Since reaching the final round of the The Great British Bake Off in 2023, Josh Smalley has been teaching others the science of baking in his science kitchen lab at Leicester University, UK. This time, Smalley explains the processes needed to bake perfect focaccia bread and some of the chemistry at play, from amylase enzymes breaking down complex sugars to fermentation stages required to create large air pockets synonymous with a great focaccia.
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