Go Back
Overhead view of sliced jelly donut focaccia
Print Recipe

Jelly Donut Focaccia

Traditional focaccia bread gets a sweet makeover with infused jam and topped with a yummy glaze in this Jelly Donut Focaccia recipe.
Prep Time15 minutes
Cook Time25 minutes
Rest Time45 minutes
Total Time1 hour 25 minutes
Course: Dessert
Cuisine: American
Keyword: jelly donut focaccia
Servings: 10 slices

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.
    Bowls of dry bread dough ingredients
  • 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.
    Two photos of focaccia dough, before and after it has risen
  • 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.)
    Focaccia dough in a pan
  • 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.
    Oil drizzled over focaccia dough in a pan
  • 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.
    Overhead view of baked focaccia
  • While the bread is cooling fill a piping bag with 1 cup jam.
    Poking holes in baked focaccia
  • 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.)
    Piping strawberry jam into focaccia
  • 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.)
    Dry glaze ingredients in one photo, whisking them together in the other
  • 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.)
    Glaze brushed on top of jelly donut focaccia
  • Place back onto the cooling rack for at least 30 minutes to set completely and harden.
  • Cut and enjoy!
    Overhead view of sliced jelly donut focaccia

Video

Nutrition

Calories: 341kcal | Carbohydrates: 69g | Protein: 6g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 0.4mg | Sodium: 249mg | Potassium: 100mg | Fiber: 2g | Sugar: 30g | Vitamin A: 5IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 2mg