Brie, Garlic and Rosemary Focaccia
A large, fluffy loaf of bread with a crisp crust, baked with lots of garlic, brie and fresh rosemary! Good quality oil and cheese will go a long way, but no stress if you can't find any! This recipe makes enough to fill a 9x13" tin, but could easily be doubled or halved to suit your needs! Dip into olive oil/balsamic vinegar, pair with a charcuterie board or just snack on it!
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Servings: 12
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 9x13" 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).