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.
Servings 12 portions
- 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.