"Breakfast in Gaeta" Focaccia Bread
This dish earned a Hollywood Handshake on The Great British Baking Show ™
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Giuseppe: "My focaccia is called 'Breakfast in Gaeta' because it reminds me of the breakfast I used to have in Gaeta, which is my hometown, with my grandmother. These olives have been flown back from Gaeta, so they are the ones that are harvested in my hometown. And the oil has been made by my father in law."
Voice-Over: "Sounds lovely. Alongside his imported olives and olive oil, Giuseppe's focaccia will include one other unique ingredient in terms of liquid ..."
Giuseppe: "I'm using a mix of water and milk."
Paul Hollywood: "It's the sort of focaccia that I would bake, but let's have a look inside, shall we? (Tastes) It's really nice. It's sort of soft and yet it's still got the focaccia structure. Shows it's proved correctly. But the thing that I particularly like is you haven't gone overboard with flavour and you've made a beautifully light focaccia. And you get a mouthful of everything on every bite. And that's what focaccia is. Thank you. I think it's beautiful. Well done."
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