Why You’ll Love This Recipe

I love how this recipe takes a savory Italian staple and transforms it into a sweet, whimsical treat. The dough is easy to make and comes together with basic ingredients, and the raspberry jam adds just the right amount of tart sweetness. It’s a playful and impressive recipe that feels special but is simple enough for a weekend bake. Plus, the sugary glaze makes every bite taste like a warm jelly donut.

Ingredients

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

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)

Directions

In a large bowl, I combine the warm water and sugar, then sprinkle the yeast over the top. I let it sit for about 5–10 minutes until foamy.
I mix in the bread flour, all-purpose flour, and salt until a shaggy dough forms.
I knead the dough on a floured surface until smooth and elastic, about 8–10 minutes.
I coat a clean bowl with 2 tablespoons of olive oil, place the dough inside, and turn it to coat. I cover it and let it rise in a warm spot for about 45 minutes, or until doubled in size.
I preheat the oven to 425°F and coat a 9×13-inch baking pan with 2 tablespoons of olive oil.
Once risen, I press the dough into the pan, dimpling the surface with my fingers. I drizzle the remaining 2 tablespoons of olive oil on top.
I bake the focaccia for 20–25 minutes, or until golden brown and puffed.
While the bread cools slightly, I whisk together the confectioners’ sugar and milk to create a smooth glaze.
I use a piping bag or a zip-top bag with the corner snipped off to pipe raspberry preserves into the bread in small pockets or across the surface.
I drizzle the glaze over the top and let it set before slicing and serving.

Servings and timing

This recipe makes 4 generous servings and takes about 1 hour from start to finish, including rising and baking time.

Variations

I sometimes switch the raspberry jam for strawberry, blueberry, or even lemon curd for a different flavor.
To add texture, I like sprinkling crushed freeze-dried berries or chopped nuts over the glaze.
For an extra decadent touch, I fill the focaccia with custard or chocolate spread before baking.

Storage/Reheating

I store leftovers in an airtight container at room temperature for up to 2 days. For longer storage, I refrigerate for up to 5 days. When reheating, I warm slices in a 300°F oven for 5–7 minutes to bring back that fresh-baked texture. I avoid microwaving if I want to keep the edges crisp.

FAQs

How do I know when the dough has risen enough?

I check if the dough has doubled in size and springs back slowly when poked—this usually takes around 45 minutes in a warm kitchen.

Can I make this focaccia ahead of time?

Yes, I often make the dough the night before and let it rise slowly in the fridge overnight. I just bring it to room temperature before baking.

What kind of pan works best for baking?

I use a 9×13-inch metal baking pan for even browning and crisp edges, but a glass or ceramic dish also works fine.

Can I use instant yeast instead of active dry yeast?

Absolutely. I substitute it in equal amounts and skip the blooming step, mixing it directly with the flour and other dry ingredients.

Is it possible to make this dairy-free?

Yes, I use a plant-based milk for the glaze, and it works just as well. Just make sure to check the jam ingredients too.

Conclusion

This Jam Donut Focaccia is a fun and irresistible fusion of textures and flavors that I always come back to. Whether I’m baking it for brunch guests or as a personal treat, it delivers that wow factor every time. It’s sweet, fluffy, and satisfying—like a donut and focaccia had the best dessert baby.