Focaccia – The Great British Bake Off Technical Challenge Recipe
This is the short version of the focaccia recipe that the bakers had to follow in the third episode of the Season 2 of the Great British Bake Off. As you may guess, this one is originally Paul’s recipe – the full recipe can be found here.
Some More Insights to the Challenge
The bakers have 3,5 hours to make a focaccia. This time, all the bakers had access to identical but “unmeasured” ingredients – so from the recipe below, I have left out how much of something is needed. If you plan to do this challenge, it would probably help if someone else checks the full recipe and sets up the ingredients for you.
We don’t see the recipe at all this time, but a few of the bakers do read some lines out loud, so we get some idea about what is written there. We also learn that, as usual, no exact oven time has been specified.
P.S. I haven’t added any pictures of the expected result for these challenge posts on purpose. It will be a lot more fun if someone finds the challenge and doesn’t know what the end result has to look like! For the list of all Technical Challenge recipes I’ve added so far, go see this post here.
If you decide to do this challenge – good luck! Don’t forget to share some pictures of your end result with me afterwards!
Preparation
You’ll need:
- A large baking tray
- A bowl
Before starting…
- Gather the ingredients
- Set the timer to 3,5 hours.
On your marks, get set… BAKE!
Focaccia - The Great British Bake Off Technical Challenge Recipe
This is the short version of the recipe that the bakers had to follow in the 3rd episode's Technical Challenge in the Season 2 of the Great British Bake Off.
Ingredients
- strong white flour
- salt
- dried easy blend yeast
- olive oil
- cold water
- olive oil, for drizzling
- fine sea salt
Instructions
- Mix the flour, salt, yeast, olive oil, and water as needed into a dough in a large bowl.
- Tuck the sides of the dough into the centre, turn the bowl 90 degrees and repeat the process.
- Tip the dough onto an oiled work surface and continue kneading.
- Return the dough to the bowl, cover and leave to rise.
- Line a large baking tray with baking paper. Tip the dough out of the bowl and flatten the dough onto the prepared tray and make dimples. Leave to prove.
- Drizzle the loaf with oil, sprinkle with fine sea salt then bake in the oven. When cooked, drizzle with a little more olive oil and serve hot or warm.