Homemade Raspberry Jam Donut Focaccia Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- Bake focaccia: Bake in preheated oven for 18-22 minutes until golden brown and cooked through.
- 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.
- 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.
- 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.
- 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
