Global-inspired sweet focaccia
Guava & Cream Cheese Focaccia (Cuban Pastelito-Inspired, Sweet)
Molten pockets of ruby guava paste and tangy cream cheese baked into a lightly sweet focaccia — the flavors of a guava-and-cheese pastelito in a pillowy loaf.
- Total
- 4.3 hr
- Hands-on
- 25 min
- Hydration
- 72%
- Skill
- intermediate
By FocacciaRecipe editorial · Updated 2026-07-05 · In editorial development; independent bake-test pending
The short version
Tuck cubes of guava paste deep into the dimples of a lightly sweetened 72% hydration focaccia, add cream cheese dollops, and bake at 220°C/425°F for 20-24 minutes so the guava melts without scorching on top.
Why this works
Guava paste is almost pure sugar and pectin, so exposed on top it scorches and turns hard and bitter. Buried in the dimples it stays molten and jammy, protected by the surrounding dough. Cream cheese is added in dollops that soften and brown lightly rather than melting away, giving the sweet-tangy contrast of the pastelito.
The schedule
~35m hands-on of 4.3h total · same day
- Mix & fold · 35m
- Bulk ferment · 2h
- Proof · 1h
- Bake · 22m
- Cool · 20m
Terracotta is active work; olive is unattended rising; red is the bake.
Ingredients
Method
- 1
Mix the sweet dough
Whisk flour, sugar, and yeast, add water and most of the oil, then salt. Mix to a shaggy, sticky dough.
Look for: Sticky and slack, faintly sweet-smelling from the sugar.
- 2
Bulk ferment with folds
Do 2-3 stretch-and-folds over the first 90 minutes, then rest until bubbly and nearly doubled.
Look for: Domed, blistered surface; airy and jiggly.
- 3
Pan, dimple deep, and bury the guava
Oil the pan, transfer and relax the dough, then dimple hard, pushing your fingers most of the way to the bottom. Push a cube of guava paste deep into each dimple so it is well below the surface. Add cream cheese dollops on top. Proof until puffy.
Look for: The guava should be sunk into the dough, not sitting proud on the surface where it would burn.
Avoid: Bury the guava paste deep — left exposed on top it scorches, hardens, and turns bitter. Keep it below the crust line.
- 4
Brush and bake
Brush the surface lightly with oil or butter, add coarse sugar if using, and bake at 220°C/425°F for 20-24 minutes until golden.
Look for: Golden crust; guava molten and jammy in the pockets, cream cheese softened and lightly browned.
- 5
After baking
Cool at least 15-20 minutes so the molten guava sets enough to eat. Dust with powdered sugar if you like.
Look for: The guava firms from runny to jammy as it cools; the pockets stop steaming.
Avoid: Molten guava paste is very hot straight from the oven — let it cool before biting in.
What good looks like
- Crumb: Soft, lightly sweet, with molten ruby guava pockets.
- Crust: Golden and tender; slightly crisp where sugar caramelized.
- Height: About 3-4 cm tall.
- Color: Even gold; guava kept dark-red and jammy, not blackened.
If something went wrong
| Symptom | Likely cause | Fix |
|---|---|---|
| Hard, burnt, bitter guava | Guava left exposed on the surface | Tuck the paste deep into the dimples, below the crust line. |
| Guava leaked and welded to the pan | Cubes touching the pan bottom or too near the edge | Bury the paste within the crumb, not against the metal, and oil the pan well. |
| Cream cheese vanished into the crumb | Dollops too small or too warm | Use cold cream cheese in visible dollops added just before proofing finishes. |
Storing & reheating
Storage: Best the day it is baked; store airtight up to 2 days.
Freezing: Freeze squares up to 1 month; the guava firms when cold and softens on reheating.
Reheating: Warm in a 180°C/350°F oven 5-6 minutes to loosen the guava again.
Contains wheat/gluten and dairy.
Tools & ingredients for this focaccia
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Core pantry
- Bread flour (opens Amazon) ↗ — High-protein bread flour or Italian “00” both work.
- Sugar (opens Amazon) ↗ — Standard pantry sugar.
- Fine sea salt (opens Amazon) ↗ — Fine sea salt for the dough.
- Instant yeast (opens Amazon) ↗ — Instant (or active dry) yeast keeps for months.
- Extra-virgin olive oil (opens Amazon) ↗ — Use a good EVOO you like the taste of.
Fresh — buy local
- Guava paste (pasta de guayaba) (opens Amazon) ↗ — A common item; buy fresh or from your pantry.
- Cheese (opens Amazon) ↗ — Buy fresh from a good cheese counter or deli.
You don’t need to buy everything here — many items are already in most kitchens. Fresh produce, cheese and herbs are best bought local and in season.
Frequently asked
- What is a pastelito de guayaba?
- It is a Cuban puff-pastry pastry filled with guava paste, often with cream cheese. This focaccia borrows those flavors in a yeasted bread rather than being the pastry.
- Where do I find guava paste?
- Look for pasta de guayaba in Latin American groceries or the international aisle, usually sold in a firm block or can. Quince paste (membrillo) is a close substitute.
Keep baking
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Source: https://www.focacciarecipe.com/recipes/guava-cream-cheese-focaccia · © 2026 FocacciaRecipe.com
In editorial development — this recipe has not yet completed physical bake-testing.