Paul Hollywood’s Focaccia


This recipe for focaccia is taken from the BBC Food website, written by Paul Hollywood and featured in the Great British Bake Off Season 2 – video.

I claim no credit for this recipe, I made minimal changes except using the bread maker to perform the kneading and first rise.


  • 500g/1lb 2oz strong white bread flour
  • 2 tsp salt
  • 2 sachets dried easy blend yeast
  • 2 tbsp olive oil
  • 400ml/14fl oz cold water
  • olive oil, for drizzling
  • fine sea salt

The interesting thing with this recipe is that the dough is so wet. Causing you to doubt the recipe all the way through. As a result you need to kneed the dough on an oiled surface, rather than a floured one.

Honestly I was sceptical up until the moment it came out of the over and I had my first taste. It was amazing, I will be trying this again very soon.


2 thoughts on “Paul Hollywood’s Focaccia

  1. […] worked with an oiled surface before for a Focaccia, but that was to keep all the water in the dough. Dan suggests it to better maintain the ratio of […]

  2. […] had only ever come across this before when making focaccia, an inherently wet dough. Basically rather than using a floured surface, you use an oiled surface. […]

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