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Homemade Jam Donut Focaccia Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 9 reviews
  • Author: Jessica
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Bread
  • Method: Baking
  • Cuisine: Italian-American

Description

This Homemade Jam Donut Focaccia is a delightful twist on traditional focaccia bread, incorporating a sweet raspberry jam filling that mimics the flavors of a classic jam donut. The result is a soft, slightly chewy focaccia bread with pockets of fruity, sweet jam, finished with a simple glaze of powdered sugar and milk. Perfect as a sweet breakfast treat or dessert.

Ingredients

Dough Ingredients

  • 1 3/4 cups warm water (105-115°F)
  • 2 tsp sugar
  • 1 packet active dry yeast (about 2 1/4 tsp)
  • 2 cups bread flour
  • 2 cups all-purpose flour
  • 2 tsp salt
  • 6 tbsp olive oil, divided

Filling and Glaze

  • 1 jar raspberry preserves (Bonne Maman or similar)
  • 2 cups confectioners’ sugar
  • 2-4 tbsp whole milk (or as needed for consistency)

Instructions

  1. Activate Yeast: In a large bowl, combine the warm water and sugar, stirring until dissolved. Sprinkle the active dry yeast over the water, let it sit for about 5-10 minutes until it becomes foamy, indicating the yeast is active.
  2. Mix Dough: Add the bread flour, all-purpose flour, salt, and 4 tablespoons of olive oil to the yeast mixture. Stir until the dough comes together, then knead for about 8-10 minutes on a floured surface until smooth and elastic.
  3. First Rise: Lightly oil a large bowl with 1 tablespoon olive oil, place the dough inside, turning to coat it. Cover with a kitchen towel or plastic wrap and let it rise in a warm place for 45 minutes to 1 hour, or until it doubles in size.
  4. Prepare Pan and Shape Dough: Preheat your oven to 400°F (200°C). Lightly grease a 9×13-inch baking pan with the remaining 1 tablespoon of olive oil. Punch down the dough and spread half of it evenly into the pan.
  5. Add Jam Filling: Spoon the raspberry preserves evenly over the dough layer, leaving a small border around the edges. Carefully spread the remaining dough over the jam layer to cover it.
  6. Second Rise: Cover the assembled focaccia and allow it to rise again for 15-20 minutes until slightly puffed.
  7. Bake: Bake the focaccia in the preheated oven for 25-30 minutes or until the top is golden brown and cooked through.
  8. Make Glaze: While the focaccia bakes, whisk together the confectioners’ sugar and 2-4 tablespoons of whole milk until smooth and pourable. Adjust the milk amount to achieve desired consistency.
  9. Cool and Glaze: Remove the focaccia from the oven and allow it to cool slightly. Drizzle the glaze over the warm bread. Let it set before slicing.
  10. Serve: Cut into squares and serve warm or at room temperature, enjoying the delightful combination of soft focaccia and sweet raspberry jam.

Notes

  • Make sure the water is not too hot when activating yeast to avoid killing it.
  • The raspberry preserves can be substituted with other fruit jams or preserves according to preference.
  • Adjustment of milk in the glaze helps control thickness—thicker glaze will provide a more pronounced sugary coating.
  • For a more donut-like flavor, dust with additional powdered sugar after glazing once the glaze has set.
  • Keep leftover focaccia wrapped tightly to maintain freshness for 2-3 days.

Find it online: https://dishrise.com/homemade-jam-donut-focaccia-recipe/