Dessert

Homemade Jam Donut Focaccia Recipe

ByClara Bennett November 21, 2025November 21, 2025

Introduction

Enjoy the sweet and fluffy delight of Homemade Jam Donut Focaccia, a unique twist on classic focaccia infused with raspberry preserves and topped with a smooth glaze. This comforting bread combines the best of a donut and focaccia for a treat that’s perfect for breakfast or dessert.

A rectangular baked dessert sits in a black pan on a white marbled surface, covered with a shiny, slightly translucent white glaze. The top layer is golden brown and puffy, with small pockets of bright red berries peeking through, creating a contrast with the pale dough. The texture looks soft and light with uneven, bubbly areas where the glaze has settled into crevices. Surrounding the pan are fresh strawberries in a white bowl, apricots, blackberries, and blueberries, adding a colorful, fresh fruit context to the scene. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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

Instructions

Step 1: In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Let the mixture sit for 5 minutes until it begins to bubble. If it doesn’t bubble, use fresh yeast.
Step 2: Attach a dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture. Mix on medium speed until a sticky dough forms, ensuring ingredients are well incorporated but not over-mixed.
Step 3: Coat the sides of a large mixing bowl with 2 tablespoons of olive oil. Transfer the sticky dough into the bowl, spread a little oil on its surface, cover with plastic wrap, and place in a warm spot for about an hour until the dough doubles in size.
Step 4: Grease a 9×13 metal baking pan with 2 tablespoons of olive oil using a silicone brush. Gently move the risen dough into the pan and fold it in thirds over itself a couple of times to coat it evenly in oil and knead slightly. Cover and let rise for another hour until it doubles and spreads to the pan edges.
Step 5: Preheat the oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface forming pockets and bubbles. Spread about 1/4 cup of raspberry preserves over the dough, letting some fill the grooves.
Step 6: Bake for 18-22 minutes until golden brown and cooked through. Once out of the oven, use a large straw to poke about 35 deep holes in the warm bread. Immediately fill each hole with more raspberry preserves using a small spoon to allow the jam to melt into the bread.
Step 7: When the bread has cooled slightly, prepare the icing by mixing confectioners’ sugar with whole milk one tablespoon at a time until the icing is spreadable but thick enough to set. Spread it over the focaccia. For an extra glaze, flip the bread onto a wire rack and glaze the bottom once the top sets. Cut into squares and serve.

Tips & Variations

Use fresh, active yeast to ensure proper rising and fluffy texture.
For a different fruit flavor, substitute raspberry preserves with strawberry or apricot jam.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until sticky but smooth.
Adjust icing thickness by adding milk gradually to get the perfect spreadable glaze.

Storage

Store the jam donut focaccia in an airtight container at room temperature for up to 3 days. For longer storage, wrap tightly and freeze for up to a month. Reheat gently in a warm oven to soften before serving.

How to Serve

A single piece of pastry sits on a white plate placed on a white marbled surface. The pastry has one visible layer of light golden-brown crust with a soft, airy inside that is pale cream colored. Mixed into the dough are several deep red berry-like spots with a juicy, glossy texture. The top is coated with a smooth, glossy white icing that gently drips down the side, adding a shiny layer over parts of the golden-brown crust. The background is blurred but shows two shakers, one green and one red, creating a cozy kitchen look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this focaccia without a stand mixer?

Yes, you can knead the dough by hand on a floured surface for about 10 minutes until it becomes sticky yet smooth. It may take a bit more effort but works just as well.

How do I know if my yeast is still good?

When combined with warm water and sugar, the yeast should start bubbling and foam after about 5 minutes. If it remains flat with no bubbles, the yeast is likely expired and should be replaced for best results.