Ingredients

• 500 g strong bread flour , plus extra for dusting
• 1 x 7 g sachet of dried yeast
• About 350ml water
• 10g fine sea salt
• A little olive oil
• 1 round boxed Camembert cheese
• Couple of sprigs of fresh rosemary
• 2 cloves of garlic

Tools

• kMix Special Edition Rose Gold/ Stand mixer with dough hook attachment
• Large baking tray with baking parchment
• Sharpie and long ruler

Method

1. Put the flour, yeast and 1 teaspoon of sea salt into the bowl of a stand mixer (or do it by hand in a large mixing bowl)
2. Gradually pour in the tepid water and bring together the dough at a slow speed. Once all the flour is incorporated, turn up to medium speed and knead for 6-7 minutes until the dough is really springy.
3. Leave to prove in a lightly oiled bowl, covered with a tea towel in a warm place for 1-1.5 hours or until almost doubled in size.
4. Line a large baking tray with greaseproof paper and draw a line right down the centre. Draw a line about 1/4 of the way up and then use the ruler to draw from the top point (leave about an inch spare space around the edge at least as it will expand when it rises) to create a tree shape guide that you can place the balls within.
5. Remove the box base from the Camembert box, leave the cheese in the fridge and place it in the centre of the tray near the bottom of the widest part of the tree as shown.
6. Divide the dough into four pieces, then each into 4 again, and repeat until you have 32 little bits of roughly equal size.
7. One-by-one roll each piece into a ball and place on the tray, building out to make your tree shape. There can be a little gap in between the balls as they will expand as they rise and bake. Cover with lightly oiled cling film or a damp tea towel and leave to prove for another hour at room temp or pop in the fridge to slowly prove for a few hours.
8. Preheat the oven to 180°C/350°F/gas 4.
9. Cut the rind off the top of the Camembert, leaving a little rim.
10. Pick some leaves from rosemary sprigs and poke them into the soft cheese, then peel and finely chop the garlic, drizzle with olive oil and pop this over. too. Sprinkle with a pinch of sea salt and black pepper, then pop the cheese back in its box in the tree, drizzle with olive oil and place the bread heart in the oven bake for about 18-25 minutes or until the Camembert is gooey and the bread rises and golden.
11. Serve on a large board or leave on the tray but slip off the paper, enjoy!