Gordon Ramsay cookery course focaccia bread recipe is a superb place to begin when making bread. It happens to be hands-on yet quickly and also mouthwatering.
Gordon Ramsay cookery course focaccia bread recipe is a superb place to begin when making bread. It happens to be hands-on yet quickly and also mouthwatering. Incorporating Olive oil to the white dough helps make the completed loaf silky soft, as well as the semolina provides it a much more old-fashioned edge. You could complete your dough with anything at all from tomatoes, rosemary together with roasted garlic to olives, or maybe salami. Many people like to press these into the dough, yet somehow Ramsay thinks it prevents the aeration as a result I leave mine on the surface.
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 × 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 sundried 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.