Introduction

This Homemade Jam Donut Focaccia combines the soft, airy texture of focaccia with the sweet, fruity delight of raspberry preserves and a sugary glaze. It’s a fun twist on traditional focaccia that tastes like your favorite jam donuts. Perfect for breakfast or an indulgent snack.

A close-up of a slice of light golden brown scone with a soft, crumbly texture inside, showing three dark red berry spots inside the crumb. The scone is topped with a smooth, slightly shiny white glaze that drips gently over the top edges. It sits on a smooth white plate against a white marbled textured background, with blurred kitchen items in the warm 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 (such as Bonne Maman)
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 warm water and sugar. Whisk until dissolved. Add active dry yeast and whisk again. Let sit for 5 minutes until bubbly. If no bubbles form, use fresh yeast.
Step 2: Attach dough hook. Add bread flour, all-purpose flour, and salt to yeast mixture. Mix on medium speed until a sticky dough forms, ensuring thorough incorporation but not over-mixing.
Step 3: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to bowl, spread a little olive oil over the dough surface. Cover with plastic wrap and place in a warm spot for about 1 hour, until doubled in size.
Step 4: Preheat a 9×13 metal baking pan by greasing it with 2 tablespoons olive oil using a silicone brush. Transfer dough into pan, fold it into thirds a couple of times to coat with oil and gently knead. Cover and let rise again in a warm spot for about 1 hour, until doubled and spread to pan edges.
Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons of olive oil over dough. Use fingers to poke deep holes all over the surface. Spoon about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake focaccia for 18-22 minutes until golden and cooked through. Remove from oven and use a large straw to poke around 35 deep holes into the bread. While warm, fill each hole generously with more raspberry preserves to allow it to melt into the bread.
Step 7: As the bread cools slightly, mix confectioners’ sugar with milk by adding 1 tablespoon at a time until glaze is spreadable but sets when hardened. Spread glaze over top of focaccia. For extra glaze, flip bread onto a wire rack and coat the bottom once top is set. Cut into squares and serve.

Tips & Variations

Use a straw to create holes gently so the bread doesn’t tear but holds jam well.
Try other fruit preserves like strawberry or apricot to vary flavors.
Add a pinch of cinnamon to the glaze for a warm spice note.
For a vegan option, substitute olive oil for butter and use plant-based milk in the glaze.

Storage

Store leftover jam donut focaccia in an airtight container 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 for 5-7 minutes to refresh the glaze and soften the bread before serving.

How to Serve

The image shows a close-up of a slice of scone on a white plate, resting on a white marbled surface. The scone has two pieces with a golden-brown crust. The inside is light and fluffy with visible dark red berry spots scattered throughout. A thick white glaze with a shiny texture is drizzled over the top, slightly pooling and dripping down the sides. The overall look is moist and inviting with a mix of crunchy edges and soft interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast but reduce the water slightly and mix the yeast directly with the flour. Skip the activation step and proceed with mixing the dough.

What if my dough doesn’t rise properly?

If your dough doesn’t rise, it may be due to old yeast or water that’s too hot or cold. Ensure water is between 105°F and 115°F and your yeast is fresh. Also, keeping the dough in a warm, draft-free area helps promote rising.