Ingredients
Scale
- 500 g white bread flour
- 10 g sachet dried yeast
- 10 ml sugar
- 7½ ml salt
- 300 ml lukewarm water
- extra virgin olive oil
- sea salt
- fresh thyme
- 1 wheel camembert cheese
- honey for drizzling
- dukkah for sprinkling
Instructions
- Place the flour, yeast, sugar and salt in a large bowl and make a small well in the middle
- Slowly pour the water into the well while mixing with a fork
- Mix until all the ingredients start coming together, and then knead for about 10 minutes until you have a smooth, soft dough that springs back to the touch
- Lightly oil a large bowl with some olive oil and transfer the dough to the bowl
- Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes until doubled in size
- Lightly oil a baking tray, punch down the dough and spread the dough out to cover the tray
- Using your fingers, push down roughly on the dough to make dips and wells
- Drizzle with extra virgin olive oil, sprinkle with some sea salt and fresh thyme
- Leave to prove in a warm place for 20 minutes
- Preheat the oven to 200 degrees C
- Bake the focaccia for 20 minutes until golden on top and cooked through
- Remove from the baking tray and place on a cooling tray to cool down
- Once the focaccia is cool enough to handle, place back on the baking tray and preheat the oven to 170 degrees C
- Carefully slice the focaccia into about 2cm x 2cm bit sized squares making sure not to cut through the bottom crust
- Use the camembert wheel to cut a circle in the middle of the dough for the camembert to fit into
- Remove the bread within the circle but leave a bottom of bread crust for the cheese to stand on
- Turn the camembert on its side and cut the top off and place the wheel in the hole, cut side up
- Drizzle the focaccia with more olive oil, letting the oil drip between the cut segments
- Bake for 25 minutes until the cheese is melted
- If the focaccia is browning too much, cover lightly with foil to keep from browning
- As soon as the focaccia comes out of the oven, drizzle liberally with honey, sprinkle with some dukkah and sea salt and serve immediately
- Category: Appetizer