Homemade Jam Donut Focaccia Recipe

Introduction

This Homemade Jam Donut Focaccia offers a delightful twist on traditional focaccia by incorporating sweet raspberry preserves and a dusting of confectioners’ sugar. Soft, airy, and slightly sweet, it’s perfect as a unique treat for brunch or dessert.

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.
2. Step 2: Add the active dry yeast and whisk again until combined. Allow the yeast mixture to sit for 5 minutes until it bubbles. If it doesn’t bubble, your yeast may be expired; start over with fresh yeast.
3. Step 3: Attach the dough hook to the stand mixer. Add the bread flour, all-purpose flour, salt, and 3 tablespoons of olive oil to the yeast mixture.
4. Step 4: Mix on low speed for about 5-7 minutes until a smooth, elastic dough forms. If the dough is too sticky, add a little more flour, a tablespoon at a time.
5. Step 5: Lightly oil a large bowl with 1 tablespoon of olive oil. Place the dough in the bowl and turn to coat it evenly in oil. Cover the bowl with a clean kitchen towel or plastic wrap.
6. Step 6: Let the dough rise in a warm, draft-free place for about 1 to 1 1/2 hours, or until it has doubled in size.
7. Step 7: Preheat your oven to 375°F (190°C). Oil a 9×13-inch baking pan with the remaining 2 tablespoons of olive oil.
8. Step 8: Transfer the dough to the prepared pan and gently press it evenly across the surface. Use your fingers to create dimples all over the dough.
9. Step 9: Drop spoonfuls of raspberry preserves evenly across the dough, gently pressing them slightly into the dimples.
10. Step 10: Cover the dough loosely and allow it to rest for 20 minutes while the oven heats.
11. Step 11: Bake the focaccia for 25-30 minutes, or until golden brown and cooked through.
12. Step 12: Remove from oven and allow to cool slightly. Meanwhile, whisk the confectioners’ sugar with whole milk to create a smooth glaze. Adjust the milk for desired consistency.
13. Step 13: Drizzle the glaze generously over the warm focaccia before serving.

Tips & Variations

• For a different flavor, try using other fruit preserves such as apricot or strawberry instead of raspberry.
• To add a little texture, sprinkle lightly with coarse sugar before baking.
• If you don’t have a stand mixer, knead the dough by hand for about 10 minutes.
• Make sure the water is warm but not hot to avoid killing the yeast and ensure a good rise.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven before serving to retain freshness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If you do, you can skip the initial proofing step and mix the yeast directly with the dry ingredients.

Can I make this focaccia dairy-free?

Yes, simply substitute the whole milk in the glaze with a plant-based milk like almond or oat milk.

Homemade Jam Donut Focaccia Recipe

Print Recipe

★★★★★

5 from 61 reviews

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, featuring a soft, fluffy dough topped with a sweet raspberry jam glaze and a dusting of confectioners’ sugar. Inspired by the flavors of classic jam donuts, this recipe combines the chewy texture of focaccia with the sweet nostalgia of jam-filled treats, perfect for breakfast, brunch, or a sweet snack.

• Author: Elias
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 2 hours 15 minutes
• Yield: 8–10 servings 1x
• Category: Bread
• Method: Baking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Dough 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

Topping Ingredients

• 1 jar raspberry preserves (Bonne Maman or similar)
• 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 the warm water (105-115°F) and sugar. Quickly whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Allow the yeast mixture to sit for 5 minutes. If the yeast doesn’t begin to bubble, your yeast might be expired; it’s best to start over with fresh yeast to ensure proper dough rise for a fluffy focaccia.
2. Prepare Dough: Attach the dough hook to your stand mixer, then add the bread flour, all-purpose flour, salt, and 3 tablespoons of olive oil to the yeast mixture. Mix on low speed until combined, then increase to medium speed and knead the dough for about 7-8 minutes until smooth and elastic.
3. First Rise: Lightly oil a large bowl with the remaining olive oil, place the dough inside, and cover it with a clean kitchen towel or plastic wrap. Let the dough rise in a warm, draft-free place for about 1 to 1.5 hours, or until it doubles in size.
4. Shape Focaccia: Once risen, gently punch down the dough to release air bubbles. Oil a large baking sheet generously with olive oil and transfer the dough onto it. Press the dough out evenly to fill the pan, about 1/2-3/4 inch thick. Cover again and let it rise for another 30 minutes to puff up slightly.
5. Dimple the Dough: After the second rise, use your fingertips to create dimples all over the surface of the dough. Pour a tablespoon or two of olive oil over the top, spreading it evenly with your fingers to fill the indentations. Bake immediately after this step or proceed to the next.
6. Bake the Focaccia: Preheat your oven to 425°F (220°C). Place the baking sheet in the middle rack and bake the focaccia for 20-25 minutes, or until it’s golden brown and sounds hollow when tapped.
7. Cool and Top: Remove the focaccia from the oven and allow it to cool slightly on a wire rack for about 10 minutes. Once warm but not hot, spread a generous layer of raspberry preserves over the surface uniformly.
8. Prepare Icing: In a bowl, whisk together the confectioners’ sugar with 2 tablespoons of whole milk, adding more milk as needed to achieve a smooth, drizzle-friendly consistency.
9. Glaze and Serve: Drizzle the icing evenly over the jam-topped focaccia. Allow the icing to set slightly, then slice into squares or strips and serve warm or at room temperature, enjoying the perfect blend of sweet jam and airy focaccia texture.

Notes

• Use fresh active dry yeast to ensure proper rising; expired yeast may prevent the dough from rising correctly.
• Allow the dough to rise in a warm spot free from drafts for best results.
• You can substitute raspberry preserves with any fruit jam of your choice if preferred.
• Adjust the icing consistency by adding milk gradually to avoid making it too runny.
• This focaccia is best enjoyed the same day but can be stored in an airtight container for up to 2 days. Reheat gently before serving.

Keywords: jam donut focaccia, raspberry jam focaccia, sweet focaccia, homemade focaccia, jam donut recipe, raspberry preserves focaccia