Tear & Share Focaccia Ring with Melting Camembert Core Recipe

Craving a Crowd-Pleaser?

Are you looking for that perfect appetizer or comforting side that’s both visually stunning and incredibly delicious? Look no further! This Tear & Share Focaccia Ring with a Gooey Camembert Core is designed to be the star of any gathering, transforming simple ingredients into a show-stopping centerpiece. Imagine flaky, herb-infused focaccia bread, baked into a beautiful ring, crowned with a warm, molten core of creamy Camembert cheese. It’s an edible hug, guaranteed to impress your family and friends. This recipe combines the best of comforting bread-making with the irresistible allure of melted cheese, making it a truly memorable dish.

The Star Ingredients

Crafting this focaccia ring is a joy, and the ingredients are chosen for a perfect balance of flavor and texture. We’ve also included some useful substitutions.

For the Dough

• 3 cups (375g) all-purpose flour, plus more for dusting: The foundation of our soft and airy focaccia. You can substitute with bread flour for a chewier texture.
• 1 packet (2 1/4 teaspoons) active dry yeast: Essential for that beautiful rise and airy crumb. Ensure it’s fresh! Instant yeast can be used by mixing directly with the flour.
• 1 teaspoon granulated sugar: Feeds the yeast, giving it a little boost to proof effectively. Honey or maple syrup can be used as a natural alternative.
• 1 1/2 teaspoons sea salt: Crucial for flavor development. Don’t skimp on this! Fine sea salt dissolves better.
• 1 1/2 cups (355ml) lukewarm water (about 105-115°F or 40-46°C): The perfect temperature to activate yeast without killing it. Too cold, and it won’t bloom; too hot, and it’s over.
• 1/4 cup (60ml) olive oil, plus more for greasing and drizzling: Extra virgin olive oil adds a lovely flavor and moisture. Any good quality olive oil will work.

For the Melting Camembert Core

• 1 (8-ounce / 225g) wheel of Camembert cheese, rind on: The star of our show! The rind helps the cheese hold its shape slightly before melting into a luscious pool. Brie can be used as a close substitute.
• 1-2 cloves garlic, thinly sliced (optional): Adds a subtle, savory depth to the melting cheese.
• Fresh rosemary or thyme sprigs (optional): For an aromatic twist that complements the cheese beautifully.

For the Topping (Optional)

• Flaky sea salt: For that extra crunch and burst of flavor.
• Freshly cracked black pepper: Adds a gentle warmth.
• A drizzle of honey or balsamic glaze: For a touch of sweetness or tang to contrast the rich cheese.

Timing is Everything

Compared to typical bread recipes, the rising time is standard for a yeasted dough. However, the hands-on prep is minimal, making this an achievable weekend treat or impressive party starter.

Let’s Get Baking: Step-by-Step

Step 1: Activate the Yeast

In a large bowl, combine the lukewarm water, sugar (or honey/maple syrup), and active dry yeast. Give it a gentle stir and let it sit for 5-10 minutes. You’re looking for a foamy, bubbly mixture – a sign that your yeast is alive and ready to work its magic!

Step 2: Mix the Dough

Add the flour and salt to the activated yeast mixture. Pour in the 1/4 cup of olive oil. Using a wooden spoon or your hands, mix everything together until a shaggy dough forms. It will be sticky, and that’s perfectly okay!

Step 3: Knead to Perfection

Turn the dough out onto a lightly floured surface. Knead for about 8-10 minutes. The dough should transform from shaggy and sticky to smooth, elastic, and slightly tacky. If it’s too sticky, dust your hands and the surface with a *tiny* bit more flour. Alternatively, you can use a stand mixer with a dough hook for about 6-8 minutes on medium-low speed.

Step 4: First Rise – A Fluffy Dream

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

Step 5: Shape the Ring

Grease a large baking sheet or a pizza pan generously with olive oil. Gently punch down the risen dough to release the air. Transfer the dough to the prepared baking sheet. Press and stretch it out into a rough circle, about 10-12 inches in diameter. Create a slightly more elevated edge around the perimeter to hold the cheese.

Step 6: Second Rise – Almost There!

Cover the dough loosely with plastic wrap or a kitchen towel and let it rest for another 30-45 minutes. This second rise will make the focaccia extra light and airy. While the dough is resting, preheat your oven to 400°F (200°C).

Step 7: Bake to Golden Perfection

Uncover the dough. Drizzle generously with olive oil, then use your fingertips to create dimples all over the surface, pressing down about halfway through the dough. This is classic focaccia technique! Bake in the preheated oven for 20-25 minutes, or until the focaccia is beautifully golden brown and sounds hollow when tapped on the bottom.

