Description

This Homemade Jam Donut Focaccia is a delightful fusion of fluffy, airy focaccia bread and the sweet, jam-filled goodness of a classic donut. Featuring a soft, pillowy dough topped with pockets of bubbling raspberry jam and a sweet powdered sugar glaze, this recipe is perfect for a brunch treat or an afternoon snack. With simple pantry ingredients and a straightforward process, it delivers bakery-style results that are customizable and impressive for bakers of all skill levels.

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)

For the glaze:

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

Instructions

Activate the Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar, whisking until sugar dissolves. Add active dry yeast and whisk again. Let the yeast mixture sit for 5 minutes until bubbles form, indicating activation. If no bubbles appear, use fresh yeast to ensure proper rising.
Mix the Dough: Attach a dough hook to the mixer and 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 overmixing.
First Rise of Dough: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl, lightly oil the dough’s surface, cover with plastic wrap, and place in a warm spot for about an hour until doubled in size.
Prepare and Second Rise in Pan: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Move the dough to the pan, fold it over itself in thirds a couple of times to coat with oil and knead slightly. Cover again with plastic wrap and let rise in the same warm spot for another hour until doubled and spread to pan edges.
Ready the Dough for Baking with Jam: Preheat oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough in the pan. Use fingers to poke deep holes across the surface forming pockets. Gently spoon about 1/4 cup raspberry preserves over dough, allowing some jam to gather in the dimples.
Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and use a large straw to poke about 35 deep holes all over the bread. While warm, spoon additional raspberry preserves into each hole so the jam melts slightly into the bread.
Prepare and Glaze the Focaccia: Once cooled slightly, combine confectioners’ sugar and whole milk with an electric mixer, adding milk tablespoon by tablespoon until glaze is spreadable yet sets firm. Spread the glaze on top of the focaccia. Optionally, after top glaze sets, flip and glaze the bottom as well to replicate a real donut finish. Slice into squares and serve.

Notes

Ensure water temperature is between 105-115°F to properly activate yeast without killing it.
Allow dough to rise fully until doubled; rushing this will affect texture.
Use a thin, even layer of jam to avoid sogginess.
Make deep dimples with fingers before baking to maintain focaccia’s characteristic texture.
Store leftovers covered at room temperature for up to 2 days; glaze may absorb into bread over time.
Freeze unfrosted pieces for up to 1 month; make fresh glaze before serving.
Warm leftover pieces in a 300°F oven for 5-8 minutes or microwave for 15-20 seconds to refresh.

Prep Time: 30 minutes
Cook Time: 20 minutes
Category: Breakfast
Method: Baking
Cuisine: Italian-American

Keywords: jam donut focaccia, sweet focaccia, raspberry preserves bread, baked jam donut, brunch bread, raspberry focaccia, homemade focaccia sweet bread