Irresistible Jam Donut Focaccia

It started with my neighbor Camila storming into my kitchen one gloomy Tuesday, coat dripping and holding half a jelly donut like it was a piece of treasure. “Imagine this,” she said between bites, “but as a focaccia.” We both laughed, but the idea lingered like sugar on fingertips. That afternoon, I pulled out the yeast and flours, and my nieces showed up just in time to get their hands messy.

One insisted her swirl of raspberry was the most beautiful; the other quietly stuffed extra jam in the corner just for herself. That tray of Jam Donut Focaccia came out golden, puffed high, and quickly disappeared before it had even cooled.

Since then, it’s shown up in the most unexpected moments. I’ve baked it during quiet mornings when the whole house was still, and once while my sister was unpacking in the middle of the night, jet-lagged and craving something warm. There’s a kind of magic in watching that sticky dough rise olive oil shimmering on top, the scent of yeast and sugar filling the kitchen. Jam Donut Focaccia doesn’t ask for perfection.

It invites a little mess, lets the jam run wild, and rewards you with those soft pockets that make everyone lean in for a closer look. It’s one of those bakes that feels playful without being precious.

When I brought a tray to our street’s winter potluck, no one knew what to call it. “Is it cake? Bread? A giant donut?” someone asked while slicing off a gooey corner. I watched a toddler lick glaze off her fingers while her grandpa reached for a second square. It brings people in that mix of chewy dough and jewel-like jam.

You don’t need a big reason to make Jam Donut Focaccia. Just a little curiosity, maybe a jar of preserves that’s been waiting too long in your fridge, and a moment to let something delightful rise in your oven.

Short Description

Jam Donut Focaccia is a golden, fluffy bread baked with swirls of raspberry jam, poked and filled with preserves, then finished with a silky sugar glaze like your favorite jelly donut but as a shareable, sliceable focaccia.

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
• Large mixing bowl
• Measuring cups & spoons
• 9×13 baking pan
• Straw or chopstick (for poking holes)
• Small saucepan or bowl (for glaze)
• Spoon or piping bag

Cooking Instructions

Step 1: Activate the Yeast
In the bowl of a stand mixer, combine warm water, sugar, and yeast. Let sit for 5 minutes until the mixture turns foamy on top.

Step 2: Mix the Dough
Add bread flour, all-purpose flour, and salt. Using the dough hook, mix on medium speed until a sticky dough forms. Scrape down sides if needed.

Step 3: First Rise
Transfer dough to a large oiled bowl, coat the top with 1 tablespoon olive oil, cover with a clean towel, and let it rise for 1 hour until doubled in size.

Step 4: Shape the Dough
Grease a 9×13 pan with 2 tablespoons olive oil. Lightly fold the dough over itself a few times to build structure, then press it into the pan evenly. Cover again and let it rise for another hour.

Step 5: Dimple and Bake
Preheat the oven to 425°F. Drizzle 2 tablespoons olive oil over the dough. Use your fingers to make deep dimples across the surface. Spoon ¼ cup of raspberry preserves across the top. Bake for 18–22 minutes until golden and puffed.

Step 6: Add Jam and Glaze
While the focaccia is warm, poke about 35 deep holes across the top using a straw or chopstick. Fill each hole with more raspberry preserves.

Step 7: Glaze the Focaccia
In a bowl, whisk confectioners’ sugar with 2 tablespoons milk until smooth. Add more milk a teaspoon at a time for desired consistency. Drizzle generously over the top. Flip and glaze the bottom too if you like extra coverage. Let set and slice to serve.

Why You’ll Love This Recipe

Combines the nostalgic flavor of jelly donuts with the airy chew of focaccia

Perfect for brunch spreads, parties, or cozy days at home

Customizable with any jam or preserve you like

No frying required easy oven-baked treat

A stunning showstopper that invites conversation

Mistakes to Avoid & Solutions

Dough too wet or sticky
Solution: Flour brand and weather can affect hydration. Mix in 1 tablespoon of flour at a time until the dough pulls away cleanly from the bowl.

