Paul Hollywood Focaccia Bread Recipes: Foolproof Classics & Creative Twists

Paul Hollywood is renowned for his precise, no-nonsense approach to bread, and his focaccia recipe highlights that philosophy with simple ingredients and meticulous technique. This style delivers a bakery-style loaf with a crisp crust and airy crumb, perfect for pairing with olive oil or showcasing alongside classic British bakes.

Home bakers can follow a streamlined process that balances time, temperature, and gentle handling, all inspired by Paul Hollywood bread recipes focaccia fundamentals. The result is a versatile, crowd-pleasing loaf that scales well for family meals or dinner parties.

Paul Hollywood Focaccia Technique

Mixing and Autolyse

Begin by mixing flour and water and allowing an autolyse period, which helps gluten develop naturally. This rest time reduces the need for aggressive kneading and improves dough extensibility.

Adding Salt and Levain

After the autolyse, incorporate salt and your levain or starter, mixing thoroughly but gently. The dough should come together with a smooth, slightly tacky texture that holds together when lifted.

Bulk Fermentation and Folding

During bulk fermentation, perform a series of stretch and folds every 30 minutes. These gentle manipulations strengthen the dough structure while maintaining an open crumb.

Proofing and Shaping for Focaccia

Bulk Fermentation Timing

Allow sufficient time at room temperature for flavor development, typically several hours with periodic folds. The dough should roughly double and show visible bubbles.

Shaping and Pan Preparation

Shape the dough gently into a rectangle or round that fits your pan, avoiding excessive degassing. Line the pan with parchment and brush with olive oil to encourage even rise and crispness.

Final Proof and Dimpling

Proof until the dough passes the poke test, then use oiled fingers to create generous dimples. This step defines the classic focaccia appearance and creates pockets for oil and herbs.

Baking with Steam and Temperature Control

Initial High Heat

Start baking at a high temperature, often with steam in the oven, to maximize oven spring. Steam keeps the crust flexible so the loaf can expand freely.

Temperature Drop for Crust Setting

After initial expansion, reduce the heat to finish baking through without burning the surface. A well-balanced schedule yields a crisp, golden crust and tender crumb.

Cooling for Slice Integrity

Cool the loaf fully on a rack before slicing. Cutting too soon can result in gummy texture and uneven pieces, especially in this style of focaccia.

Key Techniques and Takeaway Points

• Use autolyse to develop gluten gently and reduce kneading time.
• Schedule bulk fermentation with periodic folds for flavor and structure.
• Shape gently to preserve gas while creating an even base for dimpling.
• Steam at the start of baking maximizes oven spring and crust development.
• Cool completely before slicing to maintain crumb integrity and texture.