{"id":2142663,"date":"2025-05-16T12:46:26","date_gmt":"2025-05-16T17:46:26","guid":{"rendered":"https:\/\/www.tasteofhome.com\/?p=2142663"},"modified":"2025-05-16T13:26:12","modified_gmt":"2025-05-16T18:26:12","slug":"paul-hollywood-focaccia-recipe","status":"publish","type":"post","link":"https:\/\/www.tasteofhome.com\/article\/paul-hollywood-focaccia-recipe\/","title":{"rendered":"I Tried Paul Hollywood&#8217;s Focaccia Recipe, and I Gave It a Handshake"},"content":{"rendered":"<p class=\"\">I don't mean to brag, but I'm a <em>Great British Bake Off<\/em> superfan. I've seen every episode and baked through many of the challenges. I even ran a fantasy league with my friends for last year's season. So when I stumbled upon Paul Hollywood's focaccia recipe, I knew I had to give it a try and see if it would live up to the hype.<\/p>\r\n<p class=\"\">True to form, Paul's recipe features exact instructions for ingredients in metric measurements for more precision. You'll need a <a href=\"https:\/\/www.tasteofhome.com\/article\/best-kitchen-scale\/\" rel=\"noopener noreferrer\">kitchen scale<\/a> to measure accurately, but the small kitchen tool is worth it. Paul also specifies exact times for kneading and proofing the dough, which makes for easy baking. Unlike a technical challenge, his recipe leaves no room for guesswork.<\/p>\r\n<img class=\"alignnone size-large wp-image-2142951\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-foccacia23313_Courtesy-Laura-Scherb.jpg?fit=700,1024\" alt=\"Focaccia served on a plate and ready to eat\" width=\"700\" height=\"1024\" \/>\r\n<h2 class=\"\">How to Make Paul Hollywood's Focaccia<\/h2>\r\n<h3 class=\"\">Ingredients<\/h3>\r\n<ul>\r\n \t<li>500 grams strong white bread flour<\/li>\r\n \t<li>8 grams fine salt<\/li>\r\n \t<li>10 grams instant dried yeast<\/li>\r\n \t<li>30 milliliters olive oil, plus extra for oiling<\/li>\r\n \t<li>370 milliliters water<\/li>\r\n \t<li>75 grams pitted Kalamata black olives<\/li>\r\n \t<li>1 small red onion<\/li>\r\n \t<li>10 cherry tomatoes<\/li>\r\n \t<li>1 tablespoon dried oregano<\/li>\r\n \t<li>About 150 milliliters olive oil, to drizzle<\/li>\r\n \t<li>Flaky sea salt<\/li>\r\n<\/ul>\r\n<h3 class=\"\">Directions<\/h3>\r\n<h4>Step 1: Mix the dough<\/h4>\r\nFirst, mix the base dough. Unlike some <a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/\" rel=\"noopener noreferrer\">bread recipes<\/a> I've made before, where the yeast has to \"wake up\" in warm water, this recipe calls for combining all of the dough ingredients (flour, salt, yeast, olive oil and water) together at once until they're mixed well. From there, jump right into kneading, either by hand or with a bread hook in an electric mixer.\r\n<h4>Step 2: Let the dough rise<\/h4>\r\nNext, transfer the dough back to an oiled bowl and leave it to rise in a warm place for two hours or until it has roughly doubled in size. My kitchen doesn't get a lot of sun, so I find it's best to use the proofing setting on my oven. Make sure the dough is covered in cloth or storage wrap, or sealed in a proofing bag.\r\n<h4>Step 3: Transfer it to the pan for a second rise<\/h4>\r\nOnce the first rise is complete, the dough should have doubled in size. It will feel light and airy\u2014just right for the texture of focaccia. Grease the pan you're using for baking, and carefully tip the dough in, spreading it into a rectangle as best you can. Cover or seal it again, and leave it for another 1 hour and 30 minutes.\r\n<h4>Step 4: Garnish and bake<\/h4>\r\n<p class=\"\">Once the final rise is complete, preheat your oven and garnish the focaccia. Try to evenly distribute the tomato, red onion and olives, then top it off with a seasoning of dried oregano. Drizzle the focaccia with more oil, then bake it until it's golden brown.