Jam Donut Focaccia

This jam-filled donut focaccia mixes two favorites into one with a fluffy, airy bread stuffed with sweet raspberry jam and topped off with a smooth glaze. It's a fun treat to share at brunch or enjoy as a tasty dessert with your morning coffee. The chewy bread combined with sweet fruit takes you back while still feeling fresh and new.

I gave this a try on a chill Sunday morning and my family couldn’t get enough of the sweet and doughy combo. Now it’s their go-to whenever I want to impress quickly without slaving away.

Gather Your Ingredients

• Yeasty warm water: 105 to 115°F works best to wake up the yeast and get it bubbling
• Sugar: feeds the yeast so your dough puffs up light and fluffy
• Active dry yeast: the magic that makes the focaccia rise nice and airy
• Bread flour: gives the dough a chewy bite that stands up well to fillings
• All-purpose flour: adds softness but keeps it structured
• Salt: brings out all the flavors and keeps the sweetness in check
• Olive oil: adds richness and moisture; save half to drizzle on top before baking
• Raspberry jam: pick a quality brand like Smucker’s for great flavor
• Powdered sugar: makes the sweet glaze you drizzle on the top
• Whole milk: thins out the glaze so it pours easily and stays creamy

How to Make It

Get the Yeast Ready:

Mix warm water and sugar in a big bowl and sprinkle yeast over it. Let it hang out for 5 to 10 minutes until it’s bubbly and frothy. That means your yeast is alive and kicking, which is what you want for fluffy focaccia.

Put the Dough Together:

Combine bread flour, all-purpose flour, and salt. Pour in 4 tablespoons of olive oil and add the bubbly yeast water little by little, mixing until you have a rough dough. Knead it on a floured surface or use a stand mixer with a dough hook for 8 to 10 minutes. You want a smooth, stretchy dough that’s still a bit sticky.

Let It Rise:

Pop the dough into a lightly oiled bowl and roll it once to cover in oil. Cover it with a damp towel or plastic wrap, and let it chill in a warm spot for 45 minutes to an hour, or until it doubles. Don’t rush this – it helps build flavor and texture.

Shape and Spread Jam:

Press down the dough gently and move it to an oiled 9-by-13-inch pan. Push it out evenly and make finger dimples all over. Warm up the raspberry jam a bit so it’s easier to spread and place spoonfuls all over the dough, letting some jam sink into the pockets you made.

Rise Again and Bake:

Cover loosely again and let it puff up for 20 minutes. Heat your oven to 400°F. Bake the focaccia for about 20 to 25 minutes until the edges turn golden and crisp. The smell alone will have you ready for the next part.

Finish with the Glaze:

While the focaccia is in the oven, stir together powdered sugar and just enough whole milk to make a thick, pourable glaze. Drizzle this over the cooled focaccia so the glaze sets up nicely without melting.

The raspberry jam is what I love most because it pops up in little surprises with a bright, sweet zing. One time my kids loved guessing where those tasty jam bursts would show up in each bite—it made snack time way more fun.

Flavor Boosters

You can swap in fresh summer preserves like peach or cherry for fruity bursts. Add a pinch of cinnamon or nutmeg to the dough in the fall for cozy warmth. In winter, a bit of orange zest in the glaze gives it a nice bright lift on chilly days.

Serving Suggestions

Serve it warm with an extra dusting of powdered sugar for that bakery feel. It goes great with a strong cup of coffee or black tea. You can even slice it and use it for sweet sandwiches with cream cheese and fresh berries for a brunch that wows.

Creative Twists

Focaccia’s a classic Italian flatbread, but turning it into a jam-filled donut mash-up is a fun surprise that shows baking is always changing. It celebrates simple Italian ingredients with a twist of that beloved jam donut flavor.

This focaccia strikes a great balance between sweet and savory. It’s an impressive but easy bake that fits any gathering.

Common Questions About This Recipe

→ What type of flour works best for focaccia dough?

A combo of bread and all-purpose flours gives focaccia a chewy but soft bite by balancing gluten nicely.

→ How do I keep the jam from leaking during baking?

Wrap the raspberry jam well inside the dough without overfilling it, and chill the dough beforehand if needed to keep its shape.

→ Can I substitute raspberry preserves with other fruit spreads?

Sure, strawberry, apricot, or blackberry jams can work well and bring different fruity flavors while keeping the dish tasty.

→ What is the purpose of olive oil in the dough?

Olive oil makes the dough richer and moist, giving focaccia its soft, tender crumb and a nice bit of flavor.

→ How should the glaze be applied for best results?

Brush on the powdered sugar and milk glaze while the bread’s still warm so it sets perfectly and tastes sweet and fresh.