Focaccia Bundt Loaf is a great way to serve a focaccia at a party or event and even for dinner. The Bundt tin makes the finished bread shape look gorgeous.
As it’s pretty clear from my blog I love bread and bundts this year. I was making focaccia a few weeks ago and wondered how it would work in a bundt tin. The answer was very well!
Why you’ll love this recipe
Gorgeous Presentation
The Bundt pan gives this focaccia an elegant shape that’s perfect for special occasions. Instead of a typical flat focaccia, this loaf has an appealing ring shape with defined ridges that make it look as good as it tastes.
Simple, Flexible Ingredients
Focaccia uses pantry staples that are easy to find in the supermarket – strong white bread flour, yeast, olive oil, salt and rosemary. You can keep it simple or add in your favorite flavours like garlic, sun-dried tomatoes, olives, or even cheese.
You can tailor make each focaccia to match the occasion.
Easy to Make but Impressive to Serve
While focaccia is known for its ease, shaping it in a Bundt pan gives it an extra “wow” factor without adding any complexity. This is ideal for baking beginners.
Soft, Chewy Texture with Crispy Edges
One of the best parts of focaccia is its texture, and this Bundt loaf takes it up a notch. Thanks to the Bundt pan’s shape, you get a combination of soft, pillowy bites on the inside and crisp edges on the outside. Plus, a drizzle of olive oil over the top before baking helps it crisp up beautifully.
Great for Sharing
The ring shape is easy to pull apart, making it perfect for gatherings. Serve it warm with a side of olive oil and balsamic vinegar for dipping. Delicious.
Ingredients
For the full recipe and instructions scroll to the bottom of the page for the recipe card.
Strong White Flour
Strong white flour provides the structure and is essential for a perfect focaccia, creating a sturdy yet airy texture.
Yeast
Yeast is the magic ingredient that gives the bread its rise, creating the iconic airy pockets.
Olive Oil
Olive oil is the magic ingredient that keeps the dough moist, lends a beautiful golden crust, and brings out the focaccia’s signature Mediterranean taste.
Salt
Salt balances the flavors, while also helping to control the yeast’s activity for an even rise.
How to Make – Step by Step
Keep scrolling to find the full printable instructions and ingredient quantities.
After the first prove I oiled the bundt tin using a pastry brush to get it all over the tin. I put fresh rosemary at the bottom (as when it’s flipped the right way round it will be the decoration on the top)
Lightly knock back and knead the dough on an oiled surface. Make a hole in the middle of the dough and lightly place over the funnel in the middle of the tin. Tip: don’t make a sausage shape and rap it around as you get a weird line on the decorative part of the focaccia. Making a hole works so much better. Leave somewhere warm for an hour to rise.
It looked fabulous when it has risen and had spread nicely into all the shape of the bundt tin.
Sprinkle with salt and drizzle more olive oil over the top. Bake in the oven for 25 minutes at 200 degrees.
The gorgeous focaccia fresh out of the oven and beautifully golden.
Allow to cool for 15 minutes before turning out. The rosemary had stayed in the dough and created a wonderful decoration. As the rosemary was not exposed to the open oven it hadn’t burnt and kept a lot of it’s rich and fragrant flavour. Before serving I sprinkled a bit more salt on the top and it looked spectacular.
The finished focaccia bundt was devoured pretty quickly by me and my family.
This would be lovely to take for a picnic this summer.
Top Tips
Use Fresh Herbs
Fresh rosemary or thyme add an amazing aroma. Simply press them into the top of the dough before baking. Or in the case of using a bundt tin add it the bottom of the tin before the dough.
Don’t Skimp on the Olive Oil
A good drizzle on top ensures that golden, slightly crisp top that’s signature to focaccia.
Get Creative with Toppings
Try caramelised onions, cherry tomatoes, or even cheese for a unique twist.
This Focaccia Bundt Loaf recipe is the best of both worlds—rustic and approachable, but dressed up with a modern twist. Whether you’re hosting friends or just treating yourself to fresh homemade bread, this recipe is sure to be a favorite! It is so brilliant for taking on picnics or events.
Serving Suggestions
Serve with Dipping Oils
Pair the focaccia with a variety of dipping oils, such as olive oil with balsamic vinegar or garlic-infused olive oil, for a simple yet flavorful appetizer. Add a sprinkle of chili flakes or fresh herbs in the oil for extra depth. This is one of my favourite ways to enjoy focaccia on hot summer days.
Make It a Sandwich
Slice the focaccia horizontally and use it as the base for a hearty sandwich filled with mozzarella, sun-dried tomatoes and pesto. You will love it! The focaccia’s chewy texture and olive oil flavour complement a range of Mediterranean-style fillings.
