Homemade Jam Donut Focaccia

This Homemade Jam Donut Focaccia combines the fluffy texture of traditional focaccia with the sweet surprise of jam-filled pockets, making it a perfect treat for brunch or snack time. The dough rises into a soft, airy bread that holds pockets of raspberry preserves, topped with a sweet glaze that adds just the right finishing touch.

I first made this for a weekend brunch and loved watching everyone’s reaction to the unexpected jam surprise baked right in. Now it’s a go-to when I want something that feels indulgent but homemade.

Ingredients

• Warm Water: 105 to 115 degrees Fahrenheit helps activate the yeast for the perfect rise
• Sugar: optional but can boost the yeast’s activity, especially if using instant yeast
• Active Dry Yeast: fresh and bubbly yeast ensures a strong rise and fluffy texture
• Bread Flour: provides structure and chewiness, though all-purpose flour works as an alternative
• All-Purpose Flour: adds tenderness to balance the bread flour’s strength
• Salt: enhances flavor and controls yeast activity
• Olive Oil: divided helps create a soft, rich dough and prevents sticking
• Raspberry Preserves: or your choice of jam adds sweetness and moisture inside the dough pockets
• Confectioners’ Sugar: for the glaze that adds a delicate layer of sweetness
• Whole Milk: adjusts glaze consistency for a smooth finish
• Stand Mixer: for efficient mixing and kneading
• 9x13 Baking Pan: gives the focaccia an inviting rectangular shape
• Small bowl: for proofing yeast
• Large Mixing Bowl: to hold and proof the dough

Instructions

Proof the Yeast:

Combine warm water and sugar in a small bowl then sprinkle yeast on top. Let it rest for five minutes until it becomes bubbly and fragrant, indicating the yeast is alive and ready.

Mix the Dough:

Pour the yeast mixture into the stand mixer bowl then add bread flour, all-purpose flour, and salt. Mix on low speed until a sticky but cohesive dough forms.

First Rise:

Grease a large bowl with olive oil then transfer the dough into it. Cover with a clean towel and let it rise in a warm place until doubled in size, about one hour.

Prepare the Pan and Shape the Dough:

Grease a 9x13 baking pan with olive oil. Punch down the risen dough to release air bubbles then fold it into the prepared pan to coat lightly with oil. Cover loosely and let rise again for another hour.

Preheat the Oven:

Set the oven temperature to 425 degrees Fahrenheit while the dough completes its second rise.

Add Jam and Bake:

Poke deep holes all over the dough with your fingers then spread raspberry preserves generously over the top, allowing the jam to seep into the indentations. Bake for 18 to 22 minutes until the focaccia is golden and fragrant.

Glaze and Cool:

Mix confectioners’ sugar with whole milk until you reach a smooth glaze consistency. Let the focaccia cool slightly then spread the glaze evenly on top for that sweet finishing touch.

Slice and Serve:

Cut the focaccia into squares and serve fresh to enjoy the interplay of soft bread, tart jam, and sweet glaze.

Raspberry preserves are my go-to for this recipe because their tartness cuts through the sweetness, creating a perfect balance. A favorite memory is sharing this focaccia fresh out of the oven with friends during a cozy weekend brunch, everyone marveling at the jam pockets hidden inside the soft bread.

Storage Tips

Store leftover focaccia in an airtight container at room temperature for up to three days to keep it soft. For longer storage, wrap tightly in plastic wrap or foil and freeze for up to two months. Thaw at room temperature and refresh in a warm oven to regain softness.

Ingredient Substitutions

Bread flour may be replaced with all-purpose flour for a slightly softer crumb but expect less chewiness. Use any jam or preserves you love such as strawberry, apricot, or blueberry for different flavor twists. Instead of olive oil, melted butter can add a richer flavor but may alter the texture slightly.

Serving Suggestions

Enjoy warm with a cup of coffee or tea for a cozy breakfast. Serve alongside fresh fruit or yogurt to add a refreshing contrast. This focaccia also pairs surprisingly well with a soft cheese spread for a sweet and savory combo.

Let the focaccia cool slightly before glazing so the glaze sets rather than melts. Serve warm for best texture and flavor.

Common Questions About Recipes

→ How do I ensure the dough rises properly?

Use warm water between 105-115°F and fresh active dry yeast. Let the mixture sit until bubbly before combining with flour.

→ Can I substitute raspberry preserves with other fillings?

Yes, other fruit preserves like strawberry or apricot work well to create varied sweet pockets.

→ What is the purpose of poking holes before adding jam?

Poking holes allows the jam to seep into the dough, creating pockets of flavor throughout the focaccia.

→ Can I make this without a stand mixer?

Yes, you can mix the dough by hand using a wooden spoon and knead on a floured surface until sticky and elastic.

→ How should the glaze consistency be adjusted?

Add milk gradually to confectioners’ sugar until the glaze is smooth yet thick enough to coat the focaccia surface.