Focaccia Bundt Loaf
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. Answer was very well!
I used the recipe from my previous blog post, leaving out the tomatoes, and adding lots of fresh rosemary.
Making the Focaccia Bundt Loaf
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.
Happy Baking x
Focaccia Bundt Loaf
- 250 g strong white flour
- 5 g salt
- 5 g instant yeast
- 80 ml olive oil
- 180 ml water
- fresh rosemary
- 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 doughs 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 to the work top and gentle move the dough on to it. Try not to remove the air from the dough. Stretch the dough out add it to an oil greased baking tray. Leave for another hour to rise again.
- Preheat the oven to 200ºC. Press your fingers into the dough to make dimples. Drizzle with a little extra olive oil and sprinkle with chunky salt and stud with the fresh rosemary.
- Bake for 15 minutes until golden brown. When you tap the bottom of the focaccia it should sound hollow. Leave to cool.
Please note that the nutrition information provided above is approximate and meant as a guideline only.
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