Focaccia with olives, sun-dried tomatoes, and rosemary by Gordon Ramsay

Name: Focaccia with olives, sun-dried tomatoes, and rosemary by Gordon Ramsay - Elisabeta N.
Ingredients: 500 grams of flour; 320 ml of warm water; 1 tablespoon of cornmeal; 14 grams of dried yeast; 55 ml of olive oil; 75 grams of black olives; 150 grams of sun; dried tomatoes; 2 sprigs of fresh rosemary; coarse salt

Pasta/Pizza - Focaccia with olives, sun-dried tomatoes, and rosemary by Gordon Ramsay by Elisabeta N. - Recipia

I made this focaccia with olives, sun-dried tomatoes, and rosemary a few times, especially when I'm in the mood for something simple yet flavorful. If you have the ingredients on hand, it's the kind of recipe that doesn't need to be complicated. The only important thing here is not to rush the rising process and to use olive oil generously. Quick Info Total time: about 2 hours (including rising) Preparation time: 20 minutes Baking time: 30 minutes Servings: 1 large tray (approx. 8 pieces) Difficulty: easy to medium Recipe type: quick bread, snack, appetizer Ingredients 500 g white flour 1 tablespoon cornmeal 14 g dry yeast 320 ml lukewarm water 55 ml olive oil 75 g black olives 150 g sun-dried tomatoes 2 sprigs fresh rosemary Coarse salt Preparation steps 1. Place the flour in a large bowl. Mix with the cornmeal and a pinch of salt. 2. In a separate small container, mix the lukewarm water with 50 ml of olive oil. Add the yeast and stir until dissolved. Gradually pour the liquid over the flour mixture. 3. Start mixing with a spoon, then continue with your hands. When the dough begins to come together, transfer it to a floured surface. Knead for 5-10 minutes until it feels elastic and smooth. If it needs more flour to prevent sticking, sprinkle a little, but don’t overdo it. 4. Place the dough in a clean bowl dusted with flour. Cover with a damp towel and let it rise for 40-60 minutes in a draft-free place. The dough should double in size. 5. Grease a baking tray (a regular oven tray works) and sprinkle coarse salt on the bottom. 6. Remove the risen dough from the bowl. With oiled hands, stretch it directly into the tray. Don’t worry about making it perfectly even; a rustic look is fine. 7. Make small indentations here and there with your fingers. Add the olives, sun-dried tomatoes, and pieces of rosemary, pressing them gently into the dough. Don’t overcrowd, but don’t skimp either. 8. Pour the remaining 5 ml of olive oil on top. If you like, sprinkle another pinch of coarse salt. 9. Place the tray in a preheated oven at 200°C and bake for 30 minutes. When the focaccia is golden at the edges and slightly elastic to the touch, it’s ready. 10. Remove the tray and let the bread cool for 10 minutes before slicing. Why I make this recipe often I love it because it doesn’t require complicated techniques and the ingredients are easy to find. It’s good even after a day. It works well as a snack or alongside something simple at the table. The dough comes out fluffy and flavorful without having to stand by it. Tips and variations Tips If you have time, let the dough rise longer (up to 90 minutes) for a more airy focaccia. Use a damp towel, not just a simple cover, to prevent the surface from drying out. When kneading, don’t overdo it with flour on the work surface; you want a soft dough, not dry. Oil your hands before working with the risen dough. Substitutions You can use type 650 flour if you don’t have 000 flour. If you don’t have cornmeal, you can skip it, but it gives a unique texture. Green olives work just as well if you don’t have black ones. Variations You can add thinly sliced garlic among the tomatoes and olives. If you don’t have rosemary, fresh thyme works too, but the flavor will be slightly different. If you prefer, sprinkle a little grated parmesan on top before baking. Serving ideas Sliced next to a salad or a cheese platter. As a base for bruschetta. Alongside cream soups or at a picnic. Frequently asked questions Do I need to let the dough rise for a whole hour? At least 40 minutes is good, but if you have time, let it rise for up to an hour for a more airy result. Do the olives need to be pitted? Yes, it’s important to use pitted olives so you can slice the focaccia easily and it’s more pleasant to eat. Can I use sun-dried tomatoes in oil? Yes, but drain them well first so you don’t add too much moisture. Can I make this focaccia with only tomatoes or only olives? Yes, you can choose just one of them if you prefer. Nutritional values Estimate for one serving (out of 8): approximately 250 kcal, 6 g fat (mostly from olive oil), 40 g carbohydrates, 6 g protein. Sodium may vary depending on how much salt you use and how salty the olives and sun-dried tomatoes are. These values are approximate. Storage and reheating Focaccia stays good for up to 2 days at room temperature, in a container with a lid or covered with a towel. If you want to reheat it, put it in the preheated oven for 3-4 minutes, but not in the microwave – it gets too soft. If it lasts longer, you can put it in the fridge, but it loses its texture.

Category: Pasta/Pizza Author: Elisabeta N. Views: 1451 Date: 27.09.2024

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