Raspberry Cheesecake Sourdough Focaccia (Printable version)

Airy sourdough focaccia meets creamy cheesecake swirls and fresh raspberries for a stunning fusion bread.

# Ingredient List:

→ Sourdough Focaccia

01 - 3 1/4 cups bread flour
02 - 1/2 cup active sourdough starter (100% hydration)
03 - 1 1/3 cups lukewarm water
04 - 2 teaspoons fine sea salt
05 - 2 tablespoons olive oil, plus more for greasing

→ Cheesecake Swirl

06 - 7 ounces cream cheese, softened
07 - 1/4 cup granulated sugar
08 - 1 large egg yolk
09 - 1 teaspoon vanilla extract
10 - Zest of 1 lemon

→ Raspberry Topping

11 - 1 1/2 cups fresh raspberries
12 - 2 tablespoons granulated sugar
13 - 1 tablespoon lemon juice

# How to Make It:

01 - Combine bread flour, sourdough starter, water, and salt in a large bowl. Mix until a shaggy dough forms. Cover and let rest for 30 minutes.
02 - Perform 2 to 3 sets of stretch and folds over 1.5 hours, resting 30 minutes between each set. After the final fold, cover and refrigerate dough overnight for 8 to 12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer chilled dough to pan, stretching gently to fit. Cover and let rise at room temperature for 2 to 3 hours until very puffy.
04 - Beat cream cheese, sugar, egg yolk, vanilla, and lemon zest in a medium bowl until smooth and creamy. Set aside.
05 - Toss fresh raspberries with sugar and lemon juice in a small bowl. Let sit to release juices.
06 - Preheat oven to 425°F.
07 - Dimple the risen dough generously with oiled fingers. Dollop cheesecake mixture evenly over surface and gently swirl with knife or spatula. Scatter raspberries and their juices over dough. Drizzle with additional olive oil.
08 - Bake for 25 to 30 minutes until golden brown, set in center, and edges are crisp.
09 - Let cool in pan for at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Suggestions:

01 -
  • The contrast between tangy fermented dough and sweet creamy filling hits every pleasure center at once
  • It looks impressive but actually does most of the work while you sleep
  • Raspberries burst during baking creating pockets of jewel bright jam throughout
02 -
  • Cold dough from the refrigerator is much easier to handle than room temperature for this stretch
  • The dough should be extremely puffy with visible bubbles before you add any toppings
  • Resist the urge to add more raspberries than recommended or the bread underneath will steam instead of bake
03 -
  • Use a pastry brush to get oil into every corner of the pan for effortless release
  • If your cheesecake mixture feels too thick to swirl add just one teaspoon of milk

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