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Quick Jam Donut Focaccia

A fluffy, sweet focaccia bread that tastes just like a jelly donut. Dimpled with pockets of raspberry jam and covered in a sweet vanilla glaze, this is the ultimate baked brunch treat.
Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 2 hours 15 minutes
Servings: 12 squares
Course: Breakfast, Brunch, Dessert
Cuisine: American, Italian-Fusion
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Dough
  • 1.5 cups warm water 110°F/45°C
  • 2.25 tsp active dry yeast 1 packet
  • 0.25 cup granulated sugar
  • 0.5 cup unsalted butter melted, divided
  • 4 cups all-purpose flour approximate
  • 1 tsp salt
Filling & Topping
  • 0.5 cup raspberry jam or strawberry
  • 1.5 cups powdered sugar
  • 3 tbsp milk plus more if needed
  • 1 tsp vanilla extract

Equipment

  • 9x13 Baking Pan
  • Stand Mixer or Mixing Bowl
  • Kitchen Towel
  • Wire rack

Method
 

  1. Combine warm water and 1 tbsp sugar in a bowl. Sprinkle yeast on top and let bloom for 5-10 minutes until foamy.
  2. Add remaining sugar, salt, and half the melted butter (1/4 cup). Gradually mix in flour until a sticky dough forms.
  3. Knead dough (by hand or mixer) for 5-8 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour or until doubled.
  4. Grease a 9x13 inch pan with remaining butter. Transfer dough to pan and gently stretch to corners. Cover and let rise again for 30 minutes.
  5. Preheat oven to 375°F (190°C). Use fingers to dimple the dough deeply.
  6. Spoon jam into the dimples. Bake for 20-25 minutes until golden brown.
  7. Whisk powdered sugar, milk, and vanilla to create a glaze.
  8. Pour glaze over warm focaccia. Cool slightly before slicing.

Notes

Ensure your yeast is fresh for the best rise. If the dough snaps back when stretching into the pan, let it rest for 10 minutes to relax the gluten.