Description
Delicious raspberry brie focaccia with a sweet jam filling and a crispy crust, perfect for any occasion.
Ingredients
Scale
- 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