Jelly Donut Focaccia
Published
Published
Savory focaccia is turned into a sweet breakfast treat in this Jelly Donut Focaccia recipe. Jam replaces the typical olive oil and herbs, infusing the bread with sweetness, and a simple glaze is drizzled on top for the jelly donut effect. It’s so simple to make, with no kneading and less than an hour of rise time required.
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I saw this jelly donut focaccia on TikTok and it was like a moth to a flame – I made it immediately. It’s so easy and yummy, perfect for enjoying in the morning with coffee or as dessert after dinner. This recipe combines two of my favorite things – my easy focaccia bread recipe and jelly donuts. Once I realized how easy fluffy, tender focaccia is to make, I had to start experimenting, first with crockpot focaccia and now with this sweet version.
Helpful Tips & Variations
- Warm, not hot water. When microwaving the water and oil, it’s important that the temperature is warm at approximately 105-110F. If it’s too hot, it will kill the yeast instead of activating it.
- Rise time may vary. The amount of time it takes the dough to double in size depends on factors like the temperature of the kitchen and the altitude. It will rise faster in a warmer kitchen. In my kitchen, it takes about 30 minutes to double in size, but if it takes a bit longer, don’t worry.
- Poke holes while the bread is warm. Like with poke cake, it’s best to poke the holes in the focaccia while it’s still warm from the oven. This allows the jelly to really seep into the bread and infuse it all with flavor.
- Use any jelly flavor. While my family is partial to strawberry jam, pretty much any jam or jelly can be used in this jelly donut focaccia recipe. Fig jam, grape jam, and Christmas jam are all good options.
- Let rest before slicing. After adding the glaze on top, give the jelly donut focaccia 30 minutes or so to rest on the cooling rack. This gives the glaze a chance to harden and makes it less messy to slice.
Jelly Donut Focaccia
Ingredients
For the Focaccia
- 3 & 1/4 cups all-purpose flour, , spooned and leveled
- 2 & 1/4 teaspoons (1 packet) dry instant yeast
- 1 tablespoon granulated sugar
- 1 teaspoon salt
- 1 & 1/2 cups water
- 3 tablespoons neutral oil, , such as avocado or vegetable, divided
- 1 cup strawberry jam
For the Glaze
- 1 cup powdered sugar
- 2 tablespoons milk
- 1/4 teaspoon vanilla
Instructions
- Line a 13×9 baking pan with parchment paper and coat with nonstick spray. Set aside.
- In a large mixing bowl, whisk together 3 & 1/4 cups flour, 2 & 1/4 teaspoons instant yeast, 1 tablespoon sugar, and 1 teaspoon salt until combined.
- In a 2-cup glass measuring cup OR microwave-safe bowl, combine water and 2 tablespoons of neutral oil. Microwave on HIGH in 15 second increments until warm but not hot to the touch (105-110 degrees F). (It usually takes me 4 cycles.) Add to the flour mixture and stir with a wooden spoon until blended.
- Spread the dough into the greased pan. Cover with a clean tea towel; let rise in a warm place until doubled in size, about 30 minutes. (Could take longer depending on the temperature and altitude of your home.)
- Using lightly oiled fingers, gently poke holes all around the dough going nearly to the bottom of the dough (the holes don't need to be perfectly lined up – focaccia is very rustic looking.) Drizzle with 1 tablespoon neutral oil.
- Let rise, uncovered, an additional 15 minutes while oven preheats to 375°F.
- Bake for 25 to 30 minutes or until golden brown.
- Remove from the oven and transfer to a wire rack to cool for 5 minutes.
- While the bread is cooling fill a piping bag with 1 cup jam.
- Poke holes in the bread, using the handle of a wooden spoon, then fill with the jam. (If you feel like you want more jam once you start piping, just add more to the bag.)
- Make the glaze by combining 1 cup powdered sugar, 2 tablespoons milk, and 1/4 teaspoon vanilla (adding more powdered sugar or milk to get a thick, but pourable consistency.)
- Place the wire rack with the focaccia onto a larger sheet tray and brush the glaze evenly on top and sides, then be sure to rub the bottom of the focaccia in the glaze that dripped onto the tray (or use up any extra to glaze the bottom.)
- Place back onto the cooling rack for at least 30 minutes to set completely and harden.
- Cut and enjoy!
Video
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!
Proper Storage
- Counter. Jelly donut focaccia is best enjoyed the day it’s made. However, it can be stored in an airtight container on the counter for 2-3 days.
- Freezer. It can also be frozen. Wrap slices of jelly donut focaccia in plastic wrap, then freeze. I like to reheat them in the oven when they thaw for just 5 minutes or so, but keep in mind the glaze will melt. (If you plan to freeze it, skip the glaze until it thaws, then apply fresh and allow it to harden.)
More Sweet Bread Recipes
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