I remember the exact moment I realized jam donut focaccia could be both nourishing and downright delicious. I was whipping up a treat for my weekend brunch crew, feeling a bit stuck between indulgence and eating well. The idea came while browsing the local farmers’ market, where vibrant berries and fresh herbs caught my eye. I thought, why not bring the comfort of a jam-filled delicacy into something with that rustic, Italian dessert bread vibe? It felt like striking a balance—having my sweet focaccia and enjoying it too.
This jam donut focaccia quickly became a staple because it fits into real life without any complicated rules or sacrifice. For me, it’s proof that you can enjoy a jam stuffed bread that satisfies a sweet tooth while still feeling mindful about ingredients.
I love that it’s simple enough to make on a weeknight or a casual weekend afternoon when I want something homemade but not high-maintenance. And honestly, sharing these stuffed focaccia doughnuts with friends and family has been a joy. They often expect a heavy dessert but get this light, airy surprise with that delightful jam center.
If you’re searching for a sweet focaccia recipe that feels approachable and balanced, this jam donut focaccia might just be your next favorite. Let’s talk about what you’ll need to make it your own, plus some of my favorite tweaks along the way. No pressure here, just real-life cooking with a little sweetness and whole lot of heart.
What You’ll Need:
To keep your jam donut focaccia simple and satisfying, here’s what you’ll want on hand:
- 2 ½ cups all-purpose flour (or swap half for whole wheat for a nuttier flavor)
- 1 packet (2 ¼ tsp) active dry yeast
- ½ cup warm water (110°F is just right for activating yeast)
- ¼ cup olive oil (you can use avocado oil if you prefer)
- 3 tbsp sugar (feel free to reduce to 2 tbsp for less sweetness)
- 1 tsp salt
- ½ cup fruit jam of your choice (fresh strawberry or raspberry jam works beautifully)
- Powdered sugar for dusting (optional but lovely)
- Extra olive oil for drizzling
No stress if you don’t have olive oil; a neutral oil like canola works fine too. I often use whatever is already in my pantry for this jam donut focaccia.
You can find these ingredients in your regular grocery store—no hunting for specialty items needed here. Keeping the ingredient list simple helps this jam donut focaccia stay budget-friendly without compromising on taste.
If you’re short on time, you can prepare the dough the night before and let it rise slowly in the fridge. That prep shortcut makes busy mornings or last-minute treats a breeze. And leftover jam-filled focaccia? Warm it slightly and it feels just as fresh the next day!
I love adding a little extra jam in the center for that oozing sweetness. It brings this sweet focaccia recipe to life and makes every bite a little celebration.
Let’s Make It Together!
Ready to dive in? Here’s how we bring your jam donut focaccia to life step-by-step.
- Activate Your Yeast: In a small bowl, stir the yeast into warm water with 1 teaspoon of sugar. Let it sit for 5-10 minutes until foamy. This tells you your yeast is ready to work its magic.
- Mix Dry Ingredients: In a large bowl, combine flour, remaining sugar, and salt. Give it a quick stir to mix everything.
- Add Wet Ingredients: Pour the foamy yeast mixture and olive oil into the flour bowl. Mix with a spoon or your hands until a soft dough forms.
- Knead the Dough: Turn your dough out onto a lightly floured surface and knead for about 8 minutes. It should be smooth and a bit stretchy. If it feels sticky, sprinkle a little more flour but don’t overdo it; we want tender focaccia doughnuts.
- First Rise: Place the dough in a lightly oiled bowl, cover with a clean kitchen towel, and let it rise in a warm spot for about 1 hour or until doubled in size. This jam donut focaccia dough rising is the exciting part—it means flavors are developing.
- Shape & Fill: Once risen, punch the dough down gently and divide it into small balls (about the size of a golf ball). Flatten each ball into a disk, spoon a generous dollop of jam in the center, then fold the edges over and seal well. This step turns your dough into those irresistible stuffed focaccia doughnuts.
- Second Rise: Arrange the balls on a baking sheet lined with parchment, cover again, and let rest for another 30 minutes. The dough will puff up, making the final jam-filled bread light and airy.
- Bake: Preheat your oven to 375°F (190°C). Brush the tops lightly with olive oil and bake your jam donut focaccia for 20-25 minutes until golden and puffed.
- Finishing Touch: When cool enough, sprinkle with powdered sugar or drizzle with a touch of honey. Your kitchen should smell absolutely wonderful by now!
While your jam donut focaccia bakes, it’s the perfect moment to brew a cup of coffee or prepare a simple side like fresh fruit or yogurt. These little details make the meal feel complete without extra fuss.
If your first batch looks a little uneven, don’t worry! Making stuffed focaccia doughnuts takes a bit of practice but is worth every bite. I used to get too carried away with filling, and then the doughnuts would burst—pro tip, a smaller jam filling means happy doughnuts.
How I Love to Serve This!
Jam donut focaccia is one of those sweet focaccia recipes that I reach for when I want comforting but balanced food. I love to serve it as a light breakfast or an afternoon treat alongside a cup of herbal tea.
For a relaxed weekend brunch, it pairs beautifully with creamy ricotta and fresh berries for added freshness and texture. This combo feels indulgent without overdoing it.