<\/p>\r\n<img class=\"alignnone size-large wp-image-2142949\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-foccacia23281_Courtesy-Laura-Scherb.jpg?fit=700,1024\" alt=\"Focaccia in a baking tray\" width=\"700\" height=\"1024\" \/>\r\n<h2 class=\"\">Paul Hollywood Focaccia Review<\/h2>\r\n<p class=\"\">I think we all know by now that Paul Hollywood knows bread. He is, after all, the king of Bread Week! This recipe proved that to me all over again. It's hard to make a good focaccia in a short amount of time, and I'm often disappointed with recipes that try to shorten the process. Paul Hollywood's focaccia, though, was the exception: it baked up in just a few hours with the ultimate airy, soft texture.<\/p>\r\n<img class=\"alignnone size-large wp-image-2142952\" src=\"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-foccacia23315_Courtesy-Laura-Scherb.jpg?fit=700,1024\" alt=\"Focaccia served on a plate and ready to eat\" width=\"700\" height=\"1024\" \/>\r\n<p class=\"\">I loved how simple it was to mix everything together at the same time, and I was pleasantly surprised that it didn't negatively affect the final product. I love an easy recipe that doesn't cut corners on taste, and this one fit the bill perfectly. If you're looking to experiment with other focaccia recipes, try our classic <a href=\"https:\/\/www.tasteofhome.com\/recipes\/focaccia\/\" rel=\"noopener noreferrer\">focaccia recipe<\/a>, which features honey and an artistic design. You could also make any of these into <a href=\"https:\/\/www.tasteofhome.com\/recipes\/focaccia-sandwiches\/\" rel=\"noopener noreferrer\">focaccia sandwiches<\/a>!<\/p>\r\n\r\n<h2 class=\"\">How to Store Focaccia<\/h2>\r\n<p class=\"\">Because of the delicious crunch that the olive oil produces, it's best to store focaccia wrapped in foil. Avoid plastic wraps, which can trap moisture with the bread and leave you with the infamous soggy crust. To reheat focaccia, put it in the oven in the foil, and it'll crisp right up.<\/p>\r\n<strong>Related:<\/strong>\r\n<ul>\r\n \t<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/recipes-for-homemade-bread\/?int_campaign=tmb_trend_recirc&amp;int_source=direct&amp;int_medium=tmb.com&amp;int_placement=single_card\">Recipes for Homemade Bread<\/a><\/li>\r\n \t<li><a href=\"https:\/\/www.tasteofhome.com\/collection\/great-british-baking-show-copycat-recipes\/?int_campaign=tmb_trend_recirc&amp;int_source=direct&amp;int_medium=tmb.com&amp;int_placement=single_card\">Great British Baking Show Copycat Recipes<\/a><\/li>\r\n \t<li><a href=\"https:\/\/www.tasteofhome.com\/article\/i-tried-the-viral-onion-boil-recipe-and-its-worth-the-hype\/?int_campaign=tmb_trend_recirc&amp;int_source=direct&amp;int_medium=tmb.com&amp;int_placement=single_card\">I Tried the Viral \u2018Onion Boil\u2019 Recipe and It\u2019s Worth the Hype<\/a><\/li>\r\n<\/ul>\r\n[cf]skyword_tracking_tag[\/cf]","protected":false},"excerpt":{"rendered":"<p>Does Paul Hollywood&#8217;s focaccia deserve a handshake? I tried it to find out.