What we’re about
Welcome fans of The Great British Baking Show! Our group was started in November 2020. It is for bakers who enjoy the Great British Bake Off/Baking Show and want to try to replicate some of their bakes. Each month we have a Technical Challenge with a recipe chosen from the show. We have members of all levels of experience, of all ages and from all parts of the country. Our goal is to share what worked well for us and what didn't and discuss our baking experiences and results with other like-minded bakers.
We meet virtually on Zoom on Sunday evenings at 6pm Eastern Time (5pm Central Time).
The frequency of meetings changed from 1x per week to 1x per month (July 2023).
Upcoming events (1)
See all- September 2025 - FocacciaLink visible for attendees
our recipe to follow: https://www.bbc.co.uk/food/recipes/focaccia_08389
Focaccia was the Technical Challenge in Series 2 (2011), Episode 3-Breads. The technical challenge gave the bakers 3-1⁄2 hours to bake a Focaccia, using Paul Hollywood's recipe.
For our Bake, here are some notes:
Paul usually recommends kneading dough by hand, but since this is a very wet dough, he gives instructions on how to use a stand mixer.
Recipe uses a baking tin, about 30 x 20cm (11.8 x 7.9 inches)
Conventional oven temperature --> 210 degrees celsius = 410 degrees fahrenheit
Convection oven/Fan bake temp --> 190 degrees celsius = 374 degrees fahrenheit
Paul's GMA recipe says to bake at 450 F, and to use a 9x13" pan.
https://www.goodmorningamerica.com/food/story/paul-hollywoods-ultimate-focaccia-recipe-87014636
Here is a video showing Paul make the focaccia on GMA:
https://m.youtube.com/watch?v=VV56Q-pkVooIn reading different websites on what temperature to use in baking focaccia, it seems that a higher heat (450F) helps create the signature crispy exterior by frying the dough in olive oil.
extra info about focaccia:
Focaccia is a high-hydration Italian flatbread (typically 70–85% hydration) made with strong bread flour or all-purpose flour. The dough is enriched with olive oil both in the mix and during fermentation, which contributes to its supple texture and crisp crust.The process generally involves:
Mixing: Minimal kneading or stretch-and-folds to develop gluten while preserving extensibility.
Fermentation: Long, cool bulk fermentation or preferments (biga/poolish) are often used to build flavor and improve the open crumb.
Shaping: Instead of tight shaping, the dough is gently spread into a well-oiled pan to maintain gas retention.
Dimpling: Bakers press fingertips into the dough before the final proof, creating characteristic pockets that hold olive oil, brine, or toppings.
Baking: High initial heat (220–250°C / 425–480°F) produces an airy crumb with a caramelized, golden crust.
Toppings traditionally include rosemary, sea salt, and olive oil, but variations range from onion and tomato to cheese and olives. The result is thicker and more bread-like than pizza, with a balance of chew, crispness, and rich flavor.
