Introduction

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia, filled and topped with sweet raspberry preserves and a soft glaze. It’s perfect for those who love the comforting texture of bread with a fun jammy surprise in every bite.

A thick slice of soft, light beige bread filled with dark red cherry pieces is shown on a white plate. The bread has a slightly crusty, golden-brown outer layer. A drizzle of white icing glaze covers the top, shining slightly and thinly spread over the surface with some dripping down the side. The bread’s inside is airy and spongy, with holes and juicy bits of cherry embedded in it. The background shows a white marbled texture with blurred yellow and red spice containers. 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. Add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until it bubbles; if not, the yeast may be expired and should be replaced.
Step 2: Attach a dough hook to the stand 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.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to this bowl and lightly oil the dough surface. Cover with plastic wrap and place in a warm spot for about an hour until doubled in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Move the dough into the pan and fold it in thirds a couple of times, flipping to coat in oil and knead slightly. Cover and let rise again in a warm spot until doubled and spread to the edges, about an hour.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough and poke deep holes all over with your fingers to create pockets. Spread about 1/4 cup of raspberry preserves gently over the dough, filling some of the grooves.
Step 6: Bake the focaccia for 18-22 minutes until golden brown and cooked through. Remove from oven and use a large straw to poke about 35 deep holes into the warm bread.
Step 7: Immediately fill each hole with more raspberry preserves using a small spoon. The warmth will help the jam melt into the bread for a rich filling.
Step 8: Prepare the glaze by mixing confectioners’ sugar with whole milk, adding milk one tablespoon at a time until the icing is spreadable yet will harden.
Step 9: Spread the glaze over the cooled focaccia. For an extra glazed treat, once the top sets, carefully flip the bread and glaze the bottom as well. Cut into squares and serve.

Tips & Variations

Use a silicone pastry brush to evenly coat the pan and dough with olive oil for a golden crust and moist texture.
Try other fruit preserves like strawberry or apricot for a different flavor.
If you don’t have a stand mixer, mix and knead the dough by hand until sticky and elastic.
For a dairy-free glaze, substitute milk with almond or oat milk.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap tightly and freeze up to 1 month. Reheat gently in an oven at 300°F for 5-10 minutes before serving to revive the texture and flavor.

How to Serve

A rectangular baked dessert in a black tray sits on a white marbled surface. The dessert has a golden brown crust with a glossy light glaze spread unevenly on top. There are several red berry pieces, likely raspberries or cherries, embedded throughout the top layer, creating spots of deep red color. The texture of the dessert looks soft with slight puffed areas, and the glaze adds a shiny, slightly translucent finish. In the background, there are fresh strawberries in a white bowl, an apricot, blueberries, blackberries, and two small jars with brown and beige contents, all placed on the white marbled surface. A white cloth is casually draped near the tray. 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 and knead the dough by hand. Expect to knead for about 8-10 minutes until the dough is sticky but elastic. The texture will be just as good with a little extra effort.

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

If the yeast does not bubble, it may be expired or the water temperature may be wrong. Start over with fresh yeast and water between 105-115°F to ensure proper activation for a good rise.