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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.6 from 140 reviews

This Homemade Jam Donut Focaccia is a delightful fusion of sweet and savory, combining the pillowy texture of focaccia bread with the luscious sweetness of raspberry preserves in every bite. Perfectly airy with a golden crust, the bread is generously filled with jam pockets and finished with a sweet glaze, making it a unique treat that tastes just like a jam donut in focaccia form.

Ingredients

Scale

For the bread dough:

  • 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

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 the Yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand until sugar dissolves. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes to activate; it should bubble to confirm yeast is active.
  2. Make the Dough: Attach the dough hook to the mixer. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
  3. First Rise: Coat the sides of a large mixing bowl with 2 tablespoons olive oil. Transfer the sticky dough to the bowl, spread a bit more oil on its surface. Cover with plastic wrap and place in a warm spot to rise about 1 hour, or until doubled in size.
  4. Prepare Baking Pan and Second Rise: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the dough to this pan. Fold the dough in thirds and flip as needed to coat with oil and knead slightly. Cover again and let rise in warm spot for another hour until it doubles in size and reaches the edges of the pan.
  5. Preheat Oven & Prepare Dough Surface: Preheat the oven to 425°F. Pour the remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over the surface, creating visible pockets and bubbles.
  6. Add Initial Filling: Spoon about 1/4 cup of raspberry preserves over the unbaked dough, spreading gently to fill the grooves and holes made previously.
  7. Bake the Focaccia: Place the pan in the preheated oven and bake for 18-22 minutes until golden brown and cooked through.
  8. Create Jam Pockets: Remove the focaccia from the oven and immediately use a large straw to poke approximately 35 deep holes into the warm bread. Use a small spoon to generously fill each hole with more raspberry preserves. The warmth allows the jam to meld into the bread.
  9. Prepare Glaze: Once the bread has cooled slightly, combine confectioners’ sugar with whole milk in a bowl. Using an electric hand mixer, add milk one tablespoon at a time until the icing is thin enough to spread but thick enough to set firmly.
  10. Glaze the Focaccia: Spread the icing evenly over the top of the focaccia. For an extra glazed effect, once the top icing sets, carefully flip the bread onto a wire rack and apply glaze on the bottom as well, replicating a real donut glaze.
  11. Serve: Cut the finished focaccia into squares and serve fresh.

Notes

  • Ensure yeast is fresh and activates well; no bubbles means start over.
  • Use a warm spot for dough rising to achieve proper volume.
  • The amount of milk in glaze can be adjusted to get desired consistency.
  • Filling the jam holes while bread is warm helps jam melt into the dough perfectly.
  • Flipping and glazing both sides adds authenticity to the donut experience.
  • Use a large straw or similar tool to create uniform holes for jam filling.

Keywords: jam donut focaccia, raspberry preserves focaccia, sweet focaccia bread, homemade focaccia, jam filled bread, glazed focaccia

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