Baked Camembert Focaccia

Name: Baked Camembert Focaccia
Prep time: 3 h
Cook time: 25 min
Total time: 3 h 25 min
Cuisine: European, Italian, Mediterranean
Ingredients: 1 batch focaccia dough (use my same-day, sourdough or overnight focaccia dough); 2x 250g (8.8 oz) rounds of Camembert or Brie, top slashed; Rosemary (for the focaccia); Extra Virgin Olive Oil (for the focaccia); Flaky sea salt (for the focaccia); Cranberry sauce; Pomegranate seeds; Hot honey; Truffle oil; Truffle; Garlic; Garlic oil; Chilli oil; Chilli flakes; Fig jam; Red pepper jelly (chilli jam); Candied nuts; Toasted seeds; Fresh Herbs

9 steps

Prep:3hCook:25min

Why serve the bread separately when it can act as an edible serving vessel for baked Camembert?! I topped one Camembert with a mixture of cranberry sauce and pomegranate seed, sweet + spicy candied pecans and a sprig of rosemary. The other I topped with truffle oil, garlic, thyme and homemade hot honey. Get creative and top with whatever you desire!

Updated at: Tue, 10 Dec 2024 17:50:14 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Low

Nutrition per serving

Calories205.3 kcal (10%)

Total Fat15.2 g (22%)

Carbs8.5 g (3%)

Sugars5.7 g (6%)

Protein9 g (18%)

Sodium448.5 mg (22%)

Fiber0.4 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

12 servings

1 batchfocaccia dough

use my same-day, sourdough or overnight focaccia dough

2 x 250gCamembert

rounds, or Brie, top slashed

Rosemary

for the focaccia

Extra Virgin Olive Oil

for the focaccia

Flaky sea salt

for the focaccia

Topping ideas for the cheese (measure with your heart)

Instructions

Step 1

Make the focaccia dough and proof in the bowl as stated in the recipe (click the FOCACCIA TUTORIALS playlist button above my grid for recipe/tutorial).

Step 2

Line a tray (larger than the normal 9x13 tray if possible!) to make extra room for the two cheeses. I used a 13x18 tray but didn’t stretch the dough to the edges of it…I just wanted it a bit bigger than the normal 9x13!

Step 3

Proof as stated in the recipe and then dimple with extra virgin olive oil and rosemary and sprinkle with flaky sea salt.

Step 4

score two (250g/8.8oz) rounds of Camembert or Brie

Step 5

Position them onto the dough as I do in the video. Push them in and then twist while pushing down to secure.

Step 6

drizzle with a bit of extra virgin olive oil, truffle oil, garlic oil, chilli oil…whatever you desire. If you’re planning to add garlic, do so like I demonstrate in the video.

Step 7

Bake at 220C/430F on the lowest rack of the oven for 20-25 minutes until the bread is golden and the cheese melted.

Step 8

prepare any toppings while the bread bakes. One it’s out of the oven, add any cranberry sauce, honey, herbs, nuts etc.

Step 9

✨ Serve immediately while the cheese is still melty and gooey. Tear, dunk and enjoy!