I make this Homemade Jam Donut Focaccia when I want something playful, comforting, and slightly indulgent. It combines the fluffy texture of focaccia with the sweet, nostalgic flavor of jam-filled donuts, finished with a generous dusting of sugar for that classic bakery-style touch.
Why You’ll Love This Recipe
I love how this recipe transforms traditional savory focaccia into a soft, sweet treat. The dough is airy and tender, while pockets of jam create bursts of fruity sweetness throughout. I also enjoy how simple it is to prepare, even though it looks impressive once baked. It’s perfect for brunch, afternoon tea, or whenever I want a homemade treat that feels special.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
all-purpose flour
active dry yeast
granulated sugar
salt
warm milk
unsalted butter, melted
egg
strawberry or raspberry jam
vanilla extract
extra sugar for topping
Directions
I start by dissolving the yeast in warm milk with a small amount of sugar. I let it sit for about 5–10 minutes until foamy.
In a large bowl, I combine flour, remaining sugar, and salt. I add the yeast mixture, melted butter, egg, and a splash of vanilla extract. I mix until a soft dough forms.
I knead the dough for about 8–10 minutes until smooth and elastic. Then I place it in a lightly greased bowl, cover it, and let it rise for about 1 hour or until doubled in size.
Once risen, I press the dough into a greased baking pan, gently stretching it to fit. I let it rest for another 20–30 minutes.
Using my fingers, I dimple the surface of the dough. I spoon small amounts of jam into the dimples, distributing it evenly across the surface.
I bake at 375°F (190°C) for about 20–25 minutes, until lightly golden and cooked through.
While still warm, I brush the top lightly with melted butter and sprinkle generously with sugar to give it that donut-style finish. I let it cool slightly before slicing.
Servings and timing
I usually get 9 to 12 squares from this recipe.
Prep time: 20 minutes
Rise time: 1 hour 30 minutes
Bake time: 25 minutes
Total time: about 2 hours 15 minutes
Variations
I sometimes use different jam flavors like apricot or blueberry for variety. When I want extra richness, I add a light glaze made from powdered sugar and milk instead of granulated sugar on top. I also enjoy adding lemon zest to the dough for a subtle citrus note.
storage/reheating
I store leftovers in an airtight container at room temperature for up to 2 days. To refresh it, I warm slices in a 300°F (150°C) oven for about 5–8 minutes. I can also freeze portions for up to 1 month and thaw them at room temperature before reheating.
FAQs
Can I use instant yeast instead of active dry yeast?
Yes, I can use instant yeast and mix it directly with the dry ingredients without proofing.
What type of jam works best?
I prefer thicker jams or preserves so they don’t spread too much during baking.
Can I make this ahead of time?
I sometimes prepare the dough the night before and let it rise slowly in the refrigerator, then bring it to room temperature before shaping and baking.
Why dimple the dough?
I dimple the dough to create pockets that hold the jam and give the focaccia its classic texture.
Can I reduce the sugar?
Yes, I can slightly reduce the sugar in the dough, especially if I’m using a very sweet jam.
Conclusion
I keep coming back to this Homemade Jam Donut Focaccia because it’s soft, sweet, and wonderfully nostalgic. The fluffy dough and fruity jam create a comforting treat that feels both creative and irresistibly delicious every time I make it.
Print
Homemade Jam Donut Focaccia
- Prep Time: 20 minutes
- Cook Time: 25 minutes
- Total Time: 2 hours 15 minutes
- Yield: 9-12 squares
- Category: Brunch
- Method: Baking
- Cuisine: European-Inspired
- Diet: Vegetarian
Description
A soft and fluffy sweet focaccia filled with pockets of fruity jam and finished with a buttery sugar topping, inspired by classic jam-filled donuts.
Ingredients
- 3 cups all-purpose flour
- 2 1/4 teaspoons active dry yeast (1 packet)
- 1/4 cup granulated sugar
- 1/2 teaspoon salt
- 1 cup warm milk (about 110°F / 43°C)
- 4 tablespoons unsalted butter, melted (plus extra for brushing)
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 to 3/4 cup strawberry or raspberry jam
- 2–3 tablespoons granulated sugar (for topping)
Instructions
- In a small bowl, dissolve yeast with 1 tablespoon of sugar in warm milk. Let sit for 5–10 minutes until foamy.
- In a large bowl, combine flour, remaining sugar, and salt.
- Add the yeast mixture, melted butter, egg, and vanilla extract. Mix until a soft dough forms.
- Knead for 8–10 minutes until smooth and elastic.
- Place dough in a lightly greased bowl, cover, and let rise for about 1 hour or until doubled in size.
- Press the dough into a greased 9×9-inch or similar baking pan. Let rest for 20–30 minutes.
- Dimple the surface with your fingertips and spoon small amounts of jam into the dimples.
- Bake at 375°F (190°C) for 20–25 minutes until lightly golden.
- While warm, brush with melted butter and sprinkle generously with sugar.
- Cool slightly before slicing into squares and serving.
Notes
- Use thick jam or preserves to prevent excessive spreading.
- Add lemon zest for a subtle citrus flavor.
- Instant yeast can be mixed directly with dry ingredients.
- Store at room temperature for up to 2 days.
- Warm briefly in the oven to refresh before serving.
Nutrition
- Serving Size: 1 square
- Calories: 260 kcal
- Sugar: 14 g
- Sodium: 120 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 43 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 35 mg
