One chilly December morning, a neighbor dropped off a jar of homemade raspberry preserves wrapped in plaid ribbon her way of thanking me for feeding her cat over Thanksgiving. That little gesture sparked a day of playing in the kitchen with my grandkids, who were already hyped up on cocoa and glitter glue from their ornament-making spree. We’d been leafing through an old binder of clipped recipes, and my youngest pointed to an old-school jelly donut and asked, “Can we make this but as bread?”
Later that week, my friend Cynthia texted from Ohio, raving about a focaccia she had at a bakery that tasted like a jam donut. That was the nudge I needed. Back in my own kitchen, I mixed up dough as my daughter piped in from the living room, “Mom, make it like those fair donuts soft and sweet!” So I did. We poked holes in the risen dough like we were digging for treasure, spooned in globs of jam, and finished it off with a glaze that cracked just right under your teeth.
Making this Jam Donut Focaccia brought together all kinds of little moments: neighbors, grandkids, long-distance texts, and holiday spirit all in a single pan of golden bread. Every bite is plush, jammy, and glossed with just enough sweetness to feel like dessert without tipping into candy territory.
Short Description
Jam Donut Focaccia is a fluffy, golden focaccia layered with raspberry preserves and finished with a delicate sugar glaze like the bakery donut of your dreams, in sliceable bread form.
Key Ingredients
For the Dough
- 1 ¾ cups warm water (105–115°F)
- 2 teaspoons sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 6 tablespoons olive oil, divided
For the Filling
- 1 jar raspberry preserves
For the Glaze
- 2 cups confectioners’ sugar
- 2–4 tablespoons whole milk
Tools Needed
- Stand mixer with dough hook
- Mixing bowls
- 9×13-inch metal baking pan
- Silicone brush
- Plastic wrap
- Wire rack
- Small spoon and large straw
Cooking Instructions
Step 1: Activate the Yeast
In a stand mixer bowl, combine warm water and sugar. Stir until dissolved, then whisk in yeast. Let sit 5 minutes until bubbly.
Step 2: Make the Dough
Add bread flour, all-purpose flour, and salt. Mix on medium speed with dough hook until a sticky dough forms.
Step 3: First Rise
Coat a large bowl with 2 tablespoons of olive oil. Transfer dough into the bowl, rub a little oil on top, and cover with plastic wrap. Let rise in a warm spot for 1 hour until doubled.
Step 4: Second Rise
Grease a 9×13 metal pan with 2 tablespoons of olive oil. Transfer dough, fold it over itself a few times, then press gently into pan. Cover and let rise for another hour until it fills the pan.
Step 5: Prep and Bake
Preheat oven to 425°F. Drizzle remaining 2 tablespoons olive oil over the dough. Use your fingers to dimple the surface. Spoon ¼ cup raspberry preserves across the top, letting it sink into the holes. Bake for 18–22 minutes until golden.
Step 6: Fill with Jam
While still warm, poke about 35 deep holes using a large straw. Fill each with raspberry preserves using a small spoon.
Step 7: Glaze
Mix confectioners’ sugar with milk until smooth but thick. Spread over slightly cooled bread. For extra sweetness, flip the focaccia and glaze the underside too. Let set, then slice and serve.
Why You’ll Love This Recipe
Soft, bouncy bread texture
Bursts of fruity jam in every bite
Glaze that sets into a delicate shell
A fun hybrid of donut and focaccia
Kid-friendly and perfect for holidays
Mistakes to Avoid & Solutions
Skipping Yeast Activation
If the yeast doesn’t bubble, your dough won’t rise.
Solution: Always test the yeast with warm water and sugar first to make sure it’s alive.
Overmixing the Dough
Overworking the dough can make the texture dense.
Solution: Mix just until sticky and combined, then stop.
Too Much Jam on Top Before Baking
Excess jam can burn or pool awkwardly.
Solution: Only use about ¼ cup before baking and reserve the rest for filling afterward.
Skipping the Oil Coating
Dough can stick or dry out.
Solution: Generously coat both bowl and pan with olive oil and gently oil the dough surface too.
Applying Glaze While Hot
Glaze will melt off instead of setting.
