Ingredients
- 2 cups (250 g) bread flour
- 7/8 cup (210 g) lukewarm water (about 105°F)
- 1 teaspoon (3.5 g) instant yeast
- 1/2 tablespoon olive oil
- 1/2 teaspoon honey or white sugar
- 3/4 teaspoon fine table salt
- 1 tablespoon olive oil (for pan)
- 5 mini Brie cheese rounds (about 125 g total)
- Coarse salt
- Fresh rosemary leaves
- Runny honey, for drizzling after baking
Instructions
- In a large bowl, mix lukewarm water, yeast, olive oil, honey, and salt. Add flour and stir until combined (dough will be sticky).
- Cover and let rest for 15 minutes. Stretch and fold dough, rest again, and repeat once more. Let rise for 1 hour.
- Brush a 9-inch round pan or cast-iron skillet with olive oil. Transfer dough to pan, stretch and fold, then flip smooth-side up. Cover and let rise 1½ hours.
- Preheat oven to 430°F. Score tops of Brie rounds and prepare rosemary.
- Oil fingers and dimple dough. Press Brie into dough, scatter rosemary, drizzle olive oil, and sprinkle with coarse salt.
- Bake for 19–23 minutes until golden brown. Drizzle with honey while hot and transfer to cooling rack.
Notes
- Use thyme or sage instead of rosemary for a flavor variation.
- Cut rounds from a large Brie wheel if mini Brie isn’t available.
- Add thin slices of pear or apple under the Brie before baking for a sweet twist.
- Drizzle truffle honey after baking for a luxurious touch.
- Prep Time: 15 minutes
- Cook Time: 23 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: Italian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice (1/10 of focaccia)
- Calories: 230
- Sugar: 2g
- Sodium: 310mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 20mg
