If you ask me, Jam Donut Focaccia is pure breakfast magic. This sweet, fluffy bread takes everything you love about a classic jelly donut and blends it with the airy, pillowy texture of homemade focaccia. The result? A bakery-style treat that’s soft, jam-filled, buttery, and absolutely irresistible.
Imagine warm focaccia with bubbling pockets of jam and a simple sugar glaze on top—like a giant, shareable donut made for weekend mornings. Best of all, it’s made with simple ingredients you probably already have stocked in your pantry.
Whether you’re hosting brunch, baking with the kids, or just treating yourself on a slow Sunday morning, this Jam Donut Focaccia is the kind of recipe that feels special without being complicated.
Why You’ll Love This Jam Donut Focaccia
✨ The best of both worlds
You get the soft, chewy structure of focaccia plus the sweet, jammy vibes of a donut. Every bite is a little cloud of bready goodness with pockets of fruity sweetness.
✨ Made with pantry staples
Flour, yeast, sugar, olive oil, jam, and powdered sugar—that’s it! Nothing fancy needed.
✨ Perfect for sharing
Slice it into squares and serve it warm. It’s a crowd-pleaser for brunch, dessert, potlucks, or coffee breaks.
✨ Easy but impressive
Looks bakery-level, but the method is approachable for beginners and fun for experienced bakers.
✨ Totally customizable
Swap raspberry jam for strawberry, apricot, blueberry… or go wild with Nutella or lemon curd!
What Flour Works Best?
This recipe uses a mix of bread flour and all-purpose flour to achieve the ideal focaccia texture—light, airy, and slightly chewy.
If you only have all-purpose flour, don’t worry. Use 4 cups total and continue with the recipe. It will still rise beautifully, just with a softer crumb.
Helpful tip:
Use fresh flour and measure by gently spooning it into your measuring cup, then leveling the top. Scooping directly from the bag packs in too much flour and can make your dough dense.
Easy Ingredient Swaps
This recipe has plenty of room for creativity:
- Bread flour: Swap for all-purpose if needed.
- Active dry yeast: Instant yeast works too—just mix it with the dry ingredients.
- Raspberry preserves: Any thick jam works! Strawberry, apricot, blueberry, or even Nutella.
- Olive oil: Melted butter adds richness; vegetable oil works in a pinch.
- Milk for glaze: Use any milk, or even water for a lighter glaze.
- Glaze: Skip it or dust with powdered sugar for a lighter finish.
Common Mistakes to Avoid
- Water too hot: Anything over 115°F can kill your yeast. Aim for warm, not hot.
- Rushing the rise: Let the dough double in size each time—it creates that beautiful focaccia texture.
- Too much jam on top: A thin layer prevents the dough from getting soggy.
- Shallow dimples: Press deeply with your fingertips so the pockets stay during baking.
What to Serve With Jam Donut Focaccia
This sweet bread pairs beautifully with:
- Hot coffee, espresso, or Earl Grey tea
- Fresh berries
- Whipped cream or vanilla Greek yogurt
- Scrambled eggs and bacon for a sweet-savory brunch combo
It’s delicious warm from the oven, but just as good as an afternoon treat.
Storage Instructions
Room Temperature:
Store covered at room temp for up to 2 days. The glaze may slightly absorb into the bread over time.
Freeze:
Freeze slices (preferably before glazing) for up to 1 month. Add fresh glaze after reheating.
Reheat:
Warm in a 300°F oven for 5–8 minutes or microwave 15–20 seconds.
Jam Donut Focaccia Recipe
Prep Time: 30–45 minutes
Cook Time: 18–22 minutes
Total Time: 60–90 minutes
Difficulty: Medium
Servings: 4–6 generous portions
Ingredients
For the Bread Dough:
- 1 3/4 cups warm water (105–115°F)
- 2 tsp sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
For the Jam Filling:
- 1 jar raspberry preserves (or your favorite jam)
For the Glaze:
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (adjust to reach pourable consistency)
How to Make Jam Donut Focaccia
Step 1: Activate the Yeast
Combine warm water and sugar in the bowl of a stand mixer. Whisk until dissolved.
Add yeast, whisk again, and let it sit for 5 minutes until bubbly. If nothing happens, your yeast may be expired—start again with fresh yeast.
Step 2: Mix the Dough
Attach the dough hook. Add both flours and salt to the yeast mixture.
Mix on medium speed until a sticky dough forms. Don’t overmix—sticky is perfect.
Step 3: First Rise
Oil a large bowl with 2 tablespoons olive oil.
Transfer the dough in, turning it so it’s lightly coated.
Cover with plastic wrap and let it rise in a warm place for about 1 hour, or until doubled in size.
Step 4: Prepare the Pan & Second Rise
Brush a 9×13 metal pan with another 2 tablespoons olive oil.
Transfer the dough to the pan, gently folding it over itself once or twice.
Cover and let it rise again for 1 hour, until puffy and spread to the edges.
Step 5: Add Jam & Dimple the Dough
Preheat oven to 425°F.
Drizzle the remaining olive oil over the dough.
Use your fingers to make deep dimples across the surface.
Spread about 1/4 cup jam over the dough, allowing some to settle in the dimples.
Step 6: Bake & Fill
Bake 18–22 minutes, until the focaccia is golden.
Remove from oven and poke about 35 deep holes using a straw.
While still warm, fill each hole with jam. The heat melts it beautifully into the bread.
Step 7: Glaze
Mix confectioners’ sugar with milk until smooth and pourable.
Spread over the focaccia. For the full donut experience, flip the bread and glaze the bottom too!
Slice into squares and enjoy warm.