Description
This Homemade Jam Donut Focaccia combines the chewy, airy texture of focaccia with the sweet jam-filled charm of a donut. With a golden crust, glossy glaze, and raspberry jam pockets, it’s perfect for breakfast or brunch.
Ingredients
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
1 jar raspberry preserves
2 cups confectioners’ sugar
2–4 tablespoons whole milk
Instructions
1. Warm the water and dissolve the sugar, then sprinkle in the yeast and let it sit until frothy.
2. Mix in the flours and salt to form a sticky dough.
3. Transfer the dough to a greased bowl with 2 tbsp olive oil, cover, and let it rise until doubled.
4. Grease a 9×13 pan with 2 tbsp olive oil, fold the dough into the pan, and let rise again until it fills the pan.
5. Preheat oven to 425°F, drizzle the remaining 2 tbsp olive oil over the dough, and press in deep dimples.
6. Spread a thin layer of jam over the top, especially into the dimples.
7. Bake 18–22 minutes or until golden and fully cooked.
8. Cool slightly, then poke holes with a straw and pipe in more jam.
9. Whisk confectioners’ sugar and milk until smooth and pourable, then glaze the bread.
10. Allow glaze to set before slicing and serving.
Notes
Water should be warm but not hot to protect the yeast.
Any thick jam or Nutella can be substituted for raspberry preserves.
All-purpose flour can replace bread flour for a softer texture.
Melted butter or vegetable oil can replace olive oil.
Milk options for glaze include skim, 2%, heavy cream, or water.
Avoid overloading jam to prevent soggy dough.
Make deep dimples for classic focaccia texture.
Let dough rise fully to ensure light texture.
Glaze can be skipped or replaced with powdered sugar dusting.
- Prep Time: 30–45 minutes
- Cook Time: 18–22 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: American-Italian
Nutrition
- Serving Size: 1 slice
- Calories: 3200–3600
- Sugar: 220g (est.)
- Sodium: 2500mg (est.)
- Fat: 95–110g
- Saturated Fat: 15–20g
- Unsaturated Fat: 75–85g
- Trans Fat: 0g
- Carbohydrates: 550–600g
- Fiber: 8–10g
- Protein: 30–36g
- Cholesterol: 10mg