This raspberry brie focaccia recipe is an indulgent delight that pairs tangy raspberries with rich, creamy brie, all nestled in soft, warm bread. The flavors sing together, creating a unique twist on traditional focaccia.
This recipe addresses issues of dryness and blandness in traditional focaccia while offering a unique combination of flavors and textures with brie and raspberries.
I know the struggle of having bread turn out too dense or jam that doesn’t set just right, after testing this recipe multiple times, it’s clear that it fights those typical pitfalls with ease. Plus, it’s a great way to impress family or friends when you’re short on prep time.
What makes this recipe work is the balance of texture and flavor, with a prep time of just 30 minutes and a total cook time of about 20 minutes, so you can enjoy freshly baked focaccia without the fuss. It’ll be a hit at any occasion!
If you want to try something different as a side, you might enjoy my Cinnamon Roll Focaccia.
Table of contents
Why You Will Love This Recipe
- Irresistible Texture This focaccia offers a beautifully soft interior complemented by a golden, slightly chewy crust that’s satisfying to bite into. Together, these elements create a contrasting experience that makes it addictively good.
- Unique Flavor Contrast The combination of tangy raspberries and rich brie produces a delightful interplay of flavors. The sweetness of the raspberries cuts through the brie’s creaminess, ensuring every bite is vividly flavorful.
- Make-Ahead Convenience Preparing this bread in advance means you can enjoy its fresh-baked goodness whenever you want. The focaccia can be made ahead and warmed up just before serving, keeping things easy during busy occasions.
- Fresh Ingredient Appeal Using fresh raspberries really amps up the taste and visual appeal of the dish. It brings a burst of color and a bright flavor that enhances the overall presentation, making it inviting to the table.
Raspberry Brie Focaccia
- Prep Time: 30 minutes
- Cool Time:
- Cook Time: 20 minutes
- Total Time: 3 hours 20 minutes
- Yield: 1 loaf 1x
- Category: bread
- Method: baking
- Cuisine: Italian
- Diet: vegetarian
Description
Delicious raspberry brie focaccia with a sweet jam filling and a crispy crust, perfect for any occasion.
Ingredients
- 1 ¾ cups (414 ml) warm water
- 2 tablespoons (30 ml) olive oil
- 1 tablespoon (15 g) salt
- 4 cups (480 g) bread flour
- 1 package (about 2 ¼ teaspoons or 7 g) instant yeast
- 2 cups (approx. 250 g) raspberries, fresh or frozen
- ¼ cup (50 g) sugar
- 1 teaspoon (5 ml) lemon juice
- 4 ounces (115 g) brie cheese
- 2 tablespoons (30 ml) olive oil
- ½ cup (approx. 62 g) fresh raspberries
- 2 ounces (57 g) brie cheese
- 2 tablespoons (24 g) demerara sugar
Instructions
- Step 1: In a large bowl, whisk together 1 ¾ cups warm water, 2 tablespoons olive oil, and 1 tablespoon salt. Add 4 cups bread flour and 1 package instant yeast. Stir until combined; the dough will be slightly dry and shaggy. Cover the bowl with a damp kitchen towel or plastic wrap. Allow the dough to ferment and rise in a warm place for about 1 ½ hours, stopping twice during this period to perform stretch and fold techniques to build gluten.
- Step 2: During the 1 ½ hour fermentation, stop twice to stretch and fold the dough. To do this, lift one edge of the dough and fold it over onto itself. Rotate the bowl and repeat this process two or three times each session. This helps the dough develop strength for an airy yet sturdy texture.
- Step 3: While the dough rises, heat 2 cups raspberries, ¼ cup sugar, and 1 teaspoon lemon juice in a sauce pot over medium heat. Stir frequently and cook until the mixture thickens enough to coat the back of a spoon. If it remains too thin, continue cooking for an additional 5 minutes, stirring often. Remove from heat and allow to cool.
- Step 4: Coat a rimmed baking sheet with olive oil. Stretch the risen dough onto the baking sheet, fitting it to shape but leaving room near the edges. Spread the cooled raspberry jam evenly over the dough, leaving about a ½-inch border free of jam to prevent overflow during baking.
- Step 5: After shaping and filling, preheat the oven to 425°F (220°C). Proper preheating ensures a crisp crust.
- Step 6: Use your fingers to create dimples all over the dough surface. These pockets will hold olive oil and toppings. Drizzle 2 tablespoons olive oil over the dough. Sprinkle ½ cup fresh raspberries, 2 ounces brie cheese torn into pieces, and 2 tablespoons demerara sugar evenly on top.
- Step 7: Bake the focaccia for 15-20 minutes in the preheated oven until it is golden brown and sounds hollow when tapped. Use an oven thermometer if needed to verify temperature. If the edges brown too quickly, tent the loaf with foil after 10 minutes.
Notes
- Room Temperature: Store focaccia in an airtight container at room temperature for up to 2 days. Avoid excess moisture or heat to maintain texture.
- Refrigeration: Wrap tightly in plastic wrap and place in an airtight container in the refrigerator for up to 5 days to preserve freshness.
- Freezing: Wrap focaccia in aluminum foil or a freezer bag and freeze for up to 2 months. Thaw at room temperature before serving.
- If the dough feels too sticky while shaping, dampen your hands with water rather than adding more flour to maintain texture.
- Keep cooking jam over medium heat for an extra 5 minutes if it does not initially thicken to coat the back of a spoon.
- Use a rimmed baking sheet to catch any jam overflow during baking and keep your oven clean.
- For denser bread texture, allow the dough to rise in a cooler place for an additional 30 minutes to promote longer fermentation and flavor.
