September 2025 - Focaccia

our recipe to follow: https://www.bbc.co.uk/food/recipes/focaccia_08389

Focaccia was the Technical Challenge in Series 2 (2011), Episode 3-Breads. The technical challenge gave the bakers 3-1⁄2 hours to bake a Focaccia, using Paul Hollywood's recipe.

For our Bake, here are some notes:

Paul usually recommends kneading dough by hand, but since this is a very wet dough, he gives instructions on how to use a stand mixer.

Recipe uses a baking tin, about 30 x 20cm (11.8 x 7.9 inches)

Conventional oven temperature --> 210 degrees celsius = 410 degrees fahrenheit

Convection oven/Fan bake temp --> 190 degrees celsius = 374 degrees fahrenheit

Paul's GMA recipe says to bake at 450 F, and to use a 9x13" pan.

[https://www.goodmorningamerica.com/food/story/paul-hollywoods-ultimate-focaccia-recipe-87014636](https://www.bbc.co.uk/food/recipes/focaccia_08389)

Here is a video showing Paul make the focaccia on GMA:
https://m.youtube.com/watch?v=VV56Q-pkVoo

In reading different websites on what temperature to use in baking focaccia, it seems that a higher heat (450F) helps create the signature crispy exterior by frying the dough in olive oil.

extra info about focaccia:
Focaccia is a high-hydration Italian flatbread (typically 70–85% hydration) made with strong bread flour or all-purpose flour. The dough is enriched with olive oil both in the mix and during fermentation, which contributes to its supple texture and crisp crust.

The process generally involves:

Mixing: Minimal kneading or stretch-and-folds to develop gluten while preserving extensibility.

Fermentation: Long, cool bulk fermentation or preferments (biga/poolish) are often used to build flavor and improve the open crumb.

Shaping: Instead of tight shaping, the dough is gently spread into a well-oiled pan to maintain gas retention.

Dimpling: Bakers press fingertips into the dough before the final proof, creating characteristic pockets that hold olive oil, brine, or toppings.

Baking: High initial heat (220–250°C / 425–480°F) produces an airy crumb with a caramelized, golden crust.

Toppings traditionally include rosemary, sea salt, and olive oil, but variations range from onion and tomato to cheese and olives. The result is thicker and more bread-like than pizza, with a balance of chew, crispness, and rich flavor.