Introduction

Jam Donut Focaccia is a delightful fusion of sweet jam-filled donuts and airy focaccia bread. This soft, pillowy bread is dotted with pockets of bubbling raspberry preserves and finished with a luscious powdered sugar glaze. It’s a perfect treat for a weekend breakfast or brunch that feels both special and comforting.

A rectangular baked pastry sits in a dark metal pan, showing a golden-brown top layer with a shiny, slightly thick white glaze drizzled unevenly across the surface. Visible deep red fruit jam spots peek through the soft dough, adding a textured look with patches of darker red. The pastry has a light, fluffy texture with craggy, puffy peaks and valleys, and the pan rests on a white marbled surface. In the background, there are some blurred whole peaches and a few strawberries near the corner, adding a fresh feel to the scene. photo taken with an iphone --ar 4:5 --v 7

Instructions

Step 1: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again. Let sit for 5 minutes until bubbly. If it doesn’t bubble, your yeast may be expired; start over with fresh yeast.

Step 2: Attach dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms and all ingredients are incorporated, but avoid over-mixing.

Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to the bowl, rub a bit of olive oil over the dough surface, and cover with plastic wrap. Place in a warm spot for about an hour until doubled in size.

Step 4: Grease a 9×13 metal baking pan with 2 tablespoons olive oil. Gently move the risen dough into the pan. Fold the dough in thirds over itself a few times, flipping to coat with oil and knead slightly. Cover and let rise for another hour until doubled and spread to edges.

Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over the dough. Use fingers to poke deep holes all over the surface. Spoon about 1/4 cup raspberry preserves over dough, allowing some jam to settle in the dimples.

Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven and poke about 35 deep holes into the warm bread with a straw or similar tool. Fill each hole immediately with more raspberry preserves to let the jam melt into the bread.

Step 7: When slightly cooled, prepare glaze by mixing confectioners’ sugar with milk one tablespoon at a time until spreadable but settable. Spread icing on top of the focaccia. For an extra touch, flip loaf and glaze the bottom once top icing sets. Cut into squares and serve.

Tips & Variations

Use all-purpose flour instead of bread flour for a softer texture.

Swap raspberry preserves with strawberry, apricot, or Nutella for different flavors.

Replace olive oil with melted butter for a richer taste.

Use instant yeast without proofing by mixing it directly with dry ingredients.

Ensure water is warm but not hot to avoid killing the yeast.

Avoid spreading jam too thick to prevent soggy dough.

Dimpling the dough deeply is key to preserving focaccia’s airy texture and holding jam pockets well.

Storage

Store leftover focaccia covered at room temperature for up to 2 days. The powdered sugar glaze may soften and absorb into the bread over time. To freeze, wrap tightly or use a freezer-safe container before glazing, and freeze up to 1 month. Reheat in a 300°F oven for 5-8 minutes or microwave for 15-20 seconds. Prepare fresh glaze if reheating from frozen without prior icing.

FAQs

Can I use all-purpose flour only?

Yes, you can substitute all-purpose flour for bread flour in equal amounts. The focaccia will be slightly less chewy but still delicious and soft.

What if my yeast doesn’t bubble when activated?

If your yeast doesn’t bubble after 5 minutes, it’s likely expired or the water temperature was incorrect. Start over with fresh yeast and ensure the water is warm but not hot (105-115°F) to activate it properly.