Focaccia Donuts (Fried Focaccia Dough)

These Focaccia Donuts are made from highly hydrated focaccia dough that’s fried until deeply golden and crisp on the outside, yet soft, airy, and chewy inside. They’re perfect for serving sweet or savory—try them for sandwiches, glazed with sugar, drizzled with condensed milk or topped with herbs, olive oil, and flaky salt!

Focaccia Dough Makes Amazing Donuts!

I had some leftover focaccia dough while testing my no-knead focaccia recipe and thought, what if I fried it? I divided it into small balls, proofed, dimpled, and then fried them—and wow, fried focaccia donuts are truly something special.

The texture is incredible: a bubbly, hydrated crumb inside with a crispy, golden exterior. I’ve had a lot of fried dough, but the chew and lightness of fried focaccia dough is unlike any donut I’ve tried—if anything, it reminds me most of youtiao, the Chinese fried dough.

And while donuts are usually sweet, these can easily be sweet, savory, or somewhere in between. Honestly, they’re so good they taste amazing straight out of the oil. My friend also said they’re reminiscent of pizza fritta—fried pizza dough! Every culture seems to have its own version of fried dough, and trying them all now feels like a must.

Ingredients and Substitutions

Before we dive into the method, here’s what you’ll need for fried focaccia donuts:

• Focaccia dough: I used my easy no knead focaccia for this recipe. It has a hydration of 87-90% which is what makes the interior so chewy, airy and feel so moist and hydrated when eating
• Neutral oil: For frying! Vegetable, canola or sunflower oil.

Also, this isn’t an ingredient but have some parchment paper ready as you’ll need them when frying the focaccia.

How to Make Focaccia Donuts

Here’s a quick overview before the step-by-step instructions:

1. Divide and shape the dough: Cut focaccia dough into portions and form rough balls. Proof until puffy and airy.
2. Dimple the dough: Wet your fingers and press lightly to create small dimples in the dough.
3. Fry until golden: Heat oil to the right temperature and carefully fry each piece until bubbly and deeply golden on both sides.

VIDEO: Watch How to Make It

Serving Suggestions

Fried focaccia dough can really be used as any blank canvas for sweet donuts, something sweet and savory or a savory thing like sandwich.

For something sweet, dip it into a donut glaze, drizzle condensed milk over it (my favoruite) or coat in some cinnamon sugar.

For something sweet and savory, I made this prosciutto donut with brown butter maple glaze, pecans and feta, and it was incredible. I also love it with maple or miso honey butter!

For savory, using it for sandwiches is a must!! I absolutelty loved the simple combo of fig jam, proschutto, mozzerella, arugula and balsamic glaze. I think a breakfast sandwich or cold cut sandwich would be so delicious too.

How to Store and Reheat Leftovers

These fried focaccia donuts are best eaten fresh but you can store them:

• Storage: Store in an airtight container at room temperature for 1–2 days.
• Reheat: Reheat briefly in a 180°C / 350°F oven or air fryer to bring back crispiness. Avoid microwaving—it makes them chewy and dense.

More Focaccia Recipes

• Shio Pan (Butter) Focaccia
• Cinnamon Roll Focaccia
• Okonomiyaki Focaccia
• Miso Garlic Butter Focaccia
• Bloomin’ Cheese & Garlic Butter Focaccia

Enjoy! If you make this Focaccia Donuts (Fried Focaccia Dough) recipe, I’d love to hear what you think! Leave a comment and rating below, and if you share it on social media, tag me on Instagram @Okonomikitchen. I can’t wait to see your creations!

Focaccia Donuts (Fried Focaccia Dough)

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5 from 2 reviews

• Author: Lisa Kitahara
• Total Time: 4 hours 10 minutes
• Yield: 12 servings
• Diet: Vegan

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Description

These fried focaccia donuts are made from highly hydrated focaccia dough that’s fried until deeply golden and crisp on the outside, yet soft, airy, and chewy inside. They’re perfect for serving sweet or savory—try them for sandwiches, glazed with sugar, drizzled with condensed milk or topped with herbs, olive oil, and flaky salt!

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Ingredients

• half or 1 batch of easy focaccia
• neutral oil, for frying

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Instructions

1. Prepare one batch of Easy Focaccia using either the same-day or overnight method.
2. Cut 6–12 pieces of parchment paper, about 3×3 inches each.
3. Divide the focaccia dough into 6 pieces if making half a batch, or 12 pieces for a full batch (each should weigh about 55–60 g). Lightly wet your hands and shape into rough balls — they don’t need to be perfect! Place each ball on a piece of parchment paper.
4. Cover with cling wrap and proof for 2–3 hours, or until airy, puffy, and almost doubled in size.
5. Wet your fingers and gently dimple the tops of each dough ball.
6. Add oil to a pot at least 2½ inches deep and heat over medium-high until it reaches 200°C / 392°F.
7. Carefully place each piece of dough (parchment side down) into the oil. Remove the parchment, then fry for 45–60 seconds per side, or until bubbly and deeply golden brown.
   • If they puff up and flip on their own, use tongs or a slotted spoon to gently hold them in place while frying.
8. Remove and transfer to a wire rack.
9. If glazing or coating, do so while still warm.

• Prep Time: 4 hours
• Cook Time: 10 minutes
• Category: Dessert, Side Dish
• Method: Frying
• Cuisine: American, Italian-inspired

Nutrition

• Serving Size: 1 serving
• Calories: 166
• Sugar: 0.1 g
• Sodium: 291 mg
• Fat: 6.3 g
• Saturated Fat: 0.7 g
• Unsaturated Fat: 5.6 g
• Trans Fat: 0 g
• Carbohydrates: 23.4 g
• Fiber: 0.8 g
• Protein: 3.1 g
• Cholesterol: 0