La Bonne Vie — Brie Focaccia
May 15, 2009|Comments (19)
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.
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.
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.
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.
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.