What a great find this Camembert bread wreath recipe is! A few simple ingredients, straightforward process, delicious results! It comes courtesy of Jamie Oliver and it’s immediately gone into our “favourite breads” file.
Preparation time is about 3 hours from start to finish, however the majority of this is proving time, so you can get on with other things while the dough proves.
It’s a very flexible dish – perfect to serve at a drinks party, barbecue or sit-down dinner party. Served on its own or on the side of salads or pasta dishes. It looks fabulous when presented – and fills the room with hunger-inducing aromas.
Easy, warm, tear & share bread dipped in the garlic & herb-infused melted cheese… stupendous! We wish we had ‘smell & taste-vision’ to offer you. This will become an oft repeated bread for us – we hope you can give it a go too!
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- 400g strong bread flour, plus extra for dusting
- 3.5g of dried yeast
- ½tsp salt
- 500ml tepid water
- 1 Camembert cheese round
- A couple of sprigs of fresh rosemary
- 1 clove of garlic
- A few glugs of olive oil
- ½tsp coarse ground or flaked salt
- Put the flour, yeast and teaspoon of salt into the bowl of a food processor / stand mixer fitted with the dough hook
- Gradually pour in the water and combine for a few minutes until it comes together into a ball
- Leave the lid on/cover with a plastic bag and prove in a warm place for 1½ hours, or until the dough has doubled in size
- Line a large, circular baking tray/casserole dish with greaseproof paper and dust lightly with flour Remove the box base from the Camembert round and place it in the centre of the tray/dish
- Divide the dough into 12 equal pieces
- Roll each piece into a ball and place on the tray, building around the Camembert box to create your wreath shape
- Cover with a damp tea towel and allow it to prove for another hour
- Preheat the oven to 180°C/350°F/Gas mark 4
- Unwrap the Camembert round from its paper cover and cut the rind off the top leaving a 1cm rim (reserve the box for baking)
- Pick the tips off one of the rosemary sprigs and poke them into the top of the cheese
- Peel & finely slice the clove of garlic, drizzle with olive oil and poke these in too
- Sprinkle the cheese with a pinch of salt and black pepper, then pop it back into its box in the centre of the wreath
- Pick the tips off the other rosemary sprig and dot them between the dough balls
- Sprinkle with the coarse/flaked salt and drizzle with olive oil
- Place the bread wreath in the pre-heated oven and bake for 30 to 35 minutes, or until the Camembert is gooey and the bread is risen and golden
- Remove from the oven and brush with a little olive oil before serving