In a large mixing bowl, combine room temperature water and active sourdough starter. Stir in olive oil, followed by unbleached all-purpose flour and salt until a shaggy dough forms.

After the initial 30 minutes of rest, perform a series of coil folds on the dough over the next 2 hours.

Cover the bowl with plastic wrap and allow the dough to rise for about 6 hours, or until it has doubled in size.

On the baking day, gently flip the risen dough onto a floured surface and divide it into two equal pieces.

While the dough rests, preheat your oven to 425°F (220°C).

In a small saucepan over medium heat, combine fresh or frozen raspberries with sugar. Cook, stirring frequently, until the raspberries break down into a sauce.

After the dough has rested, create dimples across the surface using your fingers. Drizzle a bit of olive oil over the top, then generously spoon the cooled raspberry sauce onto each focaccia.

Place the baking sheets in the preheated oven and bake for 20–25 minutes until golden brown.

While the focaccia bakes, prepare the cream cheese icing by beating softened cream cheese with powdered sugar and a splash of milk.

Once the focaccia has cooled slightly, drizzle the cream cheese icing over the top, then slice and serve warm.