Sweet and Tangy Raspberry Cheesecake Sourdough Focaccia

This Raspberry Cheesecake Sourdough Focaccia bread may just be the BEST combo yet! Tangy raspberry sauce over soft and chewy sourdough focaccia, finished off with a sweet cream cheese glaze. Perfect for Valentine’s Day!!

If you’re looking for something different to try this Valentine’s Day, this is it! Raspberry Cheesecake Sourdough focaccia is great because it tastes like a treat but is still a bit better for you ;).

We all think of chocolate when it comes to Valentine’s Day (and yes we all love chocolate) but sometime it’s nice to switch it up. The combination of the tart raspberries and sweet cream cheese is giving all of the spring vibes that we need this deep into winter! Plus it looks gorgeous!!!

This recipe can be made with your favorite sourdough focaccia bread dough or you can follow my full recipe. Sourdough focaccia is one of the easiest types or sourdough to make. There is no shaping required and you do not have to worry about over proofing. You will still get delicious bread no matter what!

Raspberry Cheesecake Sourdough Focaccia Ingredients

Flour- You can use whichever flour you typically make bread with. Unbleached all purpose or bread flour would be my recommendations.

Water- Using room temperature, unfiltered water is always best.

Sourdough Starter- I always like to use a nice and active sourdough starter for focaccia bread.

Salt- You can’t have delicious bread without it.

Oil- This bread will turn out delicious with almost any oil. Avocado oil, olive oil, ghee or melted butter are my recommendations.

Raspberries- Fresh or frozen raspberries work for this recipe. I use frozen as they are cheaper and easier to find this time of year.

Sugar- There is just a touch added to the raspberry sauce. Use any kind of sugar you have on hand.

Cream cheese- This is an essential part of the Raspberry Cheesecake flavor.

Powdered Sugar- This is a must for the cream cheese glaze. If you powered sugar is clumpy, sift it before you use it.

The Steps

1. Start by mixing together the water, and sourdough starter in a large bowl. Then add in the 2 tbsp olive oil, flour and salt. Stir with wooden spoon or dough whisk until no dry flour remains and you have a shaggy dough.

2. Cover the bowl with a tea towel and let rest for 30 minutes. Then perform one set of coil folds or stretch and folds. Cover the bowl and let sit another 30 minutes. Repeat this step 3 more times.

3. Let the dough rise covered on the counter for approx 6 hours or until doubled in size. Then cover the bowl with plastic wrap and place in the fridge overnight or 8-10 hours.

4. Remove the dough from the fridge and flip the dough out onto the counter. Divide it in half and place each piece of dough on a rimed baking sheet lined with parchment and a generous drizzle of olive oil.

5. Cover each pan of dough and let rest for 2 more hours.

6. Preheat your oven to 425F when you are ready to bake.

7. While the oven is preheating, add the raspberries to a pot along with the sugar. Cook on medium heat until they have broken down into a nice sauce consistency. Remove from heat.

8. Drizzle more oil on top of each piece of dough then dimple the bread with your fingers. Spoon the raspberry mixture over top of each loaf and gently spread it around.

9. Bake each pan for 20-25 minutes of until cooked through and slightly golden.

10. Finally, place the soft cream cheese in a medium sized bowl and stir with a spoon until smooth. Add the icing sugar and 1-2 tbsp of milk and whisk until smooth and creamy.

11. Drizzle the cream cheese icing evenly over both loaves, then slice and enjoy!

Happy Valentine’s Day baking! If you try this recipe, let us know your thoughts below!