Fig leaf-baked brie with pickled figs and fennel seed fougasse

Ingredients

• 1 large edible fig leaf (see note)
• 400 gm triple-cream brie, such as Fromagerie Rouzaire Coulommiers
• 1 garlic clove, thinly sliced
• 1 tbsp thyme, plus extra to serve
• Fougasse dough
• 300 gm (2 cups) baker’s flour
• 100 gm spelt flour
• ¼ tsp dried yeast
• Extra-virgin olive oil, for brushing
• Fennel seeds and sea salt flakes, for sprinkling
• Pickled figs
• 1½ tbsp each Sherry vinegar and white wine vinegar
• 2 tsp caster sugar
• ½ tsp crushed pepperberries
• 4 figs, cut into sixths lengthways