Focaccia with Grilled Cheese Camembert Creme

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Focaccia with Grilled Cheese Camembert Creme

  • approx. 60-70 minutes
  • Level hard


Break up the yeast and dissolve in 3–4 tbsp. of lukewarm water with the sugar. Add the remaining water, oil, salt and yeast mixture to the flour and knead with a hand-mixer using the dough hook setting into a smooth dough, cover and allow to prove for 30 minutes. In the meantime, slice the grilled cheese into cubes and the ham into strips, coarsely chop the parsley. Knead the dough once more by hand, divide and roll out into two rectangles approx. 20x30 cm. Place one onto a tray covered in baking parchment, spread with Camembert Creme, leaving a 1 cm border around the edge. Sprinkle the cheese cubes, bacon and parsley on top. Place the other rectangle on top and crimp the edges together. Brush with olive oil and sprinkle with salt, pepper and herbs, bake in a preheated over at 220 °C for around 15–18 minutes until golden-brown.


Focaccia with Grilled Cheese Camembert Creme

Ingredients (for 4 persons)

2 pckg.ALPENHAIN BBQ Cheese Patty (Natural)
2 pckg.ALPENHAIN Camembert Creme spreadable
600 gflour
20 gfresh yeast or 1 package dry yeast
2 tsp.sugar
350 mllukewarm water
6 tbsp.olive oil
1 tsp.salt
100 gTirol-style ham
2 handfulparsley leaves
2 tsp.salt
2 tsp.italian herb seasoning and coarsely cracked salt for sprinkling