Gordon Ramsay's Olive , tomato and
rosemary focaccia awesome.Simple and
delicious recipe, simple to prepare, quick to bake, and incredibly tasty.Gordon
reveals that the key to making a good focaccia is to knead the dough gently and
avoid over staffed.
Recipe taken from Ultimate CookeryCourse by Gordon Ramsay
Ingredients:
500g strong bread flour
1 heaped tbsp coarse semolina
2 x 7g sachets dried yeast
50ml olive oil, plus a little extra
75g pitted black olives, sliced
150g sunblush tomatoes
2–3 rosemary sprigs, leaves only
Sea salt and freshly ground black pepper
Preparation:
Thoroughly mix the flour, semolina and yeast with a couple
of generous pinches of salt. Mix 320ml warm water with the olive oil. Make a
well in the middle of the flour mixture and gradually add the liquid. (It’s
easiest to mix this together with a fork to start with and then, when it is
just coming together, use your hands to make it into a ball.) Tip the dough out
onto a lightly floured surface and knead for about 10 minutes until smooth,
elastic and springy to touch.
Place the dough in a large floured mixing bowl and leave to
rise in a warm place for 30-60 minutes until doubled in size.
Preheat the oven to 200°C/Gas 6.
Place the risen dough in an oiled baking tray (about 28 x
20cm) and sprinkle with a little salt. Grease your fingers with a little olive
oil and prod out the dough to the edges of the tray.
Press the olives and sunblush tomatoes into the dough so
that they are slightly poking above the surface. Season with salt and pepper
and scatter over the rosemary leaves.
Drizzle the bread with a little extra olive oil and place in
the preheated oven for 30 minutes until golden and cooked through.
Turn out of the tray, then transfer to a board, slice and
serve.
Gordon Ramsay’s recipe is in the video below. I hope it inspires you!
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