Fluffy, open-crumb focaccia filled with pockets of molten camembert and cranberry sauce! This is the perfect bread for before, during and after the Christmas period, which we guess means all year round! Use up that leftover cheeseboard spread, go on.
Like all of our bread recipes, we've got to start with the dough. In the bowl of a stand mixer, add in the water, followed by the salt, then flour and yeast. With a dough hook, knead for 5 minutes on the lowest speed, then crank up the speed to medium for another 15 minutes. By the end, the dough should be pale white, shiny and very elastic. Once happy, cover in olive oil, cover and leave in a warm place. Every 30 minutes fold the dough, and do this for a total of 4 times before leaving it to prove in the fridge for 8 hours, or overnight.
Once proven, remove from the fridge, fold one last time before placing it onto a greased baking tray. Allow to prove for 45 mins - 1 hour, before adding on our toppings!
For our toppings, cut the camembert into 8 triangles, and place our cranberry sauce in a piping bag. Push in our camembert, and pipe the cranberry sauce deep into the dough. Finish with rosemary. Mix together the water and olive oil, until it looks slightly creamy. Pour all over the dough, and bake at 210°c, for 25-30 minutes.
Once the top of our focaccia has darkened a little, and is crispy, take out of the oven, and allow to cool for a few minutes before removing from the baking tray.
