A slice of baked camembert with a warm crust loaf of bread with a balsamic and grape garnish

Baked Camembert, Focaccia, Borage Honey & Balsamic Grapes

Jamie Holme
A delicious take on a classic dish this camembert sits in the middle of freshly baked rosemary and balsamic focaccia, perfect for a taring and sharing.
Prep Time 2 hours 30 minutes
Cook Time 20 minutes
Total Time 1 hour 50 minutes
Servings 8 portions


  • 500 g strong bread flour
  • 7 g dried fast action yeast
  • 20 g Meadows Natural Honey
  • 2 tbsp fine sea salt
  • 5 tbsp olive oil
  • ¼ small bunch rosemary
  • 30 g balsamic vinegar
  • 15 red grapes
  • 1 camembert


Fermenting the yeast

  • Add the yeast and the honey into a small mixing bowl to begin the fermentation, leave to rest for at least 1 hour (the longer the better).

Forming the dough

  • Tip the flour into a large mixing bowl. Mix the yeast into one side of the flour, and the fine salt into the other side. Then mix everything together, this initial separation prevents the salt from killing the yeast.
  • Make a well in the middle of the flour and add 2 tbsp oil and 350-400ml lukewarm water, adding it gradually until you have a slightly sticky dough (you may not need all the water). Sprinkle the work surface with flour and tip the dough onto it, scraping around the sides of the bowl. Knead for 5-10 mins until your dough is soft and less sticky. Put the dough into a clean bowl, cover with a tea towel and leave to prove for 1 hr until doubled in size.

Creating the grape and balsamic sauce

  • Pour the balsamic vinegar into a saucepan over medium to high heat and reduce until a syrup.
  • Peel grapes, then cook them for 2 minutes in the balsamic syrup on a gentle heat.

Preparing the loaf

  • Oil a rectangle, shallow tin (25 x 35cm). Tip the dough onto the work surface, place in the balsamic grapes and begin to stretch the dough over adn around the grapes to mix them into the loaf.
  • Place the dough into the tin and stretch it so that it forms a donut shape around the outside edges.
  • Cover with a tea towel and leave to prove for another 35-45 mins.
  • Heat the oven to 220C/200C fan/gas 7. Press your fingers into the dough to make dimples.  Push sprigs of rosemary into the dimples in the dough.
  • Mix 1½ tbsp olive oil, 1 tbsp water and the flaky salt and drizzle over the bread.


  • Bake for 20 mins until golden. 

Final touches

  • Whilst the bread is still hot, drizzle over 1-2 tbsp olive oil. Cut into squares and serve warm or cold with extra olive oil, if you like.
Keyword Camembert, sharing, starter