Homemade Raspberry Jam Donut Focaccia Recipe

Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia, combining soft, airy bread with sweet raspberry preserves and a smooth glaze. It’s perfect for breakfast, dessert, or an indulgent snack that everyone will love.

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

1. Step 1: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it bubbles. If it doesn’t bubble, your yeast may be expired; start fresh with new yeast.
2. Step 2: Attach the dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, being careful not to over-mix.
3. Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and spread a bit of olive oil on the surface of the dough. Cover with plastic wrap and place in a warm spot for about one hour, or until doubled in size.
4. Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Gently move the dough into the pan, fold it in thirds a couple of times to coat with oil and knead slightly. Cover and let rise again in the warm spot for another hour, until doubled and spread to the pan edges.
5. Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough in the pan. Use your fingers to poke deep holes all over the surface to create pockets.
6. Step 6: Spoon about 1/4 cup of raspberry preserves over the dough, letting some fill the grooves. Bake for 18-22 minutes until golden brown and cooked through.
7. Step 7: Remove the focaccia from the oven and immediately poke about 35 deep holes with a large straw. While still warm, fill each hole with more raspberry preserves using a small spoon, allowing the heat to meld the jam into the bread.
8. Step 8: Once slightly cooled, prepare the icing by mixing confectioners’ sugar with whole milk, adding milk a tablespoon at a time until the icing is spreadable but thick enough to set.
9. Step 9: Spread the icing over the top of the focaccia. For a glazed effect, once the icing sets, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

• Use fresh, active yeast for the best rise—expired yeast can cause the dough not to proof properly.
• Try different fruit preserves like strawberry or apricot for a new flavor twist.
• Adding a sprinkle of coarse sugar on top before baking can add a subtle crunch and sparkle.
• For a dairy-free glaze, substitute whole milk with almond or oat milk.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze up to 1 month. To reheat, warm slices in a low oven for 5-7 minutes or briefly in a toaster oven until the glaze is slightly soft again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix and knead the dough by hand. Combine the ingredients in a large bowl and knead on a floured surface for about 8-10 minutes until smooth and elastic.

What if I don’t have a large straw to poke holes?

You can use a wooden skewer, chopstick, or the handle of a thin spoon to make the holes for jam filling. Just ensure they are deep enough to hold the preserves.

Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.6 from 62 reviews

This Homemade Jam Donut Focaccia combines the pillowy texture of traditional Italian focaccia with the sweet, fruity burst of raspberry preserves. Soft, golden-baked bread pockets filled with luscious jam and topped with a sweet glaze evoke the flavors of jam donuts in an innovative baked loaf. Perfect as a breakfast treat or dessert, this recipe features a tender, olive oil-enriched dough, generous layers of raspberry preserves, and a luscious confectioners’ sugar icing that mimics the classic donut glaze.

• Author: Isla
• Prep Time: 20 minutes
• Cook Time: 20 minutes
• Total Time: 2 hours 40 minutes
• Yield: 12 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

For the bread dough:

• 1 3/4 cups warm water (105-115°F)
• 2 tsp sugar
• 1 packet active dry yeast (about 2 1/4 tsp)
• 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 oz)

For the glaze:

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

Instructions

1. Activate yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until sugar is dissolved. Add active dry yeast and whisk again. Let sit for 5 minutes until the yeast mixture bubbles, indicating activation.
2. Make dough: Attach dough hook to mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring all ingredients are well incorporated but not overmixed.
3. First rise: Coat a large mixing bowl with 2 tbsp of olive oil. Transfer the dough to the oiled bowl and lightly oil the dough surface. Cover with plastic wrap and place in a warm spot for about 1 hour or until doubled in size.
4. Prepare for second rise: Grease a 9×13 metal baking pan with 2 tbsp olive oil using a silicone brush. Transfer the risen dough to the pan. Fold it in thirds over itself several times, flipping as needed to incorporate oil and knead lightly. Cover again and let rise for another hour until doubled and spread to pan edges.
5. Preheat oven and prepare dough: Preheat oven to 425°F. Drizzle remaining 2 tbsp olive oil over the dough. Use fingers to poke deep holes all over the surface forming pockets and bubbles. Spread about 1/4 cup raspberry preserves over the dough, making sure preserves collect in the grooves.
6. Bake focaccia: Bake in preheated oven for 18-22 minutes until golden brown and cooked through.
7. Create jam pockets: Remove bread from oven. Immediately poke about 35 deep holes into the warm bread using a large straw. Fill each hole generously with more raspberry preserves, allowing residual heat to help jam melt into the bread.
8. Prepare glaze: When bread is slightly cooled, combine confectioners’ sugar with whole milk using an electric hand mixer. Add milk gradually (1 tablespoon at a time) until glaze is spreadable yet thick enough to harden.
9. Glaze focaccia: Spread the icing evenly over the top of the focaccia. Optionally, after top sets, carefully flip bread onto a wire rack and glaze the bottom for a complete donut-like experience.
10. Serve: Cut the finished bread into squares and serve warm or at room temperature.

Notes

• Ensure the yeast bubbles during activation to guarantee the dough will rise properly.
• Use a large straw or similar tool to create uniform holes for jam filling after baking.
• Be generous with the raspberry preserves for a sweeter, more flavorful focaccia.
• The glaze thickness can be adjusted by adding more or less milk for desired spreadability.
• For authentic donut flavor, don’t skip glazing the bottom once the top sets.
• Store leftovers in an airtight container at room temperature for up to 2 days; warm before serving.

Keywords: jam donut focaccia, raspberry focaccia, sweet focaccia bread, homemade focaccia, jam-filled bread, dessert bread, baked jam donut, raspberry preserves, glazed focaccia