Olive, Rosemary and Tomato Focaccia
Olive, Rosemary and Tomato Focaccia is a easy Italian recipe that serves 6. 250 calories per serving. Recipe by Gordon Ramsay on YouTube.
Prep: 1 hr 20 min | Cook: 35 min | Total: 2 hrs 10 min
Cost: $6.17 total, $1.03 per serving
Ingredients
- 500 g Strong Bread Flour (high‑protein flour for structure)
- 20 g Semolina (adds rustic texture)
- 15 g Active Dry Yeast (instant or active dry)
- 300 ml Warm Water (about 38 °C, helps activate yeast)
- 50 ml Olive Oil (extra‑virgin, for silkiness and flavor)
- 10 g Sea Salt (for dough; plus extra for topping)
- 2 sprigs Fresh Rosemary (leaves stripped, roughly chopped)
- 100 g Cherry Tomatoes (halved)
- 50 g Pitted Black Olives (sliced)
- 5 g Coarse Sea Salt (sprinkled on top for crunch)
- 2 g Freshly Ground Black Pepper (optional, for topping)
Instructions
Combine Dry Ingredients
In a large mixing bowl, whisk together the strong bread flour, semolina, dried yeast, and 10 g sea salt until evenly distributed.
Time: PT5M
Add Wet Ingredients and Form Dough
Create a well in the centre, pour in the warm water and olive oil. Using your fingers (keep them open like a whisk), gently pull the flour into the liquid until a shaggy dough forms.
Time: PT7M
Knead Lightly
Turn the dough onto a lightly floured surface and knead for about 5 minutes, just until smooth and elastic. Avoid adding extra flour; the dough should be slightly tacky.
Time: PT5M
First Proof (Rise)
Shape the dough into a ball, place it back in the bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place until doubled in size, about 1 hour.
Time: PT1H
Temperature: warm (around 30 °C)
Prepare Baking Tray
Generously drizzle olive oil onto the baking tray and spread it with your fingers so the entire surface is coated.
Time: PT2M
Shape the Dough on Tray
Punch down the risen dough gently, then transfer it to the oiled tray. Using oiled fingertips, press the dough out to the edges, creating dimples across the surface.
Time: PT5M
Add Toppings
Scatter the halved cherry tomatoes, sliced olives, and chopped rosemary over the dough. Sprinkle coarse sea salt and freshly ground black pepper. Drizzle a little more olive oil over everything.
Time: PT5M
Bake
Place the tray in a pre‑heated oven and bake at 200 °C for 30–35 minutes, until the top is golden brown and the edges are crisp.
Time: PT35M
Temperature: 200°C
Cool and Serve
Remove the focaccia from the oven, let it rest on a wire rack for 10 minutes, then cut into squares and serve warm.
Time: PT10M
Nutrition Facts
- Calories
- 250
- Protein
- 6 g
- Carbohydrates
- 45 g
- Fat
- 7 g
- Fiber
- 2 g
Dietary info: Vegetarian, Can be made vegan (use only olive oil)
Allergens: Gluten (wheat)
Ingredient Substitutions
- Instead of Strong Bread Flour: All‑Purpose Flour (use 550 g)
- Instead of Semolina: Fine cornmeal
- Instead of Active Dry Yeast: Fresh yeast (30 g)
- Instead of Warm Water: Milk (for richer dough)
- Instead of Olive Oil: Canola oil (less flavor)
- Instead of Sea Salt: Kosher salt
- Instead of Fresh Rosemary: Dried rosemary (1 tsp)
- Instead of Cherry Tomatoes: Roma tomatoes, diced
- Instead of Pitted Black Olives: Green olives
- Instead of Coarse Sea Salt: Flaky Maldon salt
- Instead of Freshly Ground Black Pepper: White pepper
Equipment Needed
- Mixing Bowl
- Kitchen Scale
- Wooden Spoon or Hand
- Bench Scraper (optional)
- Baking Tray (≈30 × 20 cm)
- Parchment Paper (optional)
- Oven
- Pastry Brush (optional)
- Plastic Wrap or Damp Cloth
Critical Steps — Do Not Skip
- Evenly mixing the dry ingredients with the yeast
- Using warm water (≈38 °C) to activate the yeast without killing it
- Gentle kneading – avoid over‑flouring
- First proof until the dough doubles in size
- Oiling the baking tray thoroughly
- Creating dimples in the dough before adding toppings
Chef Tips from the Video
- Use high‑quality extra‑virgin olive oil for both dough and topping – it adds flavor and a beautiful crust.
- For extra aroma, add a few crushed garlic cloves with the rosemary.
- If you like a chewier crust, bake the focaccia on a pre‑heated pizza stone.
