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Homemade Raspberry Jam Donut Focaccia Recipe

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4.1 from 77 reviews

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, filled and glazed like classic jam donuts. Soft, airy bread dough infused with raspberry preserves inside and topped with a sweet glaze makes for a fun and delicious treat perfect for brunch or dessert.

Ingredients

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)

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 the warm water (105-115°F) and sugar, whisking until dissolved. Add the active dry yeast and whisk again. Let sit for 5 minutes until bubbly to ensure yeast is active.
  2. Make Dough: Attach dough hook and 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 fully incorporated but not over-mixed.
  3. First Rise: Coat a large bowl with 2 tbsp olive oil and transfer dough to it. Spread a little olive oil on dough’s surface. Cover with plastic wrap and let rise in a warm, sunny spot for about one hour until doubled in size.
  4. Prepare Pan & Second Rise: Grease a 9×13 metal baking pan with 2 tbsp olive oil. Transfer dough to pan and fold it over itself in thirds a couple times to coat with oil and knead slightly. Cover again and let rise for another hour until doubled and edges fill the pan.
  5. Preheat Oven & Prepare Dough Surface: Preheat oven to 425°F. Pour remaining 2 tbsp olive oil over dough. Use fingers to poke deep holes all over dough surface creating pockets. Spoon about 1/4 cup raspberry preserves over dough, making sure jam falls into the grooves.
  6. Bake: Bake focaccia for 18-22 minutes until golden brown and cooked through.
  7. Fill Holes: Immediately after baking, poke around 35 deep holes into bread with a large straw. While warm, spoon raspberry preserves into each hole. The heat will help the jam melt into the bread.
  8. Prepare Glaze: Once bread is cooled slightly, mix confectioners’ sugar with whole milk 1 tbsp at a time until glaze is thin but will set hardened. Spread glaze over top of focaccia. Optionally, after top sets, flip focaccia onto wire rack and glaze the bottom as well to mimic a donut glaze.
  9. Serve: Cut focaccia into squares and serve warm or at room temperature.

Notes

  • Warm water temperature is important for yeast activation; too hot can kill yeast.
  • Folding dough in the pan helps gluten develop gently for a tender crumb.
  • Using a straw to poke holes after baking ensures the jam goes deep inside for bursts of flavor.
  • Glazing both top and bottom enhances the authentic donut experience.
  • Store leftovers in an airtight container to keep the glaze intact.

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