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Brie Focaccia

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Brie is the greatest substance known to man and bread is the single greatest invention since the pocketknife.  With their powers combined: planets align, sworn enemies embrace, and illness is cured.

Ingredients2

Okay… maybe not.  But the stuff is ridiculously delicious.  *swoon*

The phone rang this morning with terrific news: our friend, Chris, was going to bring a tractor-thing over to help us with the front lot.  We are scrambling to get the lot ready so that during Josh’s leave (vacation), we can bring home some goats.  We do not have a tractor and most of the work must be done by hand.  So, you can imagine our amazement when Chris called and offered the use of his crazy-cool-tractor-thingy.  Unable to pay him with anything resembling cash (not that he would accept it anyway — ’cause that’s just the kind of guy he is), I immediately thought of the brie focaccia.

It’s a simple concept: brie smeared with deli mustard and then wrapped in bread dough which is then baked to perfection for a flavorful bread which may be served with wine & fruit or as a compliment to any meal.

Here’s what you’ll need:

  • 1/2 batch of focaccia bread dough
  • 7 ounces of brie (Don’t skimp on the brie, y’all.  Get the good stuff.)
  • 2 Tablespoons deli mustard
  • 1 egg
  • dash of water
  • olive oil
  • some poppy seeds (optional)

Place the brie in the freezer for at least an hour (perhaps while you make the dough).  Preheat the oven to 375 degrees Fahrenheit.  Brush olive oil over a cast iron skillet or a thick-bottomed cookie sheet.  Place the dough on the skillet and use your fingers to roll out the dough so that the brie chunk will fit.

Brie, deli mustard, bread dough
Now, pull the brie out of the freezer and remove all wrappers.  Spread the mustard over the cheese and wrap the dough around the cheese.  You’ll have a brie mummy or a dough cocoon.  Maybe not any of those.

Unbaked Brie Loaf

Now, place the egg in a small bowl and add the dash of water (about a tablespoon or two).  Mix with a whisk or a fork — I leave this decision up to you.  Brush the loaf with the egg mixture.  Feel free to add poppy seeds or whatever cool thing you have on hand at this time.  Stick that loaf in the oven.  Bake 15-25 minutes.  Allow to cool slightly.  Serve warm.

Brie Loaf -- closer

Is it fabulous?  You bet your sweet bippy.

Really quick recap of the halved focaccia dough:

  • 3 cups bread flour
  • 2 tsp. salt
  • 1 1/2 Tbsp instant yeast or one individual package yeast (cake)
  • 1 1/3 cups warm water
  • 2 Tbsp olive or vegetable oil

Mix flour, salt, yeast, water, and oil. Mix dough until pliable.  Knead dough on floured surface until smooth. Place dough in oiled bowl.  Cover with oiled plastic wrap.  Let rise until doubled.

  • elra - WOW, this is what I call a bit slice of heaven. Delicious!ReplyCancel

  • Simple Livin' gal - Thank you for your comment! It really is good and SO easy to make! It’s such a lovely thing to have with soup or fruit. The flavor is very buttery, too.ReplyCancel

  • kerry - now that sounds awesome. yum!ReplyCancel

  • Simple Livin' gal - I hope you try it, Kerry!ReplyCancel

  • Jeni Hill Ertmer - Sounds yummy and looks not all that difficult to make either. But one question -what is the equivalent of dry yeast to the cake yeast? If the recipe calls for 1 1/2 tbsp, how much would that be of a packet of dry yeast -a whole packet, half a packet or what? I’m lousy on comparatives that way.
    Peace.ReplyCancel

  • Rosa - OMG, that Focaccia is fantastic! What a sinful recipe, drool drool!

    Cheers,

    RosaReplyCancel

  • Applie - I don’t like brie, but I might just like that bread. It sure looks good!

    I want that flat cast iron griddle.ReplyCancel

  • Julie at Elisharose - I made some focaccia just this week. I didn’t put brie in it though. Hmm. Sounds yummy. Now, there were apples on your tray but not in your bread. Were they for later or did you consider putting them in because that sounds doubly yummy.ReplyCancel

  • The Holly Tree - Ya know, Lacy, I have added more pounds to my already ample body because of the delicious, mouth-watering foods and recipes you have posted… LOL I can only wonder how many other people have been affected this way, too. LOLOL

    I hope you, Josh, and the kids have an awesome weekend, my friend. I’m always thinking of you, and always wishing you only the very best of life…. 🙂 ♥ ♥ ♥ReplyCancel

  • HeatherJ - Happiness IS…
    Truly, the most perfect cheese in the universe is brie… not triple cream, not “president” brand brie (tastes like soap, IMO) ~ just a good, ripe, regular or double cream brie, thank you. Oh, with a stout, warm French bread and a cuppa tea with a lump of sugar ~ Heaven. My kids don’t understand my love of the stuff. I don’t care… more for me :o)
    I gotta try your recipe!!ReplyCancel

  • kerry - lacy~i think i’m going to have to try it. i showed this page to my husband and he practically licked the screen! 🙂ReplyCancel

  • Dee - It makes my tummy growl when I visit here. Lacy your a true artists with your cooking skills and your food looks delicious!

    Wishing you a yummy week!
    🙂ReplyCancel

  • warren - OH. MY. WORD.

    YUMMMMMMMM!ReplyCancel

  • Susan - We love brie!! This sounds absolutely scrumptious! Can’t wait for our first garden fresh tomatoes and basic either – both delicious baked with the brie. Just found your blog. Will be back!
    Thanks for the lovely recipe.
    SusanReplyCancel

  • farm mom - That loks amazing girl!! You ROCK like…warrant!! 😉ReplyCancel

  • Lucy - I haven’t made focaccia yet but, I’m planning on it. It looks delicious. The poppy seeds are a must.

    My husband likes me to slice apples, brie, a little sweetner, cinnamon and currents together and bake them in a crust. We call it “Apple Brie Breakfast Tart”… only because we didn’t know what to call it. I think I might try it with the focaccia as a crust.

    Shalom,
    LucyReplyCancel

  • Robin Harper - Lacy this bread was a smash hit with my husband and sons! I would have thought it too difficult if not for your gorgeous pictorial! At the insistence of my eldest I made this again today ( guess we may start eating it weekly!), and stuffed it with corned beef, sauerkraut (that I rolled in a towel to remove moisture) and muenster cheese. It was a giant Reuban! It was sensational, and beautiful, and what’s not to like about that combo??

    Do you come from a long line of family cooks, and is this a family recipe? Have you always loved to cook? I see from the comments above that I am not the only one who covets your flat cast iron griddle…care to share your sources?

    Thank you for the bread recipe, and more importantly, for the inspiration. I dub this the pictorial that launched a thousand cooks!

    RobinReplyCancel

  • Cast Iron Cookware: My Secret Weaponry : Razor Family Farms - […] La Bonne Vie — Brie Focaccia […]ReplyCancel

  • sunocher - I cannot believe that someone would even think on eating that stuff!!! I mean, does anyone of you had Brie from France???ReplyCancel

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