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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

5 from 120 reviews

This Homemade Jam Donut Focaccia recipe combines the soft, airy texture of focaccia bread with the sweet, fruity delight of raspberry jam and a sugary glaze, creating a unique and irresistible dessert-style bread. Perfectly golden, with pockets of raspberry preserves baked right in and finished with a confectioners’ sugar glaze, this focaccia is a mouthwatering treat that marries Italian bread tradition with donut-inspired flavors.

Ingredients

Scale

Yeast Mixture

  • 1 3/4 cups warm water (105-115°F)
  • 2 tsp sugar
  • 1 packet active dry yeast

Dough

  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp olive oil, divided

Filling and Glaze

  • 1 jar raspberry preserves (about 12 oz, use most for filling)
  • 2 cups confectioners’ sugar
  • 2–4 tbsp whole milk (or as needed for icing consistency)

Instructions

  1. Activate the Yeast: In the bowl of a stand mixer, combine 1 3/4 cups warm water and 2 tsp sugar. Whisk until the sugar dissolves completely. Add 1 packet active dry yeast and whisk again to combine. Allow the mixture to sit for 5 minutes until it bubbles, indicating the yeast is active and ready to use.
  2. Mix the Dough: Attach a dough hook to your stand mixer. Add 2 cups bread flour, 2 cups all-purpose flour, and 2 tsp salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring even incorporation without overmixing.
  3. First Rise of Dough: Coat a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough to the bowl and lightly oil the dough surface with your hands to prevent drying. Cover with plastic wrap and place in a warm spot for about an hour to rise until doubled in size.
  4. Prepare and Second Rise in Pan: Using a silicone brush, grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Transfer the risen dough to the pan. Fold the dough in thirds over itself a couple of times, flipping and coating with oil to promote gluten development. Cover with plastic wrap and let rise in a warm place for another hour until it doubles and spreads to the pan edges.
  5. Ready the Dough for Baking with Jam: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough in the pan. Use your fingers to poke deep holes all over the dough surface, creating pockets. Gently spread about 1/4 cup raspberry preserves over the dough, making sure some fills the holes.
  6. Bake and Fill with Raspberry Preserves: Bake the focaccia in the preheated oven for 18-22 minutes until golden brown and fully cooked. Remove and, while still warm, use a large straw to poke approximately 35 deep holes into the bread. Fill each hole generously with more raspberry preserves, allowing the heat to help the jam melt into the bread.
  7. Prepare and Glaze the Focaccia: Let the focaccia cool slightly. Using an electric hand mixer, mix 2 cups confectioners’ sugar with 2-4 tablespoons whole milk, adding milk gradually until the icing is thin yet will harden once set. Spread the glaze evenly over the top. Optionally, once set, carefully flip the bread onto a wire rack and glaze the bottom for a full, authentic donut experience. Cut into squares and serve.

Notes

  • Ensure the yeast mixture bubbles after activation; otherwise, start over with fresh yeast for best results.
  • Using a silicone brush helps spread olive oil evenly to prevent sticking and encourage a crispy crust.
  • Poking deep holes before and after baking allows the raspberry jam to infuse and flavor the bread inside.
  • The glaze’s consistency should be thin enough to spread but thick enough to set for a proper finish.
  • Optional glazing of the bottom adds an extra sweet touch similar to a traditional donut.
  • Use a metal baking pan for even heat distribution and optimal focaccia texture.

Keywords: jam focaccia, raspberry focaccia, homemade focaccia bread, jam donut focaccia, dessert bread, sweet focaccia, raspberry preserves bread

Find it online: https://victoriablair.com/homemade-raspberry-jam-donut-focaccia-recipe/