Peaches and Cream Focaccia Doughnut

Peaches and Cream Focaccia Jelly Doughnut is a joyful twist on the classic jelly doughnut and the rustic Italian bread. Imagine soft bread with sweet peach jam oozing in every bite and a creamy glaze that ties it all together. This recipe brings bakery magic right to your kitchen with easy steps you can pull off on a weekend or for that special occasion.

The first time I made this for brunch, the whole house smelled like peaches and buttery bread. My family kept sneaking pieces while it cooled, and now it is one recipe I bring out for celebrations or just to brighten an ordinary day.

Ingredients

• Gluten free bread flour or all purpose flour: Makes the foundation light and chewy Choose a good quality flour for the best rise
• Baking powder: Gives an extra lift to the dough Use aluminum free for clean flavor
• Kosher salt: Balances the sweetness Look for bright white salt for purity
• Instant yeast: Makes the dough rise Use fresh yeast for reliable results
• Hot water at 110 degrees: Activates the yeast Filtered water is best
• Unflavored sparkling water: Adds airiness and extra lift Choose a bottle with fine bubbles
• Olive oil: Adds richness and keeps the dough tender Use extra virgin for good flavor
• Sugar: Just enough to feed the yeast and sweeten slightly
• Butter: For added flavor and a soft crust Use real butter for creaminess
• Peach jam: Sweet filling that tastes like summer Choose jam with high fruit content
• Powdered sugar: The base for your creamy glaze Sift it for smoothness
• Cream or vanilla extract: Adds fragrance Go for a pure extract for best flavor
• Milk: Creates the perfect drizzling consistency Whole milk gives a richer glaze

Step-by-Step Instructions

Activate Yeast:

In a small bowl combine hot water sugar and yeast Stir briefly and let sit for 5 minutes or until it becomes frothy and bubbly This step lets you know the yeast is alive and ready to work

Mix Dough:

In a large mixing bowl whisk together the flour baking powder and salt Make a well in the center then add 3 tablespoons olive oil sparkling water and the yeast mixture Stir together until just combined The dough will seem shaggy and sticky which is exactly what you want for focaccia

First Rise:

Cover the bowl tightly with plastic wrap and then a towel Set it in a warm spot and let the dough rise until it has doubled in size This can take two to four hours depending on your kitchen temperature The slow rise develops flavor

Shape Dough:

Butter a 9 by 13 inch baking dish Pour the risen dough into the dish—it will deflate a bit and that is fine Gently stretch the dough to the edges of the pan Then lift and fold the top third down to the center and the bottom third up Swivel the dough a little and gently press with your fingertips to settle it Cover with plastic wrap and let it rise again until more than doubled in size

Preheat and Bake:

Heat your oven to 425 degrees Drizzle 2 tablespoons of olive oil over the top Use your fingertips to dimple the dough deeply creating pockets for flavor Bake for 25 to 30 minutes until the focaccia is a deep golden brown Remove and let cool slightly The crust will be crisp but the interior soft

Fill with Jam:

Fit a piping bag with a round tip and fill it with peach jam Poke holes through the top of the focaccia and pipe in the jam so each bite has a surprise of sweetness

Make and Drizzle Icing:

Whisk powdered sugar cream or vanilla extract and milk in a bowl until smooth Drizzle this creamy icing over the slightly warm focaccia Let some glaze run down the sides for that bakery look

Serve and Enjoy:

Slice into squares and serve while still slightly warm This bread is best on the first day for the ultimate bite

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One of my favorite ingredients here is the peach jam It reminds me of my grandmother’s homemade preserves that she made every summer I still remember the first time we tried this focaccia with her jam at a family picnic Everyone was reaching for seconds before the platter even made it around the table

Storage Tips

This focaccia is best on the day it is baked but it will keep for up to two days covered at room temperature To revive leftover pieces warm them in a low oven for 5 to 10 minutes The glaze will set but soften a bit If you want to prepare in advance you can make the dough the night before and let it rise in the fridge

Ingredient Substitutions

Feel free to swap the peach jam for other flavors like strawberry raspberry or apricot Dairy free butter and oat milk work well if you want to keep it completely vegan Almond extract instead of vanilla brings a new bakery twist and you can use regular flour without any changes if you do not need gluten free

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Serving Suggestions

Serve slices for brunch with coffee or tea Pair it with fresh fruit and a dollop of whipped cream for a festive breakfast Treat this doughnut focaccia as a unique dessert on its own or add a scoop of ice cream for the ultimate treat

A Quick Bite of History

Focaccia is an Italian bread with ancient roots The idea of sweetening and stuffing it like a jelly doughnut is a modern spin but feels like the perfect blend of classic and new It brings a little bit of both worlds to your table

Recipe FAQs

→ How can I ensure the dough is fluffy?

Let the dough rise until more than doubled and handle it gently when shaping to keep airiness.

→ What’s the best way to fill with jam?

Use a piping bag with a round tip to poke holes in the focaccia and fill each cavity with peach jam.

→ Can I use other jams besides peach?

Absolutely! Apricot, raspberry, or strawberry jam pair deliciously with the creamy glaze and fluffy bread.

→ Is it possible to make this dairy-free?

Yes, substitute plant-based milk and vegan butter in the dough and glaze for a dairy-free version.

→ What’s the secret to a shiny glaze?

Whisk powdered sugar thoroughly with milk and extract, then drizzle over the warm focaccia for a smooth finish.