Garlic and olive tear and share
Ready in 1 hour, plus proving time
250g round-box Camembert
sprig rosemary
1 garlic clove, finely sliced
For the dough:
450g strong bread flour
1 tbsp caster sugar
1 sachet fast-action yeast
2 tbsp olive oil
For the filling:
100g pitted black olives
4 tbsp finely chopped parsley
1 garlic clove, crushed
50g butter, softened
1 tbsp olive oil
1 Tip the flour into a large bowl and stir in 1 tsp fine salt. Stir the sugar into 320ml warm water, scatter with the yeast and set to one side until it starts to foam. Pour over the flour, add the oil and bring together with your hands. Knead for 5 minutes. Return to a clean oiled bowl, cover and allow to prove for an hour or until doubled in size.
2 To make the filling, place everything in a small food processor and blitz to a rough purée, or alternatively, finely chop the olives and parsley and mix with the remaining ingredients.
3 To make the bread ring, shape the dough into a rectangle measuring 45cm x 25cm. Spread the olive paste over the dough and tightly roll up from the long side so you have a 45cm sausage shape. Wet the edge to seal and coil into a ring. Place on an oiled baking sheet.
4 To maintain the hole in the middle for the cheese, remove the cheese from the box, fill the box with baking beans and completely encase in foil. Place in the centre of the dough. Cut through the dough on the diagonal, taking care not to cut through completely. Twist each cut, cover loosely with oiled cling film and allow to prove for 30 minutes.
5 Preheat the oven to 190°C/170°C fan/gas 5. Bake for 20 minutes, carefully remove the foiled box, unwrap and remove the beans. Place the Camembert back into the box without its paper. Make little cuts in the cheese and push the garlic slices and a couple of sprigs of rosemary into them. Return to the oven and bake for a further 10 minutes until the cheese is melted and the bread golden and cooked through.
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