Tiramisu Focaccia
This Tiramisu Focaccia is inspired by the classic Italian dessert. Plain and coffee flavored dough are layered and stuffed with a creamy sweetened mascarpone filling, then baked until golden brown. Creamy sweetened mascarpone tops this focaccia with a light dusting of dutch processed cocoa powder for the most delicious breakfast or brunch treat. You can make this using sourdough or yeast focaccia. This focaccia makes your entire house smell like the warm, comforts of a fancy bakery.
Here’s how to make this tiramisu focaccia
Depending on which focaccia recipe you choose to use (sourdough or yeast), the focaccia will require a longer or shorter rise. The sourdough version does require an overnight rise, while the yeast version does not. Neither recipe calls for any fancy folding techniques. Both are straightforward and easy to make.
YEAST VERSION
To make the yeast version, you will add all ingredients for the dough directly into your mixing bowl. Since this recipe uses instant yeast, there is no need for the yeast to be activated.
active dry yeast vs instant yeast
With that being said, if you only have active dry yeast on hand, feel free to use it in a 1:1 replacement. Just make sure you add the yeast to the warm water, stir and allow the mixture to sit for 10 minutes. The surface of the mixture will be frothy in appearance and smell yeasty. This means the yeast is active and ready to be used.
Knead the mixture for 4 minutes then transfer to a lightly greased bowl. Spray the top of the dough with nonstick spray. Cover the bowl with plastic wrap.
first rise
Allow the focaccia to rise for 1 1/2 hours.
add the dough to a 9×13 pan
Add 4 tablespoons melted butter or olive oil to the bottom of a 9×13 inch pan. This is to ensure the dough doesn’t stick to the pan when baking. It also adds flavor and helps the edges of the focaccia to crisp up.
pipe the sweetened mascarpone cream cheese filling over the dough
Pipe the mascarpone cream cheese filling over half the sourdough focaccia dough. Fold the focaccia in half so that the filling is covered by the dough. Cover with plastic wrap.
second rise
Allow the focaccia to rise a second time for 1 hour. By this point the focaccia will be very puffy.
indent the dough and bake
Drizzle 2 tablespoons melted butter over the dough. Using oiled fingertips, indent the dough, pressing your fingertips deep into the dough.
Bake in a 450F preheated oven for 20-25 minutes, or until a deep golden brown.
top with sweetened mascarpone cream
Once the focaccia has cooled, pipe the sweetened mascarpone cream onto the focaccia. Dust with cocoa powder.
Now all that’s left to do is slice and enjoy!
SOURDOUGH VERSION
The sourdough version is the same as the yeast version except for the overnight rise. I have the sourdough and the yeast version included in this recipe. You do not need to knead the sourdough dough. it does require an overnight rise.
Once the dough rises overnight, you will proceed with the recipe in the same way as the yeast version, starting at the step where you add the dough to a greased 9×13 inch pan, then add the chocolate chips over the dough.
add the dough to a 9×13 pan
Add 4 tablespoons melted butter or olive oil to the bottom of a 9×13 inch pan. This is to ensure the dough doesn’t stick to the pan when baking. It also adds flavor and helps the edges of the focaccia to crisp up.
pipe the sweetened mascarpone cream cheese filling over the dough
Pipe the mascarpone cream cheese filling over half the sourdough focaccia dough. Fold the focaccia in half so that the filling is covered by the dough. Cover with plastic wrap.
second rise
Allow the sourdough focaccia to rise a second time for 1 hour. By this point the focaccia will be very puffy.
indent the dough and bake
Drizzle 2 tablespoons olive oil or melted butter over the dough. Using oiled fingertips, indent the dough, pressing your fingertips deep into the dough.
Bake in a 450F preheated oven for 20-25 minutes, or until a deep golden brown.
top with sweetened mascarpone cream
Once the focaccia has cooled, pipe the sweetened mascarpone cream onto the focaccia. Dust with cocoa powder.
Now all that’s left to do is slice and enjoy
Storage
Store leftovers in an airtight container up to 4 days in the refrigerator.
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.
If you loved this focaccia, try my other focaccia recipes!
Here are a few other sourdough recipes I think you will love
Here are a few other brunch recipes you may enjoy
- Almond Croissant Cinnamon Rolls
- Apple Cinnamon Rolls
- Jumbo Blueberry Muffins
- Jumbo Cinnamon Rolls (like Cinnabon!)
Let me know what you thought!
