Funfetti Focaccia (sourdough and yeast)
This Funfetti Focaccia is loaded with rainbow sprinkles, stuffed with a raspberry cheesecake filling, and drizzled with a raspberry icing. The focaccia is very easy to make and requires no kneading. You can make it using yeast in just a few hours, or use sourdough. This focaccia is crisp and golden on the outside and incredibly fluffy and tender on the inside.
Here is what you will love about this Funfetti Focaccia
- You can make this with either sourdough or focaccia, and both recipes are simple to make!
- This Funfetti Focaccia makes a delicious breakfast or brunch treat, or even dessert!
- This Funfetti Focaccia is a great focaccia to make for a birthday celebration with the fun rainbow sprinkles.
- The cheesecake filling is fully customizable. If you prefer a strawberry, instead of raspberry, you can just use strawberry jam in place of the raspberry. You could also mix lemon curd into the cream cheese for a lemon cheesecake filling, or just leave it plain!
Storage
Store leftovers in the refrigerator for up to 1 week. You can freeze leftovers in a freezer safe zip-top bag for up to 3 months. Thaw overnight in the refrigerator the day before you plan to eat them
FAQ
can i use active dry yeast in place of the instant yeast?
Yes, you may use active dry yeast in place of the instant yeast in a one to one ratio. Just make sure you add the active dry yeast to the warm water. Whisk to combine, then allow the mixture to sit for 5-10 minutes, or until the surface of the mixture is frothy in appearance and you can smell the yeast.
How do I make sourdough starter?
I have a super easy sourdough starter recipe here. It is a no discard sourdough starter recipe and is great for beginners and experts alike.
What if my dough doesn’t get super puffy? Focaccia bread is known for it’s big air pockets.
Both the sourdough recipe and the yeast recipe included in this recipe have a high hydration dough. This means that there is a lot of water in proportion to the flour. This high amount of water allows for the dough to get big, bubbly air pockets.
In terms of the dough rising, the temperature of your house can make a huge difference. I notice a big difference in my dough rising temperatures during the winter time versus the summer time. During the winter, my dough rises much slower. The cooler environment as well as the lower humidity create an environment that isn’t as ideal for the dough to rise as during the summer.
You may have to add additional time for rising during the cooler winter months. Dough is one of those baking recipes that just takes time to get used to. Once you bake a few focaccia recipes and understand how your dough should look, you’ll begin to understand when the dough is just right. With that being said, I have found that the overnight rise for the sourdough recipe has been plenty long enough, even during the cooler winter months.
Here are a few other sourdough recipes I think you will love
- No Knead Sourdough Focaccia
- Almond Croissant Focaccia
- Sourdough Cinnamon Bread
- EASY No Discard Sourdough Starter
Here are some of my favorite focaccia recipes
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Funfetti Focaccia (sourdough and yeast)
Description
This Funfetti Focaccia is loaded with rainbow sprinkles, stuffed with a raspberry cheesecake filling, and drizzled with a raspberry icing. The focaccia is very easy to make and requires no kneading. You can make it using yeast in just a few hours, or use sourdough. This focaccia is crisp and golden on the outside and incredibly fluffy and tender on the inside.
Ingredients
Focaccia
- 2 1/4 teaspoons instant yeast (or 1/2 cup sourdough starter)
- 2 cups warm water, warmed to 110F
- 1/4 cup granulated sugar
- 4 1/4 cups bread flour
- 1 1/2 teaspoons salt
- 1 cup rainbow sprinkles
Raspberry Cheesecake Filling
- 8 ounces cream cheese
- 1/4 cup raspberry jam
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
Raspberry Icing
- 1/2 cup powdered sugar
- 2 tablespoons raspberry jam
- 1/2 – 1 tablespoon heavy cream or milk
Instructions
1. In a large bowl, add yeast (or sourdough starter), warm water, sugar, bread flour, salt and rainbow sprinkles. Use a wooden spoon or Danish dough hook to stir the dough together until combined.
If making the yeast version, cover and allow to rise for 2 hours.
If making the sourdough version, cover and allow to rise for 8 hours or overnight.
2. Once the dough is done rising, add a generous amount of olive oil to a 9×13 inch pan, then pour dough out of bowl into the oiled pan. Gently stretch dough to mostly fit into the pan. Drizzle olive oil over the surface of the dough, then cover with plastic wrap and allow to rise in a warm place for 1 hour.
3. Preheat oven to 450F.
4. Once dough is done rising, using oiled fingertips, deeply indent the dough all over with your fingertips. Bake in preheated oven for 23-26 minutes, or until deeply golden brown. If the surface of the bread is getting too dark, you can cover the bread with a piece of aluminum foil.
5. Allow the bread to fully cool.
6. While the bread cools, make the cheesecake filling. Add raspberry jam to a microwave safe bowl and microwave in 15 second increments until the jam is pourable. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese, raspberry jam, powdered sugar and vanilla extract until smooth and creamy. Add filling to a piping bag or zip top bag with one corner snipped off.
7. Make the icing. In a microwave safe bowl, add raspberry jam and microwave in 15 second increments until the jam is pourable. Mix the jam with the powdered sugar and heavy cream or milk, until smooth.
8. Use a butter knife to poke holes in the focaccia. Pipe the cheesecake filling into the holes, then drizzle the icing over the bread. Serve and enjoy!
