Baked Camembert with Sharing Bread

Indulge in the ultimate festive sharing experience with this stunning baked Camembert with a cheese bread wreath – a show-stopping party centrepiece perfect for your Christmas Canape spread or grazing board. A bubbly cheese centre is surrounded by golden pull-apart rolls made from strong white bread flour, shaped into dough balls, brushed with egg wash, and seasoned with fragrant Maldon Garlic Sea Salt flakes, garlic slices, and thyme sprigs. Proved in a warm place to rise and baked to perfection, these golden rolls are ideal for dipping bread into the molten Camembert, especially when paired with chive butter, chutney, or relish.

How to Make Baked Camembert with Sharing Bread

Step 1 – Make the Dough

1. Add flour, yeast, Maldon Garlic Sea Salt, thyme leaves, olive oil and warm water to a stand mixer bowl.
2. Mix on low with a dough hook until combined, then medium for 5–7 minutes until smooth and stretchy. You know the dough is ready when it’s elastic and passes a gentle ‘windowpane’ test.

Step 2 – First Rise

1. Transfer to a lightly oiled bowl, cover with a tea towel and prove in a warm place for 1–1.5 hours, until doubled. The dough should feel pillowy and leave a slight indent when pressed.

Step 3 – Shape the Sharing Bread

1. Knock back the dough briefly. Divide into 20 balls (about 40–45g each) for even baking.

Step 4 – Arrange and Second Prove

1. Line a large baking sheet with parchment. Place a heatproof bowl in the centre (a few cm wider than the camembert).
2. Arrange dough balls around the bowl with a little space between each. Cover and prove 30 minutes, until puffed.

Step 5 – Bake the Rolls

1. Preheat oven to 200°C fan. Brush dough with beaten egg.
2. Bake 25–30 minutes until risen and golden on top and underneath. Cool slightly on the tray. The baked rolls should sound hollow when tapped on the base.

Step 6 – Bake the Camembert

1. Unwrap the camembert and place back in its (oven‑safe) wooden box, lid off. Score the top and insert garlic slices and thyme. You should only bake in a wooden box that states it’s oven-safe; remove all plastic/foil.
2. Place on a small tray and bake 10–15 minutes until the centre is melted and oozy.

Step 7 – Make the Chive Butter

1. Melt butter in a small pan. Stir through chives and a pinch of Maldon Garlic Sea Salt.

Step 8 – Finish and Serve

1. Brush warm rolls with chive butter. Set the baked camembert in the middle and serve immediately with chutney or relish for dipping.

Tips & FAQs

Tips

• Keep the Camembert in the box. Bake the Camembert in it’s wooden cheese box (without the plastic wrap) to help it hold it’s shape and contain the melted cheese. Make sure that the box is marked oven-safe.
• Score the top of the Camembert. Lightly score the top of the cheese and insert garlic slices and thyme sprigs for extra flavour.
• Egg wash your rolls for shine. Brush the rolls with egg wash before baking to get that beautiful golden roll finish.
• Season the rolls generously. Sprinkle Maldon Garlic Sea Salt flakes over the dough before baking for a punch of flavour and crunch.

FAQs

• Best cheese for baked camembert? Use a 250g camembert in a wooden, oven‑safe box. Brie works, but camembert melts more evenly and has a stronger aroma.
• What temperature and how long to bake camembert? Bake at 200°C fan for 10–15 minutes until the centre is soft; timing varies by brand and fridge temperature.
• Can you bake camembert in the box? Yes, if it’s a wooden box marked oven‑safe. Otherwise, place the cheese in a small ovenproof dish.
• Make‑ahead options? Shape the dough balls, cover and refrigerate up to 12 hours. Bring to room temp, then prove 30–45 minutes before baking. Rolls can also be baked earlier in the day and rewarmed.
• Freezing the bread? Freeze baked, cooled rolls up to 1 month. Reheat from frozen at 180°C for 8–10 minutes.
• How to keep the centre gooey for longer? Serve immediately, pre‑warm the serving plate, and keep the camembert on a small tray to retain heat.

Serving Suggestions

• Pile onto a large board with chutney, cornichons, grapes and cured meats for a party centrepiece.
• Add roasted garlic cloves, honey‑roasted nuts or a drizzle of hot honey over the camembert.
• Scale up: Bake two wheels of camembert in separate boxes and double the dough for larger gatherings.

Storage & Reheating

• Bread rolls: Store in an airtight container at room temperature for 1–2 days. Reheat at 180°C for 5–7 minutes until warm and crisp.
• Leftover camembert: Best enjoyed fresh. If needed, cool quickly, refrigerate up to 2 days and reheat gently until molten. Always follow food safety best practice.

Have You Tried This Festive Baked Camembert with Sharing Bread?

Tell us how it went in the comments and tag your creations with #MaldonSalt. For more crowd‑pleasing party starters, browse our Christmas recipes collection.