Jam Donut Focaccia: The Ultimate Sweet-Salty Hybrid

Introduction

Did you know that in some regions of Italy, sweet focaccia (known as Focaccia Dolce) is a traditional breakfast staple? Usually topped with sugar or honey, it is the ancestor of this viral sensation.

Jam Donut Focaccia is exactly what it sounds like: a fluffy, airy, chewy focaccia bread that gets the dessert treatment. Instead of rosemary and coarse salt, we fill the signature dimples with puddles of strawberry jam, bake it until golden, and finish it with a generous brushing of melted butter and granulated sugar. It eats like a giant, shareable jelly donut but with the complex, fermented flavor of artisanal bread. It is messy, sticky, and arguably the best brunch centerpiece you will ever make.

Ingredients List

To get that “donut” texture—chewy but soft—you need to respect the dough hydration.

The Dough

4 cups (500g) Bread Flour: Crucial: High protein flour is required for the gluten structure to hold the air bubbles. All-purpose flour will result in a cakey texture, not a chewy bread.
2 tsp Instant Yeast: (7g packet).
2 tbsp Sugar: To feed the yeast and add slight sweetness to the crumb.
1 ½ cups (350ml) Warm Water: (approx 100°F/38°C).
2 tsp Salt: Essential to balance the sugar.
¼ cup Olive Oil: For the bowl and pan.

The “Donut” Filling & Topping

¾ cup Strawberry or Raspberry Jam: High quality.
- Tip: Use a “seedless” jam for a classic donut shop feel, or chunky preserves for a rustic texture.
3 tbsp Unsalted Butter: Melted (for finishing).
½ cup Granulated Sugar: For the coating.

Sensory Note: The magic lies in the contrast. The bread has a savory olive oil undertone, which creates an addictive salty-sweet profile against the sugary crust and tart jam.

Timing

Great focaccia cannot be rushed. The flavor comes from the fermentation.

Prep Time: 15 minutes
Rise Time: 12–24 hours (Fridge) OR 3–4 hours (Room Temp)
Baking Time: 20–25 minutes
Total Time: ~1 day (mostly passive waiting)

Data Insight: A Cold Ferment (Fridge) of 18–24 hours improves the flavor complexity by creating organic acids. It also strengthens the gluten network, leading to bigger air bubbles (the honeycomb structure) when baked.

Step-by-Step Instructions

Step 1: The Shaggy Dough

In a large bowl, whisk together the flour, salt, sugar, and yeast.

Pour in the warm water and 1 tbsp olive oil.
Mix with a spatula until no dry flour remains. It will be a sticky, shaggy mess. Do not knead it yet!
Cover and let rest for 15 minutes.

Step 2: Strength Building (Stretch and Fold)

With wet hands, reach into the bowl, grab the edge of the dough, pull it up high, and fold it over the center. Rotate the bowl and repeat 4 times.

Cover and wait 15 minutes. Repeat this “stretch and fold” process 2 more times. By the end, the dough should look smooth and elastic.

Step 3: The Rise

Option A (Best): Drizzle the dough with oil, cover tightly, and place in the fridge for 18–24 hours.
Option B (Fast): Cover and leave on the counter for 2–3 hours until doubled in size and jiggly.

Step 4: The Transfer

Grease a 9×13 inch baking pan generously with olive oil.

Tip the dough into the pan. Do not deflate it.
Gently stretch it toward the corners. If it snaps back, let it rest for 10 minutes and try again.
Cover and let it proof in the pan for 1 hour until it looks puffy and bubbly.

Step 5: The Dimple & Jam

Preheat oven to 425°F (220°C).

The Fun Part: Oil your fingers. Press straight down into the dough to create deep dimples. Go all the way to the bottom of the pan!
Spoon teaspoons of jam directly into the deepest dimples. Be generous, but try not to smear it all over the surface (exposed jam burns faster).

Step 6: Bake

Bake for 20 to 25 minutes until the top is deep golden brown and the jam is bubbling.

Tip: If the jam looks like it’s burning, tent loosely with foil for the last 5 minutes.

Step 7: The Donut Finish

Remove from the oven.

Immediately brush the hot focaccia with the melted butter.
Sprinkle the granulated sugar heavily over the top. The butter acts as glue.
Let cool for 10 minutes before slicing (jam is like molten lava when hot—be careful!).

Nutritional Information

This is a high-carb treat. Below is the estimated breakdown per square (yields 12 pieces).

Nutrient	Amount per Serving	% Daily Value*
Calories	240 kcal	12%
Total Fat	6g	9%
Saturated Fat	2g	10%
Carbohydrates	42g	15%
Sugars	18g	–
Protein	5g	10%

Variations for the Recipe

Custard & Jam: Alternate dimples with Jam and thick Pastry Cream (or vanilla pudding) for a sophisticated fruit-tart vibe.
Cinnamon Sugar: Mix 1 tsp cinnamon into the topping sugar for a “Churro” or “Cinnamon Roll” focaccia.
Nutella: Use Nutella instead of jam. Note: Nutella burns easily, so inject it after baking (using a piping bag) or cover heavily with foil during baking.
Glazed: Instead of granulated sugar, drizzle with a vanilla glaze (powdered sugar + milk) while warm.

Serving Suggestions

Breakfast: Serve warm with a strong Espresso or Cappuccino.
Dessert: Serve a slice with a scoop of vanilla ice cream. The salty-sweet bread pairs perfectly with dairy.
The Cut: Use kitchen shears to cut focaccia; it preserves the air bubbles better than a knife.

Common Mistakes to Avoid

Burning the Jam:
- The Issue: Spreading jam smoothly over the top like pizza sauce.
- The Result: A black, bitter crust.
- The Fix: The jam must be in the dimples (pockets), protected by the rising dough.
Dense Bread:
- The Issue: Skipping the proofing times or using weak flour.
- The Result: A flat, heavy cracker.
- The Fix: Use Bread Flour and let it rise until it jiggles like gelatin.
Soggy Bottom:
- The Issue: Taking it out too early.
- The Fix: Focaccia needs high heat. Check the bottom; it should be crispy and fried in the oil.

Storing Tips for the Recipe

Best Fresh: Like a donut, this is best eaten within 6 hours of baking. The sugar coating will eventually dissolve into the bread due to humidity.
Room Temperature: Store loosely covered (to keep the crust crisp) for up to 2 days.
Reviving: Reheat in a 350°F oven for 5 minutes. Do not microwave (it becomes chewy).

Conclusion

Jam Donut Focaccia breaks the rules of baking in the best way possible. It takes the intimidation out of making filled donuts (no deep frying, no piping bags) and delivers all the satisfaction in a rustic, tear-and-share format. The contrast of the salty olive oil bottom, the fluffy crumb, and the crunchy sugar top is a texture masterpiece.

Ready to dimple? Get that yeast blooming! If you try this recipe, please leave a star rating below and let us know: did you use raspberry or strawberry? Don’t forget to subscribe to our newsletter for more viral baking trends.

FAQs

Q: Can I use fresh fruit instead of jam?

A: Yes! Press fresh strawberries or raspberries into the dimples. Sprinkle them with sugar before baking so they macerate and become jammy in the oven.

Q: Why is my dough so sticky?

A: High hydration dough (wet dough) creates the best holes. Do not add more flour! Wet your hands or oil them to handle it without sticking.

Q: Can I make this vegan?

A: Easily. Use a vegan butter substitute or simply brush with more olive oil at the end before sugaring. The dough itself is naturally vegan.