The 5 Secrets To Paul Hollywood's Ultimate Focaccia Bread: Why His 'Wet Dough' Rule Changes Everything

As of December 2025, Paul Hollywood's "Ultimate Focaccia" remains one of the most sought-after bread recipes, transcending the simple flatbread into an artisan masterpiece. The key to his perfect loaf, which features a crisp, golden base and a light, airy, and chewy crumb, lies in a single, non-negotiable rule: an extremely high-hydration dough that feels uncomfortably wet. This guide breaks down his exact recipe and five crucial techniques that elevate a simple Italian staple into a show-stopping bake worthy of a coveted Hollywood Handshake. Paul Hollywood, the celebrated judge from *The Great British Bake Off*, has distilled decades of professional baking expertise into a simple, yet precise method for this classic bread. Forget everything you thought you knew about focaccia; Paul's approach—demanding a wet, sticky dough and a lavish application of olive oil—is the definitive path to achieving an authentic, light, and flavourful Italian loaf right in your home kitchen.

Paul Hollywood: Biography and Master Baker Profile

Paul John Hollywood MBE (Member of the Order of the British Empire) is a globally recognized English celebrity chef and television personality, best known for his role as a judge on the immensely popular baking competition, *The Great British Bake Off* (GBBO), since its debut in 2010.

• Full Name: Paul John Hollywood
• Born: March 1, 1966
• Birthplace: Wallasey, Cheshire, England
• Career Highlights: Judge on *The Great British Bake Off* (GBBO/Bake Off), co-presented two TV series on Carlton Food Network and Taste, authored several best-selling cookbooks including *How to Bake* and *Paul Hollywood's Bread*.
• Early Career: Paul is the son of a baker and originally trained as a sculptor before his father convinced him to change careers. He worked as Head Baker at some of the world's most exclusive hotels, including The Dorchester and Cliveden.
• Awards: Appointed MBE in the 2024 New Year Honours for services to baking and broadcasting.
• Signature Style: Known for his sharp critiques, technical knowledge, and signature "Hollywood Handshake," which he awards for exceptional bakes.

The Ultimate Focaccia Recipe: Ingredients and Proportions

Paul Hollywood’s recipe is a testament to the fact that the best bread requires only a few high-quality ingredients and precise measurements. His "Ultimate Focaccia" is typically a high-hydration dough, which is the secret to its signature light and airy texture.

Core Focaccia Ingredients

This recipe is designed for a standard baking tin, approximately 30cm x 20cm (12 x 8 inches).

• Flour: 500g strong white bread flour. (The high protein content is essential for handling the high water content).
• Yeast: 10g fast-action dried yeast.
• Salt: 8g fine salt.
• Water: 370ml water. (This results in a high hydration level, around 74%).
• Olive Oil: 30ml olive oil, plus a generous amount for oiling the bowl, the tin, and drizzling over the top.

Optional Toppings (Paul's Classic)

Paul often favours a Mediterranean combination for his ultimate version, but the bread is versatile.

• 75g pitted Kalamata olives.
• A handful of cherry tomatoes (halved).
• Finely sliced white onion or red onion.
• A generous sprinkling of flaky sea salt and fresh rosemary.

5 Crucial Techniques for Paul Hollywood's Perfect Focaccia

The difference between a good focaccia and Paul Hollywood's "Ultimate Focaccia" is in the technique, particularly how you handle the wet dough and the liberal use of olive oil. These five steps are non-negotiable for achieving the correct texture and flavour.

1. Master the High-Hydration Dough

This is arguably the most critical step. Paul's recipe calls for a high-hydration dough, meaning the ratio of water to flour is high (around 74%). The dough will be very sticky, slack, and difficult to handle—far wetter than a standard loaf. This high water content is what creates the open, airy, and irregular internal structure (the crumb) that defines a truly great focaccia, giving it that desirable tender and chewy quality.

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2. The 'Stretch and Fold' Kneading Method

Because the dough is so wet, traditional kneading is nearly impossible. Instead, use the 'stretch and fold' method. After mixing the ingredients, let the dough rest for 10 minutes. Then, using oiled hands, gently stretch one side of the dough up and fold it over the centre. Rotate the bowl and repeat this action four to six times. Repeat this entire process (rest and fold) every 30 minutes for about two hours during the bulk fermentation (first prove). This gentle action develops the gluten without knocking out the precious air bubbles.

3. The Oil Bath and The Second Prove

Paul insists on using plenty of olive oil. Generously oil a deep baking tin (the oil on the bottom will fry the base of the bread, giving it a beautiful, crisp texture). Carefully tip the dough into the oiled tin and gently stretch it to fill the tin. Do not punch the air out. The dough should then be left for its second prove—this is where it relaxes and becomes pliable.

4. The Deep Dimpling Technique

Once the dough has almost doubled in size during the second prove, it's time for the famous dimples. Drizzle a final, generous layer of olive oil over the top. Then, using all ten fingertips, push them straight down through the dough to the bottom of the tin, creating deep indentations. This is vital for two reasons: it prevents the dough from rising too high like a standard loaf, and it creates pockets for the olive oil and toppings to pool, infusing the bread with flavour and moisture.

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5. Bury Your Toppings Deeply

If you are using toppings like Kalamata olives, cherry tomatoes, or sliced onions, Paul's expert tip is to ensure they are pushed right down into the dimples. This prevents them from burning on the surface during baking and allows their moisture and flavour to seep into the dough. Finish with a final sprinkle of flaky sea salt, which will catch in the oil pockets and provide a brilliant textural contrast to the soft crumb.

Beyond the Ultimate: Focaccia Topping and Flavour Variations

While Paul Hollywood’s classic recipe is perfect, a hallmark of artisan bread like focaccia is its versatility. Originating from the Roman "panis focacius," meaning "hearth bread," focaccia is considered an ancestor of modern pizza and has regional variations across Italy, notably in Liguria (known as *fugassa*). To enhance topical authority and explore the full spectrum of this Italian bread, consider these advanced flavour combinations. Integrating these entities will help you master the art of focaccia.

Savory Focaccia Combinations

• Garlic and Herb: Roasted garlic cloves, fresh oregano, and thyme.
• Italian Cheese: Topped with grated Parmesan cheese or Pecorino Romano and a sprinkle of black pepper.
• Pancetta and Sage: Cubes of crispy pancetta with fresh sage leaves pushed into the dimples.
• Zucchini and Mozzarella: Thinly sliced zucchini and small chunks of fresh mozzarella, added in the last 10 minutes of baking.

Sweet Focaccia (A Regional Twist)

In some Italian regions, a sweet focaccia is enjoyed for breakfast or dessert.

• Focaccia Dolce: Topped with a sprinkle of sugar, raisins, and a light glaze of honey after baking.
• Grape Focaccia (*Fugassa co'a ua*): Made with sweet wine grapes, popular in the Liguria region.

By adhering to Paul Hollywood's core principles—the high-hydration dough, the gentle handling, and the generous oiling—you will unlock the secret to a focaccia that is light, aromatic, and perfectly chewy. This artisan bread is a true pleasure to bake and eat, proving that sometimes, the simplest recipes, when executed with expert technique, are the most rewarding.