Mama Lyd Sourdough

If you’ve ever needed another reason to fall in love with focaccia, this is it. Focaccia is one of the most amazing and versatile doughs. savory, sweet, simple, elevated.. it truly does it all. And when you turn it into soft, buttery donuts filled with homemade raspberry jam? Game over.

What I love most about this recipe is how easy it is. You can whip up the dough the night before, let it bulk ferment with barely any stretch and folds, and wake up to the softest, dreamiest dough ready to bake. It’s low effort, high reward!! exactly how sourdough should feel.

And instead of baking these in olive oil like traditional focaccia, we use butter. That rich, slightly sweet flavor pairs beautifully with the honey in the dough and the tart raspberry jam. It gives these donuts a warm, bakery-style flavor that feels extra special.

Filling

I used a homemade raspberry jam, but you can use store bought or make whatever flavor jam you would like!

Other filling ideas:

• Nutella
• Bavarian Cream
• Custard
• Chocolate cream
• Peanut butter cream
• Ganache

How to make the Focaccia Dough

In a large bowl, combine your active sourdough starter, water, olive oil, and honey. Mix until everything is mostly dissolved and evenly combined.

Add in the bread flour and salt. Mix until a wet, shaggy dough forms. It will be sticky! that’s exactly what you want. It mixes up so well though. Takes just minutes.

Cover the bowl and let the dough rest on the counter for about an hour. After the rest, do one round of stretch and folds right in the bowl to build a little structure. Sometimes tough I skip the stretch and folds and go to bed.

Cover it again and let it bulk ferment overnight, about 7–8 hours. This long, slow ferment develops flavor and gives you that soft, airy texture without a lot of hands-on work.

The next morning, scoop portions of dough into a very well-buttered muffin tin. Silicone works especially well here for easy release. Cover with plastic wrap and let them rise again for about two hours, until puffy.

After they rise again, Melt some butter and drizzle a little over each one. Use your fingers to gently indent the tops, just like classic focaccia.

Bake at 425° until golden and set. Once baked, transfer them to a cooling rack with parchment underneath and allow them to cool.

Make the raspberry jam

You can use store bought jam, of any flavor you’d like! But here’s how I make my own.

In a saucepan, combine raspberries (fresh, frozen, or a mix), maple syrup or sugar, and fresh lemon juice.

Warm everything over medium heat until the berries soften and release their juices. Blend the mixture until smooth using a blender or immersion blender, then return it to the saucepan.

Continue cooking on medium heat, stirring occasionally, until the jam thickens. It will continue to thicken even more as it cools.

Allow it to cool completely for a few hours before using. Once cooled, store it in a jar in the fridge until you’re ready to fill your donuts.

Make the icing

In a bowl, whisk together powdered sugar, vanilla extract, melted butter, and milk until smooth. Add a little more milk if needed to reach a thin, dippable consistency.

Dip and fill

Once the focaccia donuts have cooled, insert a fork into the side of each one. Dip and spin them in the icing until fully coated. Let the excess drip off, then return them to the cooling rack.

Allow the icing to set and harden slightly.

Using a small knife or piping tip, create a hole in the center of each donut.

Fill generously with your cooled raspberry jam.

And that’s it.

Soft, buttery focaccia donuts with a sweet vanilla glaze and a bright, homemade raspberry center. Sweet, slightly tangy, perfectly fluffy and proof that focaccia truly can do it all.