Ingredients
1camembert cheese block
salt,to taste
1tspdried thyme,to taste
1tspdried rosemary,to taste
3⅓cupsbread flour,plus extra for dusting
2tspinstant dry yeast
salt,to taste
1cupwater,warm
2tbspolive oil
¼cupbutter,melted
4garlic cloves,crushed
1tbspdried parsley
pomegranate seed
1tbspfresh rosemary
Preparation
For the dough balls, mix together the flour, yeast, and salt in a large bowl. Make a well in the middle and pour in the water plus 1 tablespoon of olive oil.
Knead the dough for about 7 to 8 minutes until springy to the touch and a smooth soft dough has formed.
Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film. Leave to rest for 1 hour.
On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
Roll the dough into balls and dot around the lid to make a wreath-shape. Cover and leave to rest for about 30 minutes.
Preheat the oven to 350 degrees F.
Mix the butter, garlic, and parsley together and coat over the dough balls.
Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
Bake for about 15 minutes.
Garnish with pomegranate seeds and rosemary sprigs. Enjoy!
