Olive, Rosemary and Tomato Focaccia | Gordon Ramsay
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- เผยแพร่เมื่อ 10 พ.ย. 2024
- An easy and delicious recipe for first time bread makers. Simple to prepare, quick to bake, and unbelievably tasty.
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Hello Chef Ramsey. I do not know if you will ever see this comment. I thought I would give it a try anyway. I am totally blind, and I love that you describe everything that you do while you are cooking. It is a huge help. Thank you very much.
+Mary Ann Mendez Have you tried cooking any of his recipes? If yes, that's great!
How did you write this?
K D lmaoooo girl think about what you just said...
+K D there are ways
latest laser-eye and retina-bot assistant treatment
Almost 50,000 on Google+. Incredible. Just about to spend some time replying to comments on the TH-cam channel. Ask any questions you have and if you missed the most recent video, it's here. Thanks guys
Gordon, since you asked...I do have a question on steak, Filet of beef in particular. After cooking is there a way to hold it for 30 mins or so before eating without destroying it? Thank you
Thanks Gordon Ramsay, just been through my cupboards. Do you have any recipes for some eggs, butter, bit of milk and some bread (could be toasted, if you prefer)? Thanks in advance.
i love you
You're the man, Chef.
Grande continua così
*Want more Rosemary Flavour?* Chop the rosemary (not finely, just a bit) and mix it with the olive oil - then massage it into the top of the bread. The oil helps to extract flavour from the rosemary and it also prevents burning the rosemary!
I was surprised to see that he didnt mix the rosemary with oil before adding it to the focaccia
No need to chop just oil it
thanks!
I just made this and it's delicious! I learned two things: If you use all purpose flour it will have a cake-like texture but still delicious. If you use the bread flour (I use Gold Medal bread flour) it'll have a rougher texture and a more traditional taste. Either way it's delicious!
The only thing I never get right is the presentation. It looks messy but tastes delicious!
Thanks Gordon!
Gordon's pronunciation's pretty decent: "Fuck atcha"
"Knead that f-"
-ucker?
"-ocaccia"
Oh. i'm so used to Gordon cussing
a lot of people hate on gordon ramsay but as a current culinary student i have a great amount of respect for him. truly a culinary magician
People hate him because of his constructive criticism. He's actually a really nice guy.
Victoria102395 He really is. I think Americans especially got kind of a weird image of him.
In American TV he got that shtick going on, that's pushed to people. He is quite a bit different if you watch his British programs airing in Europe.
He just cant cook italian food properly
I have never seen anyone hate on Gordon Ramsay.
@@papayetto3700 oop
if i could watch Gordon cook all day i would
I hope you don't take over his obsession with salt... 😂😂
Are you sponsored by Olive oil?
No Foccacia just requires a fair amount of olive oil!
all Europeans are sponsored by it to make Russians buy it instead of sunflower one. #illuminati
MC *olovol*
no he wishes.
No that's Jamie Oliver
olive oil with olive oil and a pinch of olive oil
that’s focaccia
That's because it's focaccia...
God damn I love yoi
It's a bread recipe, ofc there has to be a lot
not enough olive oil
ive heard drinking olive oil will almost be like the exact same thing.
The best overall oil for cooking, the tastiest and one of the healthiest.
i like my olovol with a drizzle of olovol
That's what makes focaccia so tasty, though, it's basically fried in olive oil.
AeroSmith lol
The best recipe I have found, I will be making as part of my work lunch to go with my home made soup. Thank you for a very easy to follow recipe, tell your daughter to keep up the good work, live watching her cook.
My dream is to meet Gordon Ramsay one day, eat his food, and maybe even get some cooking lessons from him. He's my inspiration for food. I love his recipes, his passion, and his philanthropic nature. Thank you Mr. Ramsay, for doing what you do.
Honestly .. you should massage the rozemary in olive oil and put olive oil on the dough before baking it . If i would make it like this i would be fired before day's end . When the focaccio comes out of the oven put some more olive oil on top and let it rest for 15 minutes .
Nobody:
Gordon Ramsey: “A nice salty bottom...”
