Raspberry Cheesecake Sourdough Focaccia (Printable)

Airy sourdough meets creamy cheesecake swirls and tangy raspberries in this 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 oz 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

# Directions:

01 - In a large bowl, combine bread flour, sourdough starter, water, and salt. Mix until a shaggy dough forms. Cover and rest for 30 minutes.
02 - Perform 2-3 sets of stretch and folds over the next 1.5 hours, resting 30 minutes between each. After the last fold, cover and refrigerate the dough overnight for 8-12 hours.
03 - Generously oil a 9x13-inch baking pan. Transfer the dough to the pan, stretching it out gently to fit. Let it rise, covered, 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.
05 - Toss raspberries with sugar and lemon juice. Set aside to macerate.
06 - Preheat oven to 425°F.
07 - With oiled fingers, dimple the focaccia dough. Dollop the cheesecake mixture evenly over the top, then gently swirl with a knife or spatula. Scatter raspberries and their juices over the dough.
08 - Drizzle a little more olive oil over the surface. Bake for 25-30 minutes until golden brown, set, and the edges are crisp.
09 - Let cool at least 30 minutes before slicing. Serve warm or at room temperature.

# Expert Advice:

01 -
  • The tangy sourdough depth cuts through rich cheesecake in ways regular bread never could
  • Raspberries burst into jammy pockets while baking, creating natural swirls of fruit
  • It looks impressive but requires mostly hands off time thanks to the overnight rise
02 -
  • Cold dough from the fridge will be easier to stretch into the pan without springing back
  • The cheesecake layer does not need to be perfectly even since rustic swirls look more beautiful
  • Underbaked centers with unset cheesecake are disappointing, so check that the middle is firm before removing
03 -
  • Use a baking pan with light colored metal to prevent the bottom from overbrowning before the top is done
  • If your starter is very active, reduce the room temperature proof time by 30 to 60 minutes

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