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Jelly Doughnut Focaccia Recipe
Ginna

Jelly Doughnut Focaccia Recipe

Imagine combining the pillowy softness of classic focaccia with the sweet, jammy goodness of a jelly doughnut. This jelly doughnut focaccia recipe transforms traditional Italian bread into an indulgent dessert that’s perfect for sharing. The high-hydration sourdough creates an incredibly tender crumb, while ghee replaces olive oil for that signature buttery flavor.
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Prep Time 45 minutes
Cook Time 45 minutes
Servings: 8
Course: Dessert
Cuisine: American
Calories: 280
Ingredients Method Video Notes

Ingredients
  

  • 440 g filtered water
  • 120 g ripe sourdough starter
  • 625 g bread flour
  • 11 g salt
  • 3-4 tablespoons ghee
  • Flaky salt for topping
  • 500 g mixed berries blackberries, blueberries, strawberries
  • 500 g fresh peaches pitted and peeled
  • 350 g sugar
  • 2 teaspoons citric acid
  • 1 cup confectioner’s sugar
  • 1 teaspoon vanilla extract
  • 2-3 tablespoons milk

Method
 

  1. Make the Jam: Pit and peel peaches using a knife and serrated peeler. Combine 1,000g mixed fruit (peaches and berries) with 350g sugar and 2 teaspoons citric acid in a saucepan. Cook over medium heat for 15-20 minutes until thickened. Test with frozen plate method – jam should hold a line when drawn through. Cool and refrigerate overnight.
  2. Prepare Dough: Dissolve 120g sourdough starter in 440g filtered water. Add 625g bread flour, mix and let hydrate 30 minutes. Add 11g salt and mix with wet hands.
  3. Develop Gluten: Perform slap and fold technique 8-10 times. Rest 30 minutes, repeat slapping and folding. Cover tightly and refrigerate overnight for bulk fermentation.
  4. Shape and Proof: Grease 9×13 pan with ghee. Transfer dough with ghee-coated hands, spread gently. Cover with plastic, proof 2-3 hours until doubled.
  5. Bake Focaccia: Preheat oven to 400°F. Brush with ghee, sprinkle flaky salt. Create dimples using three fingers only. Bake 25 minutes until golden. Cool completely.
  6. Fill with Jam: Cut holes throughout focaccia using paring knife. Fill piping bag with cooled jam and pipe into every hole systematically.
  7. Make Glaze: Whisk confectioner’s sugar, vanilla, and milk until smooth.
  8. Finish: Spread glaze evenly over entire surface like a glazed doughnut. Serve immediately.

Video

Notes

Store leftover jelly doughnut focaccia covered at room temperature for up to 2 days. For longer storage, wrap tightly and freeze for up to 1 month. To reheat, warm individual portions in a 300°F oven for 5-7 minutes to restore the crispy exterior while keeping the interior soft and jammy.