Tip the flour into a large bowl and stir in the yeast, sugar, and salt. Make a well in the center and pour in the warm water. Mix to form a dough, then knead on a floured surface for 10 minutes until smooth and elastic. Place in an oiled bowl, cover with a tea towel, and leave to rise for 1 hour, or until doubled in size.
Meanwhile, mix the softened butter with the crushed garlic and chopped parsley. Set aside.
Once the dough has risen, knock it back and divide it into 20 equal pieces. Roll each piece into a ball, then use your thumb to make an indentation and fill with a small amount of the garlic butter mixture. Pinch the dough back together to seal, then reshape into a ball.
Heat oven to 180°C (160°C fan/350°F/Gas 4). Arrange the dough balls around the edge of an ovenproof skillet or a baking dish, leaving space in the middle for the Camembert.
Remove the Camembert from its box and unwrap it, then place it back into the wooden box (or into a small baking dish if not in a box). Score the top of the cheese and drizzle with a little olive oil. Place the Camembert in the center of the skillet or baking dish, surrounded by the dough balls.
Cover the dish with a tea towel and leave to prove for 30 minutes.
Bake in the preheated oven for 25-30 minutes until the rolls are golden brown and cooked through, and the Camembert is melted and gooey.
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