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
Scale
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.
