The first time I tried to make focaccia, I forgot the olive oil drizzle and ended up with what I can only describe as “confused pizza dough.” But once I understood how Gordon Ramsay builds flavor into every layer — from the salty brine to the rosemary press — my focaccia finally came out with that golden, dimpled, chewy-crispy crust I had been dreaming of.
This Gordon Ramsay Focaccia Bread Recipe is all about depth. Flaky sea salt. Fragrant herbs. A springy interior that still has some bite. Whether you’re serving it as a side with soup or building the world’s best sandwich, this bread delivers big bakery energy without a commercial oven. And yes, I’ll walk you through exactly how not to mess it up (because trust me — I’ve messed it up before).
Why Gordon Ramsay Focaccia Bread Works & Where Most Go Wrong
- Olive oil is not optional: It’s the key to that crispy exterior. I once skimped — it turned out pale and dry. Never again.
- Don’t skip the dimpling: Those iconic little craters? They trap oil and flavor. Press deep!
- Underproofing ruins the rise: You want airiness, not a dense slab. Give it time — and warmth.
- Herbs matter: Ramsay uses rosemary or thyme, and it makes a massive difference. Dried just won’t cut it.
- Salt on top, not just in the dough: That final flaky sea salt sprinkle adds both crunch and flavor pop.
What Gordon Ramsay Says About Focaccia Bread
Gordon keeps it simple but punchy. He always says focaccia is “like a sponge — you have to feed it flavor.” That’s why he layers it: salt in the dough, olive oil in the pan, herbs on top. His version is rustic but always well-seasoned and boldly textured. Never flat. Never bland.
How I Make Gordon Ramsay Focaccia Bread My Way
Gordon’s original focaccia uses a classic combo of strong bread flour, olive oil, rosemary, and flaky sea salt — all essential. But over time, I started adding my own twist: a bit of mashed potato (yes, really) for extra softness, and a splash of honey in the dough to give the crust that beautiful caramelized glow.
Also, I let my dough rest overnight in the fridge when I can. The flavor gets so much deeper. Don’t rush focaccia — it’s the kind of bread that rewards a bit of patience and a generous drizzle of olive oil. (And yes, I learned that from a Gordon Ramsay sourdough episode — the man is obsessed with fermentation, and rightly so.)
If you’re looking for a soup that pairs ridiculously well with this? Try my Gordon Ramsay Lentil Soup. It’s like they were born to share a plate.
Ingredients For Gordon Ramsay Focaccia Bread (with my notes)
- 500g strong bread flour – All-purpose works, but bread flour gives better structure.
- 2 tsp instant yeast – Quick rise, but don’t skip the proofing step.
- 1½ tsp fine sea salt – Goes in the dough.
- 300ml warm water – Not hot. You want baby bath temperature.
- 50ml extra virgin olive oil – Plus more for greasing and drizzling.
- 1 tbsp honey – Optional, but it brings out flavor and aids browning.
- 1 small potato, boiled and mashed (about ⅓ cup) – My secret for extra fluff.
- Fresh rosemary or thyme – Gordon uses rosemary. I also love thyme-lemon zest combo.
- Flaky sea salt (like Maldon) – For that final glorious top crunch.
How To Make Gordon Ramsay Focaccia Bread Step By Step
- Mix the dough
In a large bowl, combine flour, yeast, and salt (keep yeast and salt on opposite sides at first). Add warm water, olive oil, honey, and mashed potato. Mix until shaggy. - Knead until smooth
Turn onto a floured surface and knead for about 10 minutes, or until smooth and elastic. Or use a stand mixer with a dough hook for 7 minutes. (I do — my elbows say thanks.) - First rise
Place dough in an oiled bowl, cover with plastic wrap or a damp towel, and let rise in a warm spot for 1 hour, or until doubled in size.
(If you’ve got time, cover and refrigerate overnight. Just bring it to room temp before baking.) - Prepare the pan
Oil a 9×13 baking tray generously — don’t be shy. That crusty bottom is worth it. - Shape and rest
Gently deflate dough and press into the tray. Let it rest 30 more minutes, uncovered. - Dimple and top
Use oiled fingers to press deep dimples into the dough. Drizzle more olive oil, sprinkle with chopped rosemary and flaky sea salt. - Bake
Bake at 220°C (430°F) for 20–25 minutes, or until golden brown and crisp at the edges. - Cool and serve
Let cool slightly, then serve warm. Focaccia is best fresh, but also makes insane sandwiches.
