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Cranberry Camembert Bread Bowl Recipe

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3.9 from 6 reviews

This Mini Brie Focaccia recipe combines the delightful flavors of soft, bloomy Brie cheese with aromatic rosemary and a touch of honey, all baked into a fluffy, golden focaccia bread. The dough is made with instant yeast, olive oil, and a little honey for subtle sweetness, then topped with mini Brie rounds, fresh rosemary, coarse salt, and drizzled with runny honey after baking for a perfect balance of savory and sweet. Ideal for sharing as an appetizer or a special snack, this focaccia is both elegant and easy to prepare.

Ingredients

Dough Ingredients

  • 2 cups bread flour (spooned and leveled)
  • 7/8 cup lukewarm water (about 105°F)
  • 1 teaspoon instant yeast
  • 1/2 tablespoon olive oil
  • 1/2 teaspoon honey or white sugar
  • 3/4 teaspoon fine table salt

Topping and Finishing Ingredients

  • 1 tablespoon olive oil (for greasing and drizzling)
  • 5 mini Brie cheese rounds
  • Coarse salt (for sprinkling)
  • Rosemary leaves (fresh, removed from woody stems)
  • Runny honey (for drizzling after baking)

Instructions

  1. Prepare the dough mixture: In a large bowl or the bowl of a stand mixer fitted with a kneading hook, combine lukewarm water, instant yeast, olive oil, honey, and salt. Stir in the bread flour until fully combined into a very sticky dough. Cover the bowl with a tea towel and let it rest for 15 minutes to hydrate.
  2. Stretch and fold the dough: Perform a series of stretch and folds on the dough to develop gluten structure, then cover and rest for another 15 minutes. Repeat the stretch and fold once more, cover, and allow the dough to rise for one hour until puffy.
  3. Prepare the baking pan: Add 1 tablespoon olive oil to the bottom of a 9-inch round baking pan or a 10-inch cast iron skillet, and brush it evenly across the surface.
  4. Shape and rise the dough in the pan: Transfer the dough into the greased pan. Stretch and fold it directly in the pan by folding top over bottom, bottom over top, then flipping it so the smooth side is up. Shape it roughly round without overly stretching. Cover with a large baking sheet or plastic wrap and let it rise for 1.5 hours until it spreads and fills part of the pan.
  5. Prepare the Brie toppings: Score the tops of the mini Brie rounds with a hash pattern using a knife by making two shallow horizontal and two vertical slices. Remove rosemary leaves from their woody stems and set aside for topping.
  6. Preheat the oven: Set your oven to 430°F, making sure it is not set to convection or fan-assisted mode.
  7. Dimple and top the dough: Once the dough has fully risen, oil your fingertips and create many dimples all over the surface of the dough. Place the scored mini Brie rounds randomly on top, pressing each slightly into the dough. Scatter rosemary leaves over the top, drizzle with olive oil, and sprinkle coarse salt evenly.
  8. Bake the focaccia: Bake in the preheated oven for 19-23 minutes, or until the focaccia turns a deep golden brown and the Brie softens and melts slightly.
  9. Finish with honey: Remove the focaccia from the oven and immediately drizzle the top with runny honey. Slide the focaccia from the pan onto a wire cooling rack to cool slightly.
  10. Serve: Enjoy the focaccia warm or at room temperature, either on its own or paired with fig jam or a mix of balsamic vinegar and olive oil for dipping.

Notes

  • This recipe uses instant yeast, but you can substitute with active dry yeast. If using active dry yeast, dissolve it in lukewarm water and let it proof for 5-10 minutes before mixing with other ingredients.
  • Mini Brie rounds can be found in specialty cheese shops or the cheese section of grocery stores. If unavailable, you can cut a larger Brie wheel into smaller portions to fit.
  • Stretch and fold method involves gently pulling the dough from one side and folding it over the center, repeating around the dough to develop gluten without heavy kneading.
  • Using a kitchen scale for measuring ingredients improves accuracy and consistency.
  • Make sure the oven is fully preheated before baking to achieve the proper rise and crust color.
  • You can serve the focaccia with complementary sides like fig jam or balsamic vinegar mixed with olive oil for a gourmet experience.

Find it online: https://marthatasty.com/cranberry-camembert-bread-bowl-recipe/