Warm Camembert; Nashi Pear, Serrano Ham on Focaccia
Elevate your sharing plates with this deliciously indulgent combination of warm, gooey Camembert, sweet Nashi pear, and crisp Serrano ham, all layered over homemade rosemary focaccia. The perfect balance of savoury, creamy, and fresh flavours, this dish makes an impressive starter or light meal, ideal for sharing with friends or serving at a casual gathering. Simple to prepare yet full of gourmet flair, it's a real celebration of quality ingredients and rustic comfort. Serves 4
Ingredients
- 200g Cricket St Thomas Camembert
- 1x Nashi Pear cut into Slices
- 4x Slices of Serrano Ham
- 100g Rocket leaves
- Olive oil for dressing bruschetta
- 266g Strong white flour
- 200g 00 Pasta Flour
- 15g Yeast
- 4g Salt
- x2 Rosemary sprigs
- 20ml Olive oil
- 100ml Water
- Smoke Sea Salt for Top of the Dough
Instructions
Step 1:
Mix Strong Bread flour, Pasta flour, Yeast
Mix Strong Bread 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.
Step 2:
Leave in the fridge
Once all ingredients are combined leave to prove in the fridge for at least half an hour.
Time required: 30 minutes
Step 3:
Knock Back and Shape the Focaccia
Nock back the dough and roll into a ¼ gastro. Drizzle extra olive oil and smoke sea salt onto the focaccia and prove up again.
Step 4:
Cook
Cook at 180 degrees for 20/25 minutes. Until golden brown. Leave to cool on a resting rack.
Time required: 20/25 minutes
Step 5:
Crisp the ham and melt under grill
Crisp up the serrano Ham and warm the Cricket St Thomas Camembert under the grill until it starts to melt.
Step 6:
Cut the Focaccia
Cut the Focaccia and place the warm Serrano ham and the Cricket St Thomas Camembert onto the bread, add slices of nashi pear and dressed rocket leaves on top.