Troubleshooting
Dough is too dry and cracks when shaping.
Add 10–20 ml more warm water, one tablespoon at a time, until the dough feels tacky but not sticky.
Bread does not rise or rises very little.
Check that the yeast is fresh and that the water temperature is not above 45 °C. Allow a longer proof in a warmer spot.
Toppings slide off during baking.
Press the toppings gently into the dimples and drizzle a little extra olive oil on top before baking.
Storage
Refrigerator: Wrap tightly in plastic wrap; lasts up to 3 days.
Freezer: Cool completely, then freeze in an airtight bag for up to 1 month. Reheat in oven.
Room temperature: Best eaten the same day; can sit uncovered for up to 4 hours.
Make-Ahead Tips
- Bake the focaccia a day ahead and reheat in a 180 °C oven for 5 minutes.
- Store toppings separately and add fresh rosemary just before baking for maximum aroma.
Frequently Asked Questions
What is the cultural significance and history of focaccia in Italian cuisine?
Focaccia originates from ancient Roman flatbreads and has become a staple of Ligurian cuisine, especially in Genoa. It is traditionally served as a snack, side dish, or accompaniment to soups and salads, embodying the Italian love for simple, high‑quality ingredients.
What are the traditional regional variations of focaccia in Italy?
In Liguria, focaccia is often topped with olive oil, sea salt, and rosemary (focaccia al rosmarino). In the Veneto region, it may include onions and herbs, while in Puglia, it is sometimes brushed with tomato sauce and sprinkled with cheese. Each region adds its own local toppings while keeping the airy, olive‑oil‑rich base.
How is focaccia traditionally served in Liguria?
In Liguria, focaccia is typically served warm, sliced into squares, and enjoyed with a drizzle of extra‑virgin olive oil and a pinch of coarse sea salt. It often accompanies antipasti, soups, or is eaten on its own as a street‑food snack.
What occasions or celebrations is focaccia traditionally associated with in Italian culture?
Focaccia is a common everyday bread but is also featured at festivals, family gatherings, and as part of the traditional Sunday lunch in many Italian households. Its simplicity makes it a versatile choice for both casual meals and special occasions.
What other Italian dishes pair well with this olive, tomato & rosemary focaccia?
It pairs beautifully with a fresh Caprese salad, grilled vegetables, Italian cured meats like prosciutto, or a hearty minestrone soup. The herb‑infused bread also complements a simple olive‑oil‑based pasta dish.
What makes this focaccia special or unique in Italian bread making?
The addition of semolina gives the crumb a slightly gritty, rustic texture, while the generous olive‑oil coating on both the dough and the tray creates a crisp, salty bottom. Fresh rosemary and olive toppings add aromatic depth that distinguishes it from plain focaccia.
What are the most common mistakes to avoid when making focaccia?
Common errors include using water that’s too hot (which kills the yeast), over‑kneading which makes the crumb dense, adding too much flour during shaping, and under‑oiling the tray which results in a dry bottom. Also, avoid over‑loading toppings, which can prevent proper baking.
Why does this focaccia recipe use a warm rise instead of a cold overnight proof?
A warm rise speeds up yeast activity, giving a light, airy crumb in a shorter time—ideal for home cooks who want a quick result. An overnight cold proof would develop more complex flavor but isn’t necessary for this simple, rustic version.
Can I make this focaccia ahead of time and how should I store it?
Yes, you can bake the focaccia a day ahead, let it cool completely, then wrap it tightly and store it at room temperature for up to 4 hours or refrigerate for up to 3 days. Reheat in a 180 °C oven for 5 minutes to restore crispness.
What texture and appearance should I look for when the focaccia is done?
The focaccia should be golden‑brown on top, with a crisp, slightly blistered crust and a soft, airy interior. When tapped, the bottom should sound hollow, and the rosemary should be fragrant and lightly toasted.
How do I know when the focaccia is fully baked?
Check that the edges are deep golden and the top is firm to the touch. Insert a thin skewer into the center; it should come out clean, and the bottom of the loaf should feel firm and sound hollow when tapped.
What does the YouTube channel Gordon Ramsay specialize in?
The YouTube channel Gordon Ramsay focuses on high‑energy, restaurant‑level cooking tutorials, ranging from classic British and international dishes to quick home‑cooking techniques, all presented with Ramsay’s signature passion and precision.
How does the YouTube channel Gordon Ramsay's approach to Italian cooking differ from other cooking channels?
Gordon Ramsay emphasizes technique, flavor layering, and professional kitchen standards, often simplifying classic Italian recipes for home cooks while maintaining authentic ingredients and bold seasoning, unlike many channels that may prioritize convenience over culinary fundamentals.
Last updated: August 31, 2026
