![Ooni Pull-Apart Bread Wreath - Great Lakes Ace Hardware Store Ooni Pull-Apart Bread Wreath - Great Lakes Ace Hardware Store Header](/images/2023_dec_gla_recipe-banner_ooni-bread-wreath.jpg?2021)
Ooni Pull-Apart Bread Wreath
People
SERVES 8-12
Bread Prep
~2.5 HOURS
Cook Time
10-15 MINUTEES
Equipment
- Ooni pizza oven
- Ooni infrared thermometer
- 9- or 10-inch (30cm) baking tray
- Pastry brush
Ingredients
- 1 tablespoon (13 grams) extra-virgin olive oil, for greasing
- 1 ⅔ cups (406 grams) warm water
- ⅔ cup (140 grams) unsalted butter, softened, plus extra for greasing
- 5 ¼ cups (700 grams) bread flour
- 2 ¼ teaspoon (7 grams) instant yeast
- 2 teaspoons (8 grams) golden caster sugar or superfine granulated sugar
- 3 teaspoons (20 grams) kosher salt
- fine semolina, for dusting
- 1 round Camembert, ripened (within 5 days of its date stamp)
- 1 sprig fresh rosemary
- 1 egg, plus a teaspoon (5 grams) of water
- 3 tablespoons (27 grams) sesame seeds
- 5 teaspoons (75 grams) cranberry sauce
Instructions
-
Lightly grease a large bowl or proofing tub with extra-virgin olive oil.
-
In the bowl of a stand mixer, add the warm water. Add the softened butter (it’s important the butter is soft to ensure it mixes well) and mix with a wooden spoon. The butter won’t dissolve, but it should be very soft.
-
Add the flour, yeast, sugar, and salt. Mix on a low speed for 5 to 10 minutes until the dough is silky and slightly elastic. With wet hands, lift the dough and shape into a smooth ball before transferring it to your oiled bowl or proving tub. Cover with plastic wrap or an airtight lid. Proof for 2 hours, or until it doubles in size.
-
Grease the flat pan with butter, then scatter a thin layer of fine semolina flour over the top. Remove the packaging on the Camembert and place it in the center of the pan. Cut a few deep slices across the center of the cheese, then insert small sprigs of rosemary.
-
On a lightly floured surface, use a scale to divide and weigh the dough into 3 equal pieces. Stretch each piece out into narrow strips roughly 24 inches (60 centimeters) long. Lay the pieces side by side and begin plaiting the dough: Cross the right strand over the middle strand, then cross the left strand over the now-middle strand. Continue the braid, alternating right and left strands.
-
Once the plait is finished, curl it around the Camembert on the tray. (If you have excess dough, cut the overlapping section and bake it on its own as a snack.) Pinch the ends together to form a closed wreath around the cheese.
-
In a small bowl, mix the egg and a teaspoon of water to make an egg wash.
-
Brush the dough with the egg wash, then sprinkle sesame seeds over the surface.
-
Cover the dough with a large bowl or deep tray, or place inside a plastic bag with the end folded over to keep any air out. Let the dough proof for 30 minutes.
-
Fire up your oven, aiming for 625° F (330° C) on the baking stone inside. Aim the thermometer at the center of the stone to quickly and accurately check the temperature.
-
Place the tray in the oven and turn off the gas, or, if using wood or charcoal, close the baffle to dampen the flames.
-
Cook for 9 minutes in the residual heat, rotating the pan 180 degrees halfway through.
-
If cooking with gas, return the oven to its lowest setting. If cooking with wood or charcoal, open the baffle, but maintain a low flame, using a charcoal bed if possible. Cook for 9 more minutes, making sure to turn the pan every 2 to 3 minutes. The dough should puff up, start to smell delicious, and turn a deep golden brown.
-
Remove the tray and spoon cranberry sauce onto the melted cheese. Serve right away.