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Homemade Raspberry Jam Filled Focaccia with Glaze Recipe

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5 from 115 reviews

This Homemade Jam Donut Focaccia combines the fluffy, airy texture of classic Italian focaccia with the sweet decadence of raspberry jam and a sugary glaze. Perfectly golden and dotted with pockets of melted jam, this unique treat offers a delightful twist on traditional focaccia, making it an irresistible sweet bread ideal for breakfast, dessert, or a special snack.

Ingredients

Scale

For the Bread Dough:

  • 1 3/4 cups warm water (105-115°F)
  • 2 tsp sugar
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp olive oil, divided

For the Filling:

  • 1 jar raspberry preserves (such as Bonne Maman or similar, about 12–16 oz)

For the Glaze:

  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (or as needed for consistency)

Instructions

  1. Activate the Yeast: In a stand mixer bowl, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar. Whisk until sugar dissolves completely. Add 1 packet active dry yeast and whisk again. Let the mixture sit for 5 minutes until it becomes bubbly and foamy, indicating the yeast is active. If it doesn’t bubble, start over with fresh yeast.
  2. Mix the Dough: Attach the dough hook to the stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the bowl with activated yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
  3. First Rise of Dough: Coat sides of a large mixing bowl with 2 tablespoons olive oil. Transfer the sticky dough from the mixer to the oiled bowl and spread a little olive oil on the surface of the dough. Cover with plastic wrap and place in a warm spot for about 1 hour until the dough doubles in size.
  4. Prepare and Second Rise in Pan: Grease a 9×13 metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer the risen dough to the pan. Fold it in thirds over itself a few times, flipping to coat with oil and knead slightly. Cover with plastic wrap and let it rise in the same warm spot for another hour until doubled and spread to edges of pan.
  5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour remaining 2 tablespoons olive oil over the dough. Using your fingers, poke deep holes all over the surface to create pockets. Spread approximately 1/4 cup raspberry preserves over the dough, making sure some fills the indentations.
  6. Bake and Fill with Raspberry Preserves: Bake focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and, while still warm, use a large straw to poke about 35 deep holes into the bread. Use a small spoon to fill each hole with additional raspberry preserves so the jam melts into the bread as it cools.
  7. Prepare and Glaze the Focaccia: After the bread has slightly cooled, mix 2 cups confectioners’ sugar with 2-4 tablespoons whole milk using an electric mixer, adding milk gradually until glaze is pourable but thick enough to set. Spread glaze over the focaccia’s top. For an extra glaze layer, once the top sets, carefully flip the bread onto a wire rack and glaze the bottom as well. Cut into squares and serve.

Notes

  • Ensure yeast is fresh and the water temperature is between 105-115°F for proper activation.
  • Use a silicone brush to distribute olive oil evenly on the dough and pan.
  • Do not over-mix the dough to maintain a tender crumb.
  • The deep holes before baking and after baking help the jam to infuse deeply into the bread.
  • Adjust milk quantity in glaze for your preferred consistency.
  • The glaze can be applied on both top and bottom for a donut-like finish.
  • Best served the same day for optimal freshness, but can be stored in an airtight container for 2 days.

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

Find it online: https://platedbyemma.com/homemade-raspberry-jam-filled-focaccia-with-glaze-recipe/