Description
Indulge in the delightful Homemade Jam Donut Focaccia: a perfect fusion of fluffy focaccia and sweet jam-filled goodness. This innovative treat elevates your brunch experience and is a crowd-pleaser for any gathering. With its airy texture and vibrant flavors, it offers endless customization options with your favorite jams. Whether you’re hosting a brunch party, enjoying a family breakfast, or treating yourself to a sweet snack, this focaccia is sure to impress with its beautiful presentation and delicious taste.
Ingredients
Scale
- 1.75 cups warm water (105-115°F)
- 2 tsp sugar (optional)
- 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 (or other jam)
- 2 cups confectioners' sugar
- 2–4 tbsp whole milk (as needed)
Instructions
- In a mixing bowl, combine warm water and sugar. Sprinkle yeast on top and let sit until frothy (about 5 minutes).
- In another bowl, mix bread flour, all-purpose flour, and salt. Make a well in the center.
- Pour the yeast mixture and 4 tbsp of olive oil into the well; stir until a shaggy dough forms.
- Knead on a floured surface for about 10 minutes until smooth and elastic.
- Place dough in a greased bowl, cover with cloth, and let it rise in a warm place until doubled in size (about 1 hour).
- Punch down the dough gently, spread into an even rectangle on parchment-lined baking sheet, and create indentations.
- Fill each indentation with raspberry preserves and drizzle remaining olive oil over the top.
- Preheat oven to 400°F (200°C) and bake for about 22 minutes or until golden brown.
- Whisk confectioners' sugar with whole milk until smooth; drizzle over cooled focaccia.
- Prep Time: 20 minutes
- Cook Time: 22 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Fusion
Nutrition
- Serving Size: 1 serving
- Calories: 290
- Sugar: 16g
- Sodium: 350mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 43g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg