Raspberry Brie Focaccia
This no-knead homemade focaccia bread is swirled with tart raspberry jam & hunks of gooey brie cheese.
Servings: 1 loaf
Equipment
- Rimmed baking sheet or 13x9-inch pan
Ingredients
Focaccia Bread
- 1 ¾ cup warm water
- 2 tablespoons olive oil plus more for pan
- 1 tablespoon salt
- 4 cups bread flour
- 1 package (2 ¼ tsp) instant yeast
Filling
- 2 cups raspberries fresh or frozen
- ¼ cup sugar
- 1 teaspoon lemon juice
- 4 ounces brie cheese sliced and cut into chunks
Topping
- 2 tablespoons olive oil
- ½ cup fresh raspberries
- 2 ounces brie sliced and cut into chunks
- 2 tablespoons demerara sugar or other coarse sugar
Instructions
For focaccia:
- Mix dough: Whisk together 1 ¾ cup warm water, 2 Tbsp olive oil, and 1 Tbsp salt in a large bowl. Add 4 cups bread flour and package of yeast, mixing until combined. Dough will be slightly dry and shaggy.
- 1st rise: Cover the bowl with a damp kitchen towel or plastic wrap and allow to ferment and rise in a warm place for about 1 ½ hours total, stopping to stretch and fold the dough twice during the fermentation period.
- 1st stretch & fold: After the first 30 minutes, stretch and fold the dough. With wet or oiled hands, grab the dough from underneath, stretching it out to the side about as far as you can without tearing it. Fold this back into the middle of the dough. Turn the bowl a quarter turn and repeat on all sides. Cover back up and continue to allow dough to rest and ferment.
- 2nd stretch & fold: Around the hour mark, stretch and fold the dough again. Cover back up and let rest another 30 minutes.
For raspberry jam:
- Cook: While dough is fermenting, make the jam. Add 2 cups raspberries, ¼ cup sugar, and 1 tsp lemon juice to a sauce pot. Cook over medium heat, stirring often, until water content has evaporated significantly and mixture is thick enough to coat the back of a spoon, about 10 minutes.
- Cool: Pour into a bowl and allow to cool completely before using.
To shape & fill the bread:
- Prep: Once dough has proofed for about 1 ½ hours, it's time to shape it (dough should be hydrated and bubbly at this point). Coat a rimmed baking sheet OR 13x9-inch pan thoroughly with olive oil and place the dough in the pan, tossing to coat both sides in olive oil.
- Stretch dough: Stretch and press dough gently into a rough rectangle about 1 inch thick.
- Fill: Spread cooled jam evenly on top of dough. Don't spread it all the way to the edges - leave about an inch of space around all sides. Distribute brie evenly on top of jam.
- Roll: Roll dough up into a log, starting with one of the short sides. Pinch the seams together to seal and place log seam-side down on the pan.
- Re-stretch: Let the dough log rest about 10 minutes. Then gently stretch and press it back into a rough rectangle. It may break open a bit, revealing some of the jam inside. That's ok, but be careful not to tear it open too much.If you're having difficulty stretching the dough without breaking or the dough is bouncing back, let it rest another 10-15 minutes and try again.
- 2nd rise: Allow dough to rise again until very bubbly and airy, about an hour. Preheat oven to 425° F.
- Dimple: Dimple the dough all over with your fingers, pushing all the way through the dough to the pan while being careful not to tear the dough.
- Add toppings: Drizzle dough all over with 2 Tbsp olive oil. Sprinkle with ½ cup fresh raspberries, 2 ounces sliced brie, and 2 Tbsp coarse sugar.
- Bake: Place bread in preheated oven and bake until golden brown on top and bottom, about 15-20 minutes. Internal temperature should be at least 190° F.
Notes
I highly recommend drizzling honey on a warm slice of this bread!
Pan size: If you bake this bread in a 13x9 pan, it may take a few minutes longer to bake than it does on a rimmed baking sheet.
Recipe adapted from Bake From Scratch.