Baked Camembert with bacon-wrapped breadsticks

Baked Camembert with bacon-wrapped breadsticks

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(3 ratings)

Prep: 40 mins Cook: 20 mins plus 1 hr rising

More effort

Serves 8-10 as nibbles, 4-5 as a starter
Gooey, melted cheese and crispy, golden bread make a stunning centrepiece to share with friends over drinks or as a dinner party starter - make ahead for fuss-free entertaining

Nutrition and extra info

  • bread only

Nutrition: per serving (10)

  • kcal256
  • fat10g
  • saturates5g
  • carbs29g
  • sugars1g
  • fibre1g
  • protein12g
  • salt1.4g
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Ingredients

  • 400g strong white flour
  • 7g sachet fast-action dried yeast
  • 2 tsp English mustard powder
  • 1 tsp golden caster sugar
  • 2 tsp thyme leaves, plus extra sprigs for the cheese
  • 1 tbsp light olive oil, plus extra for greasing
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 250g whole Camembert in a box
  • 20 slices pancetta
    Pancetta

    Pancetta

    pan-chet-ah

    Pancetta is Italian cured pork belly - the equivalent of streaky bacon. It has a deep, strong,…

Method

  1. Mix together the flour, yeast, mustard powder, 11/2 tsp fine salt, the sugar, thyme leaves and 1/2 tsp freshly ground black pepper. Stir in 250ml lukewarm water, use your hands to bring together into a dough, then knead for 10 mins on a clean surface until it is smooth and elastic. If you have a tabletop mixer with a dough hook, use this instead and ‘knead’ for just 5 mins. Sit the dough in a large, clean bowl, cover with oiled cling film and leave at room temperature for about 1 hr until doubled in size.

  2. Heat oven to 190C/170C fan/gas 5 and line your largest baking tray with baking parchment. Sit the lid of your boxed Camembert in the centre of the tray.

  3. Knead the dough back into a smooth ball, then use your fingers to make a hole through the centre. Steadily stretch the doughnut shape into a large ring until the centre hole is large enough to fit around the lid. The best way to do this is to swing the dough around your fingers, then hand, like a hula-hoop.

  4. Sit the dough ring on the tray around the box lid. Use kitchen scissors to snip the dough ring into 20 strips, from the outside in, but leave a few millimetres of dough still connecting the strips together around the lid in the centre. If using the ready-to-eat pancetta slices, halve each one lengthways. Twist one of the 20 dough strips to make it longer and thinner like a breadstick, then wrap a pancetta slice in a spiral around it. Repeat with all the dough strips.

  5. Your breadsticks might look a little higgledy-piggledy at the moment, so use kitchen scissors to snip the ends off any that need it to make an even, round shape, if you like (see tip below). Brush with a little light olive oil and bake for 15 mins.

  6. Meanwhile, unwrap the Camembert and top with the thyme sprigs. Brush with olive oil and sprinkle with a little more black pepper. Remove the breadsticks from the oven and sit the cheese inside the box lid, then bake for another 5 mins until the bread is golden and crispy, and the cheese molten.

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Comments (2)

Mrs Tickly's picture
5

I made this for a Christmas gathering, a serious success! The breadsticks were a little fatter than those in the picture but I think this was because my plate (a pizza stone) was smaller than theirs. I baked the Camembert for a little longer with a few slivers of garlic stuffed into the cheese, amazing amazing amazing. About to make it again!!!

Kate04c's picture
0

The dough was so difficult to manipulate that mine did not reflect the photograph whatsoever! I will not be attempting this recipe again!

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