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Donut-Filled Raspberry Focaccia with Icing Recipe

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★★★★★

4.9 from 65 reviews

This Am Donut Focaccia is a delightful fusion of Italian focaccia bread and donut-inspired flavors. Soft, airy bread is infused with the sweetness of raspberry preserves, baked to golden perfection, then finished with a sweet confectioners’ sugar glaze. It’s a unique, satisfying treat perfect for breakfast, brunch, or dessert.

Ingredients

Scale

For the bread dough:

  • 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

For the filling:

  • 1 jar raspberry preserves (Bonne Maman or similar)

For the glaze:

  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (or as needed for consistency)

Instructions

  1. Activate Yeast: In the bowl of a stand mixer, combine warm water (105-115°F) and sugar. Whisk until sugar dissolves, then add active dry yeast and whisk again. Let sit for 5 minutes until the yeast mixture bubbles, indicating it is active and ready to use.
  2. Mix Dough: Attach dough hook to the stand mixer and add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well combined but not overworked.
  3. First Rise: Oil a large mixing bowl with 2 tablespoons of olive oil. Transfer the dough into the bowl and coat the dough’s surface with some olive oil. Cover the bowl with plastic wrap and place in a warm spot for about 1 hour until the dough doubles in size.
  4. Prepare Baking Pan and Second Rise: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Transfer dough to the pan, fold it in thirds and flip to coat with oil and gently knead. Cover with plastic wrap and let rise again in a warm spot for about 1 hour or until the dough doubles and spreads to fill the pan.
  5. Preheat Oven and Prepare Dough Surface: Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over the dough and use fingers to poke deep holes all over. Spread about 1/4 cup raspberry preserves gently over the dough, letting it seep into the grooves created.
  6. Bake: Bake in the preheated oven for 18-22 minutes until the focaccia is golden brown and fully cooked through.
  7. Fill Holes with Jam: Immediately after baking, use a large straw to poke around 35 deep holes into the warm bread. Fill each hole generously with raspberry preserves using a small spoon, allowing the jam to melt into the bread.
  8. Prepare Icing: While bread cools slightly, mix confectioners’ sugar with whole milk using an electric hand mixer. Add milk gradually until icing is thin enough to spread but thick enough to set.
  9. Glaze and Serve: Spread icing over the top of the focaccia. For an extra touch, once the glaze sets, flip the bread onto a wire rack to glaze the bottom as well, mimicking a classic donut. Cut into squares and serve.

Notes

  • The yeast must bubble during activation to ensure it is fresh for a good rise.
  • Use a warm spot for dough rising to promote proper fermentation and dough expansion.
  • Poking deep holes into dough before and after baking helps infuse filling and maintain the focaccia’s texture.
  • Add milk gradually to the icing to achieve the perfect glaze consistency.
  • Flipping the focaccia and glazing the bottom mimics the authentic donut experience.

Keywords: donut focaccia, raspberry focaccia, sweet focaccia bread, glazed focaccia, Italian bread dessert, raspberry preserves bread

Find it online: https://victoriablair.com/donut-filled-raspberry-focaccia-with-icing-recipe/