Name: Donut-Filled Raspberry Focaccia with Icing Recipe
Prep time: 15 min
Cook time: 20 min
Total time: 2 h 35 min
Cuisine: Italian
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)

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Introduction

This am Donut Focaccia is a delightful twist on classic focaccia bread, featuring a sweet raspberry preserves filling and a sugary glaze that mimics the charm of a donut. Perfect for breakfast, brunch, or a sweet snack, this recipe combines soft, airy bread with bursts of fruity sweetness.

The image shows a close-up of a triangular piece of cherry scone on a white plate, placed on a white marbled surface. The scone has two visible layers: the base layer is a golden-brown, crumbly baked dough with a soft texture and visible airy holes. The second layer consists of dark red cherry pieces embedded inside the dough, glossy and juicy. The top of the scone is covered with a smooth, white icing glaze that drips slightly over the sides. 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 until combined. Let the mixture sit for 5 minutes until it bubbles, indicating the yeast is active.
Step 2: Attach a dough hook to your mixer and add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring everything is combined but not over-mixed.
Step 3: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough to the oiled bowl and spread a little oil on its surface. Cover with plastic wrap and place in a warm spot for about an hour to double in size.
Step 4: Once risen, grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Gently move the dough into the pan. Fold it in thirds and flip as needed to coat it evenly with oil and knead slightly. Cover and let rise for another hour until doubled and spread to the pan’s edges.
Step 5: Preheat 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. Spread about 1/4 cup of raspberry preserves evenly, allowing some to fill the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Remove from oven and immediately poke about 35 deep holes into the bread with a large straw. While warm, spoon additional raspberry preserves into each hole so the jam melts into the bread.
Step 7: Once slightly cooled, prepare the glaze by mixing confectioners’ sugar with whole milk, adding milk one tablespoon at a time until the icing is spreadable but will harden once set. Spread the glaze over the top of the focaccia. For extra glaze, flip the bread carefully onto a wire rack and spread icing on the bottom as well.
Step 8: Cut into squares and serve warm or at room temperature.

Tips & Variations

Use fresh, active yeast to ensure a good rise; expired yeast can cause the dough not to rise properly.
Try other fruit preserves like apricot or strawberry for a different flavor profile.
For a richer glaze, add a teaspoon of vanilla extract to the icing mixture.
Use a silicone brush to evenly distribute olive oil for a crispier crust.

Storage

Store the focaccia in an airtight container at room temperature for up to 2 days. To keep it longer, wrap tightly and freeze for up to 1 month. Reheat gently in a warm oven (about 350°F) to revive freshness and soften the glaze before serving.

How to Serve

A close-up view of a white plate holding a slice of soft, light-colored bread with a slightly golden crust. The bread has several dark red berry spots inside, showing juicy berry filling scattered within the fluffy texture. The top layer is coated with a smooth, glossy white glaze that drips slightly over the edges, adding a shiny contrast to the bread. The plate sits on a white marbled surface, with blurred background elements giving a warm, cozy feel. 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 mix and knead the dough by hand. Combine the ingredients in a bowl and knead on a floured surface for about 10 minutes until the dough is sticky but smooth.

What can I use instead of raspberry preserves?

Any smooth fruit preserves or jams like strawberry, apricot, or blackberry work well in this recipe and will give a different but delicious flavor to the focaccia.