As usually happened with almost all the italian recipes that Gordon prepares, it looks a genius chef for the majestry to manage the ingredients and the high ego. In reality this is not a focaccia, but just a bread with tomatoes, rosmary and olives. As italian, almost everythhing that Gordon prepares using italian traditional ingredients and tecniques looks like a kid starting to prepare his first dishes, with a lot of errors. Almost everyone in Italy cooks daily at home much better that as Gordon do in his video. Probably outside Italy it looks like he is doing some magician, but for any italian it looks a comedy show
What I found really positive in Gordon Ramsey, is the culture of the ingredients and the positive message he spread: fresh and quality ingredients as first. And to made conscius peoplw all around the world about the use of olive oil
Yes this is certainly not light and fluffy like it's supposed to be.. lol 😊
Exactly. Shame that ramsey is so influential a lot of people will end up thinking this is a focaccia. ramsey just can’t bake and he shouldn’t try. It is embarrassing to witness.
@@reformerx667oh dear
Jealousy is a curse
His love for food is contagious. Sunday morning and i'm going to try this.
So much oil that America decided to liberate it.
In fact this not enough olive oil if you wanna make authentic foccacia
So original
Dad: son, why is the military is at our front door
@@vsantamato75 Exactly! What do those people know about olive oil...
"Everytime a shot, when he says. "sort of"" - drinking game
and "nice" and "rustic"
coldjeanz Walter White not sure you'd make it to the end.
+Gordon Ramsay DAMN 😂
@@prettyme4387nah… it was one of his assistants.
I am from Italy and that is not focaccia. that's a fail Gordon, can't he see the focaccia is raw af?.. we now have the confirmation you can't cook Italian food. anyone remember when he put olive oil in boiling water to cook the pasta? lol
when he said "now, knead the focaccia" I thought he was gonna say "kneed, the fuckin' dough" lol I gotta remember, this isn't hells kitchen...
when I do a foccacia I use olive oil not flour to knead the dough. want the dough to be wet so I get the irregular holes.
Nice one. Got a try this one out.
Got a say Gordon has had the most hits and hints that have worked for me on the first try. I like that these are quite simple and ingredients are not set into stone. Just quick visual on how its done and that's it.
Made this, and it came out brilliantly! Great recipe, tastes amazing!
2:02 That has got to be the most satisfying sound ever.
2:35 - 2:38 Also the most satisfying sound ever.
What a gorgeous stainless steel kitchen Gordon has!
Great Job Gordon, you always manage to take recipies to next level! Thanks for your contribution to the cooking world!
Perfect..... just perfect
Gordon and TH-cam are perfect for each other. It brings me joy and gives me fuzzy feelings.
Gordon...you're the best but this isn't focaccia. It looks sooooooo good but it doesn't look like an italian focaccia.
in the video description it says "An easy and delicious recipe for first time bread makers". Looks like he made the recipe simpler for first time bread makers. Good focaccia uses a high hydration dough that could be a big problem for first time bakers.
@@alwayslookingatself I find high hydration doughs easier, so I don’t think this is it. I just don’t think he’s trained as a baker.
@@drawitout You find high-hydration easier? Maybe for you. Are you using a stand mixer? Hand working high-hydration dough is a nightmare for first time bread makers. That is a 100% fact.
@@alwayslookingatself You can’t generalize subjective experiences and call them 100% fact.
I make with and without a mixer. With lower hydration doughs you have to be very careful to avoid dry, overly dense bread. It’s a lot more difficult to get a sandwich loaf right than it is a ciabatta, in my experience.
@@drawitout "You can’t generalize subjective experiences and call them 100% fact." found the philososphy major
Looks more like a loaf of bread you've dropped in the woods.
This focaccia just got roasted in Italian Squista 😂
Swarm As everything italians he prepares. Because use to s of oilve oil and traditional italian ingredients, outside Italy he looks a Master. But every single italian cooking at home daily (almost everybody as it is in our tradition), lokks at him as a trainer that needs to learn much much more for his high level of preofessional. I'm sure he knows how to cook real italian food and with the right technique. But for some reasons he changes it in a wrong way.
Chef Ramsey added the time to cook and temperature....gets my thumbs up.
I just discover your channel, i can't believe you are sharing your recipes in such an easy, practical, simple, delicious and full of expertise way, LOVE IT!, i love the fact you go straight to the recipe without so much taaaaalking
What's not to love about Gordon and his techniques in cooking 😊
This is a very dry dough for a focaccia. A focaccia should be nice and bubbly when cut into. This loaf is far too tight and close textured.
I think he was trying to make the recipe easier for beginners who may have trouble with higher hydration doughs. At least I hope that's the reason. This is a horrible focaccia.
@@alwayslookingatselfnah… he can’t bake. Never could.
