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Molten Camembert Focaccia Ring with gooey cheese and crusty bread
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Molten Camembert Focaccia Ring

A warm, golden-brown focaccia ring filled with gooey, molten Camembert cheese, perfect for sharing with friends and family.
Prep Time1 hour
Cook Time30 minutes
Total Time1 hour 30 minutes
Course: Appetizer, Snack
Cuisine: French, Italian
Keyword: Appetizer, Baking, Camembert, Cheese Bread, Focaccia
Servings: 12 pieces
Calories: 320kcal

Ingredients

For the dough

  • 3 1/4 cups all-purpose flour Foundation for a fluffy, airy texture.
  • 1 1/2 tsp salt Enhances flavor.
  • 1 tsp sugar Balances savory elements.
  • 2 tsp instant yeast Initiates fermentation for rise.
  • 1 1/4 cups warm water Essential moisture for dough.
  • 2 tbsp olive oil Adds flavor and moisture.
  • 3 tbsp unsalted butter, melted Adds richness to focaccia.
  • 2 cloves garlic, finely grated Aromatic addition.
  • 1 tbsp fresh rosemary, chopped Pairs beautifully with cheese.
  • 1 pinch sea salt Brings out flavors.

For the filling

  • 1 whole Camembert cheese (in box, top rind scored) Star ingredient of the dish.

For garnish

  • extra sprigs rosemary Adds freshness and elegance.
  • to taste flaky salt and olive oil For finishing touches.

Instructions

Make the dough

  • Combine 3 1/4 cups of all-purpose flour, 1 1/2 tsp salt, 1 tsp sugar, and 2 tsp instant yeast in a large mixing bowl.
  • Pour in 1 1/4 cups of warm water and 2 tbsp of olive oil. Mix until the dough appears shaggy.
  • Transfer the dough onto a lightly floured surface and knead it for about 8–10 minutes until smooth.
  • Place it in a greased bowl, cover it, and let it rise in a warm spot until doubled in size, approximately 1 hour.

Prep the Camembert

  • Carefully unwrap the Camembert cheese and place it back into its wooden box base.
  • Score the top rind of the cheese in a crisscross pattern to allow it to ooze when baked.

Shape the wreath

  • Place the Camembert box in the center of a parchment-lined baking tray.
  • Divide the risen dough into 12–14 equal-sized balls and arrange them around the cheese, forming a ring.

Proof the dough

  • Cover the tray with a kitchen towel and let it proof for 20–30 minutes until puffy.
  • Preheat your oven to 400°F (200°C).

Mix garlic butter

  • Stir together 3 tbsp of melted butter, grated garlic, 1 tbsp chopped rosemary, and a pinch of sea salt.

Brush dough balls

  • After proofing, brush dough balls with garlic butter, drizzle with olive oil, and sprinkle with flaky salt.

Bake

  • Carefully transfer to the preheated oven and bake for 25–30 minutes until golden and Camembert is gooey.

Garnish

  • Remove from the oven, garnish with fresh rosemary sprigs and brush with butter if desired.

Serve

  • Present on a wooden board and encourage guests to tear off pieces and dip into the molten cheese.

Notes

For a healthier version, use whole grain flour or add seeds. Consider different cheeses for variations, or infuse the dough with spices.