Olive, Tomato & Rosemary Focaccia
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
Cooking instructions
Serves 6-8
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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.
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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.
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Preheat the oven to 200°C/Gas 6.
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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.
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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.
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Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.
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Turn out of the tray, then transfer to a board, slice and serve.
Gordon Ramsay
Ultimate Cookery Course
By Hodder & Stoughton
Text © Gordon Ramsay 2013
Photography © Anders Schønnemann 2012