I Tried Paul Hollywood’s Focaccia Recipe, and I Gave It a Handshake

I have to admit, I’m a huge fan of the Great British Bake Off. I’ve watched every episode and tried my hand at many of the challenges. Last year, I even organized a fantasy league with my friends. So, when I came across Paul Hollywood’s focaccia recipe, I knew I had to test it out and see if it lived up to its reputation.

Paul’s recipe is typically precise, with detailed instructions and metric measurements for accuracy. You’ll need a kitchen scale for precise measuring, but it’s a worthwhile investment. The recipe specifies exact timings for kneading and proofing the dough, making the baking process a breeze. Unlike a technical challenge, his recipe eliminates any guesswork.

To make Paul Hollywood’s Focaccia, you’ll need:
– 500 grams strong white bread flour
– 8 grams fine salt
– 10 grams instant dried yeast
– 30 milliliters olive oil
– 370 milliliters water
– 75 grams pitted Kalamata black olives
– 1 small red onion
– 10 cherry tomatoes
– 1 tablespoon dried oregano
– About 150 milliliters olive oil to drizzle
– Flaky sea salt

The recipe involves mixing the dough, allowing it to rise, transferring it to the pan for a second rise, garnishing, and baking. The final product is a golden-brown focaccia with a light and airy texture.

Paul Hollywood’s focaccia recipe highlights his expertise in bread-making. The quick baking time and the soft texture of the focaccia impressed me. Mixing all the ingredients together simultaneously was simple and did not compromise the taste. It’s a straightforward recipe that delivers on flavor. If you’re interested in trying different focaccia recipes, consider our classic honey and artistic design focaccia. You can also create focaccia sandwiches with these recipes.

For storage, it’s recommended to wrap focaccia in foil to maintain its crunchiness. Avoid using plastic wrap as it can make the crust soggy. To reheat focaccia, place it in the oven in foil to restore its crispness.