Glazed Strawberry Jam Focaccia

Think glazed jelly donut meets fluffy focaccia.

Mar 04, 2025

a no-knead sweet focaccia with strawberry jam and and a vanilla glaze. everything you love about a jelly donut, but as focaccia.

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jam donut focaccia

I’ll admit it—I occasionally get sucked into a TikTok food trend. And the recent trend of sweet focaccia recipes has me hooked. Do I want to eat a fluffy focaccia flavored like a jelly donut? Yes. Absolutely I do. I love an Italian olive oil-based sweet treat, and this glazed strawberry jam donut focaccia is the sweetest of treats.

Think strawberry jam donut meets fluffy focaccia. It’s sticky, crispy and glazed, with a jam layer inside, and even more on top. I used my homemade strawberry jam for this batch, but any good jam works—Bonne Maman feels like the obvious store-bought choice. And the focaccia dough? A small-batch version of my sheet pan pizza dough—enriched with plenty of olive oil, and there is no-kneading required.

Equipment

Digital scale
1/8 Sheet Tray - 6x9"

Ingredients

For the Focaccia Dough

250 g flour “00” or all-purpose
200 g warm water
½ tsp active dry yeast
1 tbsp honey or sugar
2 tbsp olive oil
1 tsp salt

Strawberry Jam Layer

½ cup strawberry jam homemade or your favorite store-bought

Vanilla Glaze

½ cup powdered sugar
2 tsp cream or milk
½ tsp vanilla extract

Instructions

Make the Dough

In a large bowl, combine the flour and salt. Stir to mix well.
In a separate bowl, combine warm water, yeast, and honey (or sugar). Let sit for about 5 minutes until foamy.
Add the water-yeast mixture and olive oil to the flour. Stir to combine, until you don't have any dry patches of flour left.
Cover and let the dough proof either overnight in the fridge (for the best flavor and texture) or at room temperature for ~5 hours.

After Proofing

If the dough was refrigerated, take it out and let it come to room temp.
Fold the dough onto itself to build structure: Grab one side, stretch it upward, and fold it into the center. Repeat, pulling the other side of the dough to create a tri-fold.
Lightly oil the bowl, place the dough seam-side down, and let it rest for 1 hour.

Shape & Layer the Dough

Generously oil a parchment-lined 1/8 sheet tray.
Place the dough on the tray and stretch it into a rough rectangle.
Spread ¼ cup of jam evenly over the surface.
Fold the dough into thirds (like a letter) to create layers of jam inside.
Flip the dough so the seam is on the bottom. Let it rest for 20 minutes.

Bake the Focaccia

Preheat your oven to 500°F (260°C).
Once preheated, stretch the dough out to fill the tray using wet or oiled fingers and gently dimple the entire surface with your fingertips.
Bake for ~15 minutes, or until the top is a deep golden brown and the bottom is nice and crisp.

Glaze & Finish

While the focaccia is still warm, spoon over the remaining ¼ cup of jam.
In a small bowl, whisk together the powdered sugar, cream, and vanilla until smooth.
Drizzle the glaze over the jam and swirl to create a marbled effect.
Let cool for at least 20 minutes before slicing.
Then, slice it up and eat!