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Molten Camembert Focaccia Ring with gooey cheese center
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Molten Camembert Focaccia Ring

This Molten Camembert Focaccia Ring is a delightful centerpiece featuring soft, pillowy dough encircling rich Camembert cheese, perfect for sharing with friends.
Prep Time1 hour 30 minutes
Cook Time30 minutes
Total Time2 hours
Course: Appetizer
Cuisine: French, Italian
Keyword: Camembert, Cheese Bread, Focaccia, Homemade Bread, Party Appetizer
Servings: 8 servings
Calories: 320kcal

Ingredients

Dough Ingredients

  • 3¼ cups 3¼ cups (400g) all-purpose flour Forms the foundation of our focaccia, yielding a tender, airy texture.
  • 1½ tsp 1½ tsp salt Enhances flavor, bringing all sweet and savory notes together.
  • 1 tsp 1 tsp sugar A touch of sweetness helps activate the yeast for an airy dough.
  • 2 tsp 2 tsp instant yeast Prized for speed, it helps the dough rise beautifully.
  • 1¼ cups 1¼ cups (300ml) warm water Crucial for hydration to create that soft, chewy interior.
  • 2 tbsp 2 tbsp olive oil Adds richness and flavor, ensuring a golden crust.
  • 2 tbsp 2 tbsp unsalted butter, melted Infused with garlic, it brings decadence and moisture.
  • 2 cloves 2 garlic cloves, finely grated Adds a savory aroma that permeates throughout the dish.
  • 1 tbsp 1 tbsp fresh rosemary, chopped Elevates the flavor profile with its earthy undertones.
  • 1 pinch Pinch of sea salt Enhances brightness, improving overall taste.

Cheese and Finishing Ingredients

  • 1 whole 1 whole Camembert cheese (in box, top rind scored) The heart of this dish, melty and intoxicatingly gooey.
  • as needed Extra rosemary sprigs for garnish A fresh touch to enhance presentation.
  • as needed Flaky salt and olive oil for finishing Creates a glistening, flavorful topping.

Instructions

Preparation

  • Make the dough: Combine the flour, salt, sugar, and instant yeast in a large mixing bowl. Gradually pour in the warm water and olive oil, mixing until a shaggy dough forms. Knead on a floured surface for 8-10 minutes until smooth and elastic. Place back in the bowl, cover with a damp cloth, and let rise in a warm space until doubled, about 1 hour.
  • Prep the Camembert: Unwrap the cheese, place it back in its wooden box, and score the top rind with a crisscross pattern.

Shaping and Proofing

  • Shape the wreath: Preheat oven to 400°F (200°C). Line a tray with parchment paper, placing the Camembert box at the center. Divide the risen dough into 12-14 portions and roll them into balls around the box.
  • Proof the dough: Cover the assembled ring lightly with a cloth and let proof for 20-30 minutes until puffed.

Baking

  • Mix garlic butter: Combine melted butter, garlic, rosemary, and a pinch of salt in a small bowl.
  • Brush garlic butter over the tops of dough balls, drizzle olive oil, and sprinkle flaky salt to taste.
  • Bake in the preheated oven for 25-30 minutes until golden brown and cheese is bubbling.
  • Garnish with fresh rosemary and additional melted butter if desired.

Serving

  • Serve hot, allowing guests to tear off pieces of focaccia and dip into the molten cheese.

Notes

For best results, allow the dough to rise slowly for enhanced flavor. You can prepare the dough up to a day in advance and keep it in the fridge. Substitute Brie cheese if needed.