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Focaccia

  • 500 g White Wheat Flour, 13% protein
  • 20 g Semolina
  • 15 g Active Dry Yeast
  • 360 g Water, warm
  • 1 T Olive Oil
  • 2 t Coarse-Grain Salt
  • 225 g Sun-Dried Tomatoes
  • 225 g Kalamata Olives
  • 1 t Coarse-Grain Salt
  • 1 t Black Peppercorn, coarsely ground
  • 3 sprigs Rosemary Leaves
  • 1 T Olive Oil
  1. Prepare dough. Add flour, semolina, yeast to large bowl. Stir. Add water and olive oil to small bowl. Repeat until dough starts to hold together: add 55 g oil and water to flour mixture and stir with hands.
  2. Knead dough. Transfer dough to stand mixer. Gently knead 5 minutes with dough hook until dough resembles a smooth ball.
  3. Proof dough. Transfer dough to large bowl. Cover with plastic wrap. Rest 1-2 hours at 25ºC until dough doubles in size.
  4. Preheat oven to 395ºF (200ºC).
  5. Season dough. Add salt to 9" x 13" baking pan with high sides. Spread evenly. Add dough. Grease hands with olive oil, and gently push dough to fill whole pan. Add tomatoes and olives. Garnish with salt, pepper, rosemary, and olive oil.
  6. Bake focaccia 30 minutes at 400ºF.

  1. Ramsay, Gordon. "Gordon Ramsay's Guide To Baking | Ultimate Cookery Course." YouTube. 14 January 2020. ↩