- Quality indicators: The dough will be strong and airy after proper stretch and fold. Jam should be thick enough to hold shape yet spreadable. The baked focaccia is golden with a slightly chewy crust and hollow sound when tapped.
- Warm focaccia in a preheated oven at 350°F (175°C) for approximately 5-7 minutes to restore freshness and crispness before serving.
- Serve with a side of fresh arugula salad drizzled with balsamic vinaigrette.
- Pair with garlic sautéed spinach or grilled zucchini for a well-rounded meal.
- Use the focaccia to make gourmet sandwiches with prosciutto or roasted turkey.
- Include on a cheese board alongside assorted olives and nuts.
- Finish with a drizzle of honey or a sprinkle of fresh thyme for added aroma and flavor. A light dusting of powdered sugar can enhance sweetness and presentation.
- For a different flavor profile, substitute rosemary for thyme in toppings or add fresh herbs to the dough.
- Use frozen raspberries, adjusting baking time slightly as they will release more moisture and be softer after baking.
- Add a light drizzle of honey over the jam before adding brie for enhanced sweetness balance.
- Select a creamy, unaged brie with a soft rind for best melting and flavor.
- Choose ripe, plump raspberries that are firm enough to withstand baking; frozen can be used but expect softer texture.
- Use high-hydration bread dough for a soft and airy focaccia base. Store-bought focaccia dough is acceptable if it meets texture requirements.
- Demerara sugar adds both sweetness and crunchy texture to the topping.
- Fresh olive oil is preferred to drizzle for best flavor enhancement.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 1g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 7g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 90mg
Ingredient Notes
- Focaccia dough: Use a sturdy homemade or store-bought dough. A high-hydration dough will give you that soft, airy texture. Look for a fluffy, well-risen base to hold your toppings well.
- Brie cheese: Opt for a creamy, unaged brie for spreading. It melts beautifully and pairs well with raspberries. Check for a soft rind and creamy texture for the best flavor!
- Fresh raspberries: Use ripe, plump berries for a juicy sweetness. If they’re too soft or mushy, they won’t hold up during baking. Frozen raspberries work too but will be softer, so adjust baking time accordingly.
- Honey: A drizzle of honey adds a touch of natural sweetness and balances the tartness of raspberries. Choose a good quality, local honey if possible for the best flavor!
- Fresh rosemary: This herb adds a fragrant touch that complements the creamy brie. Look for bright green sprigs that smell aromatic. Dried rosemary can work in a pinch, but fresh is much better!
- Focaccia dough: Use a sturdy homemade or store-bought dough. A high-hydration dough will give you that soft, airy texture. Look for a fluffy, well-risen base to hold your toppings well.
- Brie cheese: Opt for a creamy, unaged brie for spreading. It melts beautifully and pairs well with raspberries. Check for a soft rind and creamy texture for the best flavor!
- Fresh raspberries: Use ripe, plump berries for a juicy sweetness. If they’re too soft or mushy, they won’t hold up during baking. Frozen raspberries work too but will be softer, so adjust baking time accordingly.
- Honey: A drizzle of honey adds a touch of natural sweetness and balances the tartness of raspberries. Choose a good quality, local honey if possible for the best flavor!
- Fresh rosemary: This herb adds a fragrant touch that complements the creamy brie. Look for bright green sprigs that smell aromatic. Dried rosemary can work in a pinch, but fresh is much better!
Recipe Tips
- If the dough feels too sticky while shaping, dampen your hands with water to manage it easily without adding more flour.
- When your jam doesn’t thicken, keep cooking over medium heat for an additional 5 minutes while stirring often until it coats the back of a spoon.
- If the edges of your focaccia brown too quickly, tent the loaf with foil after 10 minutes in the oven to prevent burning.
- For a denser texture, let the dough rise in a cooler area for an extra 30 minutes, allowing longer fermentation and flavor development.
- If you notice excess jam overflowing during baking, use a rimmed baking sheet beneath the loaf to catch any drips and keep your oven clean.
Serving Suggestions
Serve raspberry brie focaccia with a side of fresh arugula salad drizzled with balsamic vinaigrette. You might also enjoy it with garlic spinach or grilled zucchini for a wholesome complement.
Use raspberry brie focaccia to make gourmet sandwiches filled with prosciutto or roasted turkey. Add it to a cheese board alongside assorted olives and nuts for a tasty shared experience.
Top with a drizzle of honey or a sprinkle of fresh thyme for enhanced flavor. A light dusting of powdered sugar can add a touch of sweetness before serving, making it visually appealing.
Recipe variations
- You can use fresh or frozen raspberries for the filling to match your availability and taste preference in raspberry brie focaccia.
- Add ¼ cup sugar and 1 teaspoon lemon juice when cooking the raspberry jam to balance sweetness with acidity.
- Either 4 ounces or 6 ounces of brie cheese can be chosen to adjust creaminess and richness inside and on top of the focaccia.
- If using this recipe for more servings, double the ingredients and bake the bread in two separate pans to ensure even cooking like in my Everything Bagel Swim Biscuits.
Save This Recipe!
How to Store?
To keep your raspberry brie focaccia fresh and delicious, follow these storage tips:
Room Temperature: Place focaccia in an airtight container at room temperature for up to 2 days, avoiding excess moisture or heat exposure.
Refrigeration: Wrap focaccia tightly in plastic wrap, store in an airtight container in the refrigerator up to 5 days to preserve texture and flavor.
Freezing: Wrap focaccia with aluminum foil or place in freezer bag, freeze up to 2 months. Thaw at room temperature before serving.
Other Recipes You’ll Love
If you enjoyed this raspberry brie focaccia or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!
