Firehouse Bakery Sourdough baked Brie with Garlic and Thyme

For this recipe I am using Wicklow Farmhouse’s Wicklow Ban. One wheel will serve two.

  1. Cut the Brie across its circumference.
  2. Place one half of the brie rind side facing up into the centre of the dough pushing down lightly.
  3. The dough should come up around the sides of the cheese.
  4. Using the tip of sharp knife make several incisions into the cheese.
  5. Stuff each incision with a slice of garlic and sprig of thyme. Season with a little sea salt and pepper. Drizzle with olive oil.
  6. Bake for about 12 to 14 minutes.
  7. The dough should be crisp and the centre of the cheese melting like a fondue.
  8. If using a larger wheel of cheese the baking time will increase slightly.
  9. Allow to cool slightly, enjoy!

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Recipe Information

Cooking Time
12 to 14 minutes




Fresh garlic

Fresh sprigs of thyme

Olive oil