Ingredients

  • 500g strong white bread flour
  • ½ tsp salt
  • 7g fast-action dried yeast
  • ½ tbsp white caster sugar
  • 1 tbsp olive oil, plus extra for greasing and drizzling
  • 2 large onions, peeled and sliced into thin wedges
  • 2 cloves garlic, peeled and thinly sliced
  • 10g fresh rosemary leaves, picked and chopped
  • 250g camembert
  • 7g fresh thyme
  • 1 tsp clear honey

Method

  1. 1

    Put the flour and salt in a large bowl and make a well in the middle. Tip in the yeast, sugar and 300ml lukewarm water and mix together with a wooden spoon.

  2. 2

    Knead the dough on a lightly floured surface for 5 minutes, until smooth and elastic. Transfer the dough to a lightly oiled bowl, cover with clingfilm and leave for 1 hour, until doubled in size.

  3. 3

    Meanwhile, heat the olive oil in a large pan over a medium-low heat and fry the onion for 8-10 minutes until softened. Add one of the sliced garlic cloves and rosemary and fry for a further 1 minute. Set aside. Preheat the oven to 220°C/fan 200°C/gas mark 7.

  4. 4

    When the dough has risen, knock it back, then transfer to a baking sheet and spread it out with your hands to make a rough 34cm diameter circle. Using your fingers, make little dimples all over the dough, then spread the onion mixture over the top. Drizzle with a little olive oil and bake for 15-20 minutes, until golden on top and soft in the middle.

  5. 5

    Meanwhile, remove the sleeve and wrapper from the camembert fondue and replace it in its ceramic baking dish. Cut a cross in the top of the rind and poke in the second clove of sliced garlic. Scatter over the thyme leaves and drizzle with the honey.

  6. 6

    When the bread is baked, remove from the oven and cover loosely with foil to keep warm. Reduce the oven temperature to 190ºC/fan 170ºC/gas mark 5. Bake the camembert in its dish until oozing in the middle, then serve on a board with the warm bread to tear and dip in.

Nutritional Details

Each serving provides
  • Energy 1428kj 341kcal 17%
  • Fat 10.4g 15%
  • Saturates 6.4g 32%
  • Sugars 5.9g 7%
  • Salt 0.9g 15%

% of the Reference Intakes

Typical values per 100g: Energy 787kj/188kcal

Each serving provides

24.9g carbohydrate 1.9g fibre 8.3g protein

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