocket effect.
• Adjust milk in glaze gradually to achieve the desired icing consistency.
• Optionally glazing the bottom of the focaccia creates a true jam donut experience.
• Cut focaccia into squares; each piece can be enjoyed like a sweet, jam-filled bread treat.

Keywords: Jam Donut Focaccia, raspberry preserves focaccia, sweet focaccia, homemade donut bread, raspberry jam bread, glazed focaccia