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.
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.
Glazed Strawberry Jam Donut Focaccia: A Sweet Take on Focaccia
This no-knead sweet focaccia is everything you love about a jelly donut, but in fluffy, golden focaccia form. After baking, this focaccia gets a generous drizzle of vanilla glaze, a few more spoonfuls of jam and then everything is swirled for that gorgeous marbled look.
Why You’ll Love This Recipe
- No-Knead & Easy – This no-knead sweet focaccia dough comes together super easily, just mix everything in a bowl and let it rise. Minimal effort, maximum reward.
- Small Batch – Perfect for a little eigth-sheet pan, this small focaccia recipe is great for a weekend baking without a ton of leftovers (though, let’s be real, it won’t last long.)
- Same-Day Option – An overnight cold ferment will give you the best flavor, but you can also make this the same-day in about 5-6 hours. A choose your own (baking) adventure!
- That Glaze! – A quick vanilla glaze swirled over the warm focaccia with the jam makes this ridiculously good and gives it that delectable glazed donut coating.
Ingredients to make this small batch, no-knead focaccia
For the Dough
(Based on my sheet pan pizza dough – this is a half batch)
- 250g flour (“00” or all-purpose)
- 200g warm water
- ½ tsp active dry yeast
- 1 tbsp honey (or sugar)
- 2 tbsp olive oil
- 1 tsp salt
For the Jam Layer
- ½ cup strawberry jam (homemade or store-bought—Bonne Maman is a great choice!)
For the Glaze
- ½ cup powdered sugar
- 2 tsp cream (or milk)
- ½ tsp vanilla extract
How to Make Glazed Strawberry Jam Donut Focaccia
Make the Dough
- In a large bowl, combine the flour and salt. Mix well.
- In a separate bowl, mix warm water, yeast, and honey (or sugar). Let sit for 5 minutes until foamy. (If you’re confident your yeast is fresh, you can skip this part.)
- Pour the yeast mixture along with your olive oil into the flour mixture. Stir until fully combined.
- Cover and proof:
• Overnight in the fridge for the best flavor.
• Room temperature for ~5 hours if you’re making a same-day focaccia.
Fold The Dough on itself
- If chilled, let the dough come to room temperature.
- Fold the dough onto itself to build some structure: You’re essentially going to make a “tri-fold” here. Pick up one side of the dough and fold it over the middle. Then pull the other side and fold that over again. Similar to how you would fold a letter in thirds. No need to be too precise here, you want to fold the dough over on itself to create some structure in the dough that will hold all those nice bubbles when it bakes.
- Lightly oil the bowl, place the dough seam-side down, and let rise at room temp for 1 hour.
Layer the focaccia
- Line sheet tray with parchment and generously oil it.
- Place the dough on the tray and stretch into a rough rectangle.
- Spread ¼ cup of jam over the surface.
- Fold the dough in thirds (again) like a letter, layering the jam inside.
- Flip it so the seam is on the bottom. Let rest 20 minutes.
Dimple and Bake the Focaccia
- Preheat oven to 500°F (260°C).
- Stretch the dough to fill the tray using wet or oiled fingers.
- Dimple the surface with your fingertips.
- Bake for ~15 minutes, or until golden brown and crisp on the bottom.
Glaze & Finish
- While still warm, spoon over the remaining ¼ cup jam.
- Whisk together powdered sugar, vanilla, and cream until smooth.
- Drizzle over the jam, swirling to create that gorgeous marbled effect.
- Let cool for at least 20 minutes before slicing. Then dig in!
A few Sweet Focaccia Variations To Try
- Cinnamon Roll Focaccia (Next on my list!) – Swap the jam for cinnamon sugar and drizzle with a cream cheese glaze. Think cinnamon roll meets focaccia—sweet, spiced, and very delicious.
- Switch up The Jam – Use a blueberry, cherry, grape, raspberry or blackberry jam. Whatever you like!
- Peaches & Cream – Layer in some canned peaches with the focaccia dough and then add more of top once it’s out of the oven along with the vanilla glaze.
- Keep it simple – Forget the fruit and just add the glaze for a classic and simple glazed donut focaccia.
- Chocolate Glazed – Add a generous tablespoon of cocoa powder to the glazed for a chocolate glazed focaccia. Even better add some colorful sprinkles too!
FAQ & Tips
Can I make this as an overnight focaccia?
Yes! The longer fermentation gives it the best flavor. Refrigerate the dough overnight and let it come to room temp before shaping.
What’s the best jam to use?
Homemade strawberry jam is my go-to for this, but any high-quality jam works—raspberry, cherry, apricot, or even fig would be amazing.
Can I make this without a sheet tray?
Yep! A cast iron skillet or a similar-sized baking dish works, too. You could also get away with making this is an 8×8” square pan, or even a pie dish.
Did you make this recipe?
This glazed strawberry jam donut focaccia is everything I want in a sweet focaccia recipe—soft, jammy, and indulgent. This no-knead, small batch focaccia is sure to satisfy your sweet tooth.
Did you try this sweet focaccia recipe? Leave a comment and review below with your thoughts or share your version on Instagram by tagging @TheMostHungry. I can’t wait to see it!
Glazed Strawberry Jam Donut Focaccia
Equipment
- 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!
Did You Make This Recipe?
Leave a comment with your thoughts or share your version on Instagram by tagging @TheMostHungry. I’d love to see how you made it your own!
