Danish Carnival Bun Focaccia
Servings: 1 focaccia
Danish Carnival Bun Focaccia built on a sourdough focaccia base and topped with a whipped cream cheese filling, your favorite jam, and a buttery crumble. All the flavors of a Danish carnival bun in a shareable, pull-apart focaccia that is as stunning to look at as it is to eat. The sweetest thing a focaccia has ever done.
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Ingredients
FOR THE DOUGH:
- Sourdough Focaccia Dough
- Olive Oil (for drizzling)
FOR THE FILLING:
- 227 g Cream Cheese (1 block)
- 1 Egg
- 50 g Granulated Sugar
- 7 g Vanilla Extract
- Jam (any flavor, around 1 cup)
FOR THE CRUMBLE:
- 60 g Melted Butter
- 150 g All Purpose Flour
- 30 g Granulated Sugar
Instructions
- Prepare your focaccia dough as usual and allow it to bulk ferment. Let the dough complete its second proof in an oiled 9”x13” non-stick pan.
- While the dough is completing its second proof, prepare the cream cheese filling. Add the cream cheese, egg, granulated sugar, and vanilla to a medium-sized bowl. Whisk with an electric hand mixer until smooth. Allow the mixture to rest in the refrigerator until the focaccia has completed its second rise.
- Prepare the crumble by mixing the melted butter, flour, and sugar together with a fork to create a crumbly texture.
- Preheat the oven to 450°F. When the dough is ready, drizzle olive oil over the top and dimple the dough to create that classic focaccia look. Pipe the cream cheese filling over the top of the focaccia. Then, dollop the jam evenly over the top of the cream cheese filling. Finally, sprinkle the crumble on top.
- Bake the focaccia for 35-40 minutes, until the internal temperature reaches 210°F. If the crumble begins to darken during the bake, place foil over the top halfway through to keep it from burning.