Paul hollywood potato focaccia recipe

About

Learn to make Paul Hollywood's focaccia with this particular simple recipe. Paul Hollywood knows bread so we think this recipe is fairly place on. Try the truly amazing British Bake Off judge's classic recipe for focaccia. The oregano and ocean salt topping makes this loaf extra tasty, provides it with added crunch and means it really is moreish. It's the perfect loaf for eating with family and buddies for any big discussing your meal. Torn up and dunked in essential olive oil and balsamic vinegar, this bread could make you seem like you are well on your holidays! This straightforward recipe makes 2 loaves. This recipe is obtained from Paul Hollywood's How you can Bake book.

• Makes: 2 loaves
• Total time: 3 hrs 15 mins
• Level of skill: Easy peasy
• Costs: Low as chips

Ingredients

• 140ml essential olive oil, plus extra for kneading and also to finish
• 500g strong white-colored bread flour, plus extra for dusting
• 360ml awesome water
• 10g salt
• 10g instant yeast
• Fine semolina for dusting (optional)

• Dried oregano
• Flaky ocean salt

Method

1. Gently oil a 2–3 litre square plastic container. (Make certain you utilize a square tub because it helps shape the dough.)
2. Tip the flour right into a large mixing bowl and add some yeast to 1 side from the bowl and also the salt to another.
   
3. Add three-quarters from the water and 40ml of essential olive oil, and switch the mix round together with your fingers. Still add water, just a little at any given time, until you’ve selected up all of the flour in the sides from the bowl. You might not have to add all of the water, or you may want to add a bit more. You would like your dough to be really soft – wetter than the usual standard dough. Make use of the mixture to wash within the bowl and going before the mixture forms a tough dough.
4. Coat the job surface with a few of the remaining essential olive oil, then tip the dough about it and start to knead. Knead for approximately 5–10 minutes. Sort out the first wet stage before the dough starts to create a soft, smooth skin. (It is best to avoid adding anymore flour because it is supposed to possess a wet, sticky consistency.)
5. Whenever your dough feels soft and elastic, place the dough in to the oiled tub. Cover having a tea towel and then leave to increase until a minimum of bending in dimensions – about one hour.
6. Line 2 baking trays with baking parchment and drizzle with essential olive oil.
7. Put more essential olive oil around the work surface and mud with fine semolina for those who have some. Carefully tip the dough to the surface. Handle the dough very lightly which means you keep just as much air inside it as you possibly can. Divide the dough in two. Stretch each bit to a set, even piece and put on the baking tray.
8. Put each tray right into a clean plastic bag and then leave to demonstrate for around one hour, before the dough is bending in dimensions and is derived back rapidly should you prod it gently together with your finger.
   
9. Meanwhile, heat your oven to 220˚C/425˚F/Gas Mark 7.
   
10. Make use of your fingers to create deep dimples within the focaccia, pushing them completely with the dough towards the bottom. Drizzle each focaccia with essential olive oil and sprinkle after some flaky ocean salt and oregano, then bake for fifteen minutes, or until cooked through.
    
11. Tap the foot of the focaccia and you ought to hear a hollow seem. Trickle with increased essential olive oil, then awesome on the wire rack.

By Obtained from Paul Hollywood's How you can Bake (Bloomsbury Publishing, 20)

Comments

A Lot More Like This

Bake Off 2016: Exactly what happened in episode four