Focaccia from How to Bake by Paul Hollywood

  • instant yeast
    Instant yeast appears similar to active dry yeast, but has smaller granules with substantially higher percentages of live cells per comparable unit volumes. It is more perishable than active dry yeast, but also does not require rehydration, and can usually be added directly to all but the driest doughs. Instant yeast generally has a small amount of ascorbic acid added as a preservative. (Wikipedia) Buy Now
  • store-cupboard ingredients
  • Show all ingredients...

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • veronicafrance on September 19, 2020

    This book is proving its worth for simple, no-nonsense recipes. Hollywood suggests making this dough by hand to get the feel of it, but it's very wet. I did the initial mixing in the stand mixer with dough hook, and then finished kneading by hand. Be careful when proving on the trays that whatever you cover them with doesn't touch the dough ... it will stick! Also, don't let your cat walk on it. I gave them a bit of extra rising time to repair the damage, and they turned out well. I added toppings, rosemary and sea salt for one and marinated artichokes and pesto for the other.

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