How to make the perfect science-led focaccia with Great British Bake Off's Josh Smalley

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In 2023, Josh Smalley reached the final round of The Great British Bake Off. Since then, he's been teaching others the science of baking in his science kitchen lab at Leicester University. This time, Smalley explains the processes needed to 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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