Jam Donut Focaccia Recipe

Sliced jam donut focaccia showing soft fluffy dough and bright red fruit filling.

5 from 1 vote

This fluffy, sweet bread combines the airy texture of traditional focaccia with the tart fruitiness of raspberry jam and a classic donut glaze. The result is a sticky, golden treat that smells like a bakery on a Sunday morning.

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Prep Time 20

Cook Time 20

Total Time 2 40

Servings:12 squares

Course:Breakfast, Dessert

Cuisine:American, Italian

Calories:320kcal

Cost:$8

Ingredients Equipment Method Nutrition Notes

Ingredients

1 ¾ cups warm water (105-115°F) Critical for yeast activation
2 teaspoon sugar Feeds the yeast
1 packet active dry yeast Check expiration date
2 cups bread flour For chewy texture
2 cups all-purpose flour Balances the dough
2 teaspoon salt Enhances flavor
6 tablespoon olive oil, divided For dough and pan
1 jar raspberry preserves Bonne Maman or similar
2 cups confectioners' sugar For the glaze
2-4 tablespoon whole milk Adjust for consistency

Equipment

1 stand mixer With dough hook
1 9x13 baking pan Metal preferred
1 large straw For poking holes
1 silicone brush For oiling pan

Method

Whisk the warm water and sugar together before stirring in the yeast to help it dissolve and bubble, indicating it is active after five minutes.
Mix the bread flour, all-purpose flour, and salt into the yeast mixture on medium speed to form a sticky dough that pulls slightly away from the bowl sides.
Transfer the dough to an oiled bowl and cover it to trap moisture, letting it rise in a warm spot until it doubles in size and looks airy.
Transfer the dough gently into a greased baking pan, folding it over itself to coat it in oil, and let it rise again until it puffs to the edges.
Dimple the dough deeply with your fingers to create characteristic pockets, then spoon small dollops of raspberry preserves directly into the grooves.
Bake at 425°F until the crust is golden brown, then use a straw to poke deep holes in the warm bread to fill with the remaining jam.
Whisk the confectioners' sugar and milk into a smooth icing to pour over the focaccia, creating a signature sweet glaze that sets as it cools.

Nutrition

Serving: 110gCalories: 320kcalCarbohydrates: 58gProtein: 4gFat: 8gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 1mgSodium: 390mgPotassium: 60mgFiber: 2gSugar: 28gVitamin C: 1mgCalcium: 10mgIron: 2mg

Notes

If the kitchen is cold, let the dough rise inside the oven with just the light on; this creates a gentle warmth that helps the yeast work efficiently. Swap raspberry jam for strawberry or apricot if you prefer a different fruit profile.