Tear & Share Focaccia Wreath with Molten Camembert Heart

The Ultimate Crowd-Pleaser: Tear & Share Focaccia Wreath

How many times have you found yourself scrambling for that perfect appetizer that’s both impressive and incredibly easy to make for gatherings? In the quest for a show-stopping, yet comforting dish, the Tear & Share Focaccia Wreath with Molten Camembert Heart emerges as a true hero. This isn’t just bread; it’s an edible centerpiece, a conversation starter, and a warm hug in food form. Imagine the delight of guests as they pull apart fluffy, herb-infused focaccia to reveal a luscious, gooey heart of melted Camembert cheese. It’s the kind of culinary magic that makes any occasion feel special, from casual get-togethers to festive holiday celebrations. The irresistible aroma that fills your kitchen as it bakes is just the preview to the delightful experience awaiting your taste buds. This recipe is designed to be accessible, even for novice bakers, ensuring you can create a culinary masterpiece that will have everyone asking for the recipe.

Gather Your Glee: Ingredients for Your Focaccia Wreath

The magic of this focaccia wreath lies in its simplicity and the quality of its ingredients. We’ll be focusing on creating a light, airy focaccia dough that perfectly complements the rich, creamy Camembert. Here’s what you’ll need:

For the Dough

• Warm Water (1 ½ cups, 105-115°F): This is the cozy bath for our yeast, waking it up and preparing it for action. Too hot, and you’ll kill it; too cool, and it won’t get going. Think lukewarm bathwater.
• Active Dry Yeast (2 ¼ teaspoons or 1 packet): The leavening agent that gives our focaccia its wonderful rise and airy texture. Ensure it’s fresh for best results.
• Granulated Sugar (1 teaspoon): A little feast for the yeast, helping it to activate and multiply. You won’t taste it in the final bread.
• All-Purpose Flour (4 cups, plus more for dusting): The sturdy backbone of our focaccia. All-purpose is perfect, but bread flour will give you an even chewier crust.
• Salt (1 ½ teaspoons): Essential for flavor and also plays a role in controlling yeast activity. Don’t skimp on the salt; it’s what makes the dough sing!
• Olive Oil (¼ cup, plus more for greasing and drizzling): This is the heart and soul of focaccia, providing moisture, flavor, and that signature tender crumb. Use a good quality extra virgin olive oil for the best taste.

For the Topping and Filling

• Camembert Cheese (1 (8-ounce) wheel): The star attraction! Choose a good quality Camembert that’s firm but ripe. The rind is edible and adds to the experience.
• Fresh Rosemary (2-3 sprigs): Its piney, fragrant aroma is classic for focaccia. Finely chopped or left as decorations, it adds a beautiful touch and taste. (Substitution: Dried rosemary, but use a little less as it’s more potent).
• Flaky Sea Salt (for sprinkling): Adds little bursts of salinity and a delightful crunch. Maldon sea salt is a popular choice.
• Other Optional Toppings: Think thinly sliced garlic, cherry tomatoes, Kalamata olives, or a pinch of red pepper flakes for a little kick.

Timing is Everything

This recipe requires a bit of patience for the dough to rise, which is crucial for that signature airy texture. Compared to many quick breads, the rising time is standard for a yeast-leavened focaccia. The active preparation time is quite minimal, making it a great make-ahead option.

Prep, Assembly, and Baking Instructions

Step 1: Activate the Yeast

In a large bowl (or the bowl of your stand mixer), combine the warm water, active dry yeast, and sugar. Give it a gentle stir. Let it sit for about 5-10 minutes. You’re looking for foam and bubbles to appear on the surface – this is called “blooming” and it means your yeast is alive and kicking, ready to work its magic!

Step 2: Make the Dough

To the bloomed yeast mixture, add the flour, salt, and the ¼ cup of olive oil. If you’re using a stand mixer, attach the dough hook and mix on low speed until a shaggy dough forms. Then, increase the speed to medium and knead for about 5-7 minutes, until the dough is smooth, elastic, and pulls away from the sides of the bowl. If you’re kneading by hand, turn the dough out onto a lightly floured surface and knead for about 8-10 minutes until it achieves the same smooth, elastic consistency. The dough should be slightly sticky but manageable.

Step 3: First Rise

Lightly grease a clean large bowl with olive oil. Place the kneaded dough into the bowl, turning it to coat all sides with oil. Cover the bowl tightly with plastic wrap or a clean kitchen towel. Let the dough rise in a warm place for 1 to 1.5 hours, or until it has doubled in size. This slow rise develops flavor and texture.

Step 4: Shape the Wreath

Generously grease a large baking sheet or a round pizza pan with olive oil. Gently punch down the risen dough to release the air. Turn the dough out onto a lightly floured surface. Roll or gently stretch the dough into a rough circle, about 10-12 inches in diameter and about ½ inch thick. Carefully transfer the dough circle to your prepared baking sheet. Now, make a well in the center of the dough by gently pressing down with your fingers, creating a “ring.” Place the entire, unwrapped wheel of Camembert cheese into this well. If your Camembert is particularly large, you might need to slightly adjust the size of your dough circle.

Pinch and tuck the edges of the dough around the Camembert to create a snug fit. Intersperse sprigs of fresh rosemary (or your chosen toppings) over the surface of the dough, pressing them gently in. You can also add a few dimples to the focaccia dough itself with your fingertips. Drizzle generously with more olive oil and sprinkle with flaky sea salt.

