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Homemade Raspberry Jam Donut Focaccia Recipe

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★★★★★

4.7 from 75 reviews

This Homemade Jam Donut Focaccia is a delightful sweet twist on traditional focaccia, perfect for brunch lovers craving a soft, sweet bread with pockets of raspberry jam and a luscious glaze on top. Combining the airy texture of a focaccia with the flavors of a jam donut, this recipe yields a deliciously fragrant and visually enticing bread that’s ideal for sharing.

Ingredients

Scale

Dough

  • 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)

Filling and Glaze

  • 1 jar Raspberry Preserves (can swap with other jams)
  • 2 cups Confectioners’ Sugar
  • 2–4 tbsp Whole Milk (as needed)

Instructions

  1. Activate Yeast: In a small bowl, combine warm water with sugar (if using) and sprinkle the active dry yeast over the surface. Let it sit for about 5 minutes until the mixture becomes bubbly, indicating the yeast is active.
  2. Mix Dough: In a stand mixer bowl, add the yeast mixture, bread flour, all-purpose flour, and salt. Mix on low speed until a sticky, cohesive dough forms, ensuring all ingredients are well combined.
  3. First Rise: Grease a large bowl with some olive oil, transfer the dough into it, cover with a clean towel, and let it rise for about 1 hour, or until it has doubled in size, indicating proper fermentation.
  4. Prepare Pan and Second Rise: Grease a 9×13-inch baking pan with olive oil. Once the dough has risen, punch it down gently and transfer it into the prepared pan. Fold the dough to coat it evenly with olive oil, cover loosely, and let it rise again for about 1 hour until it puffs up.
  5. Preheat Oven: While the dough undergoes its second rise, preheat the oven to 425°F (220°C) so it’s ready for baking.
  6. Prepare Dough for Baking: After the second rise, use your fingers to poke deep holes into the surface of the dough, creating dimples characteristic of focaccia. Spread raspberry preserves evenly over the dough, allowing the preserves to seep into the holes creating pockets of jam inside the bread.
  7. Bake: Place the pan into the preheated oven and bake for 18 to 22 minutes, or until the focaccia turns golden brown on top and has cooked through.
  8. Add Extra Jam: Remove the focaccia from the oven and, if desired, spread an additional layer of raspberry preserves on top for extra flavor and moisture.
  9. Make Glaze: In a bowl, mix confectioners’ sugar with whole milk, starting with 2 tablespoons and adding more if needed, until you reach a smooth glaze consistency that can be easily drizzled or spread.
  10. Glaze and Serve: Once the focaccia has cooled slightly but is still warm, spread the glaze evenly over the top. Cut into squares and serve fresh to enjoy the best flavor and texture.

Notes

  • For the best yeast activation, ensure your water is between 105-115°F; too hot or cold can kill or stall the yeast.
  • You can substitute raspberry preserves with any jam of your choice for different flavors.
  • If you prefer a dairy-free version, substitute milk in the glaze with almond or oat milk.
  • This focaccia is best enjoyed fresh but can be stored in an airtight container at room temperature for up to 2 days.
  • Use bread flour for a chewier texture; all-purpose flour will make it slightly softer.

Keywords: Jam Donut Focaccia, Sweet Focaccia, Raspberry Focaccia, Brunch Bread, Sweet Bread, Homemade Focaccia, Jam Bread, Raspberry Jam Bread

Find it online: https://foodbylina.com/homemade-raspberry-jam-donut-focaccia-recipe/