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Chilli Honey Brie Focaccia

Chilli Honey Brie Focaccia


  • 5 x 50g Brie 
  • 500 g “00” flour or bread flour
  • 2 cups warm water
  • 2 teaspoon instant yeast
  • 2 teaspoon salt
  • 4 tablespoon extra-virgin olive oil
  • Flaky sea salt
  • 150g Red Pesto (as much as you like)
  • Chilli Honey
  • Bunch Fresh Rosemary
  • Salt
  • Pepper



Day 1

1. In a large bowl, whisk together the flour, salt, and instant yeast. Add the water. Using a rubber spatula, mix until the liquid is absorbed and the ingredients form a sticky dough ball. Rub the surface of the dough lightly with olive oil. Cover the bowl with a damp tea towel, cloth bowl cover, or plastic wrap and place in the refrigerator immediately for at least 12 hours or for as long as three days.

Day 2

1. Pour 2 tablespoons of oil into prepared baking dish. Using your hands deflate the dough by releasing it from the sides of the bowl and pulling it toward the centre. Rotate the bowl in quarter turns as you deflate, turning the mass into a rough ball.

3. Place dough into the prepared baking dish. Roll the dough ball in the oil to coat it all over, forming a rough ball. Cover with a damp tea towel or plastic wrap and let the dough ball rest for 3 to 4 hours depending on the temperature of your kitchen.

4. After 2.5 hours, preheat oven to 220°C. Take the mini bries and score a grid of lines on the top of each brie with a knife, be sure not to cut too deeply into the cheese. Set aside. 

5. Once it has been 3-4 hours since letting the dough rest, take out your rising & bubbling dough and remove cover. Carefully stretch out the dough to the shape of the baking dish, and spoon red pesto generously across the surface in dollops.

6. Using oily fingers, press your fingers into the dough to make dimples all over the top, stretching to fit baking dish.

7. Take the mini bries and press them into the dough, evenly across the baking dish. Lightly drizzle rest of the olive oil on the top, and press in rosemary throughout. Finish the loaf with a generous drizzle of chilli honey across the top.

8. Bake in the oven for 20-25 minutes until nicely golden brown.

9. Remove from oven and move the focaccia out of the dish straight away. Let it cool for about 5 minutes on a cooling rack before slicing & enjoying!

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