Dessert

Homemade Raspberry Jam Donut Focaccia Recipe

Bylina moretti March 4, 2026March 4, 2026

Introduction

This Homemade Jam Donut Focaccia is a delightful twist on the classic Italian bread, bringing sweet raspberry preserves and a sugary glaze to the table. It’s perfect for brunch lovers looking for a fun and flavorful treat that’s easy to make at home.

A rectangular cake with a golden brown top layer that looks soft and slightly puffy, dotted with deep red raspberry jam pockets that create shiny, sticky spots across the surface. A thin, light glaze is drizzled unevenly over the top, giving it a glossy, slightly wet look. The cake sits on a clean, white rectangular plate with smooth edges, placed on a white marbled surface. In the background, there are a few fresh raspberries scattered with green leaves, a red jar, and part of a dark bowl visible. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 cups Warm Water (105-115°F)
2 tsp Sugar (optional if using instant yeast)
1 packet Active Dry Yeast (ensure it’s fresh and bubbly)
2 cups Bread Flour (can substitute with all-purpose flour)
2 cups All-Purpose Flour
2 tsp Salt
6 tbsp Olive Oil (divided)
1 jar Raspberry Preserves (can swap with other jams)
2 cups Confectioners’ Sugar
2-4 tbsp Whole Milk (as needed)

Instructions

Step 1: In a small bowl, combine the warm water with sugar, then sprinkle the active dry yeast over it. Let it sit for 5 minutes until bubbly.
Step 2: In a stand mixer bowl, combine the yeast mixture with bread flour, all-purpose flour, and salt. Mix on low speed until a sticky dough forms.
Step 3: Grease a large bowl with olive oil, transfer the dough into it, and cover with a towel. Let it rise for about 1 hour until doubled in size.
Step 4: Grease a 9×13 baking pan with olive oil. Once the dough has risen, punch it down and move it into the prepared pan. Fold to coat with oil, then cover loosely and let rise for 1 hour.
Step 5: Preheat the oven to 425°F while the dough is rising.
Step 6: After the second rise, poke deep holes into the dough and spread raspberry preserves over it, allowing some to seep into the holes.
Step 7: Bake in the preheated oven for 18–22 minutes until golden brown. Remove from oven and add more preserves if desired.
Step 8: Mix confectioners’ sugar with milk until desired glaze consistency is reached. Once focaccia has cooled slightly, spread glaze over the top.
Step 9: Cut into squares and serve fresh for the best experience.

Tips & Variations

Use different fruit preserves like strawberry or apricot for a new flavor twist.
For a richer dough, substitute half of the warm water with milk.
Serve with a dusting of extra confectioners’ sugar for added sweetness and presentation.

Storage

Store leftover focaccia in an airtight container at room temperature for up to 2 days. Reheat gently in a low oven or toaster oven to restore softness. The glaze may soften over time, so fresh serving is best.

How to Serve

The image shows a rectangular cake with a golden-brown top layer that looks soft and slightly bumpy. Scattered through the cake are deep red raspberry pieces, some fully sunk into the cake and others partly on top, giving a bumpy texture. A shiny glaze lightly covers the cake's surface, adding a bit of shine and a smooth layer over the top. The cake sits on a white rectangular plate against a white marbled textured surface, with fresh raspberries blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can use instant yeast. If you do, you can skip the step of proofing the yeast in warm water and sugar and add it directly to the flour mixture.