Focaccia Bundt Loaf
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.
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