Dessert

Homemade Jam Donut Focaccia Recipe

ByHarper Ellington November 3, 2025November 3, 2025

Introduction

This Homemade Jam Donut Focaccia combines the soft, airy texture of focaccia bread with the sweet, fruity burst of raspberry preserves. It’s a delightful twist on traditional focaccia, perfect for a special breakfast or an indulgent snack.

A close-up of a soft, thick pastry cut in half on a white plate. The pastry has a golden brown crust with a shiny white glaze draped unevenly over the top. Inside, the fluffy, light beige dough is dotted with dark red cherry filling that looks juicy and slightly gooey, creating a contrast with the pale interior. The torn edge shows the airy, soft texture of the pastry. The background is a white marbled texture with blurred objects like a mustard and ketchup container. 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 a stand mixer bowl, combine warm water and sugar. Whisk until sugar dissolves. Add yeast and whisk again. Let sit for 5 minutes until bubbly.
Step 2: Attach a dough hook. Add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms.
Step 3: Lightly oil a large bowl with 2 tablespoons of olive oil. Transfer dough to bowl, coat surface with more oil, cover with plastic wrap, and let rise in a warm spot for about 1 hour until doubled.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons olive oil. Transfer dough to pan and fold in thirds a couple of times to coat with oil. Cover and let rise another hour until doubled and spread to pan edges.
Step 5: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingers to poke deep holes all over the surface. Spread about 1/4 cup raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake for 18-22 minutes until golden and cooked through. Remove from oven and poke about 35 deep holes with a large straw.
Step 7: While warm, spoon raspberry preserves into each hole, allowing the jam to melt into the bread.
Step 8: Let the bread cool slightly. Prepare icing by mixing confectioners’ sugar with milk one tablespoon at a time until spreadable but thick enough to set.
Step 9: Spread icing over the focaccia top. Once set, optionally flip onto a wire rack and glaze the bottom for a donut-like finish.
Step 10: Cut into squares and serve.

Tips & Variations

Use fresh, active yeast to ensure the dough rises well; expired yeast will prevent proper rising.
Try different fruit preserves such as strawberry or apricot for varied flavors.
For a vegan version, substitute olive oil for butter-based glaze and use plant-based milk.
Adding a pinch of cinnamon to the dough or icing can add a warm, cozy flavor.

Storage

Store leftovers tightly wrapped at room temperature for up to 2 days, or refrigerate for up to 5 days. Reheat gently in a warm oven or toaster oven to refresh the texture. The glazed top may soften slightly upon storage but will still be delicious.

How to Serve

The image shows a rectangular baked berry cake in a black tray, resting on a white marbled surface with a white cloth nearby. The cake has a golden-brown, lightly crinkled top with a shiny, white glaze drizzled unevenly across the surface. There are several bright red berries baked into the cake, peeking through the golden crust, creating small pools of vibrant color. The texture of the cake appears soft and moist with a slightly raised, uneven surface. In the background, there are two clear jars with brown and beige contents and a white bowl filled with fresh red strawberries, along with some whole apricots and dark blue and black berries scattered nearby. 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 a bit more time to achieve the right consistency, but as long as the dough is sticky and elastic, it will work well.

Is it possible to freeze the focaccia after baking?

Yes, once cooled, wrap the focaccia tightly in plastic wrap and foil and freeze for up to 2 months. Thaw at room temperature and refresh in the oven before serving.