Homemade Jam Donut Focaccia (Recipe for Printing)
This jam donut focaccia blends raspberry preserves with a soft, airy bread, ideal for spring gatherings or casual afternoon treats. Save & click.
# What You Need:
→ Yeast Mixture
01 -
1 packet active dry yeast
02 -
2 tsp sugar
03 -
1 3/4 cups warm water (about 105-115°F)
→ Dry Ingredients
04 -
2 cups bread flour
05 -
2 cups all-purpose flour
06 -
2 tsp salt
→ Wet Ingredients
07 -
6 tbsp olive oil, divided
→ Filling and Topping
08 -
1 jar raspberry preserves
09 -
2 cups confectioners' sugar
10 -
2-4 tbsp whole milk
# How to Make It:
01 -
In a small bowl, combine warm water, sugar, and yeast. Allow to sit for 5-10 minutes until foamy.
02 -
In a large mixing bowl, combine bread flour, all-purpose flour, and salt. Add the activated yeast mixture and 3 tbsp of olive oil. Mix until a soft dough forms.
03 -
Knead the dough on a floured surface for about 8 minutes until smooth. Place in a greased bowl, cover with a damp cloth, and let rise in a warm place for 1 hour or until doubled in size.
04 -
Preheat oven to 375°F (190°C). Grease a baking sheet or line it with parchment paper.
05 -
Punch down the risen dough. Roll out into a rectangle. Spread raspberry preserves evenly over the dough. Roll up tightly and cut into slices or shape into a loaf as preferred.
06 -
Place shaped dough onto prepared baking sheet. Brush with remaining olive oil. Bake for 25 minutes or until golden brown.
07 -
In a bowl, whisk together confectioners' sugar and 2 tbsp of milk. Add more milk if needed to achieve a smooth, pourable consistency.
08 -
Once baked, drizzle glaze over the warm focaccia. Slice and serve.
# Extra Tips:
01 -
Ensure water temperature is between 105°F and 115°F for optimal yeast activation.