Adrian Martin

So that's the idea of it.

So you start with 500 grams of that.

With focaccia, it's a lot more water liquid to a normal bread recipe.

So it's 420 ml of water.

Now you can take that up to 100% hydration, which is basically 500 ml of water either.

But it is quite hard to handle at that stage.

So you add your yeast to it.

So I just add a 7 gram sachet of yeast, 2 pinches of salt and 2 pinches of sugar, and that's your dough recipe.

Yeah.

So it's a gloopy mess.

You mix it, cover it.

And in 15 minutes time, you're going to oil your hands and you're going to do a thing which is called the folding method for making bread.

So basically you fold the dough over itself.

Oil your hands really important.

Otherwise it sticks to you and it's a nightmare.

And people come along then and they add more flour to their hands and the dough and think that's the right thing to do.

And it completely wrecks the recipe.

Yeah, you're panicking at that point.

Oh, I'm not doing it on any surface.

I'm literally doing it in the bowl.