Homemade Jam Donut Focaccia

If you ask me, jam donut focaccia is pure breakfast magic.

This sweet bread combines the fluffy texture of focaccia with all the flavors of your favorite jam-filled donut. Soft, pillowy dough gets topped with butter, sugar, and pockets of sweet jam that bubble up as it bakes.

It’s made with simple ingredients you probably have in your kitchen right now. The bread comes together easily, and the jam creates these lovely little wells of sweetness throughout.

It’s a fun weekend project that gives you bakery-style results at home, perfect for lazy Sunday mornings.

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What Kind of Flour Should I Use?

This recipe calls for a combination of bread flour and all-purpose flour, which gives you the best of both worlds. The bread flour has higher protein content, which helps create that chewy, airy texture that makes focaccia so good. If you only have all-purpose flour on hand, you can substitute it for the bread flour – your focaccia will still turn out great, just with a slightly softer texture. Make sure your flour is fresh and hasn’t been sitting in your pantry for months, as older flour can affect how well your dough rises. When measuring, spoon the flour into your measuring cup and level it off rather than scooping directly from the bag, which can pack too much flour into the cup.

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Options for Substitutions

This fun twist on focaccia has some room for creativity with these swaps:

• Bread flour: Don’t have bread flour? You can use all-purpose flour for the entire recipe (4 cups total). Your focaccia will be slightly less chewy but still delicious.
• Active dry yeast: Instant yeast works great too – just use the same amount and mix it directly with the dry ingredients without proofing it first.
• Raspberry jam: Any jam or preserve will work here! Try strawberry, apricot, or even Nutella for a chocolate twist. Just make sure it’s thick enough to hold its shape.
• Olive oil: You can substitute with melted butter for a richer flavor, or use vegetable oil if that’s what you have on hand.
• Whole milk: Any milk works for the glaze – 2%, skim, or even heavy cream. You can also use water, but milk gives a creamier finish to the powdered sugar glaze.
• Powdered sugar glaze: Skip the glaze entirely if you prefer, or try a simple dusting of regular powdered sugar after baking for a lighter touch.

Watch Out for These Mistakes While Baking

The biggest mistake with focaccia is using water that’s too hot for the yeast – anything over 115°F will kill it, so test the temperature with a thermometer or make sure it feels just warm to your wrist, not hot. Don’t rush the rising process either, as focaccia needs proper time to develop its airy texture, so let it rise until it’s visibly doubled in size even if it takes longer than expected. When adding the jam, avoid spreading it too thick or it will make the dough soggy and prevent proper baking – a thin, even layer works best. Make sure to create deep dimples with your fingers before baking, as shallow ones will disappear during the rise and you’ll lose that classic focaccia texture.

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What to Serve With Jam Donut Focaccia?

This sweet focaccia is perfect for brunch alongside a hot cup of coffee or tea – the raspberry jam pairs beautifully with a rich espresso or Earl Grey. I love serving it with fresh berries and a dollop of whipped cream for an extra special treat, or even some vanilla Greek yogurt for a lighter option. It’s also amazing on its own as an afternoon snack or dessert, especially when it’s still slightly warm from the oven. For a fun brunch spread, try pairing it with scrambled eggs and crispy bacon to balance out all that sweetness.

Storage Instructions

Keep Fresh: This jam donut focaccia is best enjoyed the day it’s made, but you can store leftovers covered at room temperature for up to 2 days. The bread will stay soft, though the powdered sugar glaze might absorb a bit into the focaccia over time.

Freeze: You can freeze pieces of this focaccia for up to 1 month in a freezer-safe container or wrapped tightly in plastic wrap. I recommend freezing it before adding the powdered sugar glaze, then making fresh glaze when you’re ready to serve.

Warm Up: To bring back that fresh-baked taste, warm individual pieces in a 300°F oven for about 5-8 minutes or pop them in the microwave for 15-20 seconds. If you froze it without glaze, just whisk up a fresh batch of powdered sugar and milk to drizzle on top.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 3200-3600
• Protein: 30-36 g
• Fat: 95-110 g
• Carbohydrates: 550-600 g

Ingredients

For the bread dough:

• 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

For the filling:

• 1 jar raspberry preserves (bonne maman or similar)

For the glaze:

• 2 cups confectioners’ sugar
• 2-4 tbsp whole milk (or as needed for consistency)

Step 1: Activate the Yeast

• 1 3/4 cups warm water (105-115°F)
• 2 tsp sugar
• 1 packet active dry yeast

In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar.

Quickly whisk by hand until the sugar dissolves completely.

Add the active dry yeast and whisk again until combined.

Allow the yeast mixture to sit for 5 minutes.

If the yeast doesn’t begin to bubble, your yeast might be expired; it’s best to start over with fresh yeast, as this is crucial for a good focaccia.

Step 2: Mix the Dough

• 2 cups bread flour
• 2 cups all-purpose flour
• 2 tsp salt
• Yeast mixture from Step 1

Attach a dough hook to your stand mixer.

Add the bread flour, all-purpose flour, and salt to the yeast mixture (from Step 1) in the mixing bowl.

Mix on medium speed until a sticky dough forms, making sure the ingredients are well incorporated but not over-mixed.

Step 3: First Rise of Dough

• 2 tablespoons olive oil (from the 6 tbsp divided)

In a large mixing bowl, coat the sides with 2 tablespoons of olive oil.

Transfer the sticky dough from the mixer to the oiled bowl, then use your hands to spread a bit more oil on the surface of the dough.

