If I remember correctly, only one person got this Technical Challenge right on the GBBO. This is Paul Hollywood’s Focaccia. It looks simple enough but the dough was tricky to work with. Take 500g bread flour, add 2 sachets of instant yeast and salt. Add 2 tbsp olive oil and 300ml cool water. Make a dough. Slowly add another 100ml water to the dough. This water made the dough, wet and lumpy. It really looked like a disaster. Anyway, we kept stretching and folding with a bit of oil on our hands until it looked a bit better. Then we kneaded as normal. Hey, presto! We had a smooth, light dough. We covered it and let it rise for about 2 hours.
The recipe said to leave it to rise uncovered. I don’t think that was a great idea as it formed a skin and didn’t rise very much in almost 2 hours. Sprinkle with olive oil and sea salt. Bake at 220C/425F for 25 minutes. I checked at 20 minutes and it was well done. It didn’t look that good but we cut it open anyway.
I think we would make this again because we really like these kinds of meals. It was way better than store bought focaccia even though we thought it hadn’t risen very much. I would maybe make it into a smaller shape and cover it for at least half of the second rise.
Cheryl and Becky