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.
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- Fill with Jam: Cut holes throughout focaccia using paring knife. Fill piping bag with cooled jam and pipe into every hole systematically.
- Make Glaze: Whisk confectioner’s sugar, vanilla, and milk until smooth.
- 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.