Pull-apart bread with Camembert

Ingredients for 4 servings:

• 4 g dry yeast
• 180 ml water, lukewarm
• ½ tsp sugar
• 400 g wheat flour type 405
• 1 tsp salt
• 3 tbsp olive oil
• 5 tbsp Pesto alla Genovese
• 1 egg yolk
• 1 Camembert(s), approx. 200 – 250 g

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 15 minutes

In a bowl, dissolve the yeast in lukewarm water with sugar, cover, and let rest for about 10 minutes. Then add the flour, salt, and oil and knead into a smooth dough. Cover and let the dough rise in a warm place for about 1 hour, until it has doubled in size. Knead the dough again on a floured work surface. Then divide it into 8 small portions and shape them into balls. Spread the pesto on a plate and roll the dough balls in the pesto. Place a 16 cm cake ring in the center of a 30 cm tart tin. Place the dough balls next to each other in the outer ring of the tin, leaving the center free. Cover and let rise again for about 30 minutes, until the balls have doubled in size. In the meantime, preheat the oven to 180°C (top/bottom heat). In a bowl, whisk the egg yolk with 1 tablespoon of water and brush the pull-apart bread with it. Bake in the hot oven for about 25 minutes. About 10 minutes before the end of the baking time, place the Camembert in the ring of the pull-apart bread and bake. Remove the pull-apart bread from the oven, let it cool slightly, and serve.