Brie Focaccia

Place the brie in the freezer for at least an hour (perhaps while you make the dough).

Mix flour, salt, yeast, water, and oil. Mix dough until pliable. Knead dough on floured surface until smooth. Place dough in oiled bowl. Cover with oiled plastic wrap. Let rise until doubled.

Preheat the oven to 375 degrees Fahrenheit. Brush olive oil over a cast iron skillet or a thick-bottomed cookie sheet. Place the dough on the skillet and use your fingers to roll out the dough so that the brie chunk will fit.

Now, pull the brie out of the freezer and remove all wrappers. Spread the mustard over the cheese and wrap the dough around the cheese. You’ll have a brie mummy or a dough cocoon. Maybe not any of those.

Now, place the egg in a small bowl and add the dash of water (about a tablespoon or two). Mix with a whisk or a fork — I leave this decision up to you. Brush the loaf with the egg mixture. Feel free to add poppy seeds or whatever cool thing you have on hand at this time.

Stick that loaf in the oven. Bake 15-25 minutes. Allow to cool slightly. Serve warm.