Homemade Raspberry Jam Donut Focaccia Recipe

If you have a sweet tooth and a love for artisan breads, then this Homemade Raspberry Jam Donut Focaccia Recipe is going to steal your heart. Imagine biting into a fluffy, pillowy focaccia that’s studded with pockets of luscious raspberry jam and finished with a delicate glaze that echoes the classic jam donut. This recipe transforms a traditional Italian bread into an irresistible dessert that’s perfect for breakfast, brunch, or an indulgent afternoon treat. It’s fun to make, impressive to serve, and utterly delicious to devour.

Ingredients You’ll Need

The beauty of this recipe lies in how simple but essential every ingredient is, each bringing a unique touch to the texture, flavor, or color of your focaccia. From the flours that form the perfect chewy base to the raspberry preserves that inject burst after burst of fruitiness, every element plays a star role.

• Warm water (1 3/4 cups, 105-115°F): Activates the yeast for that perfect rise.
• Sugar (2 tsp): Feeds the yeast and adds subtle sweetness to the dough.
• Active dry yeast (1 packet): The magical ingredient that gives your focaccia its beautiful lift and airy texture.
• Bread flour (2 cups): Adds structure and chewiness essential for focaccia’s signature bite.
• All-purpose flour (2 cups): Balances tenderness and holds the dough together nicely.
• Salt (2 tsp): Enhances all the flavors and balances the sweetness perfectly.
• Olive oil (6 tbsp, divided): Keeps the focaccia moist and lends a golden crust with a fruity finish.
• Raspberry preserves (1 jar): Your jammy treasure that fills up every hole with sweet and tangy goodness.
• Confectioners’ sugar (2 cups): For that melt-in-the-mouth glaze that makes it look and taste like a true donut.
• Whole milk (2-4 tbsp, as needed): For thinning the icing to just the right consistency.

How to Make Homemade Raspberry Jam Donut Focaccia Recipe

Step 1: Activate the yeast

Begin by warming the water to the perfect temperature range of 105-115°F, because the right warmth wakes up your yeast without killing it. Dissolve the sugar in the water, then whisk in the active dry yeast and let it rest for 5 minutes until it bubbles up. This bubbly action confirms your yeast is alive and ready to create that beautiful rise in your dough.

Step 2: Combine the dough ingredients

Attach the dough hook to your mixer and add your bread and all-purpose flour along with salt to the yeast mixture. Mix on medium speed until a sticky dough forms. This dough will feel a little tacky but be confident that’s exactly what you want—it will become soft and airy after rising.

Step 3: First rise

Transfer your dough to a large bowl greased with 2 tablespoons of olive oil, spreading a little oil on top to prevent drying. Cover the bowl tightly with plastic wrap, then place it somewhere warm like a sunny window sill. Within about an hour, your dough will double in size and you’ll see just how alive it is.

Step 4: Shape and second rise

Oil a 9×13-inch metal baking pan with 2 tablespoons of olive oil and gently move the dough into the pan. Fold it gently in thirds a couple of times, flipping over to coat it well with oil and encourage gluten development. Cover again with plastic wrap and let it rise another hour in your warm spot until it puffs up to fill the pan’s edges beautifully.

Step 5: Prep for baking

Preheat your oven to 425°F. Pour the remaining 2 tablespoons of olive oil over the dough, then use your fingers to poke deep holes all over the surface. This classic technique is what creates those inviting pockets and bubbles that will hold the raspberry preserves to perfection. Spoon about a quarter cup of the preserves over the dough, making sure some jam pours into the dimples.

Step 6: Bake your focaccia

Bake the dough for 18 to 22 minutes, or until golden brown and thoroughly cooked through. The smell alone will have you buzzing with anticipation. When out of the oven, use a large straw to poke about 35 deep holes in the warm bread, then spoon more raspberry preserves into each hole so the jam melts into the bread’s nooks and crannies.

Step 7: Glaze your focaccia

Mix confectioners’ sugar and whole milk with a hand mixer until smooth and just the right consistency to spread but still able to set. While the bread cools slightly, slather the top with this luscious icing for that final sweet, donut-like finish. If you want an extra-special touch, flip the focaccia after the icing sets and glaze the bottom too.

How to Serve Homemade Raspberry Jam Donut Focaccia Recipe

Garnishes

A simple dusting of powdered sugar adds an elegant snow-like sparkle, while a few fresh raspberries scattered on top complement the jam filling. You could even sprinkle finely chopped toasted almonds for a little crunch and contrast.

Side Dishes

This focaccia shines bright on its own, but it pairs beautifully with a dollop of vanilla bean whipped cream or a side of Greek yogurt to add a creamy counterpoint to the sweetness. A cup of freshly brewed coffee or tea completes the perfect eating experience.

Creative Ways to Present

Cut the focaccia into small squares and serve on a rustic wooden board layered with parchment paper for a casual brunch. Or plate it alongside other French pastries for a decadent breakfast spread. For a playful twist, serve slices warm with a scoop of vanilla ice cream for a dessert everyone will rave about.

Make Ahead and Storage

Storing Leftovers

Keep any leftovers tightly wrapped at room temperature for up to two days. The focaccia retains its softness best when stored in a sealed container or wrapped well in plastic wrap.

Freezing

For longer storage, freeze the focaccia wrapped in plastic wrap and then foil to prevent freezer burn. It will keep beautifully frozen for up to 2 months. Thaw overnight in the fridge before reheating.

Reheating

Reheat gently at 325°F wrapped loosely in foil for about 10-15 minutes to refresh the softness and warm the jam pockets. Avoid microwaving if possible, as it can make the bread gummy.

FAQs

Can I use a different jam for this focaccia?

Absolutely! While raspberry preserves are fantastic, feel free to experiment with strawberry, blueberry, or even apricot jam. Just pick a jam that’s thick enough to hold in the holes and complement the bread’s mild flavor.

Do I have to use both bread flour and all-purpose flour?

Using both flours strikes the perfect balance between chewiness and tenderness. Bread flour adds that essential structure, and all-purpose flour keeps the crumb light. You can try just one, but expect some changes in texture.

What if my yeast doesn’t bubble during activation?

If your yeast doesn’t foam up within 5 minutes, it’s a sign it may be inactive or expired. Starting over with fresh yeast and properly warmed water will save you from dense bread and disappointing results.

Is there a gluten-free version of this recipe?

Focaccia relies heavily on gluten development, so making this exact recipe gluten-free is tricky. However, you can use gluten-free flour blends designed for yeast breads and adjust hydration levels accordingly—expect a different texture but still delicious.

Can I double the recipe for a larger batch?

Yes, this recipe scales up well. Just make sure your mixing bowl and pans are large enough to accommodate the bigger dough and that you allow ample rising space, which is key for light focaccia.

Final Thoughts

I genuinely encourage you to give this Homemade Raspberry Jam Donut Focaccia Recipe a whirl because it’s one of those delightful kitchen projects that rewards you with a treat unlike any other. Whether you’re serving it up for friends, family, or just indulging yourself, it’s a joyous fusion of bread artistry and sweet comfort that’s worth every minute of effort. Bake it, share it, and most importantly, savor every jam-filled bite!

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