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!