Yeast didn’t foam
Solution: Check your water temperature—it should be between 105°F and 115°F. Also, ensure your yeast isn’t expired or stored improperly.

Jam leaking or burning
Solution: Stick to ¼ cup of preserves before baking. Use the rest to fill dimples once baked to avoid overflow and scorched sugar.

Flat focaccia
Solution: Allow both rises to happen fully in a warm, draft-free environment. Rushing the rise will impact volume and texture.

Glaze too thick or too thin
Solution: Begin with 2 tablespoons of milk, then add a few drops at a time until the glaze becomes smooth and pourable not runny.

Serving and Pairing Suggestions

Serve warm or room temperature, sliced into squares

Pair with herbal tea, cappuccino, or chilled oat milk

Add whipped cream or vanilla yogurt on the side

Ideal for potlucks, picnics, or birthday brunches

Serve buffet-style with other sweet and savory bakes

Storage and Reheating Tips

Store in an airtight container at room temperature up to 2 days

Refrigerate for up to 5 days—rewarm gently before serving

To reheat, use a toaster oven at 300°F for 5–7 minutes

Avoid microwaving; it softens the crust and changes texture

Freeze slices individually wrapped for up to 2 months

FAQs

1. Can I use other types of preserves?
Yes! Strawberry, blueberry, or even fig jam work beautifully. Adjust the sweetness level of the glaze if needed.

2. Can I make this without a stand mixer?
Absolutely. Mix and knead the dough by hand for 10–12 minutes until elastic and tacky.

3. How do I prevent the glaze from melting off?
Let the focaccia cool slightly before glazing. If it’s too hot, the glaze will melt rather than set.

4. What if I don’t have bread flour?
Use all-purpose flour for the full amount, but note the focaccia may be slightly less chewy.

5. Can I double the recipe?
Yes, but use two pans or a larger sheet tray. Watch the bake time and rotate the pans halfway through.

Tips & Tricks

Oil your hands before folding or dimpling the dough to prevent sticking

Use a piping bag or squeeze bottle to fill jam neatly into holes

Add a pinch of salt to the glaze to balance the sweetness

Let the focaccia sit 15 minutes before slicing to allow the glaze to set

If serving for brunch, bake the night before and glaze in the morning

Recipe Variations

Strawberry Basil Version
Use strawberry preserves and add 1 tablespoon finely chopped basil to the glaze for a fresh twist.

Lemon Glaze Swap
Replace milk with lemon juice in the glaze for a bright finish.

Cinnamon Sugar Twist
Mix 2 tablespoons cinnamon sugar into the dough after first rise. Skip glaze and finish with a sprinkle of cinnamon sugar on top.

Nutella-Stuffed Focaccia
Use Nutella instead of raspberry jam for a rich, chocolate-hazelnut variation. Warm slightly before filling holes.

Orange Marmalade Version
Swap in marmalade and add orange zest to the glaze for a citrusy contrast.

Final Thoughts

There’s something magnetic about Jam Donut Focaccia. Maybe it’s the contrast of jammy bursts and soft, chewy bread. Maybe it’s the way it draws kids and grownups alike to the kitchen, eyes wide, fingers sticky. Baking this isn’t just about ingredients it’s the kind of experience that pulls people closer, curious and eager for a bite. You’ll feel it when the first dimple goes in, or when someone says “I didn’t expect it to be that good.”

When it comes to flavor and fun, this bake doesn’t just check boxes it rewrites the list. I’ve shared it with neighbors, packed it for road trips, and plated it next to holiday roasts as the unexpected star. Some dishes sneak up on you with joy, and this is one of them. Next time someone swings by with a wild idea, try saying yes. It might be the start of something golden, glazed, and deeply worth sharing.