Step 1

In the bowl of a stand mixer fitted with the dough hook, combine warm water, yeast, salt, flour and ¼ cup of the avocado oil. Beat at high speed until well combined and sticky, about 1 minute. Use a rubber spatula scrape down the sides of the bowl as needed.

Step 2

Use the spatula to gently shape the dough together until it comes into a neat ball. Cover the bowl with a clean, slightly damp kitchen towel or oiled plastic wrap. Rest the dough at room temperature until puffed and doubled in size, at least 1 hour and up to 12 hours.

Step 3

Coat a 10 x 15-inch or 9 x 13-inch sheet pan with 1 tablespoon of the oil. Transfer the dough to the prepared pan, using your fingers to spread it over the surface of the pan until it reaches each edge. Cover the dough once again with the kitchen towel or oiled plastic wrap. Rest at room temperature for 30 minutes longer.

Step 4

Preheat the oven to 400°F.

Step 5

Drizzle the dough with the final 1 tablespoon of oil. Using your fingers, gently press dimples all over the surface of the dough. Place the wheel of brie in the middle of the focaccia.

Step 6

Bake the focaccia until it's golden brown and fragrant, 25 to 30 minutes. Remove the focaccia from the oven and allow it to cool to the touch for 10 minutes.

Step 7

Add the charcuterie items right on top of the baked focaccia around the baked brie. Cut into the brie and enjoy!