Raspberry Cheesecake Sourdough Focaccia (Print Version)
Airy sourdough focaccia meets creamy cheesecake swirls and tangy fresh raspberries for a stunning fusion bread.
# What You'll Need:
→ 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
# Step-by-Step Guide:
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 2-3 sets of stretch and folds over the next 1.5 hours, allowing the dough to rest for 30 minutes between each set. After the final fold, cover and refrigerate overnight for 8-12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer the chilled dough to the pan, stretching gently to fit. Cover and let rise at room temperature for 2-3 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 granulated sugar and lemon juice. Set aside to macerate.
06 - Preheat oven to 425°F.
07 - Dimple the risen focaccia dough with oiled fingers. Dollop cheesecake mixture evenly over the surface and gently swirl with a knife or spatula. Scatter raspberries and their juices over the dough. Drizzle with additional olive oil.
08 - Bake for 25-30 minutes until golden brown, set, and edges are crisp.
09 - Let cool for at least 30 minutes before slicing. Serve warm or at room temperature.
# Expert Suggestions:
01 -
- The contrast between tangy sourdough and sweet cheesecake is absolutely addictive
- It looks impressive but comes together with minimal hands on effort
02 -
- The overnight cold fermentation is non negotiable for flavor and texture
- Room temperature cream cheese prevents lumps in your swirl mixture
03 -
- Oil your hands thoroughly before dimpling to prevent sticking
- The edges should be deep golden before you remove it from the oven