Go Back
–+ servings
Brie, Rosemary and Honey Focaccia

Brie, Rosemary and Honey Focaccia

This is such a delightful bread to bake and serve. The little rounds of brie look so cute and give a little flavor bomb to the bread. Add some rosemary and brush with honey for some complexity. This works really well served up on a cheese board, as a side to a hearty Italian dinner, or use it to make pretty epic sandwiches (I'm thinking parma ham, sun-dried tomatoes, spinach - the works).
Print Pin
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 3 hours
Total Time: 3 hours 40 minutes
Servings: 9
Author: Florence Jackson

Ingredients

  • 7 g Dried Fast Acting Yeast
  • 525 g Strong White Bread Flour
  • 6 tbsp Extra Virgin Olive Oil
  • 3 tsp Salt
  • 350 ml Warm Water
  • 170 g Brie I use a Brie Log
  • 2 tbsp Honey
  • Fresh Rosemary A few sprigs

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 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.
  • Punch the dough down and we're going to "fold" it. Pick up one side of the dough, stretch it up and fold over onto the rest of the dough. Rotate the bowl 90 degrees and repeat 3 more times. Let rest 30 minutes. Repeat, letting rest another 30 minutes before starting the next step.
  • Pre-heat the oven to 225℃/450℉. Generously drizzle oil over a 9 inch square pan.
  • Tip the dough into the pan, pushing gently to the edge. Dimple by pressing your fingertips into the dough, working at an angle to form those classic bubbles.
  • Slice your brie and place on top of the dough. Let rest while the oven heats up.
  • Bake for 20 minutes - until the top looks golden and crispy.
  • After removing from the oven, but while still warm, brush with more oil and the honey. Top with fresh rosemary. Let cool before serving.