Baking a camembert whole is something I'd often seen in restaurants but I'd never tried it myself. I decided to give it a go as it can't be too hard; turns out it wasn't difficult at all.
- 300g strong white flour
- 20g butter, at room temperature
- 1 tsp salt
- 160ml water
- 1 tsp yeast
- 1 whole camembert
- 1 tsp olive oil
- 1 tsp garlic puree (or a clove chopped in half)
- freshly milled black pepper
- Mix the flour, butter, salt, water and yeast in a bread maker on the dough setting. If you don't have a bread maker then mix it well and kneed with the palm of your hands for 5 minutes. Then leave it to rest in a warm place for 20 minutes. After this 20 minutes is up kneed it again for 5 minutes and return to the warm place for another 20 minutes. Repeat this once again but this time leave it for 40 minutes. After all this you should have a nicely risen bowl of dough.
- Pre-heat the oven to 220 degrees.
- Place the camembert in an oven proof dish and rub the olive oil over the cheese and the dish.
- Rub the garlic puree or clove over the outside of the camembert and season the top with the black pepper.
- Roll out the dough into two long batons and place in the dish next to the camembert. Texture the top by gently pressing it with your finger tips.
- Bake for 20 to 25 minutes.