Irresistible Jam Donut Focaccia is a delightful culinary adventure that marries the light, airy texture of traditional Italian focaccia with pockets of warm, sweet jam. This unique fusion offers the satisfying chew of savory bread with unexpected bursts of fruity sweetness, making it an irresistible and unique treat for any occasion. Imagine pulling apart a piece of this soft jam donut focaccia, revealing its gooey jam filling, and savoring the warm, fragrant aroma wafting through your kitchen. It’s not just a dessert; it’s an experience that brings everyone together around the table.
Why You’ll Love This Irresistible Jam Donut Focaccia
This jam donut focaccia is not only delicious but also a showstopper. Here are a few reasons why it stands out:
- Unique blend of flavors that marries savory and sweet.
- Perfect for breakfast, dessert, or a sweet snack.
- Easy to make, ideal for novice bakers.
- Can be customized with different jams for unique combinations.
- Great option for sharing at parties or family gatherings.
- Offers a delightful twist on traditional focaccia and donuts.
- Is vegetarian-friendly, catering to various dietary preferences.
This homemade jam donut focaccia recipe provides a delightful culinary experience that is hard to resist!
Ingredients for Irresistible Jam Donut Focaccia
Gather these items:
- 1 3/4 cups warm water (105-115°F)
- 2 tsp granulated sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry preserves (Bonne Maman or similar)
- 2 cups confectioners’ sugar
- 2-4 tbsp whole milk (or as needed for consistency)
How to Make Irresistible Jam Donut Focaccia Step-by-Step
- Step 1: In a large mixing bowl, combine 1 3/4 cups warm water and 1 teaspoon of the granulated sugar. Sprinkle 1 packet active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes, until foamy and bubbly.
- Step 2: In a separate large bowl, whisk together 2 cups bread flour, 2 cups all-purpose flour, the remaining 1 teaspoon granulated sugar, and 2 teaspoons fine sea salt.
- Step 3: Once your yeast mixture is frothy, add 3 tablespoons of the olive oil to it. Pour this wet mixture into the bowl with your dry ingredients. Mix until a shaggy dough forms.
- Step 4: If mixing by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. If using a stand mixer, mix on low speed for 2-3 minutes, then increase to medium-low and knead for about 5-7 minutes.
- Step 5: Lightly grease a clean large bowl with a little of the remaining olive oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly and place in a warm spot for 1 to 1 ½ hours, or until the dough has doubled in size.
- Step 6: Generously grease a 13×18-inch baking sheet with some of the remaining olive oil.
- Step 7: Once the dough has doubled, gently punch it down. Transfer the dough to your prepared baking sheet. Using your fingertips, gently press and stretch the dough to fill the pan.
- Step 8: Using your fingers, make deep indentations all over the surface of the dough, taking care not to poke all the way through to the bottom of the pan.
- Step 9: Cover the baking sheet loosely. Return it to your warm spot for another 30-45 minutes, or until the dough looks puffy.
- Step 10: While the dough is on its second rise, preheat your oven to 375°F (190°C).
- Step 11: Open the jar of raspberry preserves. If the jam is very thick, gently warm it in a small saucepan over low heat.
- Step 12: Once the dough has finished its second rise, remove the plastic wrap. Spoon dollops of the raspberry preserves into the dimples you created.
- Step 13: Carefully transfer the baking sheet to the preheated oven. Bake for 25-35 minutes, until golden brown and the jam is bubbling.
- Step 14: Once baked, remove the focaccia from the oven. Carefully slide it onto a wire cooling rack. Let it cool for at least 15-20 minutes.
- Step 15: While the focaccia is still warm, brush the entire surface generously with the remaining olive oil.
- Step 16: In a small bowl, whisk together the 2 cups confectioners’ sugar with 2 tablespoons of whole milk. Add more milk as needed until a smooth consistency is achieved.
- Step 17: Drizzle or spread the glaze evenly over the warm focaccia.
- Step 18: Allow the glaze to set slightly. Slice the focaccia into squares or rustic pieces and serve.
Pro Tips for the Best Irresistible Jam Donut Focaccia
Keep these in mind:
- This focaccia is best served warm.
- Store any leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days.
- Reheat gently for best results.
Best Ways to Serve Irresistible Jam Donut Focaccia
Here are a few serving ideas to enhance your experience:
- Pair with a scoop of vanilla ice cream for a decadent dessert.
- Serve with a cup of coffee or tea for a delightful brunch option.
- Top with whipped cream and fresh berries for a fruity twist.
How to Store and Reheat Irresistible Jam Donut Focaccia
To keep your focaccia fresh, store any leftovers in an airtight container at room temperature for 1-2 days. You can also refrigerate it for up to 4 days. When ready to enjoy, reheat gently in the microwave or oven to restore its delightful texture.
