Paul Hollywood's Focaccia Bread: A No-Fuss Guide
Hello, bread enthusiasts! Today, we're diving into the delightful world of Italian flatbread with a twist – Paul Hollywood's Focaccia Bread. If you're a fan of the Great British Baking Show, you know Paul's recipes are always a treat. So, let's grab our aprons and get started! Remember, we're keeping it casual here, so don't worry about making it too perfect on your first try. Paul Hollywood's Focaccia Bread is all about the journey, and we're here to enjoy it together. Guys, explore more in Guides And Explainers and paul hollywood focaccia bread.
What is Focaccia Bread?
Before we dive into Paul's recipe, let's quickly chat about focaccia bread. It's an Italian flatbread that's been around since ancient Roman times. Traditionally, it's made with a dough that's thicker and oilier than pizza dough, and it's often topped with herbs, olive oil, and sometimes even vegetables or meats. The key to a good focaccia is a light, airy texture with a crispy top and a soft, chewy interior.
Why Paul Hollywood's Focaccia Bread Stands Out
Paul's version of focaccia bread is no ordinary flatbread. It's got that perfect balance of chewiness and crispiness, with a delightful olive oil flavor that'll make your taste buds dance. Here's why his recipe stands out:
- Simple ingredients: Paul uses basic, easy-to-find ingredients. No fancy stuff here! - No-fuss method: His method is straightforward and doesn't require any special equipment. Just a bowl, a proving basket, and a baking sheet. - Versatile topping options: From classic rosemary and sea salt to sun-dried tomatoes and olives, the topping possibilities are endless.
Paul Hollywood's Focaccia Bread Recipe
Alright, let's get our hands dirty! Here's Paul's focaccia bread recipe, with a friendly twist.
Ingredients
- 500g strong white bread flour, plus extra for dusting - 1 tsp salt - 1 tsp (7g) fast-action dried yeast - 400ml warm water - 2 tbsp olive oil, plus extra for drizzling - 1 tbsp (15ml) olive oil, for drizzling - Coarse sea salt, for sprinkling - Fresh rosemary leaves, for scattering (optional)
Equipment
- A large bowl - A proving basket (or a large bowl lined with a clean tea towel) - A baking sheet (around 30x40cm) - A sharp knife
Instructions
1. Make the dough (10 minutes)
In your large bowl, mix together the strong white bread flour and salt. Make a well in the center, and add the fast-action dried yeast to the well.
Pour in the warm water and 2 tbsp of olive oil. Using a round-bladed knife, mix everything together until a soft dough forms. You might need to use your hands to ensure everything's well combined.
2. Knead the dough (10 minutes)
Turn the dough out onto a lightly floured surface. Knead it for about 10 minutes, until it's smooth and elastic. If the dough is too sticky, add a bit more flour. If it's too dry, add a splash of water.
3. Let it rise (1-2 hours)
Shape the dough into a ball and place it in your proving basket (or lined bowl). Cover it with a clean tea towel or clingfilm and leave it to rise in a warm place for 1-2 hours, until it's doubled in size.
4. Preheat your oven (30 minutes)
About 30 minutes before you're ready to bake, preheat your oven to its highest setting (usually 240°C/220°C fan/Gas 9/475°F/425°F convection/Gas 9). Place a baking sheet in the oven to heat up.
5. Shape the focaccia (5 minutes)
Once the dough has risen, turn it out onto a piece of parchment paper. Using your hands, gently stretch and pull the dough into a rough rectangle, about 20x30cm. You want it to be about 1-2cm thick.
6. Add the toppings (2 minutes)
Drizzle over the 1 tbsp of olive oil and coarse sea salt. Use your fingers to dimple the surface of the dough, pressing down firmly to create little wells for the oil to pool in. Scatter over the fresh rosemary leaves (if using).
7. Bake (15-20 minutes)
Carefully transfer the parchment paper and dough onto the preheated baking sheet in the oven. Bake for 15-20 minutes, until golden brown and crisp.
8. Cool (5 minutes)
Remove the focaccia from the oven and leave it to cool on a wire rack for a few minutes. Then, using a sharp knife, cut it into squares or rectangles, and serve!
Topping Ideas for Your Paul Hollywood Focaccia Bread
Now that you've mastered Paul's focaccia bread recipe, it's time to get creative with your toppings! Here are a few ideas to get you started:
- Sun-dried tomatoes and olives: Slice some sun-dried tomatoes and mix them with a handful of pitted black olives. Scatter them over the dough before baking. - Pesto and cherry tomatoes: Slather some pesto over the warm focaccia and top with halved cherry tomatoes. Drizzle with a little more olive oil and sprinkle with some fresh basil leaves. - Mushrooms and thyme: Sauté some sliced mushrooms in butter and garlic until golden. Scatter them over the dough with some fresh thyme leaves before baking.
Storing and Freezing Paul Hollywood's Focaccia Bread
If you've made too much (which, let's be honest, is unlikely!), you can store any leftover focaccia bread in an airtight container at room temperature for up to 3 days. To freeze, wrap the cooled focaccia tightly in clingfilm, then place it in a freezer bag. It'll keep for up to 1 month. To defrost, simply leave it at room temperature for a few hours.
And there you have it, folks! Paul Hollywood's focaccia bread, made easy and fun. We hope you enjoy baking (and eating) this delicious flatbread as much as we do. Happy baking!