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Homemade Jam Donut Focaccia

Homemade Jam Donut Focaccia: Sweet Fluff for Brunch Bliss

This Homemade Jam Donut Focaccia is a delightful blend of sweet jam and fluffy bread, perfect for brunch or dessert.
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Prep Time 1 hour
Cook Time 22 minutes
Rising Time 2 hours
Total Time 3 hours 22 minutes
Servings: 12 slices
Course: Dessert
Cuisine: Italian
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dough
  • 1.75 cups Warm Water 105-115°F
  • 2 tsp Sugar Optional if using instant yeast
  • 1 packet Active Dry Yeast Check it's fresh and bubbly
  • 2 cups Bread Flour Can substitute with all-purpose for softer texture
  • 2 cups All-Purpose Flour Balances the dough for desired texture
  • 2 tsp Salt Enhances flavor and controls yeast activity
  • 6 tbsp Olive Oil Divided; flavored oils can be used
For the Filling
  • 1 jar Raspberry Preserves Can swap with other jams
For the Glaze
  • 2 cups Confectioners’ Sugar Creates a sweet glaze
  • 2-4 tbsp Whole Milk As needed for consistency

Equipment

  • Stand Mixer
  • Baking pan
  • Mixing Bowl

Method
 

Step-by-Step Instructions
  1. Combine warm water and sugar in a bowl. Sprinkle yeast and let sit until bubbly.
  2. Mix yeast mixture with bread flour, all-purpose flour, and salt in a stand mixer.
  3. Grease bowl with olive oil, transfer dough, cover, and let it rise until doubled, about 1 hour.
  4. Punch down dough, grease baking pan, transfer dough, spread evenly, cover, and rise again for 1 hour.
  5. Preheat oven to 425°F.
  6. Poke holes in the dough and fill them with raspberry preserves.
  7. Bake at 425°F for 18-22 minutes until golden brown.
  8. Mix confectioners’ sugar and milk for the glaze.
  9. Spread glaze over cooled focaccia, cut into squares, and serve warm.

Nutrition

Serving: 1sliceCalories: 250kcalCarbohydrates: 45gProtein: 4gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 200mgPotassium: 100mgFiber: 1gSugar: 15gVitamin A: 2IUCalcium: 2mgIron: 6mg

Notes

Ensure the warm water stays between 105-115°F for the best yeast activation. Monitor baking for a perfectly golden top.

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