Baked Camembert in Crispy Breadsticks Wrapped in Pancetta

• strong wheat flour↗400 г g
• packet of instant dry yeast7 г g
• English mustard powder↗2 ч. л. tsp
• golden fine sugar↗1 ч. л. tsp
• thyme leaves↗2 ч. л. tsp

  plus extra sprigs for the cheese

• light olive oil↗1 ст. л. tbsp

  plus extra for brushing

• whole camembert↗250 г g

  in box

• pancetta slices20 шт.

Step-by-step instructions

1. 1

   In a large bowl, combine the flour, dry yeast, mustard powder, fine salt, sugar, thyme leaves, and ground black pepper. Add warm water and olive oil, knead the dough by hand or with a stand‑mixer's hook until smooth and elastic (about 5–10 minutes).

2. 2

   Transfer the dough to a clean bowl, cover with plastic wrap, and let it rise at room temperature until doubled in size – about 1 hour.

3. 3

   Preheat the oven to 190 °C (170 °C with convection, gas mark 5) and line the largest baking sheet with parchment paper. Place the camembert lid in the center of the sheet.

4. 4

   Turn the dough out, shape it into a smooth ball, then press a hole in the center with your fingers and gently stretch it into a ring large enough to encircle the cheese lid.

5. 5

   Using kitchen scissors, cut the ring into 20 strips from the edge toward the center, leaving a few millimetres of dough to bind the strips. Slice each pancetta slice in half, wrap it around a strip, twisting it into a long thin stick, and repeat with all strips.

6. 6

   Lightly brush the prepared sticks with olive oil and bake for 15 minutes until golden and crisp.

7. 7

   Meanwhile, open the camembert, sprinkle with thyme leaves, brush with olive oil, and add a pinch of ground black pepper. When the sticks are ready, arrange them around the cheese lid, return to the oven for another 5 minutes until the cheese melts and the bread becomes even crispier.