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No-knead white chocolate and raspberry cheesecake focaccia recipe

No-knead white chocolate and raspberry cheesecake focaccia recipe

17 ratings

Created by The Tesco Real Food team

We've given the classic focaccia a dessert twist. With white chocolate chips, raspberries and a drizzle of cream cheese, this cheesecake-inspired bake is sure to be a hit. See method

  • Makes 15 slices
  • Takes 35 mins plus rising and cooling
  • 190 calories / serving
  • Vegetarian

Ingredients

  • 400g strong white bread flour
  • 7g fast-action yeast
  • 50g caster sugar
  • ½ tsp fine salt
  • 4 tbsp olive oil, plus extra for greasing
  • 40g white chocolate chips
  • 150g raspberries
  • 1 tbsp granulated sugar
  • 50g 50% less fat soft cheese
  • 40g icing sugar
  • 1 digestive biscuit, lightly crushed
If you haven't got any white bread, try using brown instead

Each serving contains

  • Energy

    800kj
    190kcal     10%

  • Fat

    6g 9%

  • Saturates

    2g 8%

  • Sugars

    9g 10%

  • Salt

    0.1g 2%

of the reference intake
Carbohydrate 28.9g Protein 3.9g Fibre 1.3g

Method

  1. Mix the flour, yeast, caster sugar, salt, 3 tbsp oil and 275ml warm water together in a mixing bowl with a wooden spoon until well combined and there is no flour left at the bottom of the bowl. Cover the bowl with clingfilm or a tea towel and allow to rise in a warm place for 1-2 hrs, or until doubled in size.
  2. Knock the air out of the dough using your fist, then grease a rectangular baking dish or brownie pan about 30 x 18cm. Spread the dough out into the dish, making sure it reaches all the corners, then cover with a greased piece of clingfilm and allow to rise for 1 hr more in a warm place until puffed up.
  3. Heat the oven to gas 7, 200˚C, fan 180˚C. Drizzle the remaining 1 tbsp oil over the dough, lightly oil your fingers, then press all of them into the dough 4 or 5 times, just touching the bottom of the pan, so the dough is dimpled. Scatter the white chocolate into the indents and top with the raspberries, also in the indents. Scatter with the granulated sugar and bake for 20-25 mins until golden on top and it sounds hollow when lightly knocked on. Loosely cover over the bread with foil after 15 mins if it starts to look too dark. Allow to cool in the tin for 15 mins before turning out onto a board to cool completely.
  4. Meanwhile, mix the soft cheese and icing sugar until well combined and loose. Drizzle over the focaccia and scatter over the crushed digestive to serve.

Tip: You can leave the dough to do the first rise in the fridge for up to 24 hrs. The bread is best eaten the day it’s made but will last in an airtight container for up to 2 days.

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