Baked Camembert Focaccia with Dukkah and Honey

• Produce

  • 1 Thyme, fresh

• Condiments

  • 1 Honey

• Baking & Spices

  • 7 1/2 ml Salt
  • 1 Sea salt
  • 10 ml Sugar
  • 500 g White bread flour
  • 1 10g sachet Yeast, dried

• Oils & Vinegars

  • 1 Olive oil, Extra Virgin

• Dairy

  • 1 wheel Camembert cheese

• Liquids

  • 300 ml Water

• Other

  • dukkah for sprinkling

Found on honestcooking.com

Ingredients

• 500g white bread flour
• 10g sachet dried yeast
• 10ml sugar
• 7½ ml salt
• 300ml lukewarm water
• extra virgin olive oil
• sea salt
• fresh thyme
• 1 wheel camembert cheese
• honey for drizzling
• dukkah for sprinkling

Directions

• 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