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Jam Donut Focaccia

Jam Donut Focaccia: A Sweet Brunch Escape You’ll Love

Enjoy a delightful fusion of jam-filled donuts and traditional focaccia in this Jam Donut Focaccia recipe.
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Prep Time 30 minutes
Cook Time 22 minutes
Rising Time 1 hour
Total Time 1 hour 52 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.75 cups Warm Water Ensure it's between 105-115°F
  • 2 tsp Sugar Can be omitted when using instant yeast
  • 1 packet Active Dry Yeast Check it’s fresh and bubbly
  • 2 cups Bread Flour Can swap with all-purpose flour
  • 2 cups All-Purpose Flour Helps achieve a balanced dough texture
  • 2 tsp Salt Enhances flavor and regulates yeast activity
  • 6 tbsp Olive Oil Divided use; adds richness and moisture
For the Jam Filling
  • 1 jar Raspberry Preserves Swap for strawberry or apricot if desired
For the Glaze
  • 2 cups Confectioners’ Sugar Creates a sweet glaze
  • 2-4 tbsp Whole Milk Add until desired thickness is reached

Equipment

  • Stand mixer
  • 9x13 baking pan
  • measuring cups
  • measuring spoons
  • mixing bowl

Method
 

Step-by-Step Instructions
  1. In a small bowl, combine warm water (105-115°F) with sugar. Sprinkle active dry yeast over the water and let sit for about 5 minutes until bubbly.
  2. In a stand mixer, combine yeast mixture with bread flour, all-purpose flour, and salt. Mix on low speed for 2-3 minutes until a sticky dough forms.
  3. Grease a large bowl with 2 tablespoons of olive oil, transfer the dough, and cover with a towel. Let it rise until doubled in size, about 1 hour.
  4. Grease a 9x13 baking pan with olive oil. Once risen, punch down the dough gently, transfer to the pan, and let it rest for another hour.
  5. Preheat oven to 425°F as the dough rises for the second time.
  6. Poke deep holes all over the surface of the dough and spread raspberry preserves evenly across, filling the holes.
  7. Bake for 18-22 minutes until golden-brown and firm in texture. Optionally add more preserves after baking.
  8. Mix confectioners’ sugar with enough milk to achieve a smooth glaze consistency.
  9. Drizzle or spread glaze over the cooled focaccia, cut into squares, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 35gProtein: 4gFat: 10gSaturated Fat: 1gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 12g

Notes

Allow ample rising time for best texture. Adjust glaze consistency as needed.

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