Imagine biting into a soft, fluffy focaccia infused with hidden pockets of sweet, luscious jam. This homemade jam donut focaccia brings a playful bakery twist to traditional Italian bread, combining the pillowy texture of focaccia with the irresistible sweetness of jam-filled donuts. Ideal for gathering around the table, it’s a delightful way to share a comforting, homemade treat with friends and family.
Finished with melted butter and a generous sugar coating, this focaccia delivers the perfect balance of buttery richness and fruity sweetness that makes it perfect for dessert or a special brunch. Its pull-apart nature invites hands to dig in and enjoy warmed slices alongside coffee or milk for the ultimate indulgence.
- A soft and airy focaccia dough that mimics the fluffiness of bakery donuts.
- Sweet jam pockets add delightful bursts of fruity flavor in every bite.
- Finished with melted butter and sugar for that classic donut glaze experience.
- Easy to make and perfect for brunch, dessert, or sharing with guests.
Ingredients
- All-purpose flour: Provides a versatile base ideal for creating a soft and tender focaccia dough texture.
- Instant yeast: Quickly activates to give the dough a light, airy rise without a long wait time.
- Granulated sugar: Sweetens the dough and is also used for the finishing sugar coating on top.
- Salt: Balances the sweetness and enhances overall flavor complexity in the bread.
- Warm milk (about 110°F / 43°C): Activates the yeast and adds moisture, aiding a soft crumb.
- Melted butter: Adds richness to the dough and creates a moist, tender crumb.
- Large egg: Binds ingredients together and contributes to a light, fluffy texture.
- Vanilla extract: Infuses a subtle sweetness and warms the flavor profile.
- Strawberry or raspberry jam: Offers fruity, sweet filling pockets bursting with flavor.
- Cornstarch (optional): Thickens the jam slightly to prevent it from running during baking.
- Melted butter (for topping): Brushed on warm focaccia to give a rich, buttery finish that helps sugar stick.
- Granulated sugar (for topping): Provides a crunchy, sparkling sugar coating reminiscent of a classic jam donut glaze.
- Powdered sugar (optional): Adds a light, delicate dusting for extra sweetness and presentation.
Instructions
- Activate and mix yeast
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Combine warm milk, sugar, and instant yeast in a large bowl and let it rest for 5 minutes until foamy. This step proves the yeast is active and ready to rise the dough.
- Add wet ingredients and salt
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Stir in melted butter, egg, vanilla extract, and salt into the yeast mixture. Mixing these early ensures even distribution of flavors and richness throughout the dough.
- Incorporate flour to form dough
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Gradually add all-purpose flour while stirring until a soft dough forms. This gentle mixing helps develop gluten for a tender but elastic focaccia base.
- Knead dough until smooth
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Turn dough onto a lightly floured surface and knead for 6–8 minutes until it becomes smooth and elastic. Proper kneading creates structure that traps air bubbles for a fluffy texture.
- Let dough rise
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Place dough in a greased bowl, cover it, and let it rise in a warm spot for 1 hour until doubled in size. This proofing step is essential for lightness and volume.
- Shape dough in pan
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Grease a 9×13-inch baking pan and gently press the dough evenly across the bottom. Use your fingers to poke dimples on the surface to create characteristic focaccia texture and pockets for jam.
- Add jam filling
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Spoon small dollops of jam into each dimple and swirl lightly with a toothpick to spread slightly. Cornstarch can be mixed into jam beforehand to keep the filling thick during baking.
- Second rise
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Cover the pan and let the dough rest and rise for another 20 minutes. This final rise ensures a soft interior and helps the jam meld into the dough.
- Bake focaccia
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Preheat oven to 350°F (175°C) and bake the focaccia for 22–25 minutes or until golden brown on top. Avoid overbaking to maintain a soft, pillowy crumb texture.
- Finish with butter and sugar
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Once out of the oven, brush the hot focaccia generously with melted butter and sprinkle with granulated sugar. Optionally, dust with powdered sugar for an extra touch of sweetness and a classic donut look.
- Serve warm and enjoy
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Slice focaccia into squares or pull-apart pieces to serve warm. Perfect with coffee, tea, or milk, this treat delights as a brunch centerpiece or dessert.
- Choose jams that are flavorful and slightly thick to prevent soggy pockets during baking.
- Don’t overknead the dough; stop once it feels smooth and elastic to keep focaccia tender.
- Use room temperature ingredients to help yeast activate properly and create even texture.
- Applying melted butter after baking locks in moisture and gives a shiny, rich finish.
Storage Tips
Store leftover focaccia covered tightly at room temperature for up to 2 days. To refresh, reheat slices gently in a warm oven or toaster oven to restore softness and melt the sugar topping.
Serving Suggestions
Serve warm alongside a cup of coffee or a glass of milk for a nostalgic breakfast or brunch. Pair with fresh berries or whipped cream for an indulgent dessert twist.
- Add a pinch of cinnamon to the sugar topping to enhance the classic donut flavor.
- For extra jam filling, pipe jam inside baked focaccia using a piping bag after cooling slightly.
- Experiment with different jam flavors like apricot or mixed berries for varied taste experiences.
FAQs
- Can I use frozen jam for this focaccia?
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Yes, just thaw jam first and stir in cornstarch to prevent it from becoming too runny during baking.
- Is instant yeast necessary?
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Instant yeast speeds up the rising process, but you can substitute with active dry yeast, activating it in warm milk first.
- How do I keep the focaccia soft after baking?
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Brush freshly baked focaccia generously with melted butter and store in an airtight container to preserve moisture.
- Can I make the dough ahead of time?
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Yes, dough can be refrigerated overnight after the first rise. Bring it to room temperature before shaping and filling.
- What if I don’t have a 9×13-inch pan?
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Use a similarly sized baking dish or divide dough into two smaller pans; adjust baking time slightly if needed.
- Can I substitute milk with a dairy-free alternative?
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Yes, unsweetened almond or oat milk works well; just ensure it’s warmed to activate the yeast.
- What’s the best way to reheat leftovers?
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Warm slices in a toaster oven or conventional oven at 300°F for about 5–7 minutes to restore softness and sugar glaze freshness.
Jam Donut Focaccia
Equipment
- 1 large bowl
- 1 9x13-inch baking pan
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons instant yeast 1 packet
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk about 110°F
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup strawberry or raspberry jam
- 1 tablespoon cornstarch optional
- 3 tablespoons melted butter
- 1/2 cup granulated sugar
- powdered sugar for dusting optional
Instructions
- In a large bowl, mix warm milk, sugar, and yeast. Let sit for 5 minutes until foamy.
- Add melted butter, egg, vanilla extract, and salt. Mix thoroughly.
- Gradually add flour and mix until a soft dough forms.
- Knead dough for 6 to 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise until doubled in size, about 1 hour.
- Grease a 9x13-inch baking pan and press dough gently into it.
- Use your fingers to poke dimples evenly across the surface of the dough.
- Spoon small dollops of jam into the dimples and swirl lightly with a toothpick.
- Cover and allow the dough to rest for 20 minutes for a second rise.
- Preheat the oven to 350°F (175°C) and bake the focaccia for 22 to 25 minutes until golden.
- Brush the hot focaccia with melted butter and sprinkle generously with sugar. Optionally dust with powdered sugar.
- Slice and serve warm, perfect alongside coffee or milk.
Notes
- Use any berry jam like strawberry or raspberry for best flavor.
- Add cinnamon to sugar topping for extra donut-like taste.
- Pipe jam inside after baking for more filling.
- Reheat lightly before serving to soften texture.
- Do not overbake to maintain soft, pillowy crumb.
