This is an interesting way to present bread to the dinner table. We were recently at a dinner party where all the participants had been asked to bring along a favourite dish, and one woman had brought this. It is known as ‘A Bowl of Roses’ and it looked good when it was put on the table. Very basically you make a foccacia dough and roll it up with a stuffing of your choice, slice it into short lengths and place them on end in a round spring-form baking tin and bake them. The bowl of roses at the dinner party was stuffed with long leaf radicchio and onion, which is what I have repeated here. However one could use any combination of ingredients that you desire for the stuffing, or none at all.
Serves about 6 with preparation taking about 20 minutes and baking about 35 minutes
Ingredients For the Foccacia
600 gm/20 oz/4 cups strong white flour
360 ml/12 fl oz/ 1 1/2 cups/ warm water
2 tablespoons olive oil
yeast, live or dried (your choice)
1 teaspoon sugar
pinch of salt
For the stuffing
1 small onion finely chopped
About 8 leaves of long leaf radicchio roughly chopped
1 tablespoon olive oil
Start the yeast off in the warm water with the sugar stirred in.
Meanwhile chop the onion and the radicchio.
Then either in a large mixing bowl or in your bread machine(I use a bread machine for mixing dough) add the flour, salt and water. Start mixing and and allow to the first rise for about 30 minutes.
Gently fry the onion and radicchio for about 10 minutes and then remove from the heat.
Gently knead the bread and then roll out to a rectangle approximately 30 x 45 cm (15 x 22 inches).
Spread the stuffing evenly over the surface leaving a clear border of about 2 cm/1 inch around the edge.
Roll it up like a Swiss roll using some parchment paper if you need.
Using a very sharp knife, cut the roll into 8 lengths, and place end up in a greased 25 cm/12 inch round spring-form cake tin, spacing them out so that they have room to expand.
Cover with a lightly oiled plastic bag and allow to rise/expand in a warm place for about 40 minutes.
Place in the centre of a preheated oven set at 210 C/410 F/gas 6/hot oven for about 25 minutes or until the bottom sounds hollow when tapped.
Put on a wire cooling rack until cool and then release the spring-form and place the ‘Bowl of Rose’ on a serving plate.