If you’ve ever wished your weekend treats could be both delightfully fluffy and irresistibly jammy, you’re in for a real treat with this recipe for the Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe. Imagine the tender crumb of a focaccia infused with luscious raspberry preserves and finished with a delicate confectioners’ sugar glaze—everything you crave rolled into one showstopper of a dish that feels comfortingly homemade yet special enough to share with friends and family. It’s the kind of bake that turns a simple weekend morning into a joyful occasion, filling your kitchen with warm, inviting aromas and your heart with happy memories in the making.
Ingredients You’ll Need
Gathering a handful of simple but crucial ingredients is all it takes to whip up this sweet focaccia that’s bursting with flavor and texture. Each item plays a key role, from activating the yeast for that perfect rise to the raspberry preserves that give every bite a fruity surprise.
- 1 cup Warm Water (105-115°F): Just the right temperature to wake up the yeast gently and kickstart your dough’s rise.
- 2 tablespoons Sugar: Feeds the yeast and adds a hint of sweetness to the dough itself.
- 2 teaspoons Active Dry Yeast: Fresh yeast ensures your focaccia gets beautifully airy and soft.
- 2 cups Bread Flour: Provides the sturdy structure so every slice holds together with a delightful chew.
- 1 cup All-Purpose Flour: Balances the dough’s texture, keeping it tender without being too dense.
- 1 teaspoon Salt: Enhances all the flavors, preventing the sweetness from becoming overwhelming.
- 2 tablespoons Olive Oil: Keeps the dough soft and helps create that inviting golden crust.
- 1 cup Raspberry Preserves: Bursting with vibrant, fruity sweetness that perfectly complements the bread.
- 1 cup Confectioners’ Sugar: The finishing touch for a dreamy glaze that’s delicate but packs a punch of sweetness.
- 2 tablespoons Whole Milk: Just enough to thin the glaze to a perfect drizzle consistency.
How to Make Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe
Step 1: Activate Your Yeast
Begin by whisking the warm water and sugar together in a large bowl until dissolved. Sprinkle the yeast over the surface and let it sit for about 5-10 minutes. You’ll know it’s ready when it becomes frothy and bubbly. This little bubbly action is yeast magic starting, and it’s the crucial step that gives your focaccia that beautifully light and airy texture we all crave.
Step 2: Mix and Knead the Dough
Add the bread flour, all-purpose flour, and salt to your yeast mixture. Stir in the olive oil, then start mixing until everything comes together. Turn the dough onto a lightly floured surface and knead it for about 8 to 10 minutes. You’re aiming for a smooth, elastic dough that springs back when poked—this effort sets the foundation for an airy crumb and soft bite.
Step 3: Let the Dough Rise
Place the dough in a lightly oiled bowl, cover it with a clean cloth or plastic wrap, and leave it in a warm spot for about 45 minutes to an hour. It should roughly double in size, becoming fluffy and full of life. This rise gives your focaccia that cloud-like texture and lightness that’s hard to beat.
Step 4: Shape and Add Jam
Once risen, gently punch down the dough and transfer it to a greased baking tray. Press it out evenly with your fingers to form a rectangular shape about 1-inch thick. Now comes the fun part: dollop the raspberry preserves across the surface, gently pressing them into the dough pockets. This step transforms your focaccia into a sweet, jammy delight that’s sure to become your new favorite weekend indulgence.
Step 5: Second Rise
Cover the tray loosely and let the dough rise again for 20 minutes. This final rise helps the jam meld beautifully with the dough while preparing for that perfect bake.
Step 6: Bake to Golden Perfection
Preheat your oven to 375°F (190°C). Bake the focaccia for 22 minutes or until it’s golden brown and the jam is bubbling enticingly. Your kitchen will fill with a mouthwatering aroma that signals a treat well worth the wait.
Step 7: Drizzle the Glaze
While the focaccia cools slightly, mix the confectioners’ sugar and whole milk until smooth and drizzleable. Spoon this glaze generously across the warm focaccia, letting it pool into the crevices and add a lovely sweet finish that balances the tartness of the raspberry.
How to Serve Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe
Garnishes
For an extra flair, try sprinkling a handful of chopped toasted almonds or a dusting of extra confectioners’ sugar just before serving. Fresh mint leaves add a contrasting pop of color and aroma that makes every bite inviting and fresh.
Side Dishes
This focaccia shines on its own but pairs wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream to make your indulgence truly feel like a special occasion. A hot cup of coffee or herbal tea rounds out the experience, turning your weekend treat into a cozy ritual.
Creative Ways to Present
Serve slices on a rustic wooden board or a colorful ceramic plate to create a feast for both eyes and palate. For brunch, arrange the focaccia alongside fresh fruit and a small selection of cheeses for a unique sweet-savory balance everyone will rave about.
Make Ahead and Storage
Storing Leftovers
Keep any leftover focaccia wrapped tightly in plastic wrap or stored in an airtight container. It will stay fresh at room temperature for up to 2 days, perfect for quick snacks or breakfast treats.
