If you’re torn between making focaccia or doughnuts, this recipe gives you the best of both worlds. Doughnut focaccia combines the signature open crumb and airy texture of focaccia with the soft, sweet flavour profile of a doughnut, creating a bake that’s as fun to make as it is to eat.
The secret to achieving that light, fluffy interior lies in using a high-hydration dough and allowing it enough time to develop strength through folding rather than excessive kneading. During fermentation, the dough traps air bubbles that expand as it bakes, giving the finished focaccia its distinctive pillowy texture. The dimpling process isn’t just for looks either—it helps preserve those air pockets while creating valleys that catch every bit of glaze.
Unlike a traditional doughnut, this recipe is baked rather than fried, resulting in a lighter finish while still delivering that satisfying soft bite. Once cooled slightly, the focaccia is generously coated in a vibrant hibiscus glaze that adds floral notes, gentle tartness and a striking pink finish.
Whether you’re serving it for brunch, bringing it to a gathering or simply trying something new in the kitchen, this doughnut focaccia is guaranteed to start conversations.
