Peaches and Cream Focaccia Jelly Doughnut
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Peaches and Cream Focaccia Jelly Doughnut is the ultimate mash-up of sweet focaccia and a classic filled doughnut, creating a soft, airy bread with pockets of peach jam and a drizzle of creamy glaze. The focaccia dough proofs to perfection, developing a light texture with just the right amount of chew, while the deep golden brown crust gives it a satisfying contrast. After baking, the dimples in the bread are filled with sweet peach jam, adding bursts of fruity goodness in every bite. A smooth vanilla extract glaze is poured over the top, creating a perfect balance of flavors. Whether you’re serving this as a dessert focaccia or a fun twist on breakfast, it’s an irresistible treat that feels indulgent but is surprisingly easy to make. The result is a bakery-style bread that looks impressive, tastes incredible, and is sure to disappear fast!
Why You’ll Love This Peaches and Cream Focaccia Jelly Doughnut
- The best of both worlds: It’s part sweet focaccia, part jelly doughnut, giving you a fluffy, chewy bread with a gooey jam-filled surprise.
- That golden crust: Thanks to olive oil and the perfect bake, the edges turn a deep golden brown, while the inside stays soft and pillowy.
- Jam in every bite: The peach jam is piped into the dimples of the focaccia, so you get that fruity sweetness in every single slice.
- The glaze is everything: A smooth vanilla extract icing melts into the warm bread, making each bite even more indulgent.
- Perfect for any time of day: Enjoy it as breakfast, dessert, or an afternoon treat—it’s light enough for a snack but sweet enough to satisfy your cravings.
Ingredients Needed To Make This Peaches and Cream Focaccia Jelly Doughnut
Make sure you scroll down to the recipe card to see the full list of ingredients needed for this recipe.
- Bread flour
- Baking powder
- Kosher salt
- Instant yeast
- Warm water
- Unflavored sparkling water
- Olive oil
- Sugar
- Butter
- Peach jam
- Powdered sugar
- Cream extract or vanilla extract
- Milk
Oven Temperatures
Oven temperatures can vary significantly from one oven to another. To achieve consistent results, it’s crucial to know the exact temperature inside your oven. The safest and most accurate way to determine this is by using an oven thermometer. This simple tool can help you avoid underbaking or overbaking your treats.
How To Make This Peaches and Cream Focaccia Jelly Doughnut
- Activate the yeast: Mix warm water, sugar, and yeast in a small bowl and let it sit until it bubbles.
- Make the dough: In a large mixing bowl, combine the dry ingredients, then add olive oil, sparkling water, and the yeast mixture. Mix until a sticky dough forms.
- Let it rise: Cover the bowl with plastic wrap and a towel, then let the dough rest until it doubles in size.
- Shape the dough: Transfer the dough to a buttered baking dish, stretch it to the edges, and fold it over itself a few times. Cover and let it rise again.
- Bake the focaccia: Drizzle olive oil on top, press dimples into the dough with your fingertips, and bake until deep golden brown. Let it cool slightly.
- Fill with jam: Use a piping bag to fill the dimples with peach jam for a burst of sweetness in every bite.
- Add the glaze: Whisk together the powdered sugar, extract, and milk until smooth, then drizzle over the warm focaccia.
- Serve and enjoy: Let the glaze set for a few minutes, then slice and enjoy your sweet, jam-filled focaccia!
Commonly Asked Questions
Can I use a different fruit jam instead of peach?
Absolutely! While peach jam gives this focaccia a unique sweetness, you can swap it for strawberry, raspberry, or even apricot jam. Just make sure it’s smooth enough to pipe into the bread.
How do I know when the focaccia is fully baked?
The focaccia is done when it turns a deep golden brown on top and feels firm to the touch. You can also tap the bottom of the bread—if it sounds hollow, it’s ready!
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Can I make the dough ahead of time?
Yes! You can prepare the dough and let it rise in the fridge overnight. Just bring it to room temperature before shaping and baking.
What’s the best way to store leftovers?
Store any leftovers in an airtight container at room temperature for up to two days. If you want to keep it longer, refrigerate it and reheat before serving.
How do I reheat the focaccia?
For the best texture, warm it in the oven at a low temperature for a few minutes. The microwave works too, but it may soften the crust.
Can I freeze this focaccia?
Yes! Wrap individual slices in plastic wrap and store them in a freezer-safe bag. When ready to eat, thaw at room temperature and reheat in the oven.
What type of flour works best for this recipe?
Bread flour is ideal because it gives the focaccia a light but chewy texture. All-purpose flour works too, but the texture may be slightly softer.
Do I have to use a piping bag to add the jam?
Not necessarily! A zip-top bag with the corner cut off works just fine. If you don’t have a bag, you can also spoon the jam into the dimples.
Peaches and Cream Focaccia Jelly Doughnut
Equipment
- Small bowl
- 9×13 baking dish (2” sides)
- plastic wrap
- Towel
- Piping bag with round tip
- Measuring cups and spoons
Ingredients
Dough:
- 3 ¾ cups gluten-free bread flour or all-purpose flour
- 1 tsp baking powder
- 2 tsp kosher salt
- 2 tsp instant yeast
- 1 cup hot water 110°F
- 1 cup unflavored sparkling water
- 4 tbsp olive oil + 2 tbsp olive oil
- 1 tbsp sugar
- 1 tbsp butter
Topping:
- 1 cup peach jam
- 2 cups powdered sugar
- 1 tsp cream extract or vanilla extract
- 3 tbsp milk
Instructions
- Activate Yeast: In a small bowl, add the hot water, sugar, and yeast. Mix briefly and set aside for 5 minutes until it bubbles.
- Mix Dough: In a large mixing bowl, whisk together flour, baking powder, and salt. Create a well in the center and add 3 tbsp olive oil, sparkling water, and yeast mixture. Mix until incorporated. The dough will be very sticky and lumpy.
- First Rise: Cover the bowl with plastic wrap, top with a towel, and let it rise until doubled in size (2-4 hours).
- Shape Dough: Butter a 9×13 baking dish. Transfer the dough (it will deflate). Pull the dough to the edges, then pull the center slightly, fold the top down to the center, and fold the bottom up. Swivel the dough and press slightly with fingertips. Cover with plastic wrap and let rise until more than doubled.
- Preheat & Bake: Preheat the oven to 425°F. Drizzle 2 tbsp olive oil on top. Press the dough lightly with fingertips to create air pockets. Bake for 25-30 minutes until deep golden brown. Remove from the oven and cool slightly.
- Fill with Jam: Add peach jam to a piping bag fitted with a round tip. Poke holes into the top of the focaccia and fill with jam.
- Make & Drizzle Icing: In a bowl, whisk together powdered sugar, extract, and milk until smooth. Drizzle over the focaccia.
- Serve & Enjoy!
Nutrition
This Peaches and Cream Focaccia Jelly Doughnut is the kind of treat that feels fancy but is actually pretty simple to make. The soft, pillowy bread, sweet peach jam, and creamy glaze come together in the best way—like a bakery-style dessert without the effort. Whether you’re serving it for brunch, dessert, or just because, it’s one of those recipes that’s guaranteed to disappear fast. So go ahead, grab a slice (or two), and enjoy every sweet, jam-filled bite!