What I love about this Gordon Ramsay’s Focaccia recipe is how it transforms simple ingredients into something extraordinary.
The combination of olive oil, fresh rosemary, and a sprinkle of sea salt creates a bread that’s crispy on the outside and wonderfully soft on the inside.
Focaccia has been around since ancient times, with roots going back to the Romans and Etruscans. It’s a simple, delicious flatbread that’s been a staple in Italy for centuries, especially in the Ligurian region, where it’s topped with olive oil, salt, and herbs.
Gordon Ramsay takes this classic and makes it his own by sticking to the basics, along with really focusing on getting the texture just right – crispy on the outside, soft and fluffy inside.
His version is all about elevating those traditional flavors with his signature flair while still keeping them comforting and familiar.
So, let’s dive into the world of baking and start making this amazing bread! Bring the magic of Gordon Ramsay’s Focaccia Bread into your kitchen.
Equipment Required
- Mixing Bowl: I combine all my ingredients in this.
- Measuring Cups and Spoons: These help me measure out the flour, water, and other ingredients accurately.
- Dough Scraper: This tool is great for handling sticky dough and scraping it from surfaces.
- Baking Sheet: I use this to bake the focaccia, usually lined with parchment paper.
- Rolling Pin: If I want to roll out the dough evenly, this comes in handy.
- Oven: Essential for baking the bread to a golden perfection.
- Pastry Brush: I use this to apply olive oil and any other toppings to the bread.
- Cooling Rack: After baking, I place the focaccia here to cool, allowing air to circulate around it.
Focaccia Bread Ingredients And Substitutions
Note: The ingredients mentioned in this section make six portions of Gordon Ramsay’s Focaccia Bread.
- 500 g Strong Bread Flour: When strong bread flour is not on hand, I simply use all-purpose flour.
- 1 Tablespoon Coarse Semolina
- 2 (7g) Sachets Dried Yeast: I swap dry yeast with fresh yeast if needed. I use double the amount of fresh yeast (2 teaspoons for every one teaspoon of dry yeast)
- 75 g Black Olives (pitted, sliced): When olives are not preferred or unavailable, I opt for capers or chopped sun-dried tomatoes.
- 150 g Sunblush Tomatoes: If I don’t have sun-blushed tomatoes, sun-dried tomatoes work well. For a fresher option, I can use cherry tomatoes, though they’re juicier.
- 3 Sprigs Rosemary (only leaves)
- 50 ml Olive Oil (plus some extra)
- 320 ml Warm Water: When warm water isn’t on hand, I use room temperature water and adjust the rising time slightly.
- 1 Teaspoon Sea Salt: If sea salt isn’t available, I use table salt or kosher salt
- 1 Teaspoon Freshly Ground Pepper
Preparation and Cooking Time
| Preparation Time | Resting Time | Cooking Time | Total Time |
|---|---|---|---|
| 15 Minutes | 1 Hour | 30 Minutes | 1 Hour 45 Minutes |
How To Make Gordon Ramsay’s Focaccia Bread At Home
Step 1
In a large mixing bowl, combine the flour, semolina, and dried yeast. Add a pinch of salt and mix the dry ingredients thoroughly.
Step 2
Gradually pour in the warm water and olive oil, stirring continuously until the mixture begins to form a rough dough. Transfer the dough onto a lightly floured surface. Knead it with your hands for about 8-10 minutes or until it becomes smooth and elastic.
Step 3
Clean and lightly flour the mixing bowl. Place the dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about an hour until the dough rises to double its size. While the dough is rising, preheat your oven to 200°C (390°F).
Step 4
Once the dough has risen, gently punch it down to release the air. Brush a baking tray with a generous amount of olive oil. Place the dough on the tray and use your greased fingers to spread it evenly across the base. The dough should be about 1.5-2 cm thick.
Step 5
Sprinkle a pinch of salt over the dough. Press the sun-blushed tomatoes and black olives into the surface of the dough, ensuring they are well embedded but still slightly protruding. Season with sea salt and freshly ground black pepper. Then, scatter the rosemary leaves evenly over the top.
Step 6
Drizzle a bit more olive oil over the top of the dough to enhance its flavor and help it crisp up during baking. Place the baking tray in the preheated oven and bake for about 30 minutes, or until the focaccia is golden brown and has a crispy crust.
