Home > Recipes & Trends > British > Warm Camembert, Nashi Pear, Serano Ham on Focaccia
  • Serves: 4


    • 400g Cricket St Thomas Camembert 220g

    • 1 nashi pear cut into slices

    • 4 slices Serrano ham

    • 100g rocket leaves

    • olive oil for dressing the focaccia

    • Foccacia

    • 270g strong white flour

    • 200g pasta flour

    • 15g yeast

    • 4g salt

    • 2 sprigs rosemary

    • 20ml olive oil

    • 100ml water

    • smoked sea salt for the top of the dough

  • Method

    • 1 Mix strong white flour, pasta flour, yeast and salt into the kitchen aid. Chop the rosemary very fine and add into the flour. Add the olive oil and water to the mix and start to knead the bread. Add the olive and water to the right consistency.

    • 2 Once all ingredients are combined leave to prove in the fridge for at least half an hour

    • 3 Knock back and roll the dough. Drizzle extra olive oil and smoked sea salt onto the focaccia and prove again. Cook at 180 degrees for 20 to 25 minutes until the focaccia is golden brown. Carefully remove from the oven and leave to cool on a resting rack.

    • 4 Cut the camembert and the nashi pear into slices. Dress the rocket leaves with olive oil.

    • 5 Crisp up the Serrano ham and warm the camembert under the grill until it starts to melt.

    • 6 Cut the focaccia and place the warm Serrano ham and the warmed camembert onto the bread, add the nashi pear and dress rocket on top.

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