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Squares of raspberry brie focaccia bread stacked on top of each other
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Raspberry Brie Focaccia

This no-knead homemade focaccia bread is swirled with tart raspberry jam & hunks of gooey brie cheese.
Prep Time30 minutes
Cook Time20 minutes
Proofing Time2 hours 30 minutes
Total Time3 hours 20 minutes
Course: Snack
Servings: 1 loaf
Author: Karie

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 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

Make the dough:

  • Whisk together warm water, olive oil, and salt in a large bowl. Add bread flour and yeast, mixing until combined. Dough will be slightly dry and shaggy.
  • 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, stopping to stretch and fold the dough twice during the fermentation period.
    After the first 30 minutes, stretch and fold the dough. With oiled hands, grab the dough from underneath, stretching it out to the side. 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.
  • Around the hour mark, stretch and fold the dough again.

Make the raspberry jam:

  • While dough is fermenting, make the jam. Add raspberries, sugar, and 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.
  • Pour into a small bowl and allow to cool completely before using.

Shape & fill the bread:

  • 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 dough in pan.
  • Stretch dough into a rough rectangle about 1 inch thick.
  • 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 on top of jam.
  • 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.
  • Let dough log rest about 10 minutes. Then gently stretch it again into a rough rectangle. It may break open a bit, revealing jam inside. That's ok, but be careful not to tear it open too much.
  • Allow dough to rise again until bubbly, about an hour. Preheat oven to 425° F.
  • Dimple the dough all over with your fingers, pushing all the way through the dough to the pan without tearing the dough.
  • Drizzle dough all over with olive oil. Sprinkle with raspberries, brie, and sugar.
  • 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!
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. Taking the internal temperature with a digital thermometer is the best way to tell if the bread is done. An internal temp of 190° - 200° F is perfect.
Recipe adapted from Bake From Scratch.