Olive, tomato and rosemary focaccia

This focaccia from Gordon Ramsay has a solid texture and plenty of Mediterranean flavour from olives, tomatoes and rosemary

Cuisine: Italian

Main Ingredient: Flour

Category: Bread

Difficulty: 5/10

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Olive, tomato and rosemary focaccia

Serves: 6
Oven temp: 400°F / 200°C / Gas Mark 6
Prep Time: 1 hrs 20 mins
Cooking Time: 30 mins


500 gramsStrong white flour
1 heaped tablespoonSemolina; course
14 gramsYeast active dry yeast
50 mlOlive oil; plus a drizzle more
75 gramsBlack pitted olives; sliced
150 gramsSun dried tomatoes
2-3 sprigsFresh rosemary; just the leaves
Sea salt
Ground black pepper


1Thoroughly 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 startwith and then, when it is just coming together, use your hands to make it into a ball.) Tip the dough out onto a lightly flouredsurface and knead for about 10 minutes until smooth, elastic and springy to touch
2Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30-60 minutes until doubled in size.
3Preheat the oven to 200°C/gas mark 6. Place the risen dough in an oiled baking tray (about 28 x 20cm) and sprinkle with a littlesalt. Grease your fingers with a little olive oil and prod out the dough to the edges of the tray.
4Press the olives and sunblush tomatoes into the dough so that they are slightly poking above the surface. Season with salt andpepper and scatter over the rosemary leaves.
5Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.
6Turn out of the tray, then transfer to a board, slice and serve.
  • Olive, tomato and rosemary focaccia

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