In a large mixing bowl, combine the warm water and 2 teaspoons of granulated sugar. Sprinkle the active dry yeast over the top and let it sit for 5-10 minutes until foamy. This indicates the yeast is active.

Add the flour, salt, and 1/4 cup olive oil to the yeast mixture. Mix with a spoon or your hands until a shaggy, cohesive dough forms. It will be sticky, don't worry about kneading excessively.

Lightly oil another large bowl. Transfer the dough to the oiled bowl, turning once to coat. Cover the bowl with a kitchen towel or plastic wrap and let it rise in a warm place for 30-40 minutes, or until nearly doubled in size.

Preheat your oven to 400°F (200°C). Lightly grease a 9x13 inch baking pan with olive oil.

Gently transfer the risen dough to the prepared baking pan. Using oiled fingertips, gently spread and press the dough to fill the pan, being careful not to deflate it too much. Create deep dimples all over the surface with your fingertips.

Spoon small dollops of your chosen fruit jam into the dimples across the focaccia surface. If the jam is very thick, you can warm it slightly to make it easier to spread in the dimples.

Bake for 20-25 minutes, or until the focaccia is golden brown and cooked through. The jam will be bubbly.

While the focaccia is baking, prepare the donut topping. In a small bowl, melt the unsalted butter. In another small bowl, combine the 1/2 cup granulated sugar and ground cinnamon.

As soon as the focaccia comes out of the oven, brush the entire surface (including over the jam) with the melted butter using a pastry brush.

Immediately sprinkle the cinnamon-sugar mixture evenly over the buttery focaccia. The warmth will help the sugar stick and slightly melt.

Let the Quick Jam Donut Focaccia cool in the pan for 10-15 minutes before slicing and serving warm. Enjoy!