If you’ve ever dreamed of combining the pillowy comfort of focaccia with the sweet joy of a jam donut — this recipe makes that dream come true. Soft, airy, and buttery with a tender crumb, this focaccia is dimpled with pools of raspberry jam that bubble and caramelize as it bakes. A glossy vanilla-scented glaze tops it all off, giving each bite the perfect mix of chewy bread and donut sweetness. It’s bakery-level indulgence made right in your kitchen — perfect for brunch, dessert, or a cozy weekend bake. Get ready for your home to smell like a pastry shop.
Ingredients
For the Dough
- 1¾ cups warm water (105–115°F / 40–45°C)
- 2 tsp sugar (8 g)
- 1 packet (2¼ tsp) active dry yeast (7 g)
- 2 cups bread flour (240 g)
- 2 cups all-purpose flour (240 g)
- 2 tsp salt (10 g)
- 6 tbsp olive oil, divided (90 ml)
For the Filling & Glaze
- 1 jar raspberry preserves (about 300–350 g)
- 2 cups confectioners’ sugar (240 g)
- 2–4 tbsp whole milk (30–60 ml), as needed for consistency
Step-by-Step Preparation
- Activate the yeast:
In the bowl of a stand mixer, whisk together warm water and sugar until dissolved. Add yeast and whisk again. Let the mixture sit for 5 minutes until it becomes foamy and bubbly — this means your yeast is active. - Make the dough:
Attach the dough hook and add bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed for about 5–7 minutes, until a sticky, elastic dough forms that pulls away slightly from the sides. - First rise:
Coat a large bowl with 2 tablespoons of olive oil. Transfer the dough into the oiled bowl, turning it to coat the surface lightly with oil. Cover tightly with plastic wrap and let it rise in a warm place for 1 hour, or until doubled in size. - Prepare the pan:
Grease a 9×13-inch metal baking pan with 2 tablespoons olive oil. Gently transfer the risen dough into the pan. Fold it over itself a few times to coat with oil and help it spread. Cover and let rise again for another hour, until it reaches the pan’s edges. - Dimple and top with jam:
Preheat your oven to 425°F (220°C). Drizzle the remaining 2 tablespoons of olive oil over the dough. Using your fingers, press deep dimples all over the surface. Spoon about ¼ cup of raspberry preserves into the dimples, letting them sink into the dough. - Bake the focaccia:
Bake for 18–22 minutes, until puffed and golden brown on top. Remove from the oven and, while still warm, poke several small holes using a straw or chopstick. Fill each hole with more raspberry preserves — the warmth will melt the jam beautifully into the bread. - Make the glaze:
In a small bowl, whisk confectioners’ sugar with 2 tablespoons of milk, adding more milk as needed until smooth, thick, and spreadable. - Glaze the focaccia:
Spread the glaze evenly over the top of the warm bread. For a true “donut effect,” flip the focaccia and glaze the underside as well. Let it set for 10–15 minutes until slightly firm and glossy. - Slice and serve:
Cut into squares and serve warm or at room temperature. Each bite delivers the chewy texture of focaccia with the sweet decadence of a jam-filled donut.
This Homemade Jam Donut Focaccia is a delightful mashup of comfort and indulgence — soft, jammy, and perfectly glazed. Ideal for brunch, coffee breaks, or gifting, it’s a show-stopping treat that’s surprisingly easy to make. Serve it warm, share it generously, and enjoy that sweet moment where bread meets donut magic.