Step 8: Prepare for the Melt

As soon as the focaccia comes out of the oven, while it’s still piping hot, create a well in the center. You can use a spoon or your fingers. Gently place the whole Camembert wheel into this well. If using, tuck the garlic slices and rosemary or thyme sprigs around and into the cheese. The residual heat from the focaccia will start melting the cheese beautifully.

Step 9: Serve and Enjoy

Let the focaccia ring sit for 5-10 minutes to allow the cheese to melt into a wonderfully gooey center. Drizzle with a little extra olive oil, flaky sea salt, black pepper, or your chosen sweetener if desired. Present the ring in the center of your table and let everyone tear off a piece of warm, cheesy goodness. The irresistible aroma alone is worth the effort!

Nutritional Highlights

This recipe is a delightful treat. While precise nutritional values can vary based on exact ingredients and portion sizes, a typical serving (assuming 8 servings) would provide:

• Calories: Approximately 400-500 kcal
• Protein: Around 15-20g (much of this from the cheese)
• Fat: Around 20-30g (healthy fats from olive oil and dairy)
• Carbohydrates: Around 40-50g (complex carbs from flour)

Note: These are estimates. The focus here is on deliciousness and sharing!

Healthier Alternatives & Flavor Swaps

Want to make this lite? You can:

• Use whole wheat flour: Substitute half or all of the all-purpose flour with whole wheat flour for added fiber. You might need a touch more water.
• Opt for lighter cheese: While Camembert is key, a lower-fat brie or a creamy goat cheese log could be used, though the melt may differ.
• Reduce oil: Use a non-stick baking mat or parchment paper instead of oiling the pan heavily, and be more sparing with the drizzle.
• Add veggies: Mix finely chopped olives, sun-dried tomatoes, or roasted garlic into the dough before the first rise for extra flavor and nutrients.
• Herbs galore: Experiment with fresh basil, oregano, or chives mixed into the dough or sprinkled on top.

Serving Suggestions

This focaccia ring is incredibly versatile:

• Appetizer: Serve it as is for a party starter.
• Brunch: A fantastic addition to a brunch spread alongside eggs and bacon.
• Soup accompaniment: Perfect for dunking into a hearty tomato or vegetable soup.
• Light lunch: Serve with a fresh green salad for a satisfying meal.
• Wine pairing: Pairs wonderfully with a crisp white wine or a light-bodied red.

Common Mistakes to Avoid

• Killing the yeast: Ensure your water is lukewarm, not hot.
• Under-proofing: Give the dough enough time and a warm spot to rise. Patience is key for that light texture.
• Over-flouring: Resist adding too much flour when kneading; a slightly sticky dough is desirable for focaccia.
• Not dimpling: The dimples aren’t just for show; they help the olive oil penetrate and create that characteristic focaccia texture.
• Cheese too cold: If the dough is cold when you add the cheese, it won’t melt as effectively. Ensure the dough has had its second rise.

Storing Your Masterpiece

This focaccia is best enjoyed fresh and warm, ideally within a few hours of baking. If you have leftovers:

• Room Temperature: Store in an airtight container or bread bag for up to 2 days. The crust may soften.
• Reheating: Gently reheat in a moderate oven (around 300°F / 150°C) for 5-10 minutes to revive the crust and re-melt the cheese.
• Freezing: Freezing is not recommended once baked, as the texture of the cheese can change significantly upon thawing. Best to bake only what you intend to consume.

The Perfect Tear & Share Experience

This Tear & Share Focaccia Ring with Melting Camembert Core is more than just a recipe; it’s an experience. It’s about connection, comfort, and the simple joy of breaking bread together. The crispy, chewy bread, infused with olive oil and herbs, cradles a warm, gooey heart of melted Camembert that begs to be shared. Whether you’re hosting a party, looking for a weekend baking project, or simply craving something utterly delicious, this focaccia ring is sure to become a favorite. So gather your ingredients, embrace the aroma, and prepare to delight your senses!

Frequently Asked Questions

Tear & Share Focaccia Ring with Melting Camembert Core Recipe

Print Recipe

A soft and fluffy focaccia bread shaped into a ring 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
• 2sprigs rosemary
• 1 tspsea salt flakes

Instructions

1. Mix flour, yeast, and salt in a large bowl. Add olive oil and warm water, then mix to form a dough.
2. Knead the dough for 10 minutes until smooth. Place in a greased bowl, cover, and let rise for 1 hour.
3. Preheat oven to 200°C (180°C fan). Shape the dough into a ring on a baking tray, leaving a hole in the center for the Camembert.
4. Place the Camembert in the center, score the top, and drizzle with olive oil. Sprinkle with rosemary and sea salt.
5. Bake for 25-30 minutes until golden. Serve warm for the cheese to be perfectly melted.

Notes

You can customize the seasonings to taste.