Focaccia charcuterie board with baked Brie

I was influenced by social media for this recipe. I saw a quick video suggesting that I use focaccia as the board for a charcuterie board and then piling the charcuterie ingredients on top. Then tear and eat. The focaccia was amazing.

However, I think that the actual focaccia as the "board" sounds better in theory rather than in execution cos the darned olives kept rolling off it when I was transporting the assembled board from my kitchen counter to the back deck where we ate. Then it got a bit challenging to tear into the focaccia with all the stuff on top of it.

Regardless, as I mentioned earlier, the focaccia itself was delicious and turned out absolutely perfect.

Important Note:
I am attempting to include alternative cooking methods in all my recipes, so where application there will always be a traditional/conventional cooking method, an air fryer or crock pot option, or a Thermomix option.
You can choose whichever method you prefer to use.

Here's the recipe:

Overview

Focaccia is a traditional Italian bread known for its soft texture and flavorful toppings. Originating from ancient Rome, it has evolved over centuries. Often enjoyed as an appetizer, sandwich, or side dish, focaccia is versatile and can be customized with various herbs and vegetables.

Ingredients

• Strong white bread flour: 500 g (4 cups)
• Sugar: 1 tsp (optional)
• Dried instant yeast: 1 ½ tsp (or 20 g fresh yeast, crumbled)
• Olive oil: 30 g (2 Tbsp), plus extra for greasing and drizzling
• Warm water: 350 g (1 ½ cups), at 38°C to 43°C (100°F to 110°F)
• Fine sea salt: 1 tsp
• Cherry tomatoes: 30, halved
• Fresh rosemary leaves: 2 Tbsp, chopped
• Coarse sea salt: 1 tsp
• Brie cheese: 1 round (approximately 200-250 g)

Preparation Instructions

1. Prepare the Bowl:

   Lightly grease a large bowl and a large piece of reusable wrap or cling film. Make sure you grease the cling wrap/film too or the top of the dough will stick to it when it rises to the top.

2. Warm the Water (Thermomix Option):

   Place 350 g of water in the Thermomix bowl. Set to 40°C for 2-3 minutes at speed 1 until warm. (Note: this is a very important step so that your yeast will activate.)

3. Mix Ingredients:

   In a mixing bowl, combine:

   • Strong white bread flour: 500 g
   • Sugar: 1 tsp (if using)
   • Dried instant yeast: 1 ½ tsp (or fresh yeast)
   • Olive oil: 30 g
   • Warm water: 350 g (from Step 2)
   • Fine sea salt: 1 tsp

   Thermomix Option: Place all ingredients in the Thermomix bowl, mix for 20 sec/speed 6, then knead for 2 min using the Dough 🌾 function. (Note: to turn on the Dough 🌾 function, ensure the lid is on, and dial turned to the closed lid position. Then press the 🌾 button.)

4. Knead the Dough:

   If not using Thermomix, mix the ingredients by hand until combined. Knead the dough on a floured surface until smooth.

5. First Rise:

   Transfer the sticky dough to the prepared bowl. If using Thermomix, return the mixing bowl to the base and spin remaining dough off the blades for 5 sec/speed 6. Scrape out excess dough and add it to the bowl. Cover with the prepared wrap and let it rest until doubled in size, about 1-2 hours.

6. Prepare Baking Tray:

   Towards the end of the rising time, grease a large baking tray.

7. Shape the Dough:

   After the first rise, spread the dough out on the prepared baking tray using an oiled spatula. Leave to prove for a further 30 minutes.

8. Preheat Oven:

   Preheat your oven to 220°C (428°F).

9. Create a Well for the Brie:

   Use your fingers to create a deep well in the center of the dough.

10. Prepare the Brie:

    • Remove the Rind: Cut off the top rind of the brie completely, leaving the sides intact. You can discard the top or keep it to place back for presentation after baking.
    • Optional Toppings: Drizzle the brie with honey or sprinkle with herbs if desired.

11. Place the Brie:

    Gently place the brie in the well you created in the dough.

12. Add Toppings:

    Using oiled fingertips, make indentations all over the risen dough. Press the halved cherry tomatoes, cut side up, into the dough. Sprinkle evenly with chopped rosemary, coarse salt, and a little extra water. Drizzle with extra olive oil.

13. Bake:

    Bake in the preheated oven for 20 minutes or until golden brown. The brie should be melted and gooey.

    Air Fryer Option: Preheat the air fryer to 200°C (392°F). Bake the focaccia for about 15-18 minutes, checking for a golden color.

14. Cool and Serve:

    Allow the focaccia to cool for a few minutes. If you kept the top rind, place it back on the brie for presentation. Serve warm, allowing guests to dip into the melted brie.

Making Dough in Advance

1. Prepare the Dough: Follow the recipe up to the first rise. Once the dough has doubled in size, proceed to the next step.
2. Refrigerate the Dough: After the first rise, shape the dough and place it in your greased baking tray. Instead of leaving it out to rise again, cover it tightly with plastic wrap or a lid and refrigerate it. This will slow down the fermentation process.
3. Timing: You can keep the dough in the fridge for up to 24 hours. If you're planning to bake it about 2 hours later, take it out of the refrigerator and let it sit at room temperature for about 30-60 minutes to take off the chill.
4. Second Rise: Once it’s at room temperature, proceed to create the well for the brie, add your toppings, and let it rise for another 30 minutes before baking.
5. Bake: Follow the baking instructions as usual.

Additional Tips

• Flavor Development: Refrigerating the dough can actually enhance its flavor due to the slower fermentation.
• Monitor the Rise: Make sure the dough has risen enough before baking. If it doesn’t seem to rise much after taking it out of the fridge, give it a little more time.

Hints & Tips

• For added flavor, fry some red onion in olive oil and spread it over the dough before baking.
• You can add 40 g sun-dried tomatoes with the flour in Step 3 for an extra twist.
• Sprinkle with 3 Tbsp grated Parmesan and freshly ground black pepper before baking, omitting the extra salt for a richer flavor.

PS. Unlike cooking where I "measure with my heart" with this recipe and really any baking recipe, I was super careful to be very accurate with my measurements.

PPS. I ended up leaving the dough for about 2 hours and 15 minutes on the FIRST RISE because I was on a video meeting with a client. That was fine and did not mess up the dough.

PPPS. Next time, I'm going to make the focaccia on its own so I can also use it as sandwich bread, etc., and bake the Brie in this special Brie baking dish I got at a farmer's market a long time ago, and I'd set out the charcuterie itself on a separate board because those olives rolling off the board was not fun. Ever tried chasing an olive while carrying a full charcuterie board out onto the back deck? Yeah, don't do it. LOL.

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