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Jam Donut Focaccia

Jam Donut Focaccia: A Sweet Twist for Your Brunch Table

Enjoy a nostalgic twist on focaccia with a fluffy bread and sweet jam filling in this Jam Donut Focaccia recipe.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising Time 2 hours
Total Time 2 hours 52 minutes
Servings: 8 slices
Course: Dessert
Cuisine: Italian
Calories: 220
Ingredients Equipment Method Notes

Ingredients
  

Dough Ingredients
  • 1 cup Warm Water Between 105-115°F
  • 1 tablespoon Sugar Optional
  • 2 teaspoons Active Dry Yeast Check for freshness
  • 2 cups Bread Flour For chewy structure
  • 1 cup All-Purpose Flour For light texture
  • 1 teaspoon Salt Enhances flavor
  • 2 tablespoons Olive Oil Adds richness
Filling Ingredients
  • 1 cup Raspberry Preserves Primary filling
Glaze Ingredients
  • 1 cup Confectioners’ Sugar For sweetness
  • as needed Whole Milk For glaze consistency

Equipment

  • Stand mixer
  • 9x13 inch baking pan
  • Small bowl

Method
 

Preparation Steps
  1. In a small bowl, combine warm water with sugar. Sprinkle active dry yeast over the water and let sit for about 5 minutes.
  2. In a stand mixer, combine the yeast mixture with bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
  3. Transfer the dough to a greased bowl, cover with a towel, and let rise for about 1 hour until doubled in size.
  4. Grease a 9x13-inch baking pan with olive oil. Punch down the dough and transfer into the prepared pan, spreading it evenly.
  5. Cover the dough with a damp towel and allow it to rise for another hour.
  6. Preheat your oven to 425°F (220°C) about 15 minutes before the second rise is complete.
  7. Poke deep holes in the dough and fill each pocket with raspberry preserves.
  8. Bake for 18-22 minutes until golden brown and hollow-sounding when tapped.
  9. Whisk together confectioners’ sugar with whole milk to create a smooth glaze.
  10. Remove from oven, let cool, drizzle glaze over, cut into squares, and serve warm.

Notes

Store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, freeze wrapped tightly in plastic wrap and aluminum foil for up to 1 month.