Step 7
Remove the tray from the oven and transfer the focaccia to a wooden board or cooling rack. Allow it to cool slightly before cutting it into slices. Serve warm or at room temperature.
Gordon Ramsay Focaccia Recipe Video
Expert Tips That I Recommend
- I find that a good-quality extra-virgin olive oil really enhances the flavor. I drizzle a generous amount over the dough before baking for a rich, savory taste.
- It’s crucial to let the dough rise properly. If my kitchen is cold, I let it rise in a warm, draft-free place to ensure it gets enough time to double in size.
- I make sure there’s plenty of olive oil both in the dough and on the baking sheet. This helps prevent sticking and gives the focaccia a wonderfully crispy crust.
- I dimple the dough with my fingers before baking. This not only gives the focaccia its classic texture but also helps it cook more evenly.
- For an extra crispy bottom, I preheat the baking sheet in the oven before placing the dough on it.
- Baking focaccia in a Dutch oven is my go-to method for achieving a perfectly crispy crust. The Dutch oven traps steam, helping the dough rise and stay moist while creating a golden, crunchy exterior. It also ensures even heat distribution, resulting in a crisp crust and soft, fluffy center every time.
FAQs About Gordon Ramsay’s Focaccia Bread
Nutritional Information Per Serving
Gordon Ramsay’s Focaccia Bread, like many breads, can be part of a healthy diet when consumed in moderation. Since it has a high amount of fat and calories, it is best to enjoy this bread as an occasional treat.
| Calories | 120 kcal |
| Carbohydrates | 20 g |
| Protein | 5 g |
| Fat | 2 g |
| Saturated Fat | 1 g |
| Cholesterol | 5 mg |
| Sodium | 270 mg |
| Fiber | 0.5 g |
| Sugar | 0.5 g |
Gordon Ramsay’s Focaccia fits well into diets like the Mediterranean and flexitarian, which focus on healthy fats and plant-based ingredients. It’s also suitable for a balanced diet, providing carbohydrates and healthy fats.
It is also a good fit for vegan and vegetarian diets. However, it’s not suitable for gluten-free diets and low-carb or keto diets.
For individuals on a low-sodium diet, the added salt might be a concern, though adjustments can be made to reduce these elements.
Recipe Variations For Different Diets
- Gluten-Free Diet: I use a gluten-free flour blend that contains xanthan gum or guar gum. Sometimes, I opt for gluten-free all-purpose flour and add psyllium husk to improve the texture.
- Low-Carb/Keto Diet: Substitute bread flour with almond flour or coconut flour. These flours are suitable for keto diets, though I need to adjust the liquid amounts as they absorb moisture differently.
- Reduced Sodium Diet: I cut back on the added salt or use a salt substitute. I also watch the sodium content in other ingredients like olives and sun-dried tomatoes.
Storing And Reheating This Recipe
Storing
- Room Temperature: First, I let the Focaccia Bread cool completely on a wire rack to prevent condensation inside the storage container, which can make the bread soggy. Once cooled, I wrap it in plastic wrap or aluminum foil or place it in a resealable plastic bag or airtight container to keep it fresh. For short-term storage, I keep it at room temperature for up to 2 days.
- Refrigerate: I store the wrapped focaccia in the refrigerator. It stays good for up to a week.
- Freezing: For longer storage, I slice the focaccia and place it in a freezer-safe bag or container. I freeze it for up to 3 months., while always labeling the bag with the date so I can keep track. When I need to reheat it, I thaw the focaccia at room temperature for a few hours or overnight in the refrigerator.
Reheating
- Oven Reheating: I preheat the oven to 180°C (350°F). I place the bread directly on the oven rack or a baking sheet and heat it for about 10-15 minutes, or until it’s warmed through and the crust is crispy.
- Microwave Reheating: I place a damp paper towel over the focaccia and heat it on medium power for 20-30 seconds. This method might not restore the crispiness, but it’s quick.
- Toaster Oven: For a smaller amount of individual slices, I use a toaster oven. I set it to medium heat and toast the focaccia until it’s warmed and crispy, which usually takes about 5-7 minutes.
What To Serve With This Recipe
- With Eggs: Focaccia makes a great accompaniment to eggs for breakfast. I enjoy it with a side of poached or Fried Eggs or even alongside a Frittata or Quiche.
- As an Appetizer, I love serving focaccia with a variety of dips, like olive oil and balsamic vinegar, or a mix of herbs and spices. It’s also great with Hummus or Tzatziki for a Mediterranean touch.