1:20 I thought he was going to say "let's knead that f**ker".
Instead he said focaccia.
I'm disappointed.
I wish there were more of these stories about what he had to do in restaurants he worked in, before he started his own.
I'm from the Philippines, now working in Qatar. Love the way to cook... And make it looks easy to do.
made it today for the first time, it came out stunning delicious thumbs up Gordon !!!
Was it really a 200-degree oven?
Karen Chengelis I’m pretty sure he’s talking Celsius not Fahrenheit
I hate how everyone always makes fun of his videos for using lots of olive oil. Like yeah, that's what chefs do. It's a vital ingredient in a ton of dishes, even as a jagoff mediocre home cook I know I wouldn't get far without it.
Man, you can really hear how much he loves to cook in his voice. It's really nice.
He likes the sound of money his videos make :-)
That could be my doorstop
Do this on master chef and you'll be denied.
I love this! He is undoubtedly the best chef ever... and a marvelous teacher besides. Oh, not to mention... a marketing genius!
Could this guy, at 22 years of age, as a poor lil baker in a 3 star, ever guess he was going to be one of the most successful chefs in the world? Haha amazing how far he's come
I just made this an hour ago, Very good. First, this is a very forgiving bread, not too picky on exact amounts. Secondly, buy yourself a kitchen scale to weigh out the flour, I measured by cups ( 4 cups is about 500g here in the U.S.) but due to humidity, packing, etc I added too much and the bread is dry, my bad. It still is very tasty and I will redo it in a few days after I buy a scale. I am not a bread or pastry baker. Considering these things it's VERY good, Thanks Gordon!
Flour changes a lot between UK and US. Agree about flavours, try whatever you like. Thanks for watching
Gordon Ramsay
UPDATE...I bought a scale to weigh out the flour, a night and day difference! As Gordon might say “ Scale, Weigh, Done”. Another thing is I measured the temperature on the water to 100 F so the yeast would activate. I am experienced with protein and vegetable cooking but baking is totally new to me. In one of his videos Gordon mentions baking as a science and an art, baking is chemistry, the rules need to be followed for a proper outcome. I also made this exact same recipe and used it as a thin pizza dough...beautiful. Scales are very inexpensive. Here in the U.S. I purchased one for USD 19.00 at WalMart, in the the U.K. I’m sure TESCO carries something similar for a comparable price. This recipe has opened a new door to me on baking and I am really excited to try other recipes, Thank you Gordon!
Man England Thanks! I'll watch some of the videos.
Thank you so much. This was the first time that I have tried one of your recipes and it turned out wonderfully, easy to follow instructions.
It was like he was handling a newborn baby.
Cooking really is such a beautiful thing. Can't wait to wrap my taste buds around this one.
I hear "fuck at ya" instead of focaccia
I absolutely love how easy you make everything look to make.
Your a genius in the kitchen!
Hey Gordan, are you an advocate of slower dough recipes with less yeast and longer ferments (like overnight) to add flavor? I have been reading about poolish and home made levain, but I am curious if you feel those are gimmicks or genuinely can contribute to a better bread.
Looks very good! Are you sure it couldn't use another 3-5 minutes in the oven?
I baked mine at 200C ( 392 F here in the U.S.) I have a good oven 3000.00 Kitchen Aid which I can set to 392 F it has really accurate temp control. I baked for 30 mins and it came out totally done.
I think it's about right. At 200C I kept it 2 minutes more as I had slightly thicker layer of dough. Came out perfectly.
Gordon is softly whispering as he makes love to the dough. He lubes it with olive oil on his fingers. Then, "gently push it in".
He made a decorated bread, but no way anyone could call that a focaccia!
1:17
I’m actually making this recipe tomorrow for school.
i feel like you should be shaping it properly after it's rise. you talk about having an aerated dough but without good gluten structure, you will always end up with a dough just a little bit denser then you want.
This looks like bread made by primary school kids! This is not a focaccia at all! Gordon, you're a great cook. Just stick to what you know!
This is definitely one of the best and easiest focaccia recipes I have tried to date!! Thank you Chef Ramsay!! Highly recommended. 🌟🙏🏻🥇🥇🥇💕🙌
Gordon uses so much Olive Oil that Popeye's in a seething rage.
Funny how people says it looks good when they apparently have no idea how a focaccia should look like to look good.
It's fucking raw
He made a bad looking bread with toppings, that's what he made. Calling that a focaccia makes me think he's never eaten a proper focaccia in his life.