<\/p>\n","protected":false},"author":7801,"featured_media":2142954,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"ep_exclude_from_search":false,"footnotes":""},"tags":[305616,305615,305487,305651,303719,303720,303745],"categories-v2":[310897,310890,308988,310796,310920,308324,308345,308369],"coauthors":[343151],"acf":{"long_pin_file":{"ID":2142955,"id":2142955,"title":"I Tried Paul Hollywood's Focaccia Recipe Toh Gettyimages 841505134 Dkedit Long Pin","filename":"I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg","filesize":223369,"url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg","link":"https:\/\/www.tasteofhome.com\/article\/paul-hollywood-focaccia-recipe\/i-tried-paul-hollywoods-focaccia-recipe_toh_gettyimages-841505134_dkedit_long-pin\/","alt":"I Tried Paul Hollywood's Focaccia Recipe To Long Pin","author":"8122","description":"","caption":"","name":"i-tried-paul-hollywoods-focaccia-recipe_toh_gettyimages-841505134_dkedit_long-pin","status":"inherit","uploaded_to":2142663,"date":"2025-05-13 17:14:56","modified":"2025-05-13 17:16:44","menu_order":0,"mime_type":"image\/jpeg","type":"image","subtype":"jpeg","icon":"https:\/\/www.tasteofhome.com\/wp-includes\/images\/media\/default.png","width":1000,"height":1500,"sizes":{"thumbnail":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg?resize=150,150","thumbnail-width":150,"thumbnail-height":150,"medium":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg?fit=300,300","medium-width":300,"medium-height":300,"medium_large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg?fit=768,0","medium_large-width":768,"medium_large-height":0,"large":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2025\/05\/I-Tried-Paul-Hollywoods-Focaccia-Recipe_TOH_GettyImages-841505134_DKedit_Long-Pin.jpg?fit=700,1024","large-width":700,"large-height":1024}},"ncv_override_generic_settings_option":false,"ncv_autoplay_option":"","ncv_stickyplay_option":"","ncv_ads_option":"","ncv_mute_option":"","ncv_comscore_option":"","ncv_autoplay_mobile_option":"","ncv_viewable_threshold_option":"","ncv_sticky_offset_option":"","ncv_autopause_option":"","ncv_sticky_offset_mobile_option":"","ncv_autopause_mobile_option":"","ncv_sticky_mobile_option":"","ncv_remove_player_option":false,"ncv_moat_option":""},"yoast_head":"<!-- This site is optimized with the Yoast SEO Premium plugin v23.3 (Yoast SEO v23.3) - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>I Tried Paul Hollywood&#039;s Focaccia, and I Give It a Handshake<\/title>\n\n\n<link rel=\"canonical\" href=\"https:\/\/www.tasteofhome.com\/article\/paul-hollywood-focaccia-recipe\/\" \/>\n\n\n\n\n\n\n\n\n\n\n\t\n\t\n\t\n\n\n\n\n\n\n\t\n\t\n\t\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"I Tried Paul Hollywood's Focaccia, and I Give It a Handshake","description":"I love focaccia, and it seemed only right to try the recipe made by the king of bread himself. 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In addition to supporting the creation of Taste Recipes's delicious seasonal recipes, she also runs Page &amp; Plate Studio, a food and beverage photography and styling studio. Her clients are from all areas of the food world, including consumer packaged goods (CPG) brands, restaurants, cookbook authors, and food companies.<\/div>\r\n<div>\u00a0<\/div>\r\n<div>Laura lives with her husband, two cats and a near-horder size cookbook collection. She loves to travel and spend time with her nieces and nephew.\u00a0<\/div>","twitter":"","instagram":"https:\/\/www.instagram.com\/pageandplatestudio\/","facebook":"","public_email":"","linkedin":"","tiktok":"","youtube":"","location":"Chicago, IL","school_and_year":"Carnegie Mellon University","education":"","highlights":"<ul>\r\n<li>6 years in\u00a0food writing and photography<\/li>\r\n<li>Photos featured in Edible Chicago, Esquire, Eater and The TODAY Show<\/li>\r\n<li>Member, IACP; Les Dames d'Escoffier; and Cherry Bombe<\/li>\r\n<\/ul>","expertise":"Recipe development","short_bio":"<p>Laura Scherb is a Chicago-based food writer. 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