Loaded Brie & Sundried Tomato Focaccia

Loaded Brie and Sundried Tomato Focaccia

Ingredients

• For the Dough:

  • 3 ½ cups (500g) all-purpose flour
  • 2 tsp salt
  • 1 packet (7g) instant yeast
  • 1 ½ cups (375ml) warm water
  • 2 tbsp olive oil

• For the Toppings:

  • 150g brie cheese, sliced
  • ½ cup sundried tomatoes, chopped
  • 2 tbsp olive oil (plus extra for drizzling)
  • 2 tbsp pesto
  • 2 tbsp pine nuts
  • Fresh rosemary sprigs (optional)
  • Sea salt flakes
  • Honey

Instructions

1. Prepare the Dough:

   • In a large bowl, mix flour, salt, and yeast. Gradually add warm water and olive oil, stirring until a sticky dough forms.
   • Knead on a floured surface for 8–10 minutes or until smooth and elastic (or use a stand mixer with a dough hook for 5 minutes).
   • Place the dough in a greased bowl, cover with a damp tea towel, and let rise for 1 hour or until doubled in size.

2. Shape and Rest:

   • Preheat the oven to 200°C (400°F).
   • Punch down the dough and transfer it to a greased or lined baking tray. Spread it out into a rectangular or oval shape about 1–2 cm thick.
   • Use your fingers to press dimples into the surface of the dough. Cover and let it rest for another 20–30 minutes.

3. Top the Focaccia:

   • Brush the surface generously with olive oil.
   • Spread dollops of pesto across the dough.
   • Arrange slices of brie cheese and sundried tomatoes evenly. Sprinkle over the pine nuts, fresh rosemary (if using), and a pinch of sea salt flakes.
   • Drizzle honey over the dough

4. Bake:

   • Bake in the preheated oven for 20–25 minutes or until golden and crisp on the edges.

5. Serve:

   • Drizzle with a little more olive oil before serving. Slice and enjoy warm or at room temperature!

This gourmet-style focaccia is perfect for a picnic, as a side dish, or even on its own. Let me know how it turns out! 🌿🍅