Chef Matt from Fooditude has rustled up this recipe and it’s absolutely perfect for an autumnal feast. Who could resist rosemary and smoked garlic dough balls with honey, walnut and truffle melted camembert?
Why is this recipe so awesome?
Anything that includes melted cheese, generally speaking, is awesome. This dish is the perfect way to improve the mood on an overcast autumnal day. Lots of optional ingredients have been included to make the recipe extra tasty, including walnut pieces and truffle oil. If you’re looking for something a little more straightforward, feel free to give these a miss.
3 cloves of smoked garlic (grated)
50g of walnut pieces (optional)
2 tbsp of rosemary (chopped)
3 rosemary sprigs (optional)
1 tsp of truffle oil (optional)
100ml extra virgin olive oil
1 camembert cheese
312ml tepid water
350g strong flour
15g dried yeast
150g spelt flour
15g honey
15g salt
For the dough balls:
Mix the flours and salt together in a large bowl.
Mix the honey, yeast into the water and leave to activate for 5 mins.
Pour the water and extra virgin olive oil into the flour and add the grated smoked garlic and chopped rosemary, then mix well.
Empty the mixture on to a work surface and start kneading together until your dough has formed.
Keep kneading for 10 mins until the dough is stretchy and smooth then place into an oiled bowl and cover loosely with oiled cling film. Leave to prove for 1.5 hours in a warm place.
Knock back the dough by kneading it until all the air has been removed and you have an elastic dough.
Roll the dough into balls on a floured board, each ball should weigh roughly 50g.
Line up the dough balls in a circle on a parchment lined tray. Make sure to leave space in the middle for the baked cheese!
Allow the dough balls to prove for 30 mins, then bake in an oven at 190 degrees for approx. 20-25 mins. Remove from the oven, brush melted butter over the tops of the dough balls and transfer them onto the serving plate.
For the cheese:
Cut 6-8 incisions in the top of the camembert with a sharp knife and pour over as much honey as you like.
Optional: splash on some truffle oil and stud the camembert with a few rosemary sprigs.
Bake the camembert at 170 degrees until all the cheese has melted inside the rind.
Optional: Add the walnuts on top of the camembert cheese and bake again for 3-4 mins.
Take the camembert cheese from the oven and sit it inside the bread ring on the serving plate.