This Sweet Focaccia blends a light, airy focaccia dough with ribbons of tart raspberry jam and a powdered sugar glaze reminiscent of a jelly donut. It’s an ideal sweet treat for breakfast, brunch, or dessert—soft and chewy with just the right amount of jam and glaze.
Jelly Donut Focaccia
There’s something magical about taking a traditionally savory bread and giving it a sweet twist. This fluffy, chewy focaccia is spread with tart raspberry jam and finished with a powdered sugar icing. The result is a balanced, not-too-sweet treat that feels indulgent without being overwhelming.
If you’re new to bread baking, don’t be intimidated. The technique is simple—most of the time is hands-off while the yeast works and the dough rises. This sweet focaccia makes a lovely accompaniment to coffee or tea and is a standout on any brunch table.
Recipe Inspiration
This recipe is a sweet cousin to classic savory focaccias. If you enjoy experimenting with bread, this version brings the same soft, open crumb and olive oil richness but pairs it with jam and glaze for a playful twist.
Sweet Focaccia Ingredients
- Sugar – helps activate the yeast and jump-start fermentation.
- Active dry yeast – make sure it’s fresh and not expired for reliable rising.
- Flour – a mix of bread flour and all-purpose flour gives a tender crumb with a pleasant chew.
- Olive oil – used generously to coat the dough and the pan for classic focaccia texture.
- Jam – raspberry is recommended, but other fruit jams work well.
- Powdered sugar – for the glaze; thin with a little milk to the desired consistency.
See the recipe card below for full measurements and timings.
Substitutions and Variations
- Swap the raspberry jam for strawberry, apricot, orange marmalade, or mixed berry for different flavor profiles.
- Add citrus zest (lemon, orange, or blood orange) to the glaze for a bright finish.
- Turn this into a cinnamon roll–style focaccia by spreading a mixture of butter, brown sugar, and cinnamon instead of jam and adding cinnamon to the glaze.
How to Make This Recipe
1. In a stand mixer bowl, combine warm water (105–115°F) and sugar. Whisk until the sugar dissolves, then add the yeast and whisk again. Let sit 5 minutes to ensure the yeast becomes bubbly. If it shows no activity, replace the yeast and try again.
2. Attach the dough hook and add the bread flour, all-purpose flour, and salt. Mix until a sticky dough forms.
3. Transfer dough to a large bowl brushed with 2 tablespoons olive oil. Coat the dough with oil, cover with plastic wrap, and place in a warm spot for about an hour until doubled.
4. Once doubled, brush a 9×13 pan with 2 tablespoons olive oil. Gently transfer the dough to the pan and fold it in thirds a few times, ensuring it’s well coated in oil and developing gluten.
5. Cover and let rise again in a warm spot for about an hour until the dough spreads to the edges of the pan.
6. Preheat the oven to 425°F. Drizzle the remaining olive oil over the dough and use your fingers to press deep dimples across the surface—these create pockets for oil and jam.
7. Spoon about 1/4 cup (adjust to taste) of raspberry jam over the dough, working it into the dimples so it settles into the grooves.
8. Bake 18–22 minutes, until lightly golden and cooked through.
9. While the bread is still warm, use a large straw or similar tool to poke multiple holes across the surface (about 30–40); this lets jam sink deeper into the crumb.
10. Spoon warmed jam into each hole so it seeps into the bread.
11. When slightly cooled, whisk powdered sugar with milk a tablespoon at a time until the glaze is spreadable but will set. Drizzle or spread the glaze over the top. For a true glazed-donut effect, allow the top glaze to set briefly, flip the focaccia onto a wire rack, and glaze the bottom as well.
12. Cut into squares and serve.
PRO TIPS
- Flip and glaze the bottom after the top icing sets for a more authentic glazed-donut experience.
- Be generous with olive oil at every stage—focaccia is a high-hydration bread and needs oil for proper texture and flavor.
Recipe FAQs
Focaccia is best eaten the day it’s made but will keep in an airtight container at room temperature for up to 3 days. It also freezes well—slice and store in an airtight bag. Reheat on a baking sheet at 300°F for 5–10 minutes; the glaze may soften, so reheat on parchment paper.
When mixed with warm water and sugar, active yeast should foam or bubble and give a yeasty aroma within a few minutes. If nothing happens, replace the yeast and retry. Avoid water that’s too hot, which can kill the yeast.
Dimpling prevents the focaccia from puffing into a single large dome and creates small wells to hold olive oil (and jam in this sweet version), concentrating flavor and texture throughout the bread.
Serving suggestions
Serve sliced by the square with a glass of milk, coffee, or tea. It pairs nicely with savory brunch items if you want a balanced spread.
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Sweet Focaccia with Raspberry Jam
Ingredients
- 1 3/4 cup warm water (105–115°F)
- 2 tsp sugar
- 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 jam
Glaze
- 2 cups powdered sugar
- 2–4 tbsp milk (adjust for consistency)
Instructions
- Combine warm water and sugar; whisk until dissolved. Add yeast, whisk, and let sit 5 minutes until bubbly.
- Add flours and salt to the mixer with a dough hook and mix until a sticky dough forms.
- Move dough to a large bowl brushed with 2 tbsp olive oil, coat the dough, cover, and let rise 1 hour in a warm spot.
- Oil a 9×13 pan with 2 tbsp olive oil. Transfer and fold the dough in thirds a few times, then cover and let rise another hour.
- Preheat oven to 425°F. Drizzle remaining oil on the dough and press dimples across the surface with your fingers.
- Spoon jam into the dimples, distributing it into the grooves.
- Bake 18–22 minutes until lightly golden.
- While warm, poke multiple holes with a large straw and spoon jam into each hole.
- Prepare the glaze by whisking powdered sugar with milk until spreadable but settable. Ice the top and, if desired, the bottom after the top sets.
- Slice into squares and serve.
Nutrition
Calories: 385 kcal |
Carbs: 74 g |
Protein: 5 g |
Fat: 8 g
Notes
Best eaten the day it’s made, but will keep in an airtight container for up to 3 days. Freeze sliced pieces for longer storage.
Use plenty of olive oil—focaccia benefits from oil during resting, in the pan, and on top for the correct texture and flavor.
More of our yummy Breakfast Treats…
- Healthy French Toast Casserole with berries
- Homemade S’mores Pop Tarts
- Cinnamon Sugar French Toast
- Frosted Strawberry Puff Pastries
- Strawberry Cinnamon Rolls
- Easy Lemon Loaf
- Funfetti Cinnamon Rolls
- Cinnamon Coffee Cake with Icing
- Cranberry Cinnamon Rolls with Orange Glaze
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