Freshly baked flatbreads and warm gooey cheese, the perfect combination.
"This flatbread is light and aromatic and is the perfect partner to this beautiful baked Irish cheese – sprinkle the sultanas on top, break the rind and dip the flatbread into the gooey, silky melted goodness." – Ethna Reynolds
Yield: Serves: 4
For the flatbread
- 1x7g(1 1/2 teaspoon) sachet of dried yeast
- 180ml/6fl oz body temperature water
- 250g/9oz plain flour
- 1 heaped teaspoon salt
- 1 sprig rosemary, chopped
- 1 lemon, zest only
- 2 cloves garlic, chopped
For the brandy sultanas and Camembert
- 80ml/3oz brandy
- 100g/3oz sultanas
- 1 Cooleeney Camembert
- 1 sprig rosemary
- Olive oil
- Preheat oven to 200ºC/390ºF/gas mark 6. Place the yeast in the water, stir and set aside for five minutes to dissolve. Sieve the flour into a large bowl and add the salt. Combine the water into the flour and knead to combine, then place on a floured surface and continue kneading for five minutes until smooth and elastic.
- Rub a little oil on the inside of the bowl and place the dough back in, covering with clingfilm and a damp tea towel. Set aside for one hour.
- After one hour, knead the dough again, then add the zest, garlic and rosemary.
- Pull the dough into a wide flatbread about ¼ of an inch thick and place on a pizza stone of parchment-lined tray and drizzle with olive oil. Place in the oven and cook for 10 minutes, until golden brown. Cut or tear into rough wedges ready for dipping.
- Over a medium heat, combine the brandy and sultanas in a small pan and cook gently until all liquid has dissolved.
- Remove the cheese from its wrapper and place in a small, ovenproof dish (terracotta tapas dishes work well). Sprinkle with olive oil and rosemary and bake for 10 minutes at 180ºC/gas mark 4.
- Once the cheese is gooey, sprinkle the sultanas on top and serve with the flatbread.
TIP: The sultanas can also be soaked in Prosecco, red wine, sherry or ale.