Introduction

This Homemade Jam Donut Focaccia is a delightful twist on classic focaccia bread, filled and topped with sweet raspberry preserves and a sugary glaze. Soft, airy, and bursting with jam in every bite, it’s perfect for breakfast or an indulgent snack.

A rectangular baked fruit pastry sits in a black baking tray with a golden-brown crust, covered in a shiny, white icing glaze that drips slightly over the textured surface. The top layer shows scattered, deep red berries baked into the pastry, creating red spots throughout. The crust looks flaky and soft with fluted edges. In the background on a white marbled surface, there are fresh fruits including an apricot, blueberries, and blackberries, two small white jars filled with brown and tan sugar, and a white bowl filled with bright red strawberries with green leaves. The scene is bright and clean. 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 the warm water and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it bubbles. If no bubbles appear, your yeast may be expired—start over with fresh yeast.
Step 2: Attach a dough hook to the mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well combined but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons olive oil. Transfer the dough to this bowl and brush the surface lightly with more olive oil. Cover with plastic wrap and place in a warm spot for about an hour, until the dough doubles in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the dough to the pan, fold it in thirds a couple of times, flipping to coat with oil and knead slightly. Cover again and let rise in a warm spot for another hour until doubled and spread to the pan edges.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes throughout the surface to create pockets.
Step 6: Spoon about 1/4 cup of raspberry preserves over the dough, allowing some to settle into the grooves. Bake for 18-22 minutes until golden brown and cooked through.
Step 7: After baking, immediately poke about 35 deep holes in the bread using a large straw. While the bread is warm, fill each hole generously with more raspberry preserves so the jam melts into the bread.
Step 8: Let the focaccia cool slightly. For the glaze, mix confectioners’ sugar with whole milk using an electric mixer, adding milk gradually until the icing is spreadable but will set firm.
Step 9: Spread the icing over the top of the focaccia. For extra indulgence, once set, flip carefully onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use a high-quality raspberry preserve for the best flavor and texture.
If you don’t have a stand mixer, you can mix and knead the dough by hand, though it will take more effort.
Try swapping raspberry preserves with strawberry or apricot for a different fruity twist.
Make sure the water is warm but not hot to activate the yeast without killing it.

Storage

Store any leftover focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. Reheat in a warm oven to refresh before serving. The glaze may soften slightly during storage but will retain its sweetness.

How to Serve

A close-up of a single piece of soft, light-colored pastry with a slightly crisp golden-brown crust, revealing several pockets of dark red cherry filling inside. The top layer is covered with a thin, glossy layer of white glaze that drips down the sides, contrasting with the inside's fluffy texture. It sits on a white plate placed on a white marbled surface, and the background is softly blurred with muted colors, including two small jars in yellow and red shades. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can mix the dough by hand. Combine ingredients in a bowl and knead on a floured surface for about 8-10 minutes until smooth and elastic.

What if my yeast doesn’t bubble after 5 minutes?

This usually means the yeast is old or the water temperature was off. It’s best to start over with fresh yeast and ensure the water is between 105-115°F for proper activation.