Gordon Ramsay Herb Focaccia (Copycat Recipe)
This Gordon Ramsay-inspired herb focaccia is a soft, airy, olive-oil-rich bread with a golden top and rosemary flavor. The recipe below uses bread flour, 80% hydration, and a light-colored metal pan. It is a practical copycat-style version, not a verified reproduction of a specific Ramsay recipe. Follow the proofing cues and release steps for a better bake.
Imagine pulling a fragrant focaccia from the oven, only to find its base stuck fast to the pan. The good news: a careful oil coating, a fully baked center, and a short cooling rest can help prevent that frustrating finish. This recipe walks you through each stage, including what to change if the dough feels too wet or the crust resists release.
Material Setup and Dough Preparation
This section covers the flour, water, oil, herbs, and pan needed for a reliable focaccia. The dough uses 80% hydration, meaning the water weighs 80% of the flour. That high water level helps create an open, tender crumb, but it also makes the dough sticky and calls for gentle handling.
Ingredients and dough mixing
These amounts make one pan of focaccia. Use a scale for the most consistent results, especially when measuring flour and water. Rosemary is listed as “to taste” because its flavor strength varies, and the dough should remain cohesive rather than dry.
Choose and prepare the pan
A light-colored, uncoated aluminum or stainless-steel pan rated by its maker for at least 230°C / 446°F is suitable for this bake. Aluminum conducts heat well and warms quickly; stainless steel is generally less conductive. Check the pan’s oven rating, and do not assume every pan or handle can take the same heat.
Lightly oil the cool pan before adding the dough. Aim for a thin, even film, not a deep pool. Extra oil on the exposed dough can smoke at the oven temperature, and olive-oil smoke points vary by product and refinement. Extra-virgin olive oil is commonly cited around 190–210°C / 374–410°F, so ventilate the kitchen and avoid excess oil.
| Choice | What to expect | Best next step |
|---|---|---|
| Uncoated aluminum | Heats quickly and evenly | Check the maker’s oven rating |
| Stainless steel | Usually transfers heat less quickly | Watch the bake and allow for timing variation |
| Deep pool of exposed oil | May smoke or taste bitter | Use a thin coating and modest topping drizzle |
| PTFE-coated pan | Suitability depends on its rating and use instructions | Avoid unless the maker approves this temperature and use |
Key takeaway: Prepare the pan before handling the sticky dough, and use only metal cookware approved for the oven temperature.
Proofing, Dimpling, and Baking Technique
Proofing is the rest that lets yeast produce gas and expand the dough. A good focaccia proof leaves the dough visibly puffy and relaxed, not dry or crusted on top. Once it is in the pan, handle it gently so it can keep the air that gives the crumb its soft texture.
Shape and proof in the pan
With oiled hands, transfer the dough to the oiled pan. Gently stretch it toward the corners. If it springs back, stop and let it rest for a short time before stretching again; dough often relaxes when given a pause. Keep it covered while it rests so the surface does not dry out.
When the dough looks puffy and relaxed, press your fingertips into it to make dimples. Avoid pressing so hard that you flatten the dough against the pan. Add chopped rosemary and a modest drizzle of olive oil over the top. The dimples hold some of the oil and help create focaccia’s familiar surface.
Bake until the center is set
Heat the oven to 220°C / 425°F. Bake for about 20–25 minutes, rotating the pan once if your oven browns unevenly. The exact time can change with pan material and dough depth, so use the appearance and doneness cues together: the top should be well browned, and the center should look fully set rather than wet or doughy.
A little bubbling or sizzling oil is expected, but smoking oil signals that there may be too much exposed on the surface or in the pan. Do not use the broiler unless the pan maker explicitly approves it. The intense top heat can also brown the surface before the middle is ready.
| What you see | Likely cause | What to do |
|---|---|---|
| Dough pulls back from the corners | It has not relaxed enough | Rest it, covered, then stretch gently again |
| Dough has a dry skin | It was uncovered during proofing | Keep it covered next time |
| Top browns but center seems wet | The center needs more baking | Continue baking and check again |
| Oil smokes heavily | Too much oil may be exposed | Use less topping oil next time; ventilate |
Key takeaway: Let the dough tell you when it is ready to bake, then judge doneness by both color and a set center.
