Name: Homemade Jam Donut Focaccia Recipe
Prep time: 25 min
Cook time: 20 min
Total time: 1 h 45 min
Cuisine: Fusion
Ingredients: 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; 1 jar raspberry preserves (Bonne Maman or similar, about 12-16 oz); 2 cups confectioners’ sugar; 2-4 tbsp whole milk (or as needed for consistency)

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Introduction

Enjoy a creative twist on classic jam donuts with this Homemade Jam Donut Focaccia. Soft, airy focaccia bread is infused with pockets of raspberry preserves and topped with a sweet glaze for a delightful treat. Perfect for breakfast, dessert, or any time you crave something special.

A close-up view of a scone cut in half on a white plate, showing a soft and light crumb inside with visible juicy, dark red berries scattered throughout. The top layer is golden brown and slightly crispy, covered with a thin, shiny white glaze dripping slightly over the edges. The white marbled surface underneath is softly blurred, keeping the focus on the scone’s texture and colors. 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 by hand until sugar dissolves completely. Add active dry yeast and whisk again until combined. Let the yeast mixture sit for 5 minutes until it begins to bubble. If it doesn’t bubble, start over with fresh yeast.
Step 2: Attach a dough hook to your mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, making sure ingredients are well incorporated but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough to the oiled bowl and spread a little oil on its surface. Cover with plastic wrap and place in a warm spot for about 1 hour, until it doubles in size.
Step 4: Once risen, grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Move the dough into the pan, fold it over itself a couple of times to coat in oil and knead slightly. Cover and let rise in the same warm spot for another hour, until it spreads to the edges and doubles again.
Step 5: Preheat oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface, creating pockets. Gently spread about 1/4 cup of raspberry preserves over the dough, allowing some jam to fill the grooves.
Step 6: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and, using a large straw, poke about 35 deep holes into the bread. While still warm, fill each hole generously with more raspberry preserves so it melts into the bread.
Step 7: As the bread cools slightly, prepare the glaze by mixing confectioners’ sugar with whole milk one tablespoon at a time until it reaches a spreadable but thick consistency. Spread the icing over the top of the focaccia. For an extra touch, once the glaze sets, carefully flip the bread and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use a silicone brush to evenly coat the pan and dough with olive oil for a moist, tender crust.
Try other fruit preserves like apricot or strawberry for different flavors.
If you’re short on time, you can prepare the dough the night before and refrigerate it for a slow rise.
For a dairy-free glaze, substitute milk with almond or oat milk.
Make sure the water temperature is between 105-115°F to properly activate the yeast without killing it.

Storage

Store 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 refresh the glaze and filling.

How to Serve

A close-up view of a triangular slice of cherry-filled bread, showing soft, light beige inside with juicy, dark red cherry pieces embedded evenly throughout. The outside crust is golden brown with a slightly rough texture. The top is covered with a smooth, white glaze that drips slightly down the sides, adding a shiny finish. The slice sits on a simple white plate, placed on a white marbled surface with a blurred background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant dry yeast instead of active dry yeast?

Yes, you can use instant dry yeast but you can add it directly to the dry ingredients without proofing in warm water. You may omit the sugar or keep a small amount to help fermentation, but the water temperature can remain the same.

Is this recipe suitable for a bread machine?

Yes, you can use a bread machine to mix the dough and complete the first rise. Use the dough setting, then transfer to the pan for the second rise and baking as described.