Dessert

Homemade Raspberry Jam Donut Focaccia Recipe

ByMariam Harutyunyan March 23, 2026March 23, 2026

Introduction

Bring the joy of jam donuts to your table with this delightful homemade jam donut focaccia. Soft, airy bread dotted with raspberry preserves and topped with a sweet glaze makes for a perfect treat any time of day.

A square pastry with puffy, golden brown dough forms the base layer. Mixed inside the dough are dollops of deep red raspberry jam, creating small rounded pockets on top. A shiny glaze is spread unevenly over the whole pastry, making it look moist and sticky with white sugary drips running down the sides. The pastry sits on a white square plate, placed on a white marbled surface with a beige bowl of fresh raspberries nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1.75 cups warm water (105-115°F)
2 tsp sugar (optional if using instant yeast)

1 packet active dry yeast (ensure it’s fresh and bubbly)
2 cups bread flour (can substitute with all-purpose flour)

2 cups all-purpose flour
2 tsp salt

6 tbsp olive oil (divided)
1 jar raspberry preserves (can swap with other jams)
2 cups confectioners’ sugar

2-4 tbsp whole milk (as needed)

Instructions

Step 1: In a small bowl, combine warm water with sugar, then sprinkle the active dry yeast over it. Let it sit for 5 minutes until bubbly.
Step 2: In a stand mixer bowl, combine the yeast mixture with bread flour, all-purpose flour, and salt. Mix on low speed until a sticky dough forms.

Step 3: Grease a large bowl with olive oil, transfer the dough into it, and cover with a towel. Let it rise for about 1 hour until doubled in size.
Step 4: Grease a 9×13 baking pan with olive oil. Once the dough has risen, punch it down and move it into the prepared pan. Fold to coat with oil, then cover loosely and let rise for another hour.
Step 5: Preheat the oven to 425°F while the dough is rising.

Step 6: After the second rise, poke deep holes into the dough and spread raspberry preserves over it, allowing some to seep into the holes.
Step 7: Bake in the preheated oven for 18–22 minutes until golden brown. Remove from oven and add more preserves if desired.
Step 8: Mix confectioners’ sugar with milk until you reach a glaze consistency you like. Once the focaccia has cooled slightly, spread the glaze evenly over the top.

Step 9: Cut into squares and serve fresh for the best experience.

Tips & Variations

Try using different jam flavors like apricot or strawberry for variety.
If you don’t have a stand mixer, knead the dough by hand for about 10 minutes until smooth.

For an extra touch, sprinkle some coarse sugar on top before baking for a crunchy finish.

Storage

Store any leftover focaccia in an airtight container at room temperature for up to 2 days. To refresh, warm it briefly in the oven. The glaze may soften over time, so you can add a fresh drizzle before serving. This focaccia is best enjoyed fresh.

How to Serve

A golden-brown baked pastry with a soft, slightly puffy texture forms a rectangular shape with visible rounded bumps across the top surface. Each bump holds a small, deep red raspberry jam filling that peeks out richly. The entire top is covered with a shiny, translucent white glaze that drips down the sides slightly, giving a sugary, glossy look. The pastry sits on a clean white square plate, placed on a white marbled surface. To the back right, a white bowl filled with fresh bright red raspberries adds a pop of color. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant yeast instead of active dry yeast?

Yes, you can substitute instant yeast. If using instant yeast, you may skip the proofing step with warm water and sugar, mixing it directly with the flours.

Can I make this recipe gluten-free?

This recipe relies on bread and all-purpose flours for structure, so a direct gluten-free substitution is challenging. Using a gluten-free flour blend designed for bread could work, but results may vary.