Pan Release, Cooling, and Care
Release depends on more than greasing. A properly oiled pan, a fully baked base, and a brief rest all help the bread separate cleanly. Cooling also matters: resting the focaccia on a rack lets steam escape from underneath, which helps limit a damp bottom.
Release the focaccia safely
When the bread is baked, remove the pan from the oven and let it rest briefly. If the edges seem attached, loosen them with a non-metal utensil. Avoid scraping with a metal tool, which can scratch or damage the pan. Once the edges are free, lift or slide the focaccia out carefully and place it on a rack.
If the base still sticks, do not force it while the bread is hot and fragile. Work around the edges again, then try easing a thin, non-metal spatula underneath. A soft, underbaked center may tear more easily, so confirm that the middle is fully set before serving.
Cool, clean, and store the pan
A rack allows air to move beneath the focaccia as it cools. Leaving it in the pan for too long can trap steam against the bottom. Once the pan is cool, wash it with warm water and mild detergent, then dry it fully. Uncoated aluminum and stainless steel do not need a special seasoning routine for this recipe.
Never pour cold water into or onto a hot pan. A rapid temperature change can warp metal or damage a finish. Follow the maker’s care instructions, especially if the pan has a coating or other parts that limit its use.
Key takeaway: Loosen gently, cool the bread on a rack, and wait for the pan to cool before washing.
Serving and Dining Presentation
Focaccia is easiest to serve once it has cooled enough to handle. The short rack rest protects its base from trapped steam, while a sharp knife helps make neat pieces without compressing the soft crumb. Serve it plain or alongside a meal, and keep any extra oil modest so the rosemary remains clear.
For a simple finish, cut the focaccia into squares or strips and serve it warm or at room temperature. If you want a stronger herb note, add rosemary to taste before baking rather than piling on extra oil after the bake. This keeps the topping balanced and reduces the chance of an oily surface.
Troubleshooting examples
These are common kitchen scenarios, not reports from a controlled test. Use them to decide which step to adjust on your next bake.
- The dough is sticky but cohesive: That is normal for 80% hydration. Oil your hands and avoid adding flour unless the dough is truly loose and unmanageable.
- The corners stay bare: Let the dough rest, covered, before stretching it again. Forcing it can make it spring back.
- The base sticks after baking: Check whether the pan had a thin oil film and whether the center was fully baked. Loosen the edges with a non-metal utensil.
- The kitchen fills with smoke: Reduce the amount of exposed oil next time. A thin film in the pan and a modest drizzle on top are enough.
Key takeaway: Make one change at a time, such as proofing longer or using less surface oil, so you can identify what improves your result.
Frequently Asked Questions
Is this an exact Gordon Ramsay recipe?
No. It is a Ramsay-inspired copycat-style recipe, not a verified reproduction of a specific recipe.
What hydration is this focaccia?
It is 80% hydration: 400 g water for 500 g flour. This makes a sticky, high-hydration dough.
Can I use all-purpose flour?
The baseline recipe calls for bread flour. Using another flour may change how much water the dough absorbs and how it handles.
How much rosemary should I use?
Add chopped rosemary to taste. Its strength varies, so start with a modest amount if you prefer a mild flavor.
How long does focaccia bake?
Bake at 220°C / 425°F for about 20–25 minutes. Look for a browned top and a center that is fully set.
Why is my dough sticking to my hands?
The dough is meant to be tacky because it has 80% hydration. Use oiled hands and handle it gently instead of adding flour at once.
Why did my focaccia stick to the pan?
Possible causes include too little pan oil, an underbaked base, or edges that need loosening. Use a thin, even oil film and a non-metal utensil.
Can I use a nonstick pan?
Use one only if the maker rates it for this temperature and use. Do not use aerosol cooking spray on nonstick cookware; additives can leave hard-to-clean residue, and this oil-rich dough may not need it.
Will olive oil smoke at 220°C / 425°F?
It can, especially if excess oil is exposed. Smoke points vary, so avoid pooling oil and ventilate the kitchen.
How should I clean the pan?
Let it cool, wash with warm water and mild detergent, then dry fully. Do not pour cold water onto a hot pan.
(This article was written by one of our staff writers, Andrew P. Morrison. Visit our Meet the Team page.)