Freezing
Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe freezes beautifully. Wrap individual slices in parchment, place them in a freezer-safe bag, and freeze for up to 3 months. When hunger strikes, you’ll have a ready-made delight waiting in your freezer.
Reheating
To enjoy again, warm slices gently in the oven at 325°F (160°C) for about 5-7 minutes or until heated through. This brings back that freshly baked softness and revives the glaze’s sweet sparkle.
FAQs
Can I use different jam flavors in this recipe?
Absolutely! While raspberry preserves offer a perfect balance of sweet and tart, feel free to experiment with strawberry, apricot, or even blueberry jams. Each one offers a unique twist on this delightful focaccia.
Is it okay to use instant yeast instead of active dry yeast?
You can substitute instant yeast, but adjust the water slightly and mix it directly with the flour instead of activating it in water first. This can streamline the process without sacrificing texture.
Can I make this recipe gluten-free?
Gluten-free flours behave differently in doughs that rely on gluten for structure, so this focaccia may not rise the same way. However, a gluten-free flour blend designed for yeast breads could work with some tweaking and patience.
How thick should I press the dough before adding the jam?
A thickness of about 1 inch is ideal—it allows the focaccia to rise and remain fluffy without getting too dense, giving enough room for the jam to soak in just right.
What if my focaccia comes out too dense?
This usually means the yeast didn’t activate properly or the dough wasn’t kneaded enough. Make sure your water is between 105-115°F, the yeast is fresh, and give your dough a good knead until it’s smooth and elastic.
Final Thoughts
Once you try this Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe, it’s hard not to fall in love with its beautiful combination of soft bread and sweet jammy pockets. It’s comfort food reimagined for weekends when you want to treat yourself and those you love to something truly special. So grab your ingredients, roll up your sleeves, and bake up something unforgettable—your new favorite tradition awaits!
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Perfect Jam Donut Focaccia: Your New Weekend Indulgence Recipe
- Prep Time: 60 minutes
- Cook Time: 22 minutes
- Total Time: 1 hour 22 minutes
- Yield: 12 slices
- Category: Bread
- Method: Baking
- Cuisine: Italian-inspired
Description
Indulge in the delightful fusion of a classic jam donut and Italian focaccia with this Perfect Jam Donut Focaccia recipe. This soft, fluffy bread infused with sweet raspberry preserves and finished with a light confectioners’ sugar glaze makes an irresistible weekend treat that’s easy to prepare and perfect for sharing.
Ingredients
Dough Ingredients
- 1 cup Warm Water (105-115°F) (Activates the yeast)
- 2 tablespoons Sugar (Feeds the yeast)
- 2 teaspoons Active Dry Yeast (Ensure it’s fresh)
- 2 cups Bread Flour (For structure)
- 1 cup All-Purpose Flour (Balances texture)
- 1 teaspoon Salt (Enhances flavors)
- 2 tablespoons Olive Oil (Keeps the dough soft)
Filling and Topping
- 1 cup Raspberry Preserves (Sweet and fruity)
- 1 cup Confectioners’ Sugar (For a sweet finish)
- 2 tablespoons Whole Milk (Adjusts glaze thickness)
Instructions
- Activate the yeast: In a small bowl, combine warm water (105-115°F) and sugar. Stir in the active dry yeast and let it sit for about 5-10 minutes until it becomes frothy, indicating the yeast is active.
- Prepare the dough: In a large mixing bowl, whisk together the bread flour, all-purpose flour, and salt. Make a well in the center and pour in the activated yeast mixture along with olive oil. Mix until a dough forms.
- Knead the dough: Transfer the dough to a lightly floured surface and knead for 8-10 minutes until smooth and elastic. Alternatively, use a stand mixer with a dough hook on medium speed for about 6-7 minutes.
- First rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1 hour or until it doubles in size.
- Shape and assemble: Punch down the dough and transfer it to a greased baking pan. Gently stretch and press the dough to fit the pan. Drop spoonfuls of raspberry preserves evenly across the surface, gently pressing them into the dough to create pockets of jam.
- Second rise: Cover the pan again and let the dough rise for another 20-30 minutes for a light, fluffy texture.
- Bake: Preheat the oven to 375°F (190°C). Bake the focaccia for 20-22 minutes, or until golden brown and cooked through.
- Prepare glaze: While the focaccia bakes, whisk together the confectioners’ sugar and whole milk in a small bowl until smooth and slightly runny.
- Glaze and cool: Remove the focaccia from the oven and immediately drizzle the glaze over the warm bread. Allow the focaccia to cool in the pan for about 15 minutes before slicing into 12 pieces and serving.
Notes
- Ensure the water temperature is between 105-115°F for optimal yeast activation.
- You can substitute raspberry preserves with other fruit jams such as strawberry or apricot.
- For a vegan version, use plant-based milk instead of whole milk and substitute the sugar with a vegan-friendly option.
- Store leftovers in an airtight container at room temperature for up to 2 days or freeze for longer storage.
- Lightly dusting the focaccia with extra confectioners’ sugar before serving enhances its sweetness.
