Imagine biting into a warm, soft focaccia infused with the sweet, fruity burst of raspberry preserves and finished with a delicate sugary glaze. This Homemade Jam Donut Focaccia blends the comforting texture of Italian bread with the nostalgic flavors of a classic jam donut, creating a delightful treat perfect for any time of day.
Whether enjoyed at breakfast with a cup of coffee, as a sweet dessert, or a special snack, this focaccia offers a unique combination of savory and sweet that will impress family and friends alike.
- Combines the fluffy texture of focaccia with sweet jam for a wonderfully unique flavor experience.
- Easy to make with pantry staples and minimal ingredients.
- Perfect for sharing at brunches, parties, or family gatherings.
Ingredients
- Warm Water (1 ¾ cups): Essential for activating the yeast, kept between 105–115°F to create the perfect environment for fermentation.
- Sugar (2 tsp): Feeds the yeast to help the dough rise and adds a subtle sweetness to the bread base.
- Active Dry Yeast (1 packet): The leavening agent responsible for making the dough light and airy.
- Bread Flour (2 cups): Provides gluten structure for a chewy and sturdy dough with great texture.
- All-Purpose Flour (2 cups): Balances the flour mixture, giving the focaccia a tender crumb without being too dense.
- Salt (2 tsp): Enhances the overall flavor and regulates yeast activity during rising.
- Olive Oil (6 tbsp, divided): Adds moisture and richness while contributing to the focaccia’s signature golden crust.
- Raspberry Preserves (1 jar): The sweet fruity filling that infuses the focaccia with classic jam donut flavor; Bonne Maman recommended for quality.
- Confectioners’ Sugar (2 cups): Used to create a smooth glaze that adds sweetness and shine on top of the baked focaccia.
- Whole Milk (2-4 tbsp): Added to the glaze to achieve the perfect drizzle consistency; adjust as needed.
Instructions
- Activate the Yeast
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In a medium bowl, combine the warm water (ideally between 105–115°F), sugar, and active dry yeast. Let the mixture sit for 5 minutes, until it becomes frothy, indicating the yeast is alive and ready to work its magic.
- Form the Dough
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Add the bread flour, all-purpose flour, salt, and 4 tablespoons of olive oil to the yeast mixture. Stir until the ingredients come together into a rough dough. The mixture should be slightly sticky but manageable for kneading.
- Knead the Dough
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Turn the dough onto a floured surface and knead for 8 to 10 minutes. Kneading develops the gluten network, essential for that soft yet chewy focaccia texture. The dough should become smooth and elastic.
- First Rise
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Transfer the dough into a lightly greased bowl, cover with a damp cloth or plastic wrap, and let it rise in a warm place for about 1 hour. The dough should double in size, indicating it has fermented properly.
- Preheat the Oven and Prepare the Dough
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Preheat your oven to 375°F (190°C). Punch down the risen dough gently to release excess air, then spread it evenly onto a greased baking sheet. Spread it to your desired thickness, generally about 1 inch thick.
- Add Jam Indentations
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Using your fingers, press indentations all over the dough surface. Fill each indentation generously with raspberry preserves. These pockets of sweetness mimic jam donuts and infuse the focaccia with delicious fruity flavor.
- Second Rise
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Allow the dough to rise again for approximately 30 minutes. This second proofing ensures a light and fluffy final texture while allowing the jam to settle into the dough.
- Bake to Golden Perfection
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Bake the focaccia in the preheated oven for 25 to 30 minutes. The bread should turn a beautiful golden-brown color, signaling it’s fully cooked and the sugars have caramelized slightly around the jam pockets.
- Prepare and Drizzle the Glaze
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While the focaccia cools, whisk together the confectioners’ sugar with whole milk in a small bowl. Adjust milk quantity to reach a smooth, pourable consistency. Drizzle the glaze evenly over the cooled focaccia for a sweet finishing touch.
- You can substitute raspberry preserves with your favorite fruit jams like strawberry, apricot, or blueberry to customize the flavor.
- Store the focaccia in an airtight container at room temperature for up to 3 days for best freshness.
- If you prefer a less sweet version, reduce the sugar in the glaze or skip it entirely.
Storage Tips
Keep leftover focaccia in an airtight container at room temperature to maintain softness. For longer storage, wrap tightly and freeze for up to one month; thaw before serving.
Serving Suggestions
Serve warmed as a cozy breakfast with coffee or tea, or slice and enjoy as a dessert with a scoop of vanilla ice cream. It also pairs wonderfully with a dollop of whipped cream or mascarpone cheese.
- Check your yeast freshness prior to use to ensure a good rise and airy crumb texture.
- Use room-temperature ingredients and a warm environment for ideal rising conditions.
- Indent the dough deeply enough to hold ample preserves without spilling during baking.
- For an extra glossy crust, brush remaining olive oil over the focaccia just before baking.
FAQs
- Can I use other types of jam or preserves?
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Absolutely! Feel free to experiment with apricot, blueberry, or strawberry preserves to suit your taste preferences.
- How do I know when the dough has risen enough?
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The dough should double in size and feel light and airy when gently pressed with a finger.
- Can I make this focaccia gluten-free?
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This recipe relies on gluten for structure, so significant adjustments with gluten-free flours and binders would be needed.
- What if the glaze is too thick or too thin?
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Add more milk a teaspoon at a time to thin, or more confectioners’ sugar to thicken until the desired consistency is reached.
- Can I bake this focaccia in a different shape or pan?
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Yes, you can bake it in round cake pans or smaller trays; just adjust baking time accordingly for thickness.
- Can I prepare the dough ahead of time?
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The dough can be prepared and refrigerated overnight before shaping and adding the jam for fresher texture and flavor development.
- Is this suitable for vegetarians?
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Yes, this recipe contains no animal-derived gelatin or fats, making it perfect for a vegetarian diet.
Jam Donut Focaccia
Equipment
- 1 mixing bowl
- 1 baking sheet
- 1 oven
- 1 whisk
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
- 2 cups confectioners' sugar
- 2 to 4 tbsp whole milk as needed for glaze consistency
Instructions
- Combine warm water, sugar, and yeast in a bowl and let it sit for 5 minutes until frothy.
- Add bread flour, all-purpose flour, salt, and 4 tablespoons olive oil to the yeast mixture and mix until a dough forms.
- Knead the dough on a floured surface for 8 to 10 minutes until smooth.
- Place the dough in a greased bowl, cover, and let it rise for 1 hour until doubled in size.
- Preheat the oven to 375°F (190°C).
- Punch down the dough and spread it onto a greased baking sheet.
- Make indentations in the dough and fill each with raspberry preserves.
- Let the dough rise for another 30 minutes.
- Bake for 25 to 30 minutes until golden brown.
- Mix confectioners' sugar with whole milk to make a glaze, then drizzle over the focaccia once cooled.
Notes
- Try any fruit preserves for variety.
- Store in an airtight container for up to 3 days.
