Jam Donut Focaccia

This homemade jam donut focaccia brings together the best of two worlds with a soft, airy focaccia texture filled with sweet raspberry preserves and topped with a smooth glaze. It’s a unique treat that’s perfect for sharing at brunch or as a delightful dessert with a cup of coffee. The combination of the slightly chewy bread and the sweet jam takes you on a nostalgic journey while keeping things fresh and modern.

I first baked this on a lazy Sunday morning and my family couldn’t get enough of the sweet and savory contrast. Now it’s a regular request whenever I want to impress without hours of work.

Gather Your Ingredients

• Warm water: 105 to 115 degrees Fahrenheit activates the yeast perfectly for a good rise
• Sugar: helps feed the yeast for light and fluffy dough
• Active dry yeast: the key leavening agent for airy focaccia
• Bread flour: contributes to a chewy texture that holds up well to fillings
• All-purpose flour: balances tenderness and structure
• Salt: enhances all flavors and balances sweetness
• Olive oil: provides richness and adds moisture with half reserved for drizzling the top
• Raspberry preserves: add fruity jammy pockets I recommend Bonne Maman or a high-quality brand for best flavor
• Confectioners sugar: creates the sweet glaze for that classic donut finish
• Whole milk: adjusts glaze consistency for smooth pouring fresh milk makes a noticeable difference in creaminess

How to Make It

Sift and Proof the Yeast:

Combine warm water and sugar in a large bowl then sprinkle yeast on top. Let sit for about 5 to 10 minutes until it is frothy and active signaling the yeast is good to go. This step is crucial for light focaccia.

Mix Dough and Knead:

Stir the bread flour, all-purpose flour, and salt together. Add 4 tablespoons olive oil and the yeast mixture gradually mixing until you form a shaggy dough. Knead on a floured surface or with a mixer fitted with a dough hook for 8 to 10 minutes until the dough is smooth and elastic but still tacky to the touch.

First Rise:

Place dough in a lightly oiled bowl turning once to coat. Cover with a damp cloth or plastic wrap and let rise in a warm spot for 45 minutes to an hour until doubled in size. Don’t rush this—proper proofing develops flavor and texture.

Shape and Add Jam:

Gently punch down the dough and transfer to an oiled 9 by 13 inch pan. Press the dough out evenly across the pan making little dimples with your fingers. Warm the raspberry preserves slightly to make spreading easier and dot evenly across the dough surface, allowing some jam to sink into the pockets.

Second Rise and Bake:

Cover the focaccia loosely and let it rise again for 20 minutes to puff. Preheat oven to 400 degrees Fahrenheit. Bake for 20 to 25 minutes until golden and crisp on the edges. The smell alone will make you eager for the next step.

Make the Glaze and Finish:

While the focaccia bakes, whisk together confectioners sugar and enough whole milk to reach a pourable but thick glaze consistency. Drizzle the glaze generously over slightly cooled focaccia so it sets without melting off too quickly.

Raspberry jam is my favorite part because it bursts in unexpected spots with a bright sweet tang. One time my kids tried to guess where jam surprises would appear in each bite which made eating together even more fun.

Flavor Boosters

Try using seasonal preserves like peach or cherry in summer for fresh fruit bursts. Spice up the dough with a pinch of cinnamon or nutmeg in fall to add warmth and depth. During winter adding a splash of orange zest to the glaze brightens the flavors and lifts the mood on chilly days.

Serving Suggestions

Serve warm with a dusting of extra confectioners sugar for a bakery vibe. It pairs wonderfully with a cup of strong coffee or black tea. This focaccia can also be sliced and used as a sweet sandwich bread for cream cheese and fresh berry slices for a brunch spread that impresses.

Creative Twists

Focaccia is a traditional Italian flatbread but turning it into a jam-filled donut hybrid is a behind-the-scenes twist that shows how baking is always evolving. It celebrates the Italian love for simple high-quality ingredients while embracing that universally beloved jam donut flavor.

This focaccia is a perfect balance of sweet and savory making it an impressive yet approachable bake for any occasion.

Common Questions About This Recipe

→ What type of flour works best for focaccia dough?

Using a mix of bread flour and all-purpose flour provides the right balance of gluten for a chewy yet tender focaccia texture.

→ How do I keep the jam from leaking during baking?

Seal the raspberry preserves well within the dough and avoid overfilling. Chill the dough if needed before baking to help maintain shape.

→ Can I substitute raspberry preserves with other fruit spreads?

Yes, strawberry, apricot, or blackberry preserves work well and offer different fruity notes while maintaining the dish’s appeal.

→ What is the purpose of olive oil in the dough?

Olive oil enriches the dough, giving focaccia its characteristic moist and tender crumb with a slight richness.

→ How should the glaze be applied for best results?

Apply the confectioners' sugar and milk glaze while the bread is still warm to ensure it sets nicely and enhances both flavor and appearance.