Dessert

Homemade Jam Donut Focaccia Recipe

ByJeannette Jaeger October 24, 2025October 24, 2025

Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia, filled with sweet raspberry preserves and topped with a shiny glaze. Crispy on the outside and soft inside, it’s perfect as a breakfast treat or a fun dessert to share.

The image shows a rectangular baked pastry in a black pan placed on a white marbled surface. The pastry has a golden-brown crust with uneven puffed layers and is speckled with deep red berries throughout, giving pops of color. A thin layer of white glaze is drizzled over the top, creating a shiny, slightly translucent coating that pools in some areas and highlights the puffed texture. Surrounding the pan are fresh fruits, including strawberries in a white bowl, apricots, blackberries, and blueberries, along with two small jars of brown and beige sugar on the white marbled background. photo taken with an iphone --ar 4:5 --v 7

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

Step 1: In the bowl of a stand mixer, combine warm water and sugar. Whisk until sugar dissolves. Add active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles. If no bubbles appear, use fresh yeast.
Step 2: Attach the dough hook. 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 but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer dough to the bowl and spread a bit of oil on its surface. Cover with plastic wrap and let rise in a warm spot for about 1 hour until doubled in size.
Step 4: Preheat a 9×13 metal baking pan by greasing it with 2 tablespoons olive oil using a silicone brush. Gently move the risen dough into the pan, fold it in thirds over itself a couple of times 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. Spread about 1/4 cup raspberry preserves gently over the dough, filling some grooves.
Step 6: Bake for 18-22 minutes until golden and cooked through. Remove from oven and use a large straw to poke around 35 deep holes in the warm bread. Fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 7: Once slightly cooled, mix confectioners’ sugar with whole milk, adding milk gradually until icing is spreadable but thickens when set. Spread glaze over the top. For extra glaze, flip focaccia onto a wire rack and glaze the bottom once set. Cut into squares and serve.

Tips & Variations

Use a fine straw or chopstick to create holes for a neat jam filling.
Try other fruit preserves like apricot or strawberry for different flavors.
For extra softness, brush the top with melted butter immediately after baking.
If you don’t have a stand mixer, mix and knead dough by hand until smooth and elastic.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap well and freeze for up to 1 month. Reheat gently in a warm oven to soften before serving. The glaze may soften over time but will still taste delicious.

How to Serve

The image shows a freshly baked rectangular pastry in a black baking pan placed on a white marbled surface. The pastry has a golden-brown top with a shiny glaze spread unevenly, creating a glossy effect. There are visible pockets of dark red fruit filling scattered across the surface. The edges of the pastry appear slightly puffed and crisp, while the inside looks soft and fluffy. Fresh whole peaches and strawberries are visible around the pan, adding color and context to the scene. photo taken with an iphone --ar 4:5 --v 7

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 but reduce the rising time slightly. Mix it directly with the flour instead of activating it in water first.

How can I prevent the glaze from dripping off the focaccia?

Allow the bread to cool slightly before glazing. Use a thick but spreadable icing and apply it gently. Let the glaze set at room temperature before serving or flipping to glaze the bottom.