Gordon Ramsay Focaccia Bread
Rate this RecipeIngredients
Equipment
Method
- Combine flour, yeast, and salt in a large bowl. Add warm water, olive oil, honey, and mashed potato. Mix until shaggy.
- Knead for 10 minutes by hand or 7 minutes in a stand mixer, until smooth and elastic.
- Let rise in a greased bowl, covered, for 1 hour or until doubled in size.
- Press into an oiled 9×13 tray and rest uncovered for 30 minutes.
- Dimple with oiled fingers. Top with rosemary and flaky salt.
- Bake at 220°C (430°F) for 20–25 minutes, until golden and crisp.
Nutrition
Tried this recipe?
Let us know how it was!What I Got Wrong (And How I Fixed It)
- Too dry: My first batch was dense because I added too much flour during kneading. Sticky dough is OK!
- Skimpy oil: I once oiled the pan lightly. Huge mistake — it stuck like glue and lacked that golden base.
- Under-dimpled: My early focaccia barely had those signature dents. Now I press hard with all ten fingers.
- No herbs: A version without herbs tasted… sad. Don’t skip the rosemary.
Pro Tips That Change The Game For Gordon Ramsay Focaccia Bread
- Cold Ferment = Big Flavor: Letting the dough rise in the fridge overnight deepens the flavor dramatically.
- Olive Oil Generosity: Don’t just drizzle — douse. Oil in the pan and on top gives that golden, crispy crust.
- Wet Dough = Fluffy Crumb: The dough should be soft and a bit sticky — resist the urge to add too much flour.
- Double Dimpling: Once before the second rise and once right before baking. It helps trap oil and flavor pockets.
- Finish with Zest: Add lemon zest with your herbs for a fresh twist Gordon himself would approve of.
Variations That Actually Hold Up For Gordon Ramsay Focaccia Bread
- Cheesy Focaccia: Add grated parmesan or pecorino before baking. The crispy cheese edges? Unreal.
- Tomato + Olive: Scatter halved cherry tomatoes and pitted olives over the top before baking.
- Caramelized Onion: Sweet and savory. Spread thinly sliced caramelized onions over the dough.
- Spicy Garlic: Mix minced garlic and chili flakes into the final olive oil drizzle.
How To Store & Use Leftover Focaccia
Storage:
Wrap cooled focaccia in parchment and foil. It keeps at room temp for 2 days, or refrigerate up to 5. Reheat in a 350°F oven for 5–10 minutes to revive the crust.
Freezing:
Slice and wrap in plastic, then foil. Freeze for up to 2 months. Toast straight from frozen!
Leftover Ideas:
- Focaccia grilled cheese
- Croutons for soup or salad
- Sandwiches with roasted veg, cold cuts, or burrata
FAQs
Let me pull the real questions folks are Googling right now about focaccia (based on People Also Ask from Google):
What makes focaccia bread different from regular bread?
Focaccia uses more olive oil and has a soft, airy crumb with a crispy crust — plus those signature dimples. It’s also baked flat like a slab, not shaped like a loaf.
Can I make focaccia without bread flour?
Yes, you can use all-purpose flour, but the texture will be slightly less chewy. Bread flour gives better structure.
Why do you dimple focaccia?
Dimpling helps the dough bake evenly and creates little wells for olive oil, salt, and herbs to nestle into.
How do you keep focaccia crispy?
Use enough oil (in the pan and on top), bake in a hot oven, and reheat in a toaster oven to bring back the crisp.
Can I freeze focaccia bread?
Absolutely. Slice it first, then wrap tightly in plastic and foil. Freeze for up to 2 months.
From My Kitchen To Yours
If you try this focaccia, I promise it’ll become your go-to bread. Let it cool just enough to not burn your fingers… and then tear off a corner. That’s how I know it’s ready. 🥖