Solution: Let the focaccia cool slightly before glazing so it holds better.
Serving and Pairing Suggestions
Serve warm or room temperature
Pair with a cup of black coffee or spiced tea
Add fresh whipped cream on the side for dessert
Present it on a platter for brunch gatherings
Cut into squares for a sweet party finger food
Storage and Reheating Tips
Store in an airtight container at room temperature for up to 2 days
Refrigerate for up to 5 days, but let it come to room temp before serving
Reheat in a 300°F oven for 5–7 minutes to refresh texture
Avoid microwaving—it softens the glaze too much
Freeze in slices wrapped in plastic and foil for up to 1 month
FAQs
1. Can I use a different jam flavor?
Yes! Strawberry, apricot, or blueberry all work well—just make sure it’s thick enough to stay in place.
2. Can I make this without a stand mixer?
Absolutely. Mix and knead by hand—it’ll just take a bit more time and elbow grease.
3. How do I know when the bread is done baking?
It should be golden brown on top, and the edges will pull slightly from the pan.
4. Can I add cinnamon or spice to the dough?
Yes, adding ½ teaspoon of cinnamon to the dry ingredients gives a lovely twist.
5. How do I keep the glaze from melting?
Wait until the bread is only slightly warm, not hot, before glazing.
Tips & Tricks
Use a sunny window for the dough rise temperature makes a big difference.
Microwave the jam for 10 seconds to make it easier to spoon.
Use a piping bag or squeeze bottle for cleaner jam filling.
Don’t skip folding the dough before the second rise it builds structure.
Glazing both sides makes it feel like a bakery treat.
Recipe Variations
Cinnamon Sugar Version
Skip the glaze and instead sprinkle the hot focaccia with cinnamon sugar. Use apple butter as filling for a fall-inspired version.
Lemon Glaze Swap
Replace milk in the glaze with fresh lemon juice for a citrusy zing that complements the raspberry.
Nutella-Twist
Use Nutella instead of jam, and top with chopped hazelnuts before baking for a chocolate-hazelnut spin.
Savory-Sweet Hybrid
Add small cubes of brie in the holes along with raspberry preserves before baking. The melty cheese contrasts beautifully with the fruit.
Mini Focaccia Bites
Divide dough into muffin tins, bake for 12–15 minutes, and fill each mini focaccia with jam for single-serve portions.
Final Thoughts
Making Jam Donut Focaccia isn’t just about baking something sweet it becomes a way to blend moments, from a spontaneous neighborhood gift to the laughter of kids poking dough like it’s clay. The jam sinks into every nook, the glaze sets like a whisper, and suddenly you’ve got a tray full of golden squares that feel festive enough for the holidays yet casual enough for a Sunday breakfast.
It’s a recipe that brings out the joy in the process: the smell of warm yeast, the gloss of jam pooling in pockets, and the hush that falls when everyone takes that first bite. There’s a quiet magic to it no need for frosting flowers or piping bags. Just warm bread, sweet fruit, and maybe a second square on your plate before the kettle even whistles.
Homemade Jam Donut Focaccia
Ingredients
For the Dough
- 1 ¾ cups warm water 105–115°F
- 2 teaspoons sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 teaspoons salt
- 6 tablespoons olive oil divided
For the Filling
- 1 jar raspberry preserves
For the Glaze
- 2 cups confectioners’ sugar
- 2 –4 tablespoons whole milk
Instructions
- Combine warm water, sugar, and yeast in a stand mixer bowl; let sit 5 minutes until bubbly.
- Add both flours and salt, mix with dough hook until sticky dough forms.
- Transfer to oiled bowl, coat top with oil, cover, and let rise 1 hour until doubled.
- Grease a 9×13 pan with oil, fold dough over itself a few times, press into pan, cover and rise again 1 hour.
- Preheat oven to 425°F. Drizzle oil on dough, dimple with fingers, spoon ¼ cup jam over top, and bake 18–22 minutes until golden.
- While warm, poke about 35 deep holes with a straw and fill each with more raspberry preserves.
- Mix sugar and milk into a glaze, spread over slightly cooled bread; flip and glaze bottom if desired. Let set and slice to serve.