To make this even more special then light grill the sandwich to make it hot and allow the cheese to melt slightly. Delicious!
Serve with a Charcuterie Board
Add slices of the fresh focaccia to a charcuterie board with your favourite cured meats, cheeses, and marinated or fresh vegetables.
The focaccia’s herby and salty flavour balances the savory and rich flavours on the board perfectly.
Equipment
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Substitutions and variations
Make it cheesey
If you love cheese then sprinkle shredded Parmesan, Asiago, or mozzarella on top before baking. The cheese will melt into a golden, bubbly crust that pairs perfectly with the olive oil and herbs.
Herbs
Experiment with different herbs and seasonings. Try fresh basil, oregano, or thyme instead of rosemary, or sprinkle za’atar or Italian seasoning on top. Adding crushed garlic or a sprinkle of chili flakes can also give your focaccia a unique flavour boost.
Stuffed Focaccia
If you want to try something a bite more special, add a layer of fillings like sliced olives, caramelized onions, or sun-dried tomatoes inside the dough. Simply flatten the dough, add the fillings, fold over, and place in the Bundt pan for cooking. It’s delicious.
Storing / Making ahead of time options
Storing leftovers
To keep this focaccia fresh, wrap leftovers tightly in plastic wrap or store in an airtight container at room temperature for up to 2 days. For longer storage, you can refrigerate it, though it may dry out slightly.
Reheating
To enjoy that fresh-baked taste, reheat focaccia in a preheated oven at 350°F (175°C) for 5-10 minutes until warmed through. For a crispier edge, drizzle a bit of olive oil on top before reheating.
Freezing
Wrap the cooked and cooled focaccia tightly in plastic wrap and then in aluminum foil, or place it in a freezer-safe bag for up to 3 months. When ready to eat, let it thaw at room temperature and then reheat in the oven for best texture and flavor.
FAQS
- Why use a Bundt pan instead of a regular baking pan for focaccia?
- Can I make this recipe without bread flour?
- How do I know when my dough has risen enough?
- What are some other toppings I can add?
Why use a Bundt pan instead of a regular baking pan for focaccia?
The Bundt pan gives the focaccia a unique ring shape with beautiful ridges, making it visually striking and easy to pull apart. Perfect way to make a beautiful focaccia and great if you love the crusty edges.
Can I make this recipe without bread flour?
Yes, you can substitute all-purpose flour/ plain flour if needed. However for the best results use strong white bread flour has a higher protein content, which creates a chewier, more satisfying texture typical of focaccia.
How do I know when my dough has risen enough?
The dough should double in size during both rises. After the first rise, it should feel light and puffy, and in the second rise, it should be rising up to about the half the height of the Bundt pan.
What are some other toppings I can add?
In addition to rosemary or garlic, you can try toppings like cherry tomatoes, olives, caramelised onions, or even crumbled feta. You might need to make a few to taste all the options.
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Recipe
Focaccia Bundt Loaf
Ingredients
- 250 g strong white flour
- 5 g salt
- 5 g instant yeast
- 80 ml olive oil
- 180 ml water
- fresh rosemary
Instructions
- Add the flour to a mixing bowl with the salt on one side and the yeast on the other. Add half of the olive oil and three-quarters of the water and mix it with the flour with your hand.
- Add the water a little at a time until the dough is coming together. Don't add all the water if you don't need it. It will be a little wetter than normal dough but not too much.
- Add the remaining olive oil to the work surface and knead the dough into it for 5-10 minutes until the dough is soft and elastic.
- Add oil to a baking tray and leave the dough to rise for about 1 hour and until at least doubled in size.
- Drizzle more olive oil on the work surface and gently move the dough on top of it to make it come together to fit the size of the bundt tin. Try not to remove the air from the dough.
- Generously grease the bundt tin with olive oil, add the rosemary or toppings of your choice to the bottom of the tin, and gently place the dough into it. Cover it and leave for another hour to rise again.
- Preheat the oven to 200ºC / 392ºF / Gas mark 6. Press your fingers into the dough to make dimples. Drizzle with a little extra olive oil and sprinkle with chunky salt.
- Bake for 15-25 minutes until golden brown. Timings will depend on the size of your bundt tin. When you tap the bottom of the focaccia it should sound hollow. Leave to cool before serving… if you can.
Nutrition
Please note that the nutrition information provided above is approximate and meant as a guideline only.
Originally posted in 2014. Updated 2024.
What a good idea!
It worked so well! I love it. I can’t wait to do it for picnic soon.
Oh wow! I love the look of this
I hope you like it!
You don’t mention the bundt tin at all?
Hi David, the process for changing the recipe to be suitable for a bundt tin is in the article. I’m updating the recipe so it’s easy to see there too.