Raspberry Cheesecake Sourdough Focaccia (Printable)

Airy sourdough meets creamy cheesecake swirls and fresh 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 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

# Directions:

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 to hydrate.
02 - Perform 2-3 sets of stretch and folds over 1.5 hours, allowing 30 minutes of rest between each set. After the final fold, cover and refrigerate overnight for 8-12 hours to develop flavor and structure.
03 - Generously coat a 9x13-inch baking pan with olive oil. Transfer the chilled dough to the pan, gently stretching to fit. Cover and let rise at room temperature for 2-3 hours until noticeably puffy.
04 - Beat cream cheese, sugar, egg yolk, vanilla extract, and lemon zest in a medium bowl until completely 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 to release some juices while dough completes its rise.
06 - Preheat oven to 425°F.
07 - Use oiled fingers to create deep dimples across the surface of the risen dough. Drop dollops of the cheesecake mixture evenly over the top, then gently swirl with a knife or spatula to distribute. Scatter raspberries and their accumulated juices across the dough.
08 - Drizzle additional olive oil over the surface. Bake for 25-30 minutes until golden brown, set in the center, and edges are crisp and caramelized.
09 - Allow to cool for at least 30 minutes before slicing. Serve warm or at room temperature for best texture and flavor.

# Expert Tips:

01 -
  • The contrast between tangy sourdough and sweet cheesecake is absolutely addictive
  • It looks impressive but comes together with mostly hands off time
  • Perfect for feeding a crowd without spending hours in the kitchen
02 -
  • The overnight refrigeration is non negotiable for that complex sourdough flavor and proper texture
  • Room temperature cream cheese prevents lumps in your swirl mixture
  • Do not skip the dimpling step or your cheesecake topping will slide right off during baking
03 -
  • Use a piping bag for the cheesecake mixture to get pretty, even swirls without making a mess
  • If your dough seems too stiff after refrigeration, let it warm up for 20 minutes before stretching

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