Place the flour, dried yeast, and 1 teaspoon of sea salt into the bowl of a food processor. With the motor running on a low speed, slowly pour in 500ml of lukewarm water and continue pulsing until the mixture comes together into a soft, slightly sticky ball of dough that cleans the sides of the bowl. Leave the dough in the processor with the lid on, then set it in a warm, draught-free spot to rise for about 1 hour 30 minutes, or until it has doubled in size and feels airy to the touch.

Line a large baking tray with greaseproof (parchment) paper and dust the surface lightly with flour. Using your finger, sketch the outline of a Christmas tree in the flour as a guide for arranging the dough later. Remove the base of the wooden box from one of the Camembert cheeses and position it in the centre of the tray where the “trunk” of the tree will sit.

Turn the risen dough out onto a lightly floured work surface. Divide it into four even pieces, then cut each of those into 12 smaller portions, giving you 48 pieces in total. Roll each portion gently between your palms to form neat dough balls. Starting around the Camembert box in the middle, arrange the balls on the tray, building outwards to follow the tree outline you traced, shaping a full Christmas tree silhouette with the dough. Cover the tray loosely with a damp tea towel and let the dough prove again for about 1 hour, until the balls look puffed and slightly expanded.

Preheat the oven to 180°C/350°F/gas 4. Carefully slice the rind off the top of each Camembert, leaving a 1cm border around the edge so the cheese stays contained as it melts (keep the wooden boxes for baking). Strip the tips from three rosemary sprigs and scatter them over the exposed tops of the cheeses. Peel and finely slice the garlic cloves, toss them with a little olive oil, then tuck the slices gently into the soft cheese. Season each Camembert with a small pinch of sea salt and freshly ground black pepper, then sit one cheese back into its box in the centre of the dough tree. Place a second Camembert on a separate baking tray, still in its box, and set the third cheese aside for later.

Take the remaining rosemary leaves from the bunch, strip them from the stalks, and nestle them in and around the dough balls on the tree so they are dotted throughout. Sprinkle the dough with a generous pinch of sea salt from a height so it distributes evenly, then drizzle everything lightly with olive oil. Transfer the Christmas tree bread to the oven and place the tray with the second Camembert on the shelf below. Bake for 30 to 35 minutes, or until the dough balls have risen, turned a deep golden colour, and the cheeses are molten and oozy in the centre.

Serve the tree immediately, letting everyone tear off warm bread balls and dip them into the melted Camembert. As soon as the first two cheeses are finished, place the third Camembert, still in its box, into the oven and bake for around 20 minutes, or until hot and gooey. Swap it in for the empty cheeses so the dipping can continue. Delicious.