Frequently Asked Questions About Irresistible Jam Donut Focaccia
What’s the secret to perfect Irresistible Jam Donut Focaccia?
The secret lies in allowing the dough to rise properly and using high-quality jam. This ensures each bite has the perfect balance of bread and sweet jam filling.
Can I make Irresistible Jam Donut Focaccia ahead of time?
Yes! You can prepare the dough in advance and refrigerate it overnight. Just allow it to come to room temperature before proceeding with the baking steps.
How do I avoid common mistakes with Irresistible Jam Donut Focaccia?
Ensure your yeast is fresh and active for proper rising. Avoid over-kneading the dough, and don’t skip the resting times, as these are crucial for a soft texture.
Variations of Irresistible Jam Donut Focaccia You Can Try
Feel free to get creative with your focaccia! Here are some delicious variations:
- Substitute raspberry preserves with strawberry or apricot for different flavor profiles.
- Add a sprinkle of cinnamon sugar on top before baking for a warm spice twist.
- Incorporate nuts or chocolate chips into the dough for added texture and richness.
This soft jam donut focaccia recipe is sure to become a favorite in your home, bringing joy and a touch of sweetness to any meal!
For more delicious recipes, check out our recipe collection!
For tips on baking techniques, visit this page for more insights!
Lastly, if you’re interested in the health benefits of whole grains, you can read more here.
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Irresistible Jam Donut Focaccia: 7 Steps to Delight
- Total Time: 3 hours 50 minutes
- Yield: Serves 12 1x
- Diet: Vegetarian
Description
Homemade Jam Donut Focaccia is a delightful culinary adventure that marries the light, airy texture of traditional Italian focaccia with pockets of warm, sweet jam.
Ingredients
- 1 3/4 cups warm water (105-115°F)
- 2 tsp granulated sugar
- 1 packet active dry yeast
- 2 cups bread flour
- 2 cups all-purpose flour
- 2 tsp salt
- 6 tbsp olive oil, divided
- 1 jar raspberry preserves (Bonne Maman or similar)
- 2 cups confectioners’ sugar
- 2–4 tbsp whole milk (or as needed for consistency)
Instructions
- In a large mixing bowl, combine 1 3/4 cups warm water and 1 teaspoon of the granulated sugar. Sprinkle 1 packet active dry yeast over the top. Give it a gentle stir and let it sit for about 5-10 minutes, until foamy and bubbly.
- In a separate large bowl, whisk together 2 cups bread flour, 2 cups all-purpose flour, the remaining 1 teaspoon granulated sugar, and 2 teaspoons fine sea salt.
- Once your yeast mixture is frothy, add 3 tablespoons of the olive oil to it. Pour this wet mixture into the bowl with your dry ingredients. Mix until a shaggy dough forms.
- If mixing by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes. If using a stand mixer, mix on low speed for 2-3 minutes, then increase to medium-low and knead for about 5-7 minutes.
- Lightly grease a clean large bowl with a little of the remaining olive oil. Transfer the kneaded dough to the bowl, turning it once to coat. Cover the bowl tightly and place in a warm spot for 1 to 1 ½ hours, or until the dough has doubled in size.
- Generously grease a 13×18-inch baking sheet with some of the remaining olive oil.
- Once the dough has doubled, gently punch it down. Transfer the dough to your prepared baking sheet. Using your fingertips, gently press and stretch the dough to fill the pan.
- Using your fingers, make deep indentations all over the surface of the dough, taking care not to poke all the way through to the bottom of the pan.
- Cover the baking sheet loosely. Return it to your warm spot for another 30-45 minutes, or until the dough looks puffy.
- While the dough is on its second rise, preheat your oven to 375°F (190°C).
- Open the jar of raspberry preserves. If the jam is very thick, gently warm it in a small saucepan over low heat.
- Once the dough has finished its second rise, remove the plastic wrap. Spoon dollops of the raspberry preserves into the dimples you created.
- Carefully transfer the baking sheet to the preheated oven. Bake for 25-35 minutes, until golden brown and the jam is bubbling.
- Once baked, remove the focaccia from the oven. Carefully slide it onto a wire cooling rack. Let it cool for at least 15-20 minutes.
- While the focaccia is still warm, brush the entire surface generously with the remaining olive oil.
- In a small bowl, whisk together the 2 cups confectioners’ sugar with 2 tablespoons of whole milk. Add more milk as needed until a smooth consistency is achieved.
- Drizzle or spread the glaze evenly over the warm focaccia.
- Allow the glaze to set slightly. Slice the focaccia into squares or rustic pieces and serve.
Notes
- This focaccia is best served warm.
- Store any leftovers in an airtight container at room temperature for 1-2 days, or refrigerate for up to 4 days.
- Reheat gently for best results.
- Prep Time: 2 hours
- Cook Time: 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 piece
- Calories: 250
- Sugar: 12g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 0mg
