Raspberry Cheesecake Sourdough Focaccia (Printable)

Airy sourdough focaccia meets creamy cheesecake swirls and fresh raspberries for an irresistible sweet bread perfect for any occasion.

# 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

# 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 2–3 sets of stretch and folds over 1.5 hours, resting 30 minutes between each set. After the final fold, cover and refrigerate the dough 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 until ready to use.
05 - Toss fresh raspberries with granulated sugar and lemon juice in a small bowl. Let sit while the dough finishes rising.
06 - Preheat oven to 425°F.
07 - Dimple the focaccia dough well with oiled fingers. Dollop cheesecake mixture evenly over the surface, then gently swirl with a knife or spatula. Scatter sugared raspberries and their juices over the top.
08 - Drizzle additional olive oil over the surface. 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 Advice:

01 -
  • The contrast between the crisp salty focaccia exterior and creamy sweet cheesecake swirl is absolutely addictive
  • Fermented dough adds subtle tang that cuts through the richness making each bite feel balanced
  • It looks stunning but comes together with simple techniques even bread beginners can master
02 -
  • Cold dough from the refrigerator is much easier to handle and will create better oven spring during baking
  • Do not skip the dimpling step as it creates those signature focaccia pockets and helps the toppings settle into the bread
  • Over swirling the cheesecake mixture can cause it to blend too much with the dough creating less defined swirls
03 -
  • If your dough feels too sticky to handle wet your hands with water instead of adding more flour
  • Place a baking sheet on the rack below the focaccia to catch any fruit juices that might drip during baking

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