Paul Hollywood’s Ultimate Focaccia Recipe

Paul Hollywood’s focaccia is the definition of rustic perfection—an olive oil–rich Italian bread with a golden crust, fluffy interior, and savory rosemary topping. This easy-to-follow recipe uses minimal ingredients but delivers maximum flavor, making it ideal for both baking beginners and bread-loving home cooks. Whether served as a side dish or the star of a charcuterie board, this focaccia is irresistible.

Why Everyone Will Love This Recipe

• Deep flavor, simple process: Long resting enhances the bread’s natural tang.
• Crispy top, pillowy inside: Thanks to Paul’s high hydration dough.
• Great for sharing: Perfect for dinner parties, picnics, or Sunday lunch.
• Versatile base: Pair with soups, cheeses, or drizzle with balsamic glaze.
• Straight from a Bake Off legend: It's a recipe from one of Britain’s most respected bakers.

What Is Focaccia?

Focaccia is a classic Italian flatbread that’s dimpled with fingers and drenched in olive oil before baking. Originating from Liguria, this bread is often infused with rosemary, olives, or sea salt and is known for its spongy texture and crisp, golden crust. Paul Hollywood's focaccia embraces these traditional elements while delivering an ultra-light crumb thanks to a well-kneaded dough and two-stage proving process.

Pro Tips for the Best Paul Hollywood Focaccia

• Use strong white bread flour for better gluten development and chewy texture.
• Don’t rush the rise—let the dough double both times for that airy lift.
• Oil everything: Your hands, the tray, even the dough surface—this prevents sticking and adds flavor.
• Use sea salt flakes: Adds texture and crunch over regular table salt.
• Let it rest before slicing: 10–15 minutes of cooling lets the crumb set properly.

Frequently Asked Questions

Can I Use All-Purpose Flour Instead of Bread Flour?

You can, but it may yield a less chewy structure. For best results, stick with strong white bread flour.

Why Is My Dough So Sticky?

Paul’s dough is very high hydration—don’t add more flour. Use well-oiled hands and trust the process.

Do I Have to Use Fresh Rosemary?

Fresh rosemary gives the best flavor and aroma, but you can use dried in a pinch. Just reduce the quantity by half.

Can I Add Toppings Like Olives or Tomatoes?

Absolutely. While Paul keeps it simple, feel free to make it your own with sliced cherry tomatoes, olives, or caramelized onions.

How Do I Know It’s Baked Through?

The focaccia should be golden brown on top and feel firm to the touch. A tap on the bottom should sound hollow.

Is This Bread Vegan?

Yes! Just be sure your toppings are plant-based, and you're good to go.

How to Store Paul Hollywood’s Focaccia

Let the focaccia cool fully, then wrap in foil or place in an airtight container. Store at room temperature for up to 2 days. Reheat in a 375°F oven for 8–10 minutes to bring back the crisp exterior.

How to Freeze Paul Hollywood’s Focaccia

Cool the bread completely, cut into pieces, and wrap tightly in foil or plastic wrap. Place in a freezer-safe bag and freeze for up to 1 month. Reheat directly from frozen in a hot oven or let thaw at room temperature first.

Ingredients

• 500g strong white bread flour (about 4 cups)
• 10g salt (2 tsp)
• 10g instant yeast (2¼ tsp)
• 40ml olive oil (plus extra for oiling and drizzling)
• 370ml water (1½ cups + 1 tbsp), room temperature
• Fine semolina (for dusting)
• Olive oil, for topping
• Fresh rosemary sprigs
• Sea salt flakes, for finishing

How to Make Paul Hollywood’s Focaccia