Homemade Jam Donut Focaccia: Sweet Bliss For Brunch Lovers

Why You’ll Love This Recipe

I love this recipe because it combines the comforting texture of focaccia with the sweetness of a dessert pastry. The dough rises slowly, creating a light and airy crumb that absorbs the fruity jam perfectly. I also like how flexible the recipe is since I can easily switch the jam flavor depending on what I have available. The final glaze adds just the right amount of sweetness, making every bite feel like a bakery-style treat.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• 1.75 cups warm water (105–115°F)

• 2 tsp sugar (optional if using instant yeast)

• 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

• 2 cups confectioners’ sugar

• 2–4 tbsp whole milk

Directions

I start by preparing the yeast mixture. In a small bowl, I combine the warm water with sugar and sprinkle the active dry yeast over the top. I let it sit for about 5 minutes until it becomes bubbly and active.

In the bowl of a stand mixer, I combine the yeast mixture with bread flour, all-purpose flour, and salt. I mix everything on low speed until a sticky dough forms.

Next, I grease a large bowl with some olive oil and transfer the dough into it. I cover the bowl with a towel and let the dough rise for about 1 hour, or until it doubles in size.

After the first rise, I grease a 9×13 baking pan with olive oil. I punch down the dough and transfer it into the prepared pan, folding it slightly so it gets coated with oil. I cover it loosely and allow it to rise again for another hour.

While the dough is rising, I preheat the oven to 425°F.

Once the dough finishes its second rise, I press deep holes across the surface with my fingers. I spread raspberry preserves over the dough, letting some of it settle into the holes.

I bake the focaccia in the oven for about 18 to 22 minutes, until it turns golden brown. After removing it from the oven, I sometimes add a little more jam on top for extra flavor.

For the glaze, I mix confectioners’ sugar with milk until I reach a smooth, pourable consistency. Once the focaccia cools slightly, I spread the glaze over the top.

Finally, I cut the focaccia into squares and serve it fresh.

Servings And Timing

This recipe makes about 12 servings. I usually spend around 20 minutes preparing the dough and assembling everything. The dough requires two rises totaling about 2 hours, and the baking time takes about 18 to 22 minutes. Overall, the total time comes to approximately 4 hours and 2 minutes including resting and baking.

Variations

Sometimes I replace raspberry preserves with strawberry, blueberry, or apricot jam for a different flavor profile. I also enjoy adding a sprinkle of powdered sugar instead of glaze when I want a lighter finish. For extra richness, I occasionally mix a little lemon zest into the glaze to add brightness. Another variation I like is swirling two different jam flavors together for a colorful and fruity topping.

Storage/Reheating

I store leftover focaccia in an airtight container at room temperature for up to 2 days. If I want it to stay fresh longer, I refrigerate it for up to 4 days. To reheat, I warm slices in the oven at a low temperature for a few minutes so the bread softens again. I sometimes add a little extra glaze before serving if the top looks dry.

FAQs

Can I use instant yeast instead of active dry yeast?

I can substitute instant yeast easily. When I do this, I usually skip the sugar and mix the yeast directly with the flour.

Can I use only all-purpose flour?

I can make the recipe with only all-purpose flour if needed. The texture may be slightly softer, but it still turns out delicious.

What other jams work well for this focaccia?

I like using strawberry, blueberry, apricot, or mixed berry preserves. Almost any thick fruit jam works well in this recipe.

Why do I poke holes in the focaccia dough?

I poke holes to help the jam settle into the bread and create pockets of flavor throughout the focaccia.

Can I make the dough ahead of time?

I sometimes prepare the dough and let it rise slowly in the refrigerator overnight. This can deepen the flavor and make preparation easier the next day.

Conclusion

I enjoy baking this homemade jam donut focaccia because it combines the fluffy texture of focaccia with the sweet, fruity flavor of a classic jam-filled dessert. The soft bread, rich jam, and smooth glaze create a perfect balance of sweetness and texture. It is a recipe I love making for brunch, gatherings, or whenever I want a unique sweet bread that feels both comforting and special.