It’s not that I want to boast, but I am a Great British Bake Off superfan. Superfan. Last year, I ran a fantasy team with friends. When I came across Paul Hollywood’s recipe for focaccia, I was determined to try it and see if the hype would be true.
Paul’s recipe follows tradition, with exact measurements in metric units for greater precision. A kitchen scale is required to accurately measure ingredients, but it’s worth the investment. Paul specifies the exact time for proofing and kneading, making baking easy. His recipe is not a challenge.
Paul Hollywood’s Focaccia: How to make it?
Ingredients
- Strong White Bread Flour 500 Grams
- Fine salt 8 grams
- Instant dried yeast 10 grams
- Extra oil for oiling is included in the 30 milliliters of olive oil
- Water 370 milliliters
- 75 grams pitted Kalamata black olives
- Small red onions
- 10 cherry tomatoes
- Oregano dried, 1 tablespoon
- Pour a drizzle, use 150 milliliters of olive oil
- Sea salt flaky
Directions
Step 1: First, mix the dough
Mix the base dough first. This recipe is different from other bread recipes that I have made in the past, which require the yeast to be “waked up” by warm water. Instead, it calls for mixing all the ingredients together (flour and salt) at the same time until well combined. Then, knead the dough, whether by hand, or using a bread-hook attachment in your electric mixer.
Step 2: Allow the dough to rise
Then, place the bowl of dough in a warm area for about two hours. Since my kitchen does not get much sun, I use the oven’s proofing function. Cover the dough with cloth, storage wrap or a sealed proofing bag.
Step 3: Place it in the frying pan to get a second rise
The dough will have grown by half after the first rising. The dough will be light and fluffy, perfect for the texture. You can grease the baking pan and then carefully pour the dough into it, forming a rectangular shape as much as possible. It’s time to bake it. Cover it or seal it up again and let it sit for 1 hour 30 minutes.
Step 4: Decorate and bake
After the final rising, heat your oven to 350 degrees and decorate the focaccia. Distribute the tomatoes, onions and olives evenly, then sprinkle on some dried oregano. Then drizzle the oil over it and bake until golden brown.
Paul Hollywood Focaccia Review
Paul Hollywood is a man who knows his bread, I’m sure we know that. After all, he is the bread king! The recipe I used proved it to me again. The process of making a focaccia is difficult and time-consuming. I am often disappointed by recipes that attempt to speed up the process. Paul Hollywood’s focaccia was an exception. It baked in just hours and had the perfect airy texture.
It was so easy to combine everything at once, and it did not affect the end product negatively. This recipe was easy to make, but didn’t compromise on the taste. Try our recipe for classic focaccia, with honey and a beautiful design. These recipes could be made into sandwiches.
Focaccia: How to store it
Foil is the best way to keep focaccia fresh. The crunch from the olive oil makes it a delicious treat. Plastic wrap can cause the crust to become soggy because it traps moisture. Focaccia can be reheated in foil in the oven. It