Why You’ll Love This Recipe

I love this recipe because it’s the best of both worlds — the soft, chewy texture of focaccia paired with the nostalgic sweetness of a jam donut. It looks impressive but is surprisingly simple to make, and most of the time is spent waiting for the dough to rise. The olive oil gives the bread incredible richness, while the raspberry filling and sugary glaze make it feel like something straight from a patisserie. It’s perfect for sharing at brunch, holidays, or any time I want to surprise guests with something unique.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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)

Directions

1. I start by combining warm water and sugar in the bowl of my stand mixer, whisking until the sugar dissolves completely. Then I whisk in the yeast and let it sit for about 5 minutes, until it begins to bubble and activate.

2. I attach the dough hook and add the bread flour, all-purpose flour, and salt to the yeast mixture. I mix on medium speed until a sticky dough forms — it should come together but still feel slightly tacky.

3. I coat a large bowl with 2 tablespoons of olive oil, transfer the dough into it, and rub a little oil over the surface of the dough to keep it moist. I cover the bowl with plastic wrap and set it in a warm spot for about an hour, until the dough doubles in size.

4. Once risen, I grease a 9×13-inch metal baking pan with 2 tablespoons of olive oil. I gently move the dough into the pan and fold it over itself a few times to build structure and coat it in oil. I cover the pan again and let it rise for another hour until it’s puffy and reaches the edges.

5. When the dough is ready, I preheat the oven to 425°F (220°C). I drizzle the remaining olive oil over the top and use my fingers to make deep dimples all over the surface. Then I spoon about 1/4 cup of raspberry preserves over the dough, letting some fall into the holes.

6. I bake the focaccia for 18–22 minutes, until it’s golden brown and baked through. As soon as it comes out, I use a straw or the end of a wooden spoon to poke about 35 holes in the bread.

7. While it’s still warm, I spoon raspberry preserves into each hole, letting the heat help the jam melt into the bread for that gooey, donut-like filling.

8. Once the focaccia has cooled slightly, I make the glaze by whisking the confectioners’ sugar with milk, adding one tablespoon at a time until I reach a spreadable consistency. I spread the glaze evenly over the top, letting it drip down the sides. For an extra indulgent finish, I sometimes flip the bread once the top sets and glaze the bottom too.

9. I let the glaze firm up before cutting the focaccia into squares and serving it warm or at room temperature.

Servings and Timing

This recipe serves 4 people. Prep time is 25 minutes, cook time is 50 minutes, for a total of 1 hour and 15 minutes. The full loaf has about 3400 calories.

Variations

I sometimes swap raspberry preserves for strawberry, apricot, or blueberry jam, depending on the season. For a more decadent version, I fill the holes with Nutella or lemon curd instead of jam. I’ve also tried adding a touch of vanilla extract or citrus zest to the glaze for extra flavor. If I want a more traditional focaccia texture with a hint of sweetness, I skip the glaze and dust it with powdered sugar before serving.

Storage/Reheating

I store the cooled focaccia in an airtight container at room temperature for up to 2 days or refrigerate it for up to 5. To reheat, I warm it in a low oven at 300°F for 10 minutes — it refreshes the texture and slightly softens the glaze. It can also be frozen for up to 2 months; I thaw it overnight in the refrigerator and warm it before serving.

FAQs

Can I make the dough by hand without a stand mixer?

Yes, I often mix it with a wooden spoon and knead by hand for about 8–10 minutes until smooth and elastic.

What’s the best way to know when the dough has risen enough?

It should double in size and spring back slowly when gently pressed with a finger.

Can I use instant yeast instead of active dry yeast?

Yes, I skip the proofing step and mix the instant yeast directly with the dry ingredients.

Can I use another jam flavor?

Absolutely — strawberry, cherry, or even fig jam tastes amazing in this recipe.

Why poke holes after baking instead of before?

Poking afterward creates pockets that hold the jam like donut filling and keeps it from burning during baking.

Can I use non-dairy milk for the glaze?

Yes, almond or oat milk works perfectly as a substitute.

Can I make this recipe ahead?

Yes, I prepare the dough the day before, let it rise once, refrigerate overnight, then bring it to room temperature before baking.

Can I use whole wheat flour?

I replace up to half the flour with whole wheat for a heartier version — the texture will be denser but still soft.

How do I prevent the glaze from melting off?

I make sure the bread is mostly cooled before spreading the glaze so it sets properly.

Can I serve this warm?

Definitely — I love serving it slightly warm when the jam is still gooey and the glaze just set.

Conclusion

This Homemade Jam Donut Focaccia is one of my favorite creative bakes — a playful mix between Italian focaccia and a jelly donut. I love how the fluffy bread, fruity jam, and sweet glaze come together for a treat that’s both elegant and fun. Whether I serve it at brunch, for dessert, or as a special weekend bake, it always feels like a little celebration on the table.