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Camembert and Garlic Dough Balls

by Ellie Holland

Inspired by


for 20 balls

  • 1 block camembert cheese
  • salt, to taste
  • 1 teaspoon
    dried thyme, to taste
  • 1 teaspoon
    dried rosemary, to taste

Dough Balls

  • 3 ⅓ cups
    bread flour, plus extra for dusting (400 g)
  • 2 teaspoons
    instant dry yeast
  • salt, to taste
  • 1 cup
    warm water (250 mL)
  • 2 tablespoons
    olive oil

Garlic Butter

  • ¼ cup
    butter, melted (50 g)
  • 4 cloves garlic, crushed
  • 1 tablespoon
    dried parsley


  • pomegranate seeds
  • 1 tablespoon
    fresh rosemary
    Calories 123
    Fat 5g
    Carbs 15g
    Fiber 0g
    Sugar 0g
    Protein 3g

Estimated values based on one serving size.



  1. For the dough balls, mix together the flour, yeast, and salt in a large bowl.
  2. Make a well in the middle and pour in the water plus 1 tablespoon of the olive oil.
  3. Knead the dough for 7-8 minutes until springy to the touch and a smooth soft dough has formed.
  4. Wipe a bowl with the remaining olive oil, place the dough inside and cover with cling film.
  5. Leave to rest for 1 hour.
  6. On a baking tray lined with greaseproof paper, place the lid of the camembert in the middle.
  7. Roll the dough into balls and dot around the lid to make a wreath-shape.
  8. Cover and leave to rest for 30 minutes.
  9. Pre-heat the oven to 180°C (350°F).
  10. Mix the butter, garlic, and parsley together and coat over the dough balls.
  11. Sprinkle on some salt over the dough balls. Replace the lid with the camembert and sprinkle the rosemary and thyme over the camembert.
  12. Bake for 15 minutes.
  13. Garnish with the pomegranate seeds and rosemary sprigs.
  14. Enjoy!




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