Deep-Dish Camembert Foccacia Recipe

Recipe Raphaella Frame-Tolmie

  • 600g bread flour
  • 2T salt
  • 10g instant, dry yeast
  • 400g cooked potato, peeled and mashed
  • 1T olive oil
  • 650–700ml lukewarm water (37°C)
  • 100g Camembert
  • 3T onion marmalade
  • sea-salt flakes
Directions: Sift the flour and salt into a large mixing bowl. Add the dry yeast and potato, followed by the olive oil and enough lukewarm water to form a soft dough. Tip the dough out on to a lightly floured surface and knead for about 10 minutes, until soft and elastic. Return to the bowl, cover and leave in a warm place to prove until doubled in size. Once proved, punch the dough back down and halve. Preheat the oven to 240°C. Grease a 38cm baking tin with olive oil, and roll both halves out to fit the tin. Place one half in the tin and make indents in the dough, avoiding the edges. Fill the indents with chunks of Camembert and the onion marmalade. Carefully place the second half of dough on top of the cheese-and-onion layer, sandwiching it to the bottom half and pressing down at the edges to eliminate any air bubbles. Make a few more indentations with your fingers, drizzle olive oil over the dough, and leave to prove for a further 30 minutes, or until double in size. Sprinkle sea-salt flakes on top and bake for half an hour, or until golden brown. This recipe was originally featured in the Food 2013 issue of House and Leisure.