Baked Vegan Camembert Flavour, fresh fig & rosemary focaccia

The perfect match: fresh fig, rosemary focaccia, and a baked plant-based alternative to camembert made with our Nurishh Camembert Flavour.



500g strong white bread flour

7g sachet fast action yeast

4tsp sea salt

200-250ml tepid water

6tbsp extra virgin olive oil

8 small figs, quartered

1tbsp white balsamic vinegar

2 rosemary sprigs, leaves picked

2 Nurishh Plant-Based Alternative To Camembert

2 x 23cm round shallow cake tins well oiled

*ingredients containing allergens

made with
Camembert Flavour
Camembert Flavour


Mix the flour, yeast, 2 tsp of salt, water and 2tbsp of the olive oil together in a bowl to form a soft dough. Turn out onto an oiled surface, it will be sticky at first but knead for 5-10mins until the dough is smooth and elastic. Place in a bowl covered with a damp tea-towel in a warm place to rise for about an hour until doubled in size. Turn the dough onto the surface, knead briefly, divide in two and roll each half into a sausage roughly 50cm long.

Remove the Nurishh Plant-Based Alternative Camembert from their paper and place in their boxes in the centre of each cake tin. Wrap each piece of dough around each Nurishh Plant-Based Alternative Camembert and using your fingertips squash it into the shape of the tin. Cover and leave for another 45 mins or so until beginning to rise again.

Pre heat the oven to 200c/180c fan

Toss the figs in the vinegar and gently push them into the dough around the Nurishh Plant-Based Alternative Camembert. Repeat with the sprigs of rosemary making lots of dimples with your fingertips. Scatter over the remaining salt and drizzle with remaining olive oil.

Bake for 25-30 mins until the bread is golden and the Nurishh Plant-Based Alternative Camembert is melted. Allow to cool for a few mins then carefully remove from the tin and serve.

…and enjoy!