I often serve jam-filled focaccia doughnuts at casual get-togethers where they’re a hit because everyone loves that little burst of fruity jam in soft bread. They’re also perfect as a sweet finish to a savory meal.
Leftover jam donut focaccia keeps well wrapped in an airtight container for 2-3 days. Pop slices in the toaster or microwave for a warm, freshly baked feel. For a seasonal twist, I’ve experimented with using peach or apricot jam in summertime, which brings a bright, sunny flavor.
My friends always ask for the recipe after trying this jam donut focaccia, especially because it feels wholesome and less heavy than a typical donut. For a fun mix, check out this Glazed Strawberry Jam Donut Focaccia Recipe for a slightly different take that’s still all about that sweet focaccia magic.
Common Questions Answered
Wondering about making jam donut focaccia ahead? Absolutely, you can prepare the dough the night before and do the first rise in the fridge. This slow rise deepens the flavor and saves time on busy mornings.
What if you’re missing an ingredient? No worries. For example, if you don’t have sugar, a little honey or maple syrup can sweeten the dough naturally. I’ve also swapped regular flour for gluten-free blends with good results—just check the package directions for yeast doughs.
Adjusting flavors? Try mixing different jams like raspberry or blueberry to keep things fresh. Adding a touch of cinnamon or vanilla bean to the dough also creates subtle warmth.
Does jam donut focaccia come out too dense sometimes? It might be that the dough needs more kneading or a bit more rising time. If your kitchen is cool, find a cozy spot like on top of the fridge to help the dough rise quickly.
I’ve found it easiest to spoon jam just into the center to avoid sticky messes. Remember, less is more for those beautiful stuffed focaccia doughnuts.
Another question I’ve heard: can you freeze jam stuffed bread? Yes! Freeze before baking, then thaw and bake fresh for the best texture. This works great for meal prepping or when you want to keep a batch ready.
If you want more delicious inspiration with jam-filled focaccia, Jam Doughnut Focaccia shares fabulous ideas on variations that work well in everyday kitchens.
Final Thoughts
Jam donut focaccia has found a sweet spot in my kitchen routine because it’s uncomplicated and satisfying. It’s one of those recipes that welcomes all skill levels, making every home cook feel capable.
My favorite jam donut focaccia tips:
- Don’t skip the second rise—it’s key for fluffy, light texture.
- Use just enough jam to keep the filling contained and avoid oozing during baking.
- Experiment with different jams—they all bring unique twists without fuss.
I’ve tried a few simple variations over time like adding a sprinkle of chopped nuts on top before baking, swirling in lemon zest for brightness, or brushing with a light honey glaze afterward. But I always return to classic strawberry jam donut focaccia because it hits that perfect balance of sweet and comforting.
If you’re looking for more ways to keep your meals nourishing and approachable, I recommend giving the Cheesy Breakfast Casserole or the Paleo Crab Louie Salad a try. And for dessert fans, the French Butter Cake is a delightful treat without the fuss.
I hope your kitchen fills up with the same warmth and joy that this jam donut focaccia has brought mine. Remember, there’s no perfect way to enjoy a little sweetness—just your way. Give it a go, and make it your own.
For lovely seasonal inspiration with jam-focused breads, take a peek at this Sweet Focaccia with Raspberry Jam from A Paige of Positivity. It’s a reminder that simple, homemade treats are the heart of real-life cooking.
So grab your mixing bowl, that jar of jam, and let’s make some jam donut focaccia magic happen—your balanced kitchen adventure awaits!
jam donut focaccia
Jam donut focaccia is a delightful fusion of Italian bread and classic jam-filled donuts, offering a soft, airy focaccia base topped with sweet strawberry jam and a dusting of sugar.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 40 minutes
- Yield: 8 servings
- Category: Dessert
- Method: Baked
- Cuisine: Italian
Ingredients
- 3 ½ cups all-purpose flour
- 1 packet active dry yeast (2 ¼ tsp)
- 1 cup warm water (110°F/45°C)
- 2 tbsp granulated sugar
- 1 tsp salt
- ⅓ cup olive oil, plus extra for drizzling
- ½ cup strawberry jam
- Powdered sugar for dusting
Instructions
- In a small bowl, dissolve the yeast and 1 tbsp sugar in warm water. Let it sit for 5-10 minutes until foamy.
- In a large mixing bowl, combine flour, remaining sugar, and salt. Make a well in the center and add the yeast mixture and olive oil.
- Mix until a sticky dough forms. Knead on a floured surface for about 8-10 minutes until smooth and elastic.
- Place the dough in an oiled bowl, cover, and allow to rise in a warm place for 1 to 1 ½ hours, until doubled in size.
- Preheat the oven to 400°F (200°C). Punch down the dough and spread it out onto a greased baking sheet, about ½ inch thick.
- Using your fingers, create dimples all over the dough surface. Spoon dollops of strawberry jam into some of the dimples.
- Drizzle olive oil over the top and sprinkle lightly with salt.
- Bake for 20-25 minutes, until golden brown.
- Remove from oven, let cool slightly, then dust with powdered sugar before serving.
Notes
For extra indulgence, serve warm with a scoop of vanilla ice cream or a drizzle of melted chocolate.