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.

📝 Ingredients

• 250 g strong white flour
• 5 g salt
• 5 g instant yeast
• 80 ml olive oil
• 180 ml water
• fresh rosemary

👨‍🍳 Instructions

1. 1Add 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.
2. 2Add 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.
3. 3Add 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.
4. 4Add oil to a baking tray and leave the dough to rise for about 1 hour and until at least doubled in size.
5. 5Drizzle 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.
6. 6Generously 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.
7. 7Preheat 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.
8. 8Bake 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.