Description
This Homemade Jam Donut Focaccia is a delightful fusion of classic Italian focaccia bread and the sweet, indulgent flavors of jam-filled donuts. Soft, airy focaccia dough is infused with pockets of raspberry preserves and topped with a smooth sugar glaze, creating a unique treat perfect for breakfast, dessert, or any time you crave something sweet and comforting.
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 (Bonne Maman or similar), about 12 oz
For the glaze:
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (or as needed for consistency)
Instructions
- Activate Yeast: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk until sugar dissolves completely. Add active dry yeast and whisk again. Let sit for 5 minutes until the mixture bubbles, indicating the yeast is active. If no bubbles appear, start over with fresh yeast.
- Mix Dough: Attach dough hook to 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 combined without over-mixing.
- First Rise: Coat a large bowl with 2 tablespoons olive oil. Transfer dough to bowl and lightly oil the surface. Cover with plastic wrap and place in a warm spot for about 1 hour until dough doubles in size.
- Shape Dough: Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil using a silicone brush. Transfer dough to pan and fold it in thirds a couple of times, flipping as needed to coat in oil and knead lightly for gluten development. Cover and let rise for another hour until doubled and spread to pan edges.
- Prepare for Baking: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Using fingers, poke deep holes all over the surface to create pockets for jam. Spoon about 1/4 cup raspberry preserves over the dough, spreading gently into grooves.
- Bake: Bake in the preheated oven for 18-22 minutes until golden brown and cooked through.
- Add More Filling: Remove bread from oven and immediately use a large straw to poke ~35 deep holes into the warm bread. Fill each hole generously with more raspberry preserves using a small spoon to allow the jam to meld into the bread from residual heat.
- Prepare Icing: When the bread has cooled slightly, whisk confectioners’ sugar with whole milk using an electric hand mixer. Add milk 1 tablespoon at a time, until the glaze is thin enough to spread but thick enough to harden after setting.
- Glaze and Serve: Spread the icing evenly over the top of the focaccia. For extra glaze, once the top is set, carefully flip the focaccia onto a wire rack and glaze the bottom as well. Cut into squares and serve.
Notes
- Ensure yeast is fresh and water temperature is precise for proper dough rise.
- Folding dough in the pan promotes gluten development and creates a soft, airy texture.
- Use a large straw or similar tool to create uniform holes for jam filling.
- Adjust milk quantity in icing to achieve desired glaze consistency.
- For best flavor, use a high-quality raspberry preserves.
- Prep Time: 25 minutes
- Cook Time: 50 minutes
- Category: Bread
- Method: Baking
- Cuisine: Italian-American
Keywords: focaccia, jam donut focaccia, raspberry preserves bread, homemade focaccia, sweet focaccia, jam filled bread
