Friday, August 24, 2012
Gordon Ramsay's Garlic Rosemary Focaccia
Last night I was looking for a way to use up the rest of my fresh figs before they went off and I thought 'Flatbread'. I decided to open up Gordon Ramsay's "Healthy Appetite" cookbook. He did have a focaccia recipe in there. His needed a couple of special flours that I don't have on hand, so I substitued All Purpose Flour in their place. His measurements for active dry yeast were in the oz and g forms, which I'm not used to (I need tsp and tbsp) - I did weigh out my yeast, but being such a small amount, I'm still not sure I got it right so if anyone has a tsp version I'd appreciate the note.
His recipe was for the flatbread alone, I topped mine with sliced figs, sliced garlic, goat cheese and a little drizzle of raspberry basalmic vinegar. I really liked the result, quite tasty.
So here's my version of a Gordon Ramsay dish:
1/4 oz (7g) active dry yeast
1 cup lukewarm water
3 cups all purpose flour
1 tsp salt (he recommends fine sea salt, I used kosher salt)
2 tbsp chopped rosemary leaves (I subbed in dry rosemary)
2 garlic cloves, peeled and finely crushed
1/4 extra-virgin olive oil
Sift the flour and salt together into a large bowl. Add the yeast and rosemary. Stir.
Make a well in the center. Add the crushed garlic, olive oil and water. Stir with a wooden spoon until the mixture comes together. You should get a soft, not sticky dough.
Press the dough together and put it onto a lightly floured counter. Kneed the dough for about 5 minutes. Place it in a lightly oiled large mixing bowl, cover with a clean dish towel and let rise in a warm spot for about 2 hours, until the dough has doubled in size.
Heat the oven to 400*. Turn the dough onto a lightly floured counter and kneed lightly. Place on a well-oiled baking sheet and gently flatten with the palms of your hands. Pull and shape it to the edges of the baking sheet to form a 1/2 inch (1cm) thick rectangle. Press with your fingertips to form indentations in the dough.
At this point I added the sliced figs, goat cheese, sliced garlic and raspberry basalmic vinegar. He suggests rosemary leaves, whole garlic cloves and olive oil.
Bake for 15-20 minutes (until the bread is golden brown). Let cool slightly, slice and serve warm.