Jam Doughnut Focaccia
Jam Doughnut Focaccia Recipe
If you've never tried Jam Doughnut Focaccia before, prepare to fall in love. Imagine everything you love about a freshly made jam doughnut—the fluffy bread, sweet fruity jam and generous drizzle of icing—but in the form of a beautifully golden focaccia. It's soft, light, slightly chewy and completely irresistible.
I actually first made this recipe around three or four years ago for a family barbecue. I wanted something a little different from the usual cakes and traybakes, so I experimented with turning a classic focaccia dough into a sweet treat, layering it with strawberry jam before finishing it with a thick drizzle of icing.
Well... the barbecue hadn't even been lit before it had almost disappeared!
Everyone grabbed a slice to enjoy with their tea and coffee while we were chatting in the garden, and by the time the burgers and sausages were ready there were only a couple of pieces left. Ever since then, it's become one of those recipes my family asks me to make whenever we're all getting together.
Although focaccia is traditionally savoury, the soft, airy crumb works beautifully with sweet fillings. Think of it as somewhere between a doughnut, a sweet bun and a cloud-like loaf of bread.
Whether you're making it for brunch, afternoon tea, birthdays or a summer gathering, this sweet focaccia is guaranteed to get people talking.
Why You'll Love This Jam Doughnut Focaccia
- Soft, fluffy bakery-style bread
- Filled with your favourite jam
- Finished with a classic icing drizzle
- Easier than making individual doughnuts
- Perfect for sharing
- Delicious with a cup of tea or coffee
- A fun twist on traditional focaccia
Jam Doughnut Focaccia Recipe
Serves: 12–16
Ingredients
For the Dough
- 600g strong bread flour
- 10g fast-action dried yeast
- 3 tbsp caster sugar
- 10g fine sea salt
- 2 tbsp vegetable oil
- 450ml warm water
Filling
- 200g jam of your choice (I love seedless strawberry or raspberry)
For the Icing
- 300g icing sugar
- Water, added a little at a time
You'll also need:
- Vegetable oil for greasing the tin (non-negotiable, this is what makes the focaccia taste like a doughnut).
- A little flaky sea salt
Method
Activate the Yeast
In a large bowl or jug, combine the warm water, caster sugar, yeast and vegetable oil.
Leave for 5–10 minutes until the mixture becomes frothy.
Mix the Dough
Add the flour and salt, then mix until a rough dough forms.
Knead in a stand mixer for around 10 minutes until smooth and elastic.
If kneading by hand, mix thoroughly before leaving the dough to rest for 5 minutes.
Build the Gluten
Perform one set of coil folds or stretch and folds.
Leave the dough for 10 minutes.
Repeat the stretch and fold.
Leave another 10 minutes before performing a final stretch and fold.
Cover and leave the dough to rise until doubled in size.
Prepare the Tin
Generously oil a 9x13-inch baking tin, making sure the base and sides are completely coated. Don't be afraid to use plenty—you almost want the oil to pool slightly in the corners.
Lightly oil the top of the risen dough before carefully tipping it into the prepared tin.
Drizzle over a little more oil and gently stretch the dough towards the corners without forcing it.
Add the Jam
Dollop half of the jam randomly over the dough.
Fold the dough over itself to trap the jam inside.
Leave to rest for 15 minutes before gently stretching it back out to fill the tin.
Cover and leave to proof for another 1–2 hours until beautifully puffy.
Bake
Preheat your oven to 200°C.
Scatter the remaining jam over the top of the dough.
Using well-oiled fingertips, dimple the dough all over, pressing some of the jam into the surface.
Finish with a light sprinkle of flaky sea salt to balance the sweetness.
Bake for 20–25 minutes, or until the focaccia is deep golden brown.
Transfer immediately to a cooling rack placed over a sheet of baking parchment.
Allow to cool for 30–40 minutes before icing.
Make the Icing
Mix the icing sugar with just enough water to create a thick but pourable icing.
Drizzle generously over the cooled focaccia, allowing it to drip into all the little dimples.
Leave the icing to set for an hour or two before slicing and serving.
Top Tips
- Seedless jam gives the smoothest finish, but any good-quality jam will work beautifully.
- Oil is your friend when making focaccia—don't be tempted to skimp on it.
- Resist adding too much flour during mixing; a wetter dough gives a lighter crumb.
- Let the focaccia cool before icing, otherwise the icing will melt straight into the bread.
- This is best eaten on the day it's made, although leftovers are wonderful warmed for 10–15 seconds in the microwave.
Frequently Asked Questions
Can I make this ahead of time?
Yes! You can prepare the dough the day before and let it complete its first rise overnight in the fridge. The next day, allow it to come to room temperature before continuing with the recipe.
Can I freeze Jam Doughnut Focaccia?
Absolutely. Freeze individual slices once cooled (without the icing if possible) for up to three months. Defrost at room temperature and glaze before serving if you prefer.
Why is there salt on top?
Just like salted caramel, a small sprinkle of flaky sea salt enhances the sweetness and makes the fruity jam flavour pop without making the bread taste salty.
What is the best jam to use?
Seedless strawberry and raspberry are my favourites because they remind me of a classic jam doughnut, but blackcurrant, cherry, apricot and even lemon curd are all delicious.
There's something wonderfully nostalgic about this Jam Doughnut Focaccia. It combines the comforting flavours of a classic bakery jam doughnut with the airy texture of homemade focaccia, making it perfect for sharing with family and friends. Every time I bake it, I'm reminded of that family barbecue all those years ago, when it vanished before the food had even reached the grill. If that's not a sign of a good recipe, I don't know what is.
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