If the mere thought of fresh, warm bread straight out of the oven makes your heart sing, then you’ve just gotta try this Rosemary and Dukkah Camembert Focaccia recipe — perfect for festive gatherings!
600ml lukewarm water
½ tsp active dry yeast
800g Spinneysfood Bread Flour
1 tbsp fine sea salt
90ml extra-virgin olive oil, plus more for the pan and finishing
2 tsp fine sea salt
80 ml lukewarm water
1 sprig fresh rosemary
3 tbsp dukkah spice blend
1 whole Camembert
-In a medium bowl, stir together the lukewarm water and yeast until dissolved. In a large bowl, whisk the bread flour and salt to combine.
-Add the yeast mixture and 60ml olive oil. Stir until just combined. Cover and proof overnight in the refrigerator until doubled in size.
-Grease a 40 x 30cm rimmed baking sheet with olive oil. Fold the dough over itself once and transfer it to the prepared sheet.
-Pour 2 tbsp olive oil onto the dough and use your fingers to stretch it to fit the pan, creating dimples in the dough.
-Mix 2 tsp salt with 80ml lukewarm water until dissolved. Pour the mixture over the dough, allowing it to settle into the dimples.
-Cover the dough and leave it in a warm place to proof until it is bubbly and well-risen.
-Preheat the oven to 240°C, gas mark 8, with a large baking sheet inside to heat. Sprinkle the dough with rosemary leaves and dukkah. Place the pan on the hot baking sheet and bake for 30 minutes, or until golden and crisp.
-Once the focaccia is baked, use the wooden box the Camembert comes in or a sharp knife to cut a circle in the center of the bread. Remove the circle of bread and replace it with the whole Camembert.
-Return the focaccia to the oven for 10 minutes, or until the Camembert is gooey and melted. Remove the focaccia from the oven and brush the crust with olive oil.
-Run a sharp knife around the top of the Camembert to remove the skin. Serve warm with honey on the side, if desired.