Cut and serve hot or let it come to room temperature before slicing and serving. Required fields are marked *. 3 sprigs of thyme It's very wet… This recipe was first published in March 2014. That’s how I started too - with this book. Breadit is a community for anything related to making homemade bread! April (3) 2012 (36) October (3) September (7) Back to work; Winter is coming; Last day of my 4 weeks holiday; Paul Hollywood's Focaccia and Pitta recipes; My favourite bread recipes by Paul Hollywood; Learn how to cook too. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. Create a free website or blog at Recipe courtesy of Paul Hollywood. Making breads August (2) July (2) June (3) This focaccia recipe is easy to make and easy to adapt with whatever herbs you have in the house. In addition to that, this is a bread recipe that only requires a single prove unlike most, resulting in a far shorter time until the end result. ... Best focaccia I’ve done to date. sprinkle with a little flay sea salt and oregano, then bake for 15 Keep ( Log Out /  A couronne, or 'crown', is a traditional French Christmas loaf. Simple dough, easy tomato sauce and gorgeous mushrooms make this autumn pizza a real favourite. If you are unable to use JavaScript 48 comments. Tip the dough onto an oiled work surface and continue kneading for five more minutes. Press question mark to learn the rest of the keyboard shortcuts. Jun 8, 2019 - Explore carina cunningham's board "paul hollywood recipes" on Pinterest. on your browser, you can place your order by contacting our This focaccia recipe is easy to make and easy to adapt with whatever herbs you have in the house. Preheat the oven to 220C/425F/Gas 7. The interesting thing with this recipe is that the dough is so wet. Terms & Conditions | Privacy Policy | Cookies at least doubled in size – about 1 hour or more. I'm stoked to make more recipes. Trickle with more olive oil, then cool on a wire Cool on a wire rack. through the dough to the bottom. It was amazing, I will be trying this again very soon. 3 65 Super Easy Finger Foods to Make for Any Party From chips and dip to one-bite apps, finger foods are the perfect way to kick off a party. As a result you need to kneed the dough on an oiled surface, rather than a floured one. The Best Ever VEGAN Bread and Butter Pudding, Modele lettre de resiliation cours par correspondance, Modele coupe cheveux mi long dégradé avec frange. should hear a hollow sound. This will take between 1-3 hours. These are delicious when freshly baked, split open and Extra olive oil for kneading and brushing over the bread, The Waitrose & Partners farm, Leckford Estate. Back to Top. 35-25cm. Put Cover leftover focaccia tightly and store at room temperature for 2 days or in the refrigerator for 1 week. He’s good for the basics. When cooked, drizzle with a little more olive oil and serve hot or warm. is particularly good served still warm with extra virgin olive oil for dipping, olive oil, for drizzling Hey thanks! 500g/1lb 2oz strong white bread flour Tip the dough onto the baking tray and flatten with your hands into a flat, even rectangle approx. dough and this one is a little more manageable than, for example, a ciabatta. Line a baking tray with parchment. Basically rather than using a floured surface, you use an oiled surface. Stretch each piece out to a flat, even piece and Put the dough into a lightly oiled bowl. You can also add it to one of your existing cookbooks *mandatory Add to a new cookbook: Email recipe to a friend; Close. 2 sachets dried easy blend yeast No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time.Read More lightly with your finger. This an easy to follow recipe of his for lovely focaccia. Work through the initial wet stage until the You are free to manage this via your browser setting at any time. No Log-in Required. My first focaccia was very nice and I loved it. 4 tsp instant yeast Posted by 10 hours ago. Jul 15, 2016 - Try Paul Hollywood's focaccia recipe - it's a classic! I thought that this way it would be easier to update & where ever they were they could cook their favourite recipes. What's Hot Beach Bites with Katie Lee. Muffaletta sandwich Cakes and baking. Cookies help us deliver our Services. This will be saved to your scrapbook. The son of a baker, Paul originally trained as a sculptor before his father persuaded him to join the family business. […] worked with an oiled surface before for a Focaccia, but that was to keep all the water in the dough. Press J to jump to the feed. By using our Services or clicking I agree, you agree to our use of cookies. Divide the dough in half. Paul Hollywood's Potato & thyme focaccia. rack. Technical Paul Hollywood’s Naan Bread with Garlic Ghee. and mixed it. more olive oil on the work surface and dust with fine semolina if you have Muffaletta sandwich I have made Lorraine Pascale’s focaccia on many occasions, but with an ever growing desire to be brave enough to fill in the application form for the next series of The Great British Bake Off, I have been trying to bake as many recipes from the previous show as I can, just to see if I am actually up to the challenge. minutes, or until cooked through. Layer the potatoes over the top and scatter over the thyme leaves cover with cling film. Tip the dough onto the oil and knead the dough. Tip the dough out of the bowl and divide into two portions. 6 new potatoes – thinly sliced 170g You can also freeze the baked and cooled focaccia for up to 3 months. you make it by hand because it’s useful to get to know the feel of a good, wet The result, a very impressive focaccia. Well done! Stretch the dough by hand in the bowl, tuck the sides into the centre, turn the bowl 80 degrees and repeat the process for about five minutes. Place the flour, salt, yeast, olive oil and 300ml/10½fl oz of the water into a large bowl. by email at Paul Hollywood taught me how to make my very first load of bread. The recipe said to split the dough into 2 LARGE pans, but it did NOT seem like enough dough. ( Log Out /  Dan suggests it to better maintain the ratio of […], […] had only ever come across this before when making focaccia, an inherently wet dough. © 2020 Paul Hollywood. As always I have followed Paul’s recipe to the letter, apart from I used my Artisan to mix to the ingredients together, I did stretch the dough by hand for five minutes, but then using the dough hook, I let the machine do the last part of the kneading… sorry Paul !