Cranberry & Camembert Focaccia

Name: Cranberry & Camembert Focaccia
Yield: 9
Cuisine: Oats

A festive twist on focaccia, sweet cranberries meet creamy camembert!

Cooking Time 35 - 40 minutes

Skill Level Medium

Serves 9

450g strong white bread flour

8g fine salt

10g fast-action dried yeast

30ml olive oil (to go in the dough)

370ml water

1 Block Brie, chopped into chunks

7 tbsp cranberry sauce

A couple of sprigs of rosemary

Plenty of olive oil

Maldon salt

Organic Oats

Put all of the dough ingredients into a large bowl and stir together to combine and form a dough. Use a mixer fitted with the dough hook to mix and knead the dough, turning to 2 minutes on slow then turn to medium speed for 4 minutes.
Place the dough back in an oiled bowl, cover with a wet tea towel and leave to rise at room temperature for 2 hours until at least doubled in size.
Oil the base of a shallow baking tin generously, then tip the dough into the baking tin, stretching the dough to cover it, then drizzle with lots of olive oil and make firm indentations all over the surface with your fingers.
Cover the tray with a wet tea towel and leave to prove for 1.5 hours.
When your dough has 30 minutes left to prove, preheat the oven to 190°C.
Cut your brie into bitesize chunks then once your focaccia has risen, indent the dough with your fingers once again, pushing your brie into the dough.
Add tbsp of cranberry sauce all over your dough, adding rosemary sprigs and a generous sprinkle of olive oil.
Bake for 35-40 minutes until risen and golden brown.
Remove from the oven and leave to cool for 30 minutes then sprinkle Maldon salt and pepper over the bread and slice into 9-16 pieces.

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