Homemade Jam Donut Focaccia is a playful fusion of airy Italian focaccia and a classic jelly-filled donut. Soft, olive oil–enriched bread is baked until golden, then filled generously with raspberry preserves and finished with a sweet glaze. The result is fluffy, jam-studded bread with a glossy icing layer that tastes like a bakery-style treat.
Why You’ll Love This Recipe
- Unique Dessert Twist – Combines savory focaccia technique with sweet donut flavor.
- Light and Airy Texture – Proper yeast fermentation creates a soft, pillowy crumb.
- Generous Jam Filling – Poked and filled after baking for maximum flavor in every bite.
- Glossy Donut-Style Glaze – Sweet icing mimics a classic glazed donut finish.
- Impressive Yet Approachable – Looks bakery-worthy but uses simple ingredients.
- Perfect for Sharing – Easily sliced into squares for gatherings or brunch.
Ingredients You’ll Need
For the Dough
- 1 ¾ cups warm water (105–115°F) – Activates yeast and hydrates flour.
- 2 teaspoons sugar – Feeds the yeast and aids browning.
- 1 packet active dry yeast – Leavening agent for structure and rise.
- 2 cups bread flour – Provides strength and chew.
- 2 cups all-purpose flour – Softens texture and balances structure.
- 2 teaspoons salt – Enhances flavor and controls fermentation.
- 6 tablespoons olive oil, divided – Enriches dough and creates tender crumb.
For the Filling
- 1 jar raspberry preserves – Adds sweet-tart flavor and signature donut filling.
For the Glaze
- 2 cups confectioners’ sugar – Creates smooth icing base.
- 2–4 tablespoons whole milk – Adjusts glaze consistency.
Step-by-Step Instructions
Activate the Yeast
In a stand mixer bowl, whisk warm water and sugar until dissolved. Add yeast and let sit for 5 minutes until foamy; if no bubbles form, start with fresh yeast.
Mix the Dough
Attach the dough hook and add bread flour, all-purpose flour, and salt. Mix on medium speed until a sticky dough forms, about 3–4 minutes.
First Rise
Transfer dough to a large oiled bowl (using 2 tablespoons olive oil). Coat surface lightly with oil, cover, and let rise in a warm spot for 1 hour until doubled.
Shape and Second Rise
Oil a 9×13-inch metal baking pan with 2 tablespoons olive oil. Transfer dough to the pan, fold gently to coat in oil, and stretch toward edges. Cover and let rise another hour until doubled and puffy.
Dimple and Add Jam
Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over dough. Use fingers to create deep dimples across the surface. Spoon about ¼ cup raspberry preserves across the top, allowing some to settle into grooves.
Bake the Focaccia
Bake for 18–22 minutes until golden brown and fully cooked through. Remove from oven while still warm.
Fill with Jam
Using a straw or skewer, poke approximately 30–35 deep holes across the bread. Spoon raspberry preserves into each hole while bread is warm to allow jam to melt slightly into crumb.
Prepare and Apply Glaze
Whisk confectioners’ sugar with milk, adding gradually until smooth and pourable. Spread glaze over the top. For a full donut effect, flip onto a rack and glaze the bottom once the top sets.
Slice and Serve
Cut into squares and serve once glaze has set.
Recipe Notes & Tips
- Use a Thermometer for Water – Too hot can kill yeast; too cool slows activation.
- Don’t Skip the Second Rise – Ensures airy interior and proper structure.
- Deep Dimples Matter – Helps jam settle and creates classic focaccia texture.
- Fill While Warm – Residual heat helps jam seep into crumb evenly.
- Glaze Consistency – Should coat spoon lightly but not run excessively.
- Experiment with Flavors – Try strawberry, apricot, or mixed berry preserves.
Nutritional Information
Prep Time: 25 minutes
Cook Time: 50 minutes
Total Time: 1 hour 15 minutes
Servings: 4 large portions
Calories: Approximately 3400 total (about 850 per serving, estimated)
Perfect Pairings
- Fresh brewed coffee or cappuccino
- Vanilla latte
- Fresh fruit salad
- Whipped mascarpone on the side
Ideal Occasions
- Weekend brunch
- Holiday breakfast spreads
- Special dessert gatherings
- Bake sale centerpiece
Storage & Serving Tips
- Store covered at room temperature for up to 2 days.
- Reheat gently in a low oven for a freshly baked feel.
- Freeze unglazed focaccia up to 1 month; glaze after thawing.
- Best enjoyed same day for optimal softness.
Creative Variations to Try
- Citrus Glaze – Add lemon zest to icing for brightness.
- Chocolate Drizzle – Finish with melted dark chocolate.
- Cream-Filled Version – Pipe pastry cream into holes before glazing.
- Cinnamon Sugar Twist – Sprinkle cinnamon sugar over glaze before it sets.
Troubleshooting Common Issues
- Dense texture – Ensure yeast is active and allow full rise time.
- Too sticky dough – Lightly oil hands rather than adding extra flour.
- Jam leaking out – Don’t overfill holes; spoon gently.
- Pale crust – Bake slightly longer or increase oven temperature slightly.
Why This Recipe Works
This recipe uses high-hydration focaccia dough, which produces an open, airy crumb capable of holding jam without collapsing. Olive oil enriches the dough and contributes to a soft yet structured interior. The dual rise allows gluten development and gas expansion for lift. Filling after baking prevents jam from burning while ensuring concentrated pockets of sweetness. The sugar glaze balances the savory undertones of olive oil and salt, creating a true donut-inspired flavor profile. While indulgent at approximately 850 calories per serving, it’s designed as a shareable dessert centerpiece rather than an everyday snack.
Final Thoughts
Homemade Jam Donut Focaccia is a creative, bakery-style treat that bridges rustic bread and sweet pastry. It’s indulgent, visually striking, and perfect for special occasions. Though rich, portioning into smaller squares can make it more manageable, and experimenting with reduced-sugar preserves offers a slightly lighter option while preserving its irresistible charm.