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Tiramisu Focaccia
- Total Time: 0 hours
- Yield: 12 1x
Description
This Tiramisu Focaccia is inspired by the classic Italian dessert. Plain and coffee flavored dough are layered and stuffed with a creamy sweetened mascarpone filling, then baked until golden brown. Creamy sweetened mascarpone tops this focaccia with a light dusting of dutch processed cocoa powder for the most delicious breakfast or brunch treat. You can make this using sourdough or yeast focaccia. This focaccia makes your entire house smell like the warm, comforts of a fancy bakery.
Ingredients
YEAST VERSION:
Plain Dough
- 1 1/2 teaspoons instant yeast
- 1 cup water, warmed to 110F
- 2 cups bread flour
- 1 tablespoon olive oil
- 3/4 teaspoons salt
Coffee Dough
- 1 1/2 teaspoons instant yeast
- 1 cup dark roast coffee, warmed to 110F
- 2 cups bread flour
- 2 tablespoons dutch processed cocoa powder
- 1 tablespoon olive oil
- 3/4 teaspoons salt
SOURDOUGH VERSION:
Plain dough:
- 1/2 cup active starter
- 1 cup warm water (roughly 110F)
- 2 cups bread flour
- 3/4 teaspoon salt
Coffee Dough
- 1/2 cup active starter
- 1 cup dark roast warm coffee (roughly 110F)
- 2 cups bread flour
- 2 tablespoons dutch processed cocoa powder
- 3/4 teaspoon salt
Center Filling
- 4 ounces mascarpone cheese
- 4 ounces cream cheese, softened
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup all-purpose flour
Coffee Simple Syrup
- 1/4 cup strong brew coffee
- 2 tablespoons granulated sugar
Topping
- 4 ounces mascarpone cheese
- 1 1/4 cups heavy whipping cream
- 1/4 cup powdered sugar
- Dutch processed cocoa powder, for dusting
Instructions
1. FOR THE SOURDOUGH VERSION: Make the plain dough. In a large bowl, add all ingredients for plain dough. Mix with a wooden spoon or Danish dough hook until a shaggy dough forms. Cover with plastic wrap.
Make the coffee dough. In a large bowl, add all ingredients for coffee dough. Mix with a wooden spoon or Danish dough hook until a shaggy dough forms. Cover with plastic wrap.
Allow both doughs to rise for 8-12 hours.
FOR THE YEAST VERSION: Make the plain dough. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for plain dough. Knead on medium-low speed for 4 minutes, then transfer to a lightly greased bowl. Cover with plastic wrap.
Make the coffee dough. In the bowl of a stand mixer fitted with the dough hook attachment, add all ingredients for coffee dough. Knead on medium-low speed for 4 minutes, then transfer to a lightly greased bowl. Cover with plastic wrap.
2. Allow the dough to rise for 1 ½ hours in a warm place. While the dough rises, make the center filling. In the bowl of a stand mixer fitted with the paddle attachment, beat the mascarpone cheese and cream cheese until light and fluffy. Add in the powdered sugar, flour, vanilla extract and egg. Beat until smooth. Add to a piping bag or zip-top bag with one corner snipped off.
3. Drizzle 4 tablespoons melted butter or olive oil into a 9×13 inch pan. This helps the dough to not stick to the pan. Add the plain dough to the pan, then add the coffee dough on top. Gently stretch to fit the pan.
4. Pipe the mascarpone cream cheese filling over half the dough. Fold the dough in half so the filling is covered. Cover with plastic wrap and allow to rise for 1 hour.
5. Preheat oven to 450F.
6. Drizzle 2 tablespoons olive oil, or melted butter over top of the dough. Using the tips of your fingers, press into the dough to make indents in the dough.
7. Bake in preheated oven for 20-25 minutes, or until golden brown in color.
8. Make the coffee simple syrup. In a small saucepan bring the coffee and sugar to a low boil over medium heat. Simmer 5 minutes, then remove from heat. Brush over the dough.
9. Make the topping. In the bowl of a stand mixer fitted with the whip attachment, beat the mascarpone until light and fluffy. Add in the sugar and beat until smooth. Add in the whipping cream and beat until stiff peaks form. Place into a piping bag or ziptop bag with one corner snipped off. Pipe dollops over the surface of the tiramisu focaccia.
10. Dust with dutch processed cocoa powder, serve and enjoy!
Notes
- Storage – Store leftovers in an airtight container in the refrigerator for up to 4 days. Alterantively, you can freeze the tiramisu focaccia. Thaw in the refrigerator the night before you plan to enjoy it.
- Prep Time: 30
- Rise Time: 2 1/2 hours
- Cook Time: 20
- Category: Breakfast/Brunch
- Method: Oven
- Cuisine: American, Italian
