Jam Donut Focaccia – Pillowy, Sweet, Jam-Filled Magic in Every Bite
Jam Donut Focaccia is one of those brilliant recipes that merges the best of two worlds: the pillowy, airy texture of freshly baked focaccia and the nostalgic sweetness of a classic jam-filled donut. It’s playful, cozy, surprising, and utterly delightful. Imagine a sheet of warm, golden focaccia brushed with butter, rolled in sparkling sugar, and dotted with jam that melts into tiny pools of sweet, fruity goodness. It has all the charm of a donut shop treat, but without fussing over frying or doughnut shaping.
This recipe has grown popular in recent years thanks to bakers who love taking savory classics and giving them whimsical dessert twists. Traditional focaccia is known for its olive oil richness, dimples, and crisp exterior. But when you alter the flavor profile—swapping herbs for sugar, salt for sweetness, and olive oil for butter—you get a dessert bread that tastes like something straight out of a bakery window. The dough rises into a sponge-like cloud inside while staying beautifully golden on top, and the sugar crust and jam hits make every bite taste like a soft, warm donut.
Jam Donut Focaccia is perfect for brunch boards, afternoon coffee breaks, baby showers, holiday mornings, or simply for treating yourself on a slow Sunday. It slices beautifully, stores well, and can be made with any jam you like—raspberry, strawberry, apricot, blueberry, blackberry, lemon curd, or even Nutella for a decadent twist. The best part? The dough is incredibly forgiving, easy to mix, and requires very little hands-on time. If you’ve made focaccia before, the process is nearly identical. If you haven’t, this is the perfect gateway recipe.
Below you’ll find your complete detailed recipe, crafted in long, cozy article style—complete with an ingredient breakdown, instructions, tips, variations, storage notes, and more.
Ingredients:
- 4 cups all-purpose flour
- 2 teaspoons instant yeast
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 ¾ cups warm water
- ¼ cup olive oil (for dough + pan)
- ½ cup melted butter (for brushing)
- ½ cup granulated sugar (for coating)
- ½ cup jam of choice (raspberry, strawberry, etc.)
- Extra jam for serving
Instructions:
- Mix the dough. In a large bowl, combine flour, instant yeast, sugar, and salt. Stir in warm water and olive oil until a sticky dough forms.
- First rise. Cover bowl and let dough rise 1–2 hours, or until doubled.
- Prepare the pan. Generously grease a baking dish or sheet pan with olive oil.
- Transfer the dough. Pour dough into the pan; gently stretch to fill most of the surface.
- Second rise. Let rise another 30–45 minutes until puffy.
- Dimple and add jam. Press dimples into the dough with oiled fingertips. Spoon small amounts of jam into some of the dimples.
- Bake. Bake at 425°F (220°C) for 20–25 minutes, until golden and crisp on edges.
- Coat with butter and sugar. Immediately brush with melted butter and sprinkle generously with granulated sugar.
- Serve. Slice and serve with extra jam.
Jam Donut Focaccia
Ingredients
Equipment
Method
- Mix flour, yeast, sugar, and salt. Add warm water and olive oil; mix to form dough.
- Let rise 1–2 hours until doubled.
- Transfer dough to oiled pan and stretch gently.
- Rise 30–45 minutes until puffy.
- Dimple dough and fill some dimples with jam.
- Bake at 425°F (220°C) for 20–25 minutes.
- Brush with melted butter and sprinkle with sugar. Serve warm.
Notes
Tips & Tricks
- Use instant yeast: It speeds rising and simplifies the process.
- Wet or oil your hands: Makes handling sticky dough easier.
- Choose thicker jams: They pool better in the dimples without running.
- For extra donut flavor: Dust with powdered sugar before serving.
Variations
- Nutella Focaccia: Swap jam for Nutella or chocolate hazelnut spread.
- Lemon Donut Focaccia: Use lemon curd and finish with lemon zest.
- Cinnamon Sugar: Mix cinnamon into the sugar before sprinkling.
- Jam Swirl Focaccia: Warm jam slightly and swirl gently into dough surface before baking.
Serving Suggestions
- Serve warm with a cup of coffee or tea.
- Cut into squares for brunch platters.
- Pair with whipped ricotta or mascarpone.
- Add berries on top for a fresh finish.
Storage Information
- Room Temperature: 2 days in an airtight container.
- Refrigerate: Up to 1 week (warm before serving).
- Freeze: Up to 2 months; thaw and reheat in oven.
- Refresh: Warm for 5 minutes to soften crumb and revive sugar crust.
FAQ
Can I use active dry yeast?
Yes—bloom it in warm water with sugar first.
Can I make it overnight?
Yes—refrigerate the dough after mixing, then continue in the morning.
Can I add jam after baking?
Definitely—spoon jam into the dimples while warm for extra pockets of sweetness.
History / Fun Facts
Focaccia has existed since ancient Roman times as a hearth bread baked simply from flour, water, and oil. Over centuries, regional variations emerged across Italy, from sweet versions with grapes to savory ones with herbs and olives. The playful twist of transforming focaccia into a dessert bread—especially inspired by donuts—reflects modern bakers’ creativity. Jam Donut Focaccia is a symbol of the “sweet focaccia” trend, blending traditional methods with whimsical flavors to create something that tastes nostalgic and new all at once.
