Focaccia with baked camembert, honey and dukkah

Combine creamy camembert, golden honey and an Egyptian spice, nut and herb blend for a flat bread with a delicious difference

Serves: 10

Difficulty: A little effort, 120 minutes

Ingredients:

500g white bread flour

1 x 10g sachet dried yeast

10ml (2 tsp) sugar

7.5ml (1½ tsp) salt

300ml lukewarm water

Extra virgin olive oil

Sea salt

Fresh thyme

1 wheel of camembert cheese

Runny honey for drizzling

Dukkah (a spice, nut and herb blend)

Method:

1) Place the flour, yeast, sugar and salt in a large bowl and make a well in the middle. Slowly pour the water into the well, mixing with a fork until all the ingredients start coming together.

2) Knead for about 10 minutes until you have a smooth, soft dough that springs back to the touch.

3) Lightly oil a large bowl with olive oil and place the dough in it. Cover with a damp kitchen towel and leave to prove in a warm place for about 30 minutes until the dough doubles in size.

4) Lightly oil a baking tray, punch down the dough and spread using your fingers. Push down to make dips and wells in the dough. Drizzle with olive oil and sprinkle with sea salt and fresh thyme. Leave to prove covered in a warm place for 20 minutes.

5) Preheat the oven to 200°C.

6) Bake the focaccia for 20 minutes until golden and cooked through. Remove from the baking tray and place on a cooling rack.

7) Once the focaccia is cool enough to handle, place back on the baking tray in a preheated oven of 170°C.

8) Carefully slice the focaccia into squares about 2cm x 2cm, making sure not to cut through the bottom crust.

9) Use the camembert as a template to cut a circle in the middle of the dough. Remove the bread within the circle, leaving the bottom crust for the cheese to stand on. Turn the camembert on its side, cut the top off and place the wheel in the hole, cut side up.

10) Drizzle the focaccia with olive oil, allowing it to drip between the cut segments.

11) Bake for 10-15 minutes until the cheese is melted. If the focaccia is browning too much, cover lightly with foil.

12) Remove from the oven and drizzle liberally with honey.

13) Sprinkle with dukkah and sea salt and serve immediately.