Cover the bowl with plastic wrap and place it in a sunny window or another warm spot for about an hour to let it rise.

The warmth really helps the dough double in size—I always look for a cozy spot in my kitchen for this.

Step 4: Prepare and Second Rise in Pan

• 2 tablespoons olive oil (from the 6 tbsp divided again)
• dough from Step 3

Once the dough has doubled, use a silicone brush to grease a 9×13 metal baking pan with 2 tablespoons of olive oil.

Gently move the dough into the prepared pan.

Fold it in thirds over itself a couple of times, flipping as needed to ensure the dough gets coated in oil and is kneaded slightly for even gluten development.

Cover again with plastic wrap and let rise in the same warm spot for another hour, until the dough has doubled again and spreads to the edges of the pan.

Step 5: Ready the Dough for Baking with Jam

• 2 tablespoons olive oil (remaining from the 6 tbsp divided)
• 1 jar raspberry preserves (you’ll use about 1/4 cup at this stage)

When the dough is fully risen in the pan, preheat your oven to 425°F.

Pour the remaining 2 tablespoons of olive oil over the dough.

Use your fingers to poke deep holes all over the surface; you want to see the bread forming pockets and bubbles.

Use a spoon to gently spread about 1/4 cup of raspberry preserves over the unbaked dough, making sure some collects in the grooves you just made.

Step 6: Bake and Fill with Raspberry Preserves

• raspberry preserves (remaining from the jar)

Bake the focaccia in the preheated oven for 18-22 minutes, or until the surface is golden brown and the bread is cooked through.

Once removed from the oven, use a large straw to poke multiple deep holes (about 35) into the bread—these will hold the filling.

Immediately, while the bread is still warm, use a small spoon to fill each hole with more raspberry preserves.

The residual heat helps the jam melt into the bread.

I like to be generous here—the more filling in each bite, the better!

Step 7: Prepare and Glaze the Focaccia

• 2 cups confectioners’ sugar
• 2-4 tbsp whole milk (or as needed for consistency)

Once the bread is slightly cooled, prepare the icing: Using an electric hand mixer, combine the confectioners’ sugar with whole milk, adding milk one tablespoon at a time, until the icing is thin enough to spread but thick enough that it will harden when set.

Spread the icing over the top of the focaccia.

If you have extra time or want a truly glazed experience, once the top sets, carefully flip the bread onto a wire rack and glaze the bottom as well—just like a real donut!

Cut the finished bread into squares and serve.

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Homemade Jam Donut Focaccia

Delicious Homemade Jam Donut Focaccia recipe with step-by-step instructions.

3.50 from 2 votes

Print Recipe Pin Recipe

Prep Time 25 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 15 minutes mins

Servings 4

Calories 3400 kcal

Ingredients

  

For the bread dough:

• 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

For the filling:

• 1 jar raspberry preserves (Bonne Maman or similar)

For the glaze:

• 2 cups confectioners’ sugar
• 2-4 tbsp whole milk (or as needed for consistency)

Instructions

 

• In the bowl of a stand mixer, combine the warm water (105-115°F) and sugar. Quickly whisk by hand until the sugar dissolves completely. Add the active dry yeast and whisk again until combined. Allow the yeast mixture to sit for 5 minutes. If the yeast doesn’t begin to bubble, your yeast might be expired; it’s best to start over with fresh yeast, as this is crucial for a good focaccia.
• Attach a dough hook to your stand mixer. Add the bread flour, all-purpose flour, and salt to the yeast mixture in the mixing bowl. Mix on medium speed until a sticky dough forms, making sure the ingredients are well incorporated but not over-mixed.
• In a large mixing bowl, coat the sides with 2 tablespoons of olive oil. Transfer the sticky dough from the mixer to the oiled bowl, then use your hands to spread a bit more oil on the surface of the dough. Cover the bowl with plastic wrap and place it in a sunny window or another warm spot for about an hour to let it rise. The warmth really helps the dough double in size—I always look for a cozy spot in my kitchen for this.
• Once the dough has doubled, use a silicone brush to grease a 9×13 metal baking pan with 2 tablespoons of olive oil. Gently move the dough into the prepared pan. Fold it in thirds over itself a couple of times, flipping as needed to ensure the dough gets coated in oil and is kneaded slightly for even gluten development. Cover again with plastic wrap and let rise in the same warm spot for another hour, until the dough has doubled again and spreads to the edges of the pan.
• When the dough is fully risen in the pan, preheat your oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough. Use your fingers to poke deep holes all over the surface; you want to see the bread forming pockets and bubbles. Use a spoon to gently spread about 1/4 cup of raspberry preserves over the unbaked dough, making sure some collects in the grooves you just made.
• Bake the focaccia in the preheated oven for 18-22 minutes, or until the surface is golden brown and the bread is cooked through. Once removed from the oven, use a large straw to poke multiple deep holes (about 35) into the bread—these will hold the filling. Immediately, while the bread is still warm, use a small spoon to fill each hole with more raspberry preserves. The residual heat helps the jam melt into the bread. I like to be generous here—the more filling in each bite, the better!
• Once the bread is slightly cooled, prepare the icing: Using an electric hand mixer, combine the confectioners’ sugar with whole milk, adding milk one tablespoon at a time, until the icing is thin enough to spread but thick enough that it will harden when set. Spread the icing over the top of the focaccia. If you have extra time or want a truly glazed experience, once the top sets, carefully flip the bread onto a wire rack and glaze the bottom as well—just like a real donut! Cut the finished bread into squares and serve.