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Homemade Jam Donut Focaccia

Homemade Jam Donut Focaccia

This recipe transforms a classic focaccia into a sweet breakfast treat reminiscent of a jam donut. A soft, pillowy dough is dimpled and filled with pockets of raspberry jam, then baked until golden and drizzled with a simple sweet glaze. It's a fun and comforting baking project that's perfect for sharing.
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Prep Time 30 minutes
Cook Time 25 minutes
Total Time 3 hours 50 minutes
Servings: 4 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 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
  • 1 jar raspberry preserves (good quality, like Bonne Maman)
  • 2 cups confectioners' sugar
  • 2-4 tbsp whole milk (or as needed for consistency)

Equipment

  • Large bowl
  • Stand mixer
  • Wooden spoon
  • 9x13 inch baking pan
  • Whisk
  • Small bowl

Method
 

Instructions
  1. In a large bowl or the bowl of a stand mixer, combine the warm water and sugar. Sprinkle the yeast over the top and let it sit for 5-10 minutes, until it becomes foamy and fragrant.
  2. In a separate bowl, whisk together the bread flour, all-purpose flour, and salt.
  3. Add the dry ingredients and 4 tablespoons of olive oil to the yeast mixture. Mix with a dough hook on low speed or by hand with a wooden spoon until a shaggy dough forms.
  4. Increase the speed to medium-low (or turn the dough out onto a floured surface) and knead for 5-7 minutes, until the dough is smooth and elastic. It should be soft and slightly tacky.
  5. Form the dough into a ball and place it in a lightly oiled bowl, turning to coat. Cover with a clean kitchen towel or plastic wrap and let it rise in a warm place for 1-1.5 hours, or until doubled in size.
  6. Grease a 9x13 inch baking pan with the remaining 2 tablespoons of olive oil. Gently punch down the dough and press it into the prepared pan, spreading it to fill the corners.
  7. Cover the pan and let the dough rest for another 20 minutes.
  8. After resting, use your oiled fingertips to press deep dimples all over the surface of the dough.
  9. Spoon small dollops of the raspberry preserves into the dimples. Don't overfill them.
  10. Cover the focaccia loosely and let it rise for a final 30-45 minutes, until it looks puffy. Preheat your oven to 400°F (200°C) during the last 15 minutes of rising time.
  11. Bake for 20-25 minutes, or until the top is golden brown and cooked through.
  12. Let the focaccia cool in the pan for at least 15-20 minutes. While it cools, prepare the glaze. In a small bowl, whisk together the confectioners' sugar and 2 tablespoons of milk. Add more milk, one teaspoon at a time, until you reach a smooth, drizzly consistency.
  13. Drizzle the glaze over the warm focaccia. Serve warm and enjoy!

Notes

Do not rush the rising times, as they are crucial for flavor and texture. Use small, concentrated dollops of good-quality jam to prevent sogginess. Add milk to the confectioners' sugar slowly to get the perfect glaze consistency. Make deep, confident dimples with oiled fingertips to hold the jam well.