Rosemary focaccia with Camembert cheese? Much better accompanied by Esporão Colheita Red and drizzled with Organic Extra Virgin Olive Oil.
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Focaccia Dough
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4 cups T65 flour
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2 tsp salt
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2 tsp dry baker’s yeast
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2 tbsp Esporão Organic olive oil
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2 cups warm water
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Toppings
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Olive oil to taste
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Fresh rosemary, fresh sage and pink pepper to taste
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Fleur de sel to taste
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Cheese
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1 camembert cheese
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3 cloves garlic
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Drizzle of honey
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Rosemary
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Preparation
For the focaccia dough, place all the ingredients in the mixer bowl and knead with the dough hook for approximately 7 minutes, until the dough is elastic. Cover and leave in a warm place to rise until double the size, or around 2 hours. Place the dough on a baking tray with plenty of olive oil on the bottom and spread it out. Cover and let it rise for 1 more hour. Drizzle with olive oil, massage and poke dimples in the focaccia. Sprinkle with rosemary, sage, pink pepper and fleur de sel and place in the oven at 180ºC until golden brown. For the cheese, score the top with some strokes, insert the garlic cloves, drizzle with honey and sprinkle with rosemary. Place in the oven at 180ºC, protecting the bottom and sides with aluminium foil, until melted inside. Serve the focaccia with the hot cheese.
Bon Appétit!