Homemade Raspberry Jam Donut Focaccia Recipe
This Homemade Jam Donut Focaccia is a delightful twist on classic focaccia bread, infused with sweet raspberry preserves and topped with a smooth confectioners’ sugar glaze. The bread is light and fluffy with a golden crust, filled generously with jam pockets reminiscent of jam donuts, making it a perfect sweet treat for brunch or dessert.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Total Time: 2 hours 40 minutes
- Yield: 12 servings (cut into 12 squares) 1x
- Category: Bread
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
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
- Activate the Yeast: In a stand mixer bowl, combine 1 3/4 cups warm water (105-115°F) and 2 tsp sugar, whisking until dissolved. Add 1 packet active dry yeast and whisk again. Let sit for 5 minutes until bubbly, indicating active yeast.
- Mix the Dough: Attach a dough hook to the mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
- First Rise of Dough: Coat a large mixing bowl with 2 tbsp olive oil. Transfer dough to the bowl and lightly oil the surface. Cover with plastic wrap and place in a warm spot for about 1 hour, allowing dough to double in size.
- Prepare and Second Rise in Pan: Grease a 9×13-inch metal baking pan with 2 tbsp olive oil using a silicone brush. Transfer dough to the pan, fold it over itself a few times, and coat with oil for gluten development. Cover with plastic wrap and let rise for another hour until doubled and spread to pan edges.
- Ready the Dough for Baking with Jam: Preheat oven to 425°F. Drizzle remaining 2 tbsp olive oil over dough in pan. Use fingers to poke deep holes all over the surface to create pockets. Spoon about 1/4 cup raspberry preserves onto the dough, filling some of the pockets.
- Bake and Fill with Raspberry Preserves: Bake for 18-22 minutes until golden brown and cooked through. Immediately after baking, use a large straw to poke about 35 deep holes into the bread. While still warm, fill each hole generously with more raspberry preserves to let the jam melt into the bread.
- Prepare and Glaze the Focaccia: Once slightly cooled, mix 2 cups confectioners’ sugar with 2-4 tbsp whole milk using an electric hand mixer until a spreadable but settable icing forms. Spread over the top of the focaccia. Optionally, flip the bread and glaze the bottom for a donut-like finish. Slice into squares and serve.
Notes
- Ensure the yeast is active by checking for bubbles; expired yeast will result in poor rising.
- Warm water for yeast activation should be between 105-115°F to activate yeast without killing it.
- The folds during the second rise help develop gluten and create a tender crumb.
- Use a large straw when poking holes after baking for deeper jam pockets.
- Adjust milk quantity in glaze to get desired thickness for spreading and setting.
- Glazing the bottom is optional but adds an authentic jam donut look and sweetness.
- Serve focaccia slightly warm for best flavor and texture.
Keywords: jam donut focaccia, raspberry preserves focaccia, sweet focaccia bread, homemade focaccia, raspberry jam bread, glazed focaccia
