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Jam Donut Focaccia

Experience the nostalgic flavors of a jam donut baked into a fluffy, sweet focaccia. This delightful treat features a soft, brioche-like dough dotted with sweet jam, finished with a classic cinnamon sugar coating.
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Prep Time 40 minutes
Cook Time 25 minutes
Total Time 3 hours 15 minutes
Servings: 12 pieces
Course: Dessert, Snack, Sweet Bread
Cuisine: European, Fusion
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Sweet Focaccia Dough
  • 1 cup whole milk warm (105-115°F / 40-46°C)
  • 2 1/4 tsp active dry yeast (one packet)
  • 1/2 cup granulated sugar divided
  • 1 large egg room temperature
  • 4 cups all-purpose flour plus more for dusting
  • 1 tsp salt
  • 1/2 cup unsalted butter softened, cut into cubes
For the Filling
  • 1 cup raspberry or strawberry jam good quality
For the Donut Topping
  • 1/4 cup unsalted butter melted
  • 1/2 cup granulated sugar
  • 1 tsp ground cinnamon

Equipment

  • Stand Mixer (with dough hook)
  • Large Mixing Bowl
  • 9x13 inch baking pan
  • Parchment Paper
  • Small saucepan
  • Pastry Brush

Method
 

Prepare the Dough
  1. In the bowl of a stand mixer, combine the warm milk, yeast, and 1 tablespoon of the granulated sugar. Stir gently and let sit for 5-10 minutes until foamy, indicating the yeast is active.
  2. Add the remaining 1/2 cup minus 1 tablespoon of granulated sugar, the egg, flour, and salt to the yeast mixture. With the dough hook attachment, mix on low speed until a shaggy dough forms, about 2 minutes.
  3. Increase speed to medium-low and gradually add the softened butter, one cube at a time, allowing each addition to incorporate before adding the next. Continue kneading for 8-10 minutes until the dough is smooth, elastic, and pulls away from the sides of the bowl.
First Rise
  1. Lightly grease a large bowl. Transfer the dough to the bowl, turning once to coat. Cover the bowl with plastic wrap or a clean kitchen towel and let rise in a warm place for 60-90 minutes, or until doubled in size.
Shape and Second Rise
  1. Lightly grease a 9x13 inch baking pan (or line with parchment paper for easier removal). Gently punch down the risen dough and transfer it to the prepared pan. Using your fingertips, gently press the dough evenly into the pan. If it resists, let it rest for 5-10 minutes before continuing.
  2. Once the dough is spread, use your floured fingertips to create deep dimples all over the surface. Spoon small dollops of jam into each dimple.
  3. Cover the pan loosely with plastic wrap or a clean towel and let rise again in a warm place for 30-45 minutes, or until visibly puffy.
Bake the Focaccia
  1. Preheat your oven to 375°F (190°C) during the last 15 minutes of the second rise.
  2. Bake the focaccia for 20-25 minutes, or until golden brown on top and cooked through. The jam may bubble slightly.
  3. Remove from the oven and let cool in the pan for 5 minutes.
Add Donut Topping
  1. While the focaccia is still warm, gently brush the entire surface with the melted butter.
  2. In a small bowl, combine the 1/2 cup granulated sugar and ground cinnamon. Generously sprinkle the cinnamon sugar mixture evenly over the buttered focaccia.
  3. Allow the focaccia to cool slightly before slicing and serving warm. It's best enjoyed on the day it's made.

Notes

For a different flavor, try lemon curd or a chocolate spread instead of jam. This focaccia is best served warm and fresh. Store any leftovers in an airtight container at room temperature for up to 2 days; reheating gently in the microwave or oven can help restore some freshness.