Camembert, Fig and Thyme Brioche Bread

Made in the style of focaccia, this generous rectangle of cheesy brioche from chef/partner Caroline Schiff (of Gage and Tollner restaurant in Brooklyn) is elegant, luxurious and a perfect hors d'oeuvre for gatherings, accompaniment to salads, soups and more. If fig isn’t your favorite, swap in your favorite jam for equally delicious results. And be sure to check out Caroline’s expert tips and her basic brioche recipe in How to Make Brioche.

1/2 cup olive oil

1 batch basic brioche recipe 

All purpose flour, as needed

13 ounces fig (or other fruit) jam

1/2 pound camembert cheese, cut into small cubes

Freshly ground black pepper

Flakey sea salt

1 sprig of fresh thyme leaves

Using about half of the olive oil, grease the sheet pan, making sure to coat the sides as well as the bottom.

Remove the brioche dough from the fridge and turn it out onto a lightly floured work surface. With a rolling pin, roll out the dough to a rectangle the size of the sheet pan. Transfer the dough to the pan, and then cover with plastic and set in a warm place to proof.

Meanwhile, heat the oven to 350°F with a rack in the middle.

When the dough has doubled in size, about one hour, spread the fig jam in an even layer over the surface of the dough, and then dot the dough with the camembert. Using your fingers, dimple the dough like you would for focaccia, making sure the bits of cheese are pressed firmly into the dough. Drizzle evenly with the remaining olive oil, season with a few cracks of black pepper, and some sea salt. Let the dough sit again, uncovered for another 10 minutes, and then transfer to the preheated oven. Bake until the cheese is bubbling and the top of the bread is golden brown, about 40 minutes.

Remove pan from the oven and garnish with the thyme leaves. Allow the brioche to cool a little. When warm to the touch, cut into desired shapes for serving.