- With Soup or Salad: Focaccia pairs wonderfully with Soups and Salads. I enjoy it alongside a hearty Tomato Soup, Minestrone Soup, or a fresh Pasta Salad. It’s perfect for dipping and adds a nice texture contrast.
- With Cheese and Charcuterie: Focaccia complements a cheese and charcuterie board beautifully. I serve it with an assortment of cheeses, cured meats, olives, and pickles for a flavorful and satisfying spread.
- With Brunch: I enjoy focaccia as part of a brunch spread, served with Scrambled Eggs, avocado, or Salmon. It’s a great addition to any brunch table.
- As a Side with Pasta: I serve focaccia as a side to Pasta dishes. It’s perfect for soaking up the sauce from dishes like spaghetti, lasagna, or a rich meat sauce.
Printable Version
Gordon Ramsay’s Focaccia Bread Recipe
Ingredients
- 50 g Strong Bread Flour
- 1 Tablespoon Coarse Semolina
- 2 7g Sachets Dried Yeast
- 75 g Black Olives pitted, sliced
- 150 g Sunblush Tomatoes
- 3 Sprigs Rosemary only leaves
- 50 ml Olive Oil plus some extra
- 320 ml Warm Water
- Sea Salt
- Freshly Ground Pepper
Equipment
- Mixing Bowl
- Measuring Cups And Spoons
- Dough Scraper
- Baking Sheet
- Rolling Pin
- Oven
- Pastry Brush
- Cooling Rack
Instructions
- In a large mixing bowl, combine the flour, semolina, and dried yeast. Add a pinch of salt and mix the dry ingredients thoroughly.
- Gradually pour in the warm water and olive oil, stirring continuously until the mixture begins to form a rough dough. Transfer the dough onto a lightly floured surface. Knead it with your hands for about 8-10 minutes or until it becomes smooth and elastic.
- Clean and lightly flour the mixing bowl. Place the dough back into the bowl, cover it with a damp cloth or plastic wrap, and let it rise in a warm, draft-free area for about an hour until the dough rises to double its size. While the dough is rising, preheat your oven to 200°C (390°F).
- Once the dough has risen, gently punch it down to release the air. Brush a baking tray with a generous amount of olive oil. Place the dough on the tray and use your greased fingers to spread it evenly across the base. The dough should be about 1.5-2 cm thick.
- Sprinkle a pinch of salt over the dough. Press the sun-blushed tomatoes and black olives into the surface of the dough, ensuring they are well embedded but still slightly protruding. Season with sea salt and freshly ground black pepper. Then, scatter the rosemary leaves evenly over the top.
- Drizzle a bit more olive oil over the top of the dough to enhance its flavor and help it crisp up during baking. Place the baking tray in the preheated oven and bake for about 30 minutes, or until the focaccia is golden brown and has a crispy crust.
- Remove the tray from the oven and transfer the focaccia to a wooden board or cooling rack. Allow it to cool slightly before cutting it into slices. Serve warm or at room temperature.
Video
Notes
- I find that a good-quality extra-virgin olive oil really enhances the flavor. I drizzle a generous amount over the dough before baking for a rich, savory taste.
- It’s crucial to let the dough rise properly. If my kitchen is cold, I let it rise in a warm, draft-free place to ensure it gets enough time to double in size.
- I make sure there’s plenty of olive oil both in the dough and on the baking sheet. This helps prevent sticking and gives the focaccia a wonderfully crispy crust.
- I dimple the dough with my fingers before baking. This not only gives the focaccia its classic texture but also helps it cook more evenly.
- For an extra crispy bottom, I preheat the baking sheet in the oven before placing the dough on it.
- Baking focaccia in a Dutch oven is my go-to method for achieving a perfectly crispy crust. The Dutch oven traps steam, helping the dough rise and stay moist while creating a golden, crunchy exterior. It also ensures even heat distribution, resulting in a crisp crust and soft, fluffy center every time.
Nutrition
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Conclusion
The joy of baking this bread goes beyond the final product it’s in the anticipation and the aroma that fills your kitchen. It’s a So, embrace the magic of Focaccia, and let it become a staple in your kitchen.
Share your baking results with me, and tell me about all the twists and adaptations you tried with the recipe! Your delicious, homemade Focaccia is just a recipe away.
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