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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

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.

Ingredients

Scale

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

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