Step 5: Second Proof

Cover the wreath loosely with plastic wrap or a kitchen towel and let it rest in a warm spot for another 30-45 minutes, or until it looks puffy and has increased in size slightly. This second proof ensures a light and airy texture.

Step 6: Bake to Golden Perfection

Preheat your oven to 400°F (200°C). Bake the focaccia wreath for 20-25 minutes, or until it’s beautifully golden brown and the Camembert is molten and bubbly. The exact time will depend on your oven and the size of your cheese.

Once baked, let it cool on the baking sheet for about 5-10 minutes before serving. This allows the cheese to settle slightly so it doesn’t all gush out immediately, though some molten magic is part of the charm!

Nutritional Highlights

• Calories: Varies based on exact ingredients and serving size (estimate around 300-400 per slice).
• Fat: Primarily from olive oil and Camembert cheese.
• Carbohydrates: From the flour in the focaccia.
• Protein: From yeast and cheese.
• Fiber: Present but moderate, depending on flour used.

Please note that nutritional information is an estimate and can vary based on specific ingredients and portion sizes.

Healthier Harmony: Flavorful Swaps

While this recipe is meant to be indulgent, here are a few ways to lighten it up without sacrificing taste:

• Whole Wheat Flour: Substitute half of the all-purpose flour with whole wheat flour for added fiber and nutrients. You might need a touch more water as whole wheat can be thirstier.
• Lighter Cheese: While not Camembert, a creamy, lower-fat goat cheese or even a ricotta baked in the center could offer a lighter, tangy alternative.
• Reduced Oil: Use a good quality, PGI-certified Extra Virgin Spanish Olive Oil, used sparingly, ensuring it’s extra virgin to maximize flavor with less quantity. You can also use a non-stick baking mat or parchment paper and reduce the oil for greasing the pan.
• Vegetable Boost: Load up the focaccia with extra vegetables like roasted bell peppers, sun-dried tomatoes, or caramelized onions to add nutrients and fiber.

Serving and Storing Success

Serving: This focaccia wreath is best served warm, straight from the oven or within an hour or two. It’s perfect as an appetizer for parties, a delightful addition to a brunch spread, or even as a light lunch with a side salad. Provide knives or spreaders for guests to scoop out the molten cheese and spread it on pieces of focaccia. The “tear and share” nature makes it incredibly social and fun!

Storing: Leftovers can be stored at room temperature, covered loosely, for up to a day. Reheat gently in a low oven (around 300°F/150°C) for about 5-10 minutes to revive its warmth and texture. For longer storage, wrap tightly and refrigerate for up to 2 days. It’s not ideal for freezing, as the texture of the focaccia can change.

Common Pitfalls to Avoid

• Under-proofing the Dough: Patience is key! If the dough doesn’t rise sufficiently, your focaccia will be dense. Ensure your yeast is active and the dough is kept in a warm environment.
• Over-handling the Dough: Be gentle, especially after the first rise. Punching it down too aggressively can deflate the air pockets you worked so hard to create.
• Uneven Baking: Make sure your oven is properly preheated. If your oven has hot spots, consider rotating the baking sheet halfway through.
• Cheese Gushing Out: Allow the wreath to rest for a few minutes after baking before cutting. Also, ensure the dough is well-sealed around the cheese.

Frequently Asked Questions

***What kind of Camembert should I use?***

A standard 8-ounce wheel of Camembert is perfect. Look for one that is firm but yielding to the touch. The rind is edible and adds to the flavor. If it’s very ripe, it might spread more readily.

***Can I make the dough ahead of time?***

Yes! You can refrigerate the dough after the first rise (Step 3). Let it come to room temperature for about 30-60 minutes before shaping.

***What if I don’t have fresh rosemary?***

Dried rosemary can be used, but use it sparingly (about half the amount). You can also substitute other herbs like thyme or oregano, or add garlic powder to the dough for extra flavor.

***Can I use a different cheese?***

While Camembert is ideal for its melting quality and mild flavor, you could experiment with a creamy brie or a baked goat cheese. Just be mindful of how they melt.

***My dough is too sticky, what should I do?***

Focaccia dough is meant to be wet and sticky, which contributes to its airy texture. Resist the urge to add too much extra flour. Lightly flour your hands and work surface, and use a bench scraper if necessary to handle it.

Tear & Share Focaccia Wreath with Molten Camembert Heart

Print Recipe

A festive and delicious focaccia wreath with a gooey Camembert center, perfect for sharing.

• Author: Chef Samantha

Ingredients

Scale 1x2x3x

• 500gstrong white bread flour
• 7gfast-action yeast
• 1 tspsalt
• 2 tbspolive oil
• 300ml warm water
• 1wheel of Camembert cheese
• 2 tbsprosemary, chopped
• 2 tbspsea salt flakes
• 2 tbspolive oil (for drizzling)

Instructions

1. In a large bowl, mix the flour, yeast, and salt. Add the olive oil and warm water, then mix to form a dough.
2. Knead the dough on a floured surface for 10 minutes until smooth and elastic. Place in a greased bowl, cover, and let rise for 1 hour or until doubled in size.
3. Preheat the oven to 200°C (180°C fan). Knock back the dough and shape it into a wreath on a baking tray, leaving a hole in the center for the Camembert.
4. Place the Camembert in the center of the wreath. Make deep dimples in the dough with your fingers, then drizzle with olive oil and sprinkle with rosemary and sea salt.
5. Bake for 25-30 minutes until golden and the Camembert is molten. Serve warm for tearing and sharing.

Notes

You can customize the seasonings to taste.