Description

This Homemade Jam Donut Focaccia is a playful fusion of Italian focaccia and a classic jelly donut — fluffy, olive-oil-rich bread filled with raspberry preserves and topped with a glossy glaze. It’s sweet, soft, and slightly chewy, making it an unforgettable treat for brunch, dessert, or any special occasion.

Ingredients

For the bread dough:

1 3/4 cups warm water (105–115°F)

2 teaspoons sugar

1 packet active dry yeast

2 cups bread flour

2 cups all-purpose flour

2 teaspoons salt

6 tablespoons olive oil, divided

For the filling:

1 jar raspberry preserves (Bonne Maman or similar)

For the glaze:

2 cups confectioners’ sugar

2–4 tablespoons whole milk (as needed for consistency)

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Instructions

In a stand mixer bowl, whisk warm water and sugar until dissolved. Add yeast and let sit for 5 minutes until bubbly.
Attach the dough hook and add bread flour, all-purpose flour, and salt. Mix on medium speed until a sticky dough forms.
Grease a large bowl with 2 tablespoons of olive oil. Transfer dough to the bowl, coat lightly with oil, cover, and let rise in a warm place for 1 hour or until doubled in size.
Grease a 9×13-inch metal pan with 2 tablespoons of olive oil. Gently transfer dough to the pan, folding it over itself a few times. Cover and let rise again for 1 hour.
Preheat oven to 425°F (220°C). Drizzle remaining olive oil on top and use your fingers to dimple the surface deeply. Spoon about 1/4 cup raspberry preserves over the dough, letting some settle into the dimples.
Bake for 18–22 minutes, or until golden brown. Remove from oven and immediately poke about 35 holes in the bread using a straw or wooden spoon handle.
While still warm, spoon raspberry preserves into each hole, letting it melt slightly into the bread.
Once mostly cooled, whisk together confectioners’ sugar and milk until smooth. Spread glaze evenly over the top, letting it drip down the sides.
Allow glaze to firm before slicing and serving warm or at room temperature.

Notes

Swap raspberry preserves for strawberry, apricot, or blueberry for a different twist.

For extra indulgence, fill the holes with Nutella or lemon curd instead of jam.

Add a bit of vanilla extract or citrus zest to the glaze for enhanced flavor.

To make ahead, refrigerate dough after the first rise and bring to room temperature before baking.

Ensure the bread cools slightly before glazing to prevent melting.

Nutrition

Serving Size: 1/4 loaf
Calories: 850
Sugar: 38g
Sodium: 620mg
Fat: 31g
Saturated Fat: 4g
Unsaturated Fat: 26g
Trans Fat: 0g
Carbohydrates: 126g
Fiber: 4g
Protein: 15g
Cholesterol: 0mg