Name: Delicious Jam Donut Focaccia – Focaccia Bread Breakfast Made Magical
Prep time: 25 min
Cook time: 50 min
Total time: 1 h 15 min
Ingredients: 1¾ 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; 1 jar raspberry preserves; Glaze; 2 cups powdered sugar; 2–4 tablespoons whole milk (adjust as needed)

Description

This jam-stuffed donut-style focaccia is pure comfort in every bite. Soft, fluffy dough is baked until golden, then soaked with bright raspberry preserves and finished with a silky glaze that gives it that classic donut shine. It’s surprisingly simple and unbelievably delicious for breakfast or brunch.

Ingredients

Scale

Dough

1¾ 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

Filling

1 jar raspberry preserves
Glaze
2 cups powdered sugar
2–4 tablespoons whole milk (adjust as needed)

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Instructions

Activate the Yeast: Pour the warm water and sugar into the bowl of a stand mixer. Whisk until the sugar disappears, then sprinkle in the yeast and whisk again. Let it sit for about 5 minutes until foamy. If it stays flat, grab a new packet—your dough depends on active yeast.
Form the Dough: Add the bread flour, all-purpose flour, and salt to the yeast mixture. Using the dough hook, mix on medium until everything comes together in a tacky, stretchy dough.
First Rise: Grease a large bowl with 2 tablespoons of olive oil. Scrape the dough into the bowl and lightly coat the top with more oil. Cover with plastic wrap and set it somewhere warm for about an hour, or until doubled in size.
Prepare the Pan: Brush a 9×13 inch metal baking pan with another 2 tablespoons of olive oil. Gently transfer the risen dough into the pan. Fold it over itself a couple of times to redistribute the air and give it structure, then cover again and let it rise for a second hour. It should puff up and reach the edges of the pan.
Dimple and Add Jam: When the dough is tall and billowy, heat your oven to 425°F. Drizzle the last 2 tablespoons of olive oil over the top. Press your fingertips down into the dough to create deep dimples. Spoon about ¼ cup of raspberry preserves over the surface, letting some settle into the crevices.
Bake: Bake for 18–22 minutes, or until the top turns a rich golden color. As soon as it comes out of the oven, use a sturdy straw to poke about 35 deep holes throughout the bread.
Fill With Jam: While the focaccia is still hot, spoon raspberry preserves into each hole so the warmth pulls the jam down into the bread. Don’t be shy—more jam makes it truly donut-like.
Glaze the Top: Let the focaccia cool slightly. Whisk the powdered sugar with milk, adding a little at a time until you get a pourable glaze. Spread it over the entire surface. For a doughnut-shop finish, let it set, flip the focaccia carefully, and glaze the bottom too.
Serve: Once the glaze firms up, slice into squares and enjoy warm or at room temperature.

Notes

Keep the focaccia in an airtight container in the fridge.
Let it warm to room temperature before eating.
Best enjoyed within 4 days.

Prep Time: 25 minutes
Cook Time: 50 minutes
Category: Breakfast

Nutrition

Calories: 3400 kcal