Jam Donut Focaccia
Soft focaccia bread filled with sweet jam pockets, topped with melted butter and sugar for a dessert or brunch treat. Enjoy warm, fluffy pull-apart bread bursting with jam flavor.
Equipment
- 1 large bowl (for mixing dough)
- 1 9x13-inch baking pan (greased)
Ingredients
- 3 1/2 cups all-purpose flour
- 2 1/4 teaspoons instant yeast 1 packet
- 1/4 cup granulated sugar
- 1 teaspoon salt
- 1 cup warm milk about 110°F
- 1/4 cup melted butter
- 1 large egg
- 1 teaspoon vanilla extract
- 3/4 cup strawberry or raspberry jam
- 1 tablespoon cornstarch optional, for thickening jam
- 3 tablespoons melted butter
- 1/2 cup granulated sugar
- powdered sugar for dusting optional
Instructions
- Combine warm milk, sugar, and yeast in a large bowl; let sit for 5 minutes until foamy.
- Add melted butter, egg, vanilla extract, and salt to the yeast mixture; mix well.
- Gradually add flour to the wet ingredients until a soft dough forms.
- Knead the dough on a floured surface for 6 to 8 minutes until smooth and elastic.
- Place dough in a greased bowl, cover, and let rise for 1 hour until doubled in size.
- Grease a 9x13-inch baking pan and gently press the dough into it.
- Poke dimples across the dough surface using your fingers.
- Spoon small dollops of jam into the dimples and swirl lightly with a toothpick.
- Cover and let the focaccia rest for 20 minutes to rise again.
- Preheat oven to 350°F (175°C) and bake the focaccia for 22 to 25 minutes until golden.
- Brush hot focaccia with melted butter and sprinkle generously with sugar and optional powdered sugar.
- Slice and serve warm, ideal with coffee or milk.
Notes
- Use strawberry, raspberry, apricot, or mixed berry jam for filling.
- Add cinnamon to sugar topping for extra flavor.
- Pipe jam inside after baking for more filling.
- Reheat gently before serving to refresh softness.
- Avoid overbaking to keep focaccia soft and pillowy.