Chewy, tart, and delightfully gooey—this Raspberry Brie Focaccia combines savory, buttery brie with bright ribbons of raspberry jam. The contrast of tangy fruit and melted cheese makes for a playful, impressive bread that’s fun to make and even better to share.
I still enjoy getting magazines in the mail, and one of my favorites is Bake From Scratch. Flipping through it inspired the idea for this stuffed focaccia. I loved the technique of filling focaccia dough with flavorful additions, and it led me to develop this raspberry and brie version. Below you’ll find tips and variation ideas to adapt the recipe to your taste.
Recipe highlights
- Homemade focaccia at its best. Light, chewy, and richly flavored with olive oil—homemade focaccia is worth the effort.
- Looks stunning. Streaks of jam and golden pockets of melted brie give this loaf a beautiful, bakery-style appearance.
- Easy technique. No kneading or mixer required. This no-knead method relies on simple stretch-and-folds and is approachable for most bakers.
- Balanced sweetness. The jam is lightly sweetened so the bread sits between savory and dessert. See suggestions below if you prefer a sweeter result.
Recipe overview
⏱️ Prep: ~30 min • Proof: 2½ hrs • Bake: ~20 min • Total: ~3–4 hrs • Yield: 1 rustic loaf
Skill level: Intermediate. If you haven’t practiced a basic focaccia, try a simple version first.
Flavor profile: Buttery, tart, jammy, and cheesy. Pairs well with honey, a cream cheese glaze, fresh salads, berries, or coffee.
How to make Raspberry Brie Focaccia
For full, step-by-step instructions, see the recipe card below. Here’s a concise overview of the process with tips for each stage:
- Mix the dough. Combine warm water, olive oil, bread flour, salt, and instant yeast. The dough will start out slightly shaggy.
- Ferment and stretch. Let the dough rest for about 1½ hours in a warm spot. Perform two stretch-and-folds during this time, roughly every 30 minutes, to develop structure.
- Shape and fill. Oil a rimmed baking sheet or 13×9 pan. Stretch the dough into a rough rectangle about 1 inch thick. Spread cooled raspberry jam over the dough, leaving a 1-inch border, then scatter chunks of brie on top.
- Roll into a log. Roll the dough from a short side into a log, pinch the seam closed, and place seam-side down. Let it rest 10 minutes, then gently stretch it back into a rectangle. Small breaks that reveal jam are fine—but avoid tearing too much.
- Second rise. Allow the shaped dough to rise until bubbly and airy, about 1 hour. Preheat the oven to 425°F.
- Dimple and top. Use your fingers to dimple the surface, drizzle with olive oil, then top with fresh raspberries, extra brie pieces, and a sprinkle of demerara or coarse sugar.
- Bake. Bake until golden on top and bottom, about 15–20 minutes. The internal temperature should reach at least 190°F. Let cool slightly before slicing.
⚡ Simplify this recipe
If you want to save time, using store-bought jam is a quick option. Be aware that store-bought jam may produce a sweeter loaf than the lightly sweetened homemade jam in this recipe.
Pro tips for perfect focaccia
Adjust jam sweetness to taste. This recipe aims for a balance of sweet and savory. Add more sugar to the jam if you want a dessert-like bread.
Use plenty of olive oil. Olive oil improves texture, flavor, and prevents sticking—don’t skimp.
Dimple gently. Press with fingertips without tearing the dough; go all the way to the pan but be careful around thin spots.
Substitutions & variations
Raspberry substitutes: Use any jam or fruit compote you like—berries, stone fruits, or even apple butter. Keep in mind which cheeses pair best with your chosen fruit.
Fruit and cheese pairings to try:
- Apple butter with sharp cheddar
- Pear compote with blue cheese
- Cranberry compote with brie
- Cherry jam with ricotta
- Strawberry or apricot jam with burrata
More ideas: Make a sweet cinnamon-butter filling and a cream cheese glaze for a cinnamon-roll–style focaccia, or go savory with caramelized onions, roasted peppers, bacon, and herbs.
Make it sweeter: This loaf is lightly sweet by design. For a dessert-style bread, drizzle warm slices with honey or finish with powdered sugar or a glaze.
Ways to sweeten further:
- Increase sugar in the jam
- Use store-bought jam
- Sprinkle extra demerara sugar on top before baking
- Dust with powdered sugar after baking
- Finish with a citrus or cream cheese glaze
Make it sourdough: You can adapt this method to a sourdough focaccia if you prefer natural leavening—use your favorite sourdough focaccia formula and follow the same filling and shaping steps.
Pan options: Bake on a rimmed baking sheet for a thinner loaf or a 13×9-inch pan for a slightly thicker, more substantial bread. If using a pan, you may need to add a few minutes to the baking time.
If you try this Raspberry Brie Focaccia, please leave a star rating and a comment below—feedback is greatly appreciated.
Raspberry Brie Focaccia
Equipment
- Rimmed baking sheet or 13×9-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 or coarse sugar
Instructions
For the focaccia
- Mix dough: In a large bowl whisk together warm water, 2 Tbsp olive oil, and salt. Add bread flour and yeast, stirring until combined. Dough will be shaggy.
- First rise: Cover and let ferment in a warm place about 1½ hours, performing two stretch-and-folds during that time.
- Stretch & fold: After 30 minutes and again around the hour mark, stretch each side of the dough and fold it back toward the center. Cover and continue to rest.
For the raspberry jam
- Cook: While the dough ferments, combine raspberries, sugar, and lemon juice in a saucepan. Cook over medium heat, stirring, until the mixture reduces and thickens, about 10 minutes.
- Cool: Transfer to a bowl and cool completely before using.
To shape and fill
- Prep the pan: Coat a rimmed sheet or 13×9 pan with olive oil. Place the proofed dough in the pan and coat it in oil.
- Stretch: Gently press the dough into a rough rectangle about 1 inch thick.
- Fill: Spread cooled jam over the surface, leaving a 1-inch border. Scatter brie chunks evenly over the jam.
- Roll: Roll the dough from a short side into a log, pinch the seam closed, and place seam-side down.
- Re-stretch: Let rest 10 minutes, then gently stretch back into a rectangle. If the dough resists, rest another 10–15 minutes and try again.
- Second rise: Let rise until bubbly, about 1 hour. Preheat oven to 425°F.
- Dimple: Dimple dough with your fingers, pressing toward the pan but avoiding tears.
- Add toppings: Drizzle with 2 Tbsp olive oil and top with fresh raspberries, extra brie, and coarse sugar.
- Bake: Bake until golden and cooked through, about 15–20 minutes. Aim for an internal temperature near 190°F. Cool slightly before slicing.
Notes
I recommend drizzling honey over a warm slice for an extra-special finish.
Pan size: If you use a 13×9 pan the loaf will be thicker and may need a few extra minutes to bake.
Recipe adapted from Bake From Scratch.
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