Introduction

This Homemade Jam Donut Focaccia combines the fluffy texture of traditional focaccia with the sweet, fruity delight of jam donuts. It’s an irresistible treat perfect for breakfast or an indulgent snack.

A close-up view of a scone slice on a white plate sitting on a white marbled surface. The scone has a rough, golden-brown crust with a soft, fluffy interior. Inside the scone, there are several bright red berry pieces scattered through the dough. The top of the scone is covered with a smooth, white glaze that drips slightly down the sides, adding a shiny finish. The background is softly blurred with warm tones suggesting kitchen items. 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 the bowl of a stand mixer, combine the warm water and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again. Let the mixture sit for 5 minutes until bubbly. If no bubbles form, your yeast may be expired; use fresh yeast to ensure good focaccia.
Step 2: Attach a dough hook to your mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough to the bowl and lightly oil the surface of the dough. Cover with plastic wrap and place in a warm spot for about an hour, until the dough doubles in size.
Step 4: Grease a 9×13-inch metal baking pan with 2 tablespoons of olive oil using a silicone brush. Gently move the risen dough into the pan and fold it in thirds a couple of times, flipping to coat it with oil and knead slightly. Cover and let rise for another hour until doubled and spread to the edges.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface, creating pockets and bubbles. Spoon about 1/4 cup of raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake for 18-22 minutes until golden and cooked through. While still warm, use a large straw to poke about 35 deep holes into the bread. Fill each hole generously with more raspberry preserves to let the jam melt into the bread.
Step 7: Once the focaccia is slightly cooled, prepare the icing by mixing confectioners’ sugar with whole milk, adding milk one tablespoon at a time until it spreads easily but will harden when set. Spread the icing over the top. For an extra glaze, flip the focaccia onto a wire rack and glaze the bottom too. Cut into squares and serve.

Tips & Variations

Use high-quality raspberry preserves for the best flavor and a more authentic jam donut taste.
Try adding a teaspoon of vanilla extract to the icing for a subtle flavor boost.
If you don’t have a stand mixer, knead the dough by hand for 10-12 minutes until smooth and elastic.
For a fun twist, substitute raspberry jam with apricot or strawberry preserves.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To extend freshness, refrigerate for up to 5 days but bring to room temperature or warm briefly before serving. Reheat in a 350°F oven for 5-7 minutes to revive softness and glaze shine.

How to Serve

A triangular slice of scone sits on a plain white plate, showcasing a soft, crumbly texture with visible pockets inside. The scone has a pale golden brown crust with several dark red cherry pieces scattered through its surface and interior. It is topped with a shiny white glaze that drips slightly down the sides, highlighting the scone’s uneven, homemade shape. The background shows a soft-focus setting with warm tones and a white marbled surface beneath the plate. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10-12 minutes until it is smooth and elastic. It may take a little more effort but yields the same delicious results.

Can I use a different type of jam or preserves?

Absolutely! Feel free to swap raspberry preserves with strawberry, apricot, or any favorite fruit jam. Just choose one that holds up well to baking and filling.