Introduction

This Homemade Jam Donut Focaccia is a delightful fusion of sweet and savory, combining the fluffy texture of focaccia bread with bursts of raspberry preserves and a sweet glaze. It’s a fun twist perfect for breakfast, brunch, or an indulgent snack.

A close-up of two pieces of a glazed cherry pastry on a white plate; the pastry has a soft, light beige inside with a slightly crispy, golden-brown crust. Bright red cherry fillings are scattered inside the cut piece, creating juicy pockets. A thin layer of white glaze drips over the top, giving it a shiny and smooth texture. The plate is placed on a white marbled surface with blurred salt and pepper shakers in the background. 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 glaze consistency)

Instructions

Step 1: In a stand mixer bowl, combine warm water and sugar, whisking until dissolved. Add active dry yeast, whisk again, and let sit for 5 minutes until foamy. If it doesn’t bubble, use fresh yeast.
Step 2: Attach the dough hook, then 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 combined but not over-mixed.
Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer the dough to the bowl and lightly oil its surface. Cover with plastic wrap and place in a warm spot for about 1 hour until doubled in size.
Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil. Gently move the risen dough into the pan, fold it over itself a few times to coat in oil, then cover and let rise in a warm spot for another hour until it spreads to the pan edges.
Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over the dough. Use your fingers to poke deep holes all over, then spoon about 1/4 cup raspberry preserves into the grooves.
Step 6: Bake for 18-22 minutes until golden and cooked through. Remove, then use a large straw to poke about 35 deep holes into the warm bread. Fill each hole immediately with more raspberry preserves to let it melt inside.
Step 7: Once slightly cooled, mix confectioners’ sugar with whole milk one tablespoon at a time until icing is pourable but still thick. Spread over the focaccia. For extra glaze, flip onto a rack and glaze the bottom once the top sets. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast for best rise and texture in the focaccia.
Try other fruit preserves like strawberry or apricot for different flavors.
If you don’t have a straw, use the handle of a wooden spoon to poke holes for filling.
For a vegan version, substitute olive oil for butter in the dough and use plant-based milk for the glaze.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. To keep it fresh longer, refrigerate for up to 5 days and warm gently before serving. The glaze may soften slightly in refrigeration. For best results, enjoy within the first day.

How to Serve

A golden brown rectangular baked pastry in a black baking tray sits on a white marbled surface, covered with a white glaze that shines and drips slightly. The pastry has an uneven, puffy texture with small pockets of baked crust and is dotted evenly with reddish-purple berry spots peeking through the glaze. In the background, a white bowl filled with fresh red strawberries, a peach, two glass jars with brown and beige contents, and some scattered blueberries and blackberries add a colorful, fresh touch to the scene. A white cloth is casually placed under the tray. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough by hand instead of a stand mixer?

Yes, you can mix and knead the dough by hand. It may take about 8-10 minutes of kneading until the dough is smooth and sticky, but the results will be just as delicious.

What if I don’t have raspberry preserves?

You can substitute any thick fruit jam or preserves you like. Just make sure it’s not too runny, so it stays nicely in the holes and grooves of the focaccia.