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This Brie, Garlic and Rosemary Focaccia recipe is a bake that brings beautiful aromas. Lots of garlic salt goes into the dough for a great scent. After this, the dough gets topped with olive oil, fresh rosemary and as much brie as you can dream of.
Focaccia is the type of bread that is so impressive to others but actually isn’t too complex. It is super versatile so feel free to play with other toppings! This came about when we found a big wedge of brie at the back of the fridge that was beginning to get a bit “fragrant”. I highly recommend using fresh rosemary, but dried is fine if you can’t find away! Likewise with good quality extra virgin olive oil, it makes a difference but I recognise this can come at a cost.
Allow yourself a good amount of time for this, as there are two proofs. That said, they’re not too long and the actual hands on time isn’t too much. The kneading process is good fun, so a great one for the family. Likewise with the dimpling and topping with the cheese and herbs. Finding an easy focaccia recipe can be hard, but I hope this lays out the steps with ease!
I make this Brie, Garlic and Rosemary Focaccia Cheese in a 9×13″ rectangle pan and recommend a high speed mixer with a dough hook attachment to do lots of the kneading work (this is what I use and am in love with). For more savoury baking, check out these this Pesto Garlic Pull Apart Loaf or these Cheese and Sun-dried Tomato Bread Swirls. For more baking inspiration and videos, head on over to my Instagram.
Brie, Garlic and Rosemary Focaccia
Ingredients
- 7 g Dried Fast Action Yeast
- 525 g Strong White Bread Flour
- 3 tsp Flaky Salt with Garlic Alt: 3 tsp salt and 2 tsp garlic granules
- 360-400 ml Warm Water
- 6 tbsp Extra Virgin Olive Oil
- Small Bunch Rosemary
- 2 Garlic Cloves Sliced
- 100 g Brie
Instructions
- In a large bowl, or the bowl of a stand mixer, add the flour and yeast and combine. Add in the salt and combine again.
- Make a well, pour in 3 tbsp Olive Oil and about 350ml warm water (not hot). Combine to form a dough. It should come together but be pretty sticky. If not, add more water.
- Knead using the dough hook attachment or your hands on a lightly floured work surface for about 8 minutes (it should be soft, smooth but still a little sticky). Oil the bowl you used for the dough, place the dough back in it, cover with a tea towel and let rest for an hour – until doubled in size.
- Lightly oil a 9×13" pan. Tip the dough in, stretch to the edges and let rest a further 30 minutes.
- Preheat the oven to 220C/200C Fan/Gas 7. Prep your ingredients by slicing the brie into small chunks, the garlic into thin slices, and pull apart some sprigs of rosemary.
- Press dimples into the dough using your fingertips. Combine 2 tbsp water with the remaining 3 tbsp olive oil and brush this over the bread. Top with the cheese, garlic and rosemary – placing at random.
- Bake 20-25 minutes until golden. Let cool before slicing (Although, it is beautiful eaten whilst still warm).
