Description
Soft, fluffy, and absolutely irresistible, this Jam Donut Focaccia is the perfect mashup of two comfort food favorites. With a golden, pillowy base dotted with sweet raspberry jam and finished with a luscious vanilla glaze, this easy recipe is ideal for a quick breakfast, cozy brunch, or a fun dessert idea. Whether you’re looking for new breakfast ideas or need a show-stopping sweet bread for gatherings, this focaccia delivers. It’s beginner-friendly, delightfully indulgent, and sure to become one of your favorite easy recipes.
Ingredients
1 cup warm water
2 teaspoons active dry yeast
1 tablespoon sugar
2 1/2 cups all-purpose flour
1 teaspoon salt
2 tablespoons olive oil
1/2 cup raspberry or strawberry jam
1/2 cup powdered sugar
1/2 teaspoon vanilla extract
1–2 tablespoons milk or cream
Instructions
1. In a large bowl, combine warm water, sugar, and yeast. Let sit for 5–10 minutes until foamy.
2. Add flour and salt, then mix until a shaggy dough forms. Pour in olive oil and mix until combined.
3. Cover and let rise for 1–1.5 hours until doubled in size.
4. Grease a 9×13-inch pan with olive oil. Transfer dough and stretch to fit. Let rest for 20 minutes.
5. Dimple the dough with oiled fingers and spoon jam into the dimples evenly.
6. Bake at 400°F (200°C) for 22–25 minutes until golden brown and puffed.
7. While cooling, whisk powdered sugar, vanilla, and milk to make glaze. Adjust thickness as needed.
8. Drizzle glaze over warm focaccia. Let set, then slice and serve.
Notes
For a richer flavor, try using a mix of raspberry and blackberry jam.
Let the dough rise fully—don’t rush this step, it’s key to the fluffiness.
Add glaze while the focaccia is still warm for a delicious melt-in finish.
Nutrition
- Serving Size: 1 piece
- Calories: 245
- Sugar: 14g
- Sodium: 180mg
- Fat: 8g
- Saturated Fat: 2g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 5mg
Keywords: jam donut bread, sweet focaccia, easy brunch bread, breakfast ideas, quick dessert, easy recipe