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Homemade Jam Donut Focaccia Recipe

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★★★★★

4.8 from 137 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of sweet and savory bread that combines the airy texture of focaccia with the indulgent flavors of a jam-filled donut. The dough is prepared with a mix of bread and all-purpose flours, enriched with olive oil, and layered with raspberry preserves to create pockets of fruity sweetness. The focaccia is baked to a golden perfection, then generously filled with more raspberry jam and finished with a sweet confectioners’ sugar glaze, making every bite a delicious treat perfect for breakfast or dessert.

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

  1. Activate the Yeast: In the bowl of a stand mixer, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar. Whisk by hand until sugar dissolves completely. Add 1 packet active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it begins to bubble, indicating the yeast is active.
  2. Mix the Dough: Attach a dough hook to the stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated without over-mixing.
  3. First Rise of Dough: Coat a large mixing bowl with 2 tbsp olive oil. Transfer the sticky dough from the mixer to this bowl, spreading a bit more oil on the dough surface with your hands. Cover with plastic wrap and place in a warm spot for about 1 hour, allowing the dough to double in size.
  4. Prepare and Second Rise in Pan: Grease a 9×13 metal baking pan with 2 tbsp olive oil using a silicone brush. Gently move the risen dough into the pan. Fold it in thirds over itself a couple of times, flipping as needed to ensure the dough is coated in oil and kneaded slightly for even gluten development. Cover with plastic wrap and let it rise again in a warm spot for 1 hour, until doubled and spread to the edges of the pan.
  5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour the remaining 2 tbsp olive oil over the dough. Use your fingers to poke deep holes all over the surface to form pockets. Spoon about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
  6. Bake and Fill with Raspberry Preserves: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and immediately poke about 35 deep holes using a large straw. While still warm, fill each hole generously with additional raspberry preserves, allowing the jam to melt into the bread.
  7. Prepare and Glaze the Focaccia: Once the bread has cooled slightly, prepare the glaze by mixing 2 cups confectioners’ sugar with 2-4 tbsp whole milk using an electric hand mixer. Add milk one tablespoon at a time until the icing is spreadable but will harden when set. Spread the glaze over the top of the focaccia. For an extra-glazed effect, flip the bread onto a wire rack and glaze the bottom once the top is set. Cut into squares and serve.

Notes

  • Ensure the yeast is fresh and active for the dough to rise properly.
  • The holes poked before baking help infuse the jam deeply into the bread.
  • Using high-quality raspberry preserves enhances the sweet fruity flavor.
  • The glaze can be adjusted in thickness by varying the amount of milk.
  • For best results, allow the glaze to fully set before serving.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container for up to 2 days.

Keywords: jam doughnut focaccia, raspberry focaccia, sweet focaccia recipe, homemade focaccia, jam filled bread, raspberry preserves bread, sweet bread, breakfast bread

Find it online: https://topreci.com/homemade-jam-donut-focaccia-recipe/