You’ve seen the blue eyes, the silver hair, and that famous "Hollywood Handshake." But if you’ve actually tried to bake a Paul Hollywood focaccia bread at home, you might have ended up with a brick instead of a cloud. Honestly, it's one of those recipes that looks deceptively simple on The Great British Bake Off but can go sideways fast if you don't know the "why" behind the wetness.
The secret isn’t just in the ingredients. It’s in the mess.
If your hands aren’t covered in a sticky, oily sludge that makes you want to give up and buy a loaf from the supermarket, you probably aren't doing it right. Most home bakers panic when they see the water-to-flour ratio. They add more flour. They try to make it "behave." And that, right there, is how you ruin the crumb.
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The Science of the "Wet" Paul Hollywood Focaccia Bread
Basically, Paul Hollywood is the king of hydration. A standard sandwich loaf might have a hydration level of around 60%, but this focaccia pushes much higher. We’re talking about a dough that’s closer to a batter than a ball.
Why? Because water equals air.
When that high-moisture dough hits a screaming hot oven, the water turns to steam instantly. That steam is what blows up those massive, irregular bubbles that make focaccia so iconic. If you "fix" the dough by adding extra flour, you’re just killing the steam potential. You'll get a dense, cakey texture that would make Paul scoff and talk about "overworking the gluten."
The Flour Factor
Don't even think about using All-Purpose flour here. You need strong white bread flour. Bread flour has a higher protein content, which is non-negotiable for creating the structural "net" needed to trap all those gas bubbles. Without that protein, the bread will just collapse under the weight of the olive oil.
The Technique: Forget Everything You Know About Kneading
Most people think of kneading as a rhythmic, dry process on a floured countertop. With the Paul Hollywood focaccia bread method, you toss the flour out the window.
Instead, you use oil.
- The Two-Sided Bowl: This is a classic Hollywood-ism. Put your flour in the bowl, then place the salt on one side and the yeast on the other. Salt is a "yeast killer" if they touch directly in high concentrations. Keeping them separate until the water hits is a small move that makes a huge difference in the rise.
- The Oiled Surface: Forget the dusty counter. Drizzle olive oil on your workspace. It keeps the sticky dough from clinging to the granite and, more importantly, it starts incorporating flavor into the crust from the very beginning.
- The 10-Minute Stretch: You aren't just punching the dough; you’re stretching it. You want to pull it until it’s translucent—what bakers call the "windowpane test." If it tears before you can see light through it, keep going.
Making the Perfect Dimples
This is the fun part. Or the part where people get timid.
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When you’re ready to bake, you shouldn't just lightly poke the dough. You need to drive your fingers all the way down until they hit the bottom of the tin. You’re creating deep wells. These aren't just for aesthetics; they are little reservoirs designed to catch the "lake" of olive oil and salt you’re about to pour over the top.
If you don't dimple deeply enough, the oil just slides off the sides. You want that oil to soak into the bread while it bakes, almost frying the bottom of the crust in the pan. That’s how you get the contrast of a pillowy interior and a shatteringly crisp base.
Variations That Actually Work
While the classic rosemary and sea salt is the gold standard, Paul often experiments with "Loaded Focaccia."
- The Onion Wedge: Push slim wedges of red onion deep into the dough. They caramelize and sweeten in the high heat.
- Kalamata Olives: Don't just scatter them; press them in so they don't pop out like little salty marbles when the bread rises.
- Cherry Tomatoes: Halve them and face them cut-side up. They'll blister and release their juices into the crumb.
Common Pitfalls (And How to Fix Them)
It’s easy to mess this up. One of the most common complaints is that the bread feels "oily but dry." This usually happens when the oven isn't hot enough. You need that initial blast of heat—usually around 220°C (425°F)—to spring the dough before it has a chance to dry out.
Another big mistake? The "16-hour rise" typo. There was a version of Paul’s recipe floating around online for a while that suggested a massive overnight prove. Unless you’re using a tiny pinch of yeast and a cold fridge, that dough will over-prove and turn into a sour, flat mess. Stick to about 1.5 to 2 hours for the first rise and about an hour for the second once it’s in the tin.
Actionable Tips for Your Next Bake
If you're ready to tackle a Paul Hollywood focaccia bread, keep these three things in mind for a successful result:
- Trust the stickiness: If you can’t handle the dough without oiling your hands, you’re on the right track. Resist the urge to add flour.
- Invest in a square tub: Paul often recommends a 2-3 liter square plastic container for the first rise. It helps the dough maintain a shape that’s easier to stretch into your rectangular baking tin later.
- The "Hollow" Test: When you pull it out of the oven, tip it out of the tray (carefully!) and tap the bottom. It should sound like a drum. If it sounds thuddy, put it back in for 5 minutes.
Once it's out, don't be stingy. Drizzle more oil over it while it’s hot. Let it "sweat" for a few minutes. It might feel like a lot of fat, but that’s the soul of the bread. Cut it into big squares, serve it warm, and you’ll realize why people obsess over this specific recipe. It isn't just bread; it's a sponge for the best olive oil you can find.