Raspberry and Brie Focaccia Recipe: Sweet Savory Rustic Bread

Chewy, tart, gooey — this Raspberry Brie Focaccia balances savory and sweet with ribbons of raspberry jam and generous chunks of buttery brie. It’s a fun, impressive bread to both prepare and enjoy.

I still enjoy getting magazines in the mail, and one of my favorites is Bake From Scratch. Flipping through its pages sparked the idea for this stuffed focaccia last summer after I discovered their stuffed focaccia techniques.

I loved shaping focaccia dough around flavorful, melty fillings. That method yields delightful texture and flavor, and I’ll share a few more combination ideas later in the post.

Recipe highlights

• Delicious homemade focaccia. Fresh homemade bread has a tender crumb, chewy texture, and olive oil richness.
• Looks impressive. Streaks of ruby jam and golden pockets of melted brie make a beautiful presentation.
• Simple to make. No kneading or mixers required — this is an easy, hands-on recipe you can do by hand.
• Light on sweetness. The jam is only gently sweetened so the bread stays slightly savory. See suggestions below to make it more dessert-like if you prefer.

How to make raspberry brie focaccia

For full recipe details, see the recipe card below. Here’s a concise overview of the steps with photos:

1. Mix the dough. Combine warm water, olive oil, flour, salt, and yeast. The dough will be slightly dry and shaggy at first.
2. Let it ferment. Allow the dough to sit about 1½ hours until puffy and bubbly, performing two stretch-and-folds about every 30 minutes.

3. Stretch into a rectangle. On an oiled rimmed baking sheet or a 13×9 pan, gently stretch and press the dough into a rough rectangle.
4. Spread jam and add cheese. Spread cooled raspberry jam in an even layer over the dough, leaving a small border. Scatter chunks of brie over the jam.

5. Form a log. Roll the dough like a cinnamon roll, pinch the seam to seal, and place seam-side down.
6. Rest and reshape. Let the log rest about 10 minutes, then gently stretch it back into a rough rectangle. Allow a second rise until bubbly, about an hour.

7. Dimple the dough. Use oiled fingers to make dimples all over the surface without tearing the dough.
8. Add toppings. Drizzle with olive oil and scatter fresh raspberries, additional brie pieces, and coarse sugar on top.

9. Bake. Bake until the crust is golden and the bottom is cooked through. Allow to cool slightly before slicing.

Substitutions & variations

Raspberry alternatives: Any favorite jam or homemade fruit compote works — berries and stone fruits are excellent. Match the fruit to a complementary cheese.

Fruit and cheese combinations 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

Other flavor ideas: Fillings range from sweet (cinnamon butter and cream cheese glaze for a cinnamon-roll-style focaccia) to savory (caramelized onions, roasted peppers, bacon, and herbs).

Make it sweeter: The loaf as written is lightly sweet. To make it dessert-like, drizzle warm slices with honey, dust with powdered sugar, or brush with a glaze after cooling.

Ways to boost sweetness:

• Increase sugar in the homemade jam
• Use store-bought jam
• Sprinkle extra demerara sugar on top before baking
• Dust with powdered sugar after baking
• Glaze with a lemon or cream cheese glaze once cooled

Make it sourdough: If you prefer a sourdough base, use your sourdough focaccia method or a sourdough-discard focaccia formula and adapt the shaping and timing to this filled approach.

Pan options: Baking in a 13×9-inch pan will yield a thicker loaf and may require a slightly longer bake time than a rimmed baking sheet.

5 from 1 vote

Raspberry Brie Focaccia

Prep: 30 minutes mins

Cook: 20 minutes mins

Proofing Time: 2 hours hrs 30 minutes mins

Total: 3 hours hrs 20 minutes mins

Yield: 1 loaf

Author: Karie Kirkpatrick

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This no-knead focaccia is swirled with tart raspberry jam and hunks of gooey brie cheese.

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 sugar, or other coarse sugar

Instructions

For focaccia:

• Mix dough: Whisk 1 ¾ cup warm water, 2 Tbsp olive oil, and 1 Tbsp salt in a large bowl. Add 4 cups bread flour and a package (2 ¼ tsp) instant yeast. Mix until combined; the dough will be slightly dry and shaggy.
• 1st rise: Cover and allow to ferment in a warm place for about 1½ hours, performing two stretch-and-folds during that time.
• Stretch & fold: After 30 minutes, perform the first stretch-and-fold. With wet or oiled hands, stretch the dough outward and fold it back over, turning the bowl and repeating on all sides. Repeat again around the hour mark, then let rest 30 more minutes.

For raspberry jam:

• Cook: While the dough ferments, cook 2 cups raspberries, ¼ cup sugar, and 1 tsp lemon juice over medium heat, stirring often, until the mixture thickly coats the back of a spoon, about 10 minutes.
• Cool: Transfer to a bowl and cool completely before using.

To shape & fill the bread:

• Prep: After about 1½ hours of proofing (the dough should be bubbly and hydrated), coat a rimmed baking sheet or 13×9 pan generously with olive oil. Place the dough in the pan and coat it with oil.
• Stretch dough: Gently press and stretch dough into a rough rectangle about 1 inch thick.
• Fill: Spread cooled jam over the dough, leaving about an inch border. Distribute brie evenly over the jam.
• Roll: Roll the dough into a log starting from a short side. Pinch seams to seal and place seam-side down.
• Re-stretch: Rest the log about 10 minutes, then gently stretch it back into a rectangle. It may open slightly and show jam — that’s okay. If the dough resists, rest another 10–15 minutes.
• 2nd rise: Let the dough rise until very bubbly and airy, about 1 hour. Preheat oven to 425°F.
• Dimple: Dimple the surface with your fingers, pressing toward the pan while avoiding tears.
• Add toppings: Drizzle 2 Tbsp olive oil over the dough, then sprinkle ½ cup fresh raspberries, 2 oz sliced brie, and 2 Tbsp coarse sugar.
• Bake: Bake in the preheated oven until golden on top and bottom, about 15–20 minutes. The internal temperature should reach at least 190°F. Cool slightly before slicing.

Notes

I highly recommend drizzling honey on a warm slice of this bread.

Pan size: A 13×9 pan yields a thicker loaf and may require a few extra minutes of baking compared to a rimmed baking sheet.

Recipe adapted from Bake From Scratch.

Did you try this recipe?

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