Focaccia Bread Recipe

Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 4
This recipe was replicated from Gordon Ramsay's Cookery Course with a few additions of our own. One key to focaccia recipe is to make sure you put a good amount of olive oil on top before cooking it. That gives it a nice richness and its focaccia like taste.
  • 500g strong bread flour
  • 1 heaped tbsp coarse semolina
  • 14g sachets dried yeast
  • 50ml olive oil, plus a little extra
  • 75g pitted black olives, sliced
  • 150g sundried tomatoes
  • 2–3 rosemary sprigs, leaves only
  • pinch of sugar
  • Sea salt and freshly ground black pepper
  • 75g of caramelized onions
  1. Thoroughly mix the flour, semolina and yeast with a couple of generous pinches of salt and sugar. 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.
  2. 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.
  3. Preheat the oven to 200°C/395°F
  4. Place the risen dough in an oiled baking tray (about 15 × 24cm) 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.
  5. 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.
  6. Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.
  7. Turn out of the tray, then transfer to a board, top with caramelized onions, slice and serve.
Recipe by Cook With Jack at