It's like he tried to make it simpler for a beginner, who may have trouble handling high hydration doughs. His focaccia had the crumb of a brick, way to dense.
Haha… quite! ramsey is a cook, not a baker.
hey gordon, i know you said you had to put the bread in a warm place for it to grow, how long aprox? and what kind of warm place it it's winter (no sunshine) or any natural light....let me know thanks
spankyblackhat until doubled in size. Somewhere warm but not too hot.
@@gordonramsay Wow
Gordon is such a joy to watch :)
Thank you Gordon. This series and the accompanying book are brilliantly done. Made this Focaccia today. 👨🏻🍳
Damn he uses olive oil a lot. I wonder if he uses it as lube
Lmao 😂
vaseline to the rescue
YasGawdOkurrr it rips the condom
Focaccia needs a lot of olive oil. That is a fact
"...just a little drizzle"
RUSTIC BABY!
the way this fucking video starts is amazing
is it 50ml or 15ml of olive oil?
15ml.
@MY A 50ml and 300ml of water (as you can see from the grading). Also the amount looks like 50 ml. Good luck.
Best recepi for a tasty focaccia
Thanks
Raw
I have more rosemary than i know what to do with. Focaccia is the first bread I intend to bake. I can't wait! Thanks!
OMG, IT'S VEGAN.
a lot of bread is tbf
will add more flavor if you fold some finely minced rosemary with some strong cheese a couple of time in the dough.
I love when he said to put the oil on his hands. It was like he was really gonna love that bread. Lol
Every negative poster: "this 16 Star Chef is doing it wrong; trust me, the poster on TH-cam you don't know, have never met, and can't verify the skills of"
You can't possibly know what kind of experience one has.. maybe he/she knows it all because he/she hails from the home of focaccia
@@gnamorfra But in all reality, nah.
@@ZackstaDaxta it's perfectly plausible. I do hail from the area where focaccia is traditional, and I feel kind of entitled to having my opinion on the matter 😌
@@gnamorfra I mean if you specifically know one food item better than Gordon, that's fine, that's gonna happen once in a while. But it's all just theory since you haven't proven that. 😌
@@ZackstaDaxta it doesn't take much to know focaccia better than Gordon Ramsey, judging the result of his video. I'm not sure what we need to prove to you, other than having a direct daily experience of authentic Italian focaccia. Where do you come from?
His videos are always so intense^^ or is it just me who feels that way? :-D
Well I prefer to the point"intense" videos rather than 10 min long rambling
Can you use active dry yeast and proof it then put it into the dough and use fine semolina instead
HI! Strategy,niches I am glad you are showing this one, I love olives, herb breads and tomato, chuckle, chuckle.Mmm!
What cooking next week? so, good..mmm! Let's Eat!!!!
HEY! It's really quite nice..when things go smoothly...Nice to view...lovely..
*This is some good stuff...mmm!
Please keep doing videos like this where you mention all the measurements!
I could listen to Gordon all day.....he makes me want to cook!!! :)
yo, is it just me...but why Gordon's whole video make me feel like i'm watching some soft sensual porn though? Like i'm looking away bashfully...almost like watching a couple kiss on a bench while your on the opposite side of the park.
LIKE I HAD TO PAUSE THIS SHIT cus i was so wrapped up in writing this comment that i wasn't watching the video!???
Thank you God for giving us Gordon Ramsay. The End. Amen.
will try this
I gotta say, that's a lame focaccia. Tight grain, dry, pale, not enough oil, not enough salt, and what's with the semolina? How does that not make it heavy and mealy?
Thank you Chef.
Thank ya Gordan, I am learning how much I enjoy cooking and you always inspire that fire to cook. I shall make this Focaccia bread
I just love his recipes
The dough is way too dry (focaccia should be thin and full of air bubbles which this one isn't) because he floured his surface whilst kneading...WRONG. Focaccia has to be a wet dough, use olive oil instead of flour when kneading.
Tried it and worked out perfect! So yummy!!
*Am I the only one who enjoys all of Gordon stories* 🤔😂
That looked amazing. Will definitively try making it. Very relaxing video as well.
You notice how he didn't show the cross section? 😅
Of course. That wasn’t a focaccia :-)
Can we use all purpose flour or wheat flour instead of bread flour? If yes, any changes to the recipe and quantities?
Check out my Focaccia recipe! th-cam.com/video/mNBBuwE9NDQ/w-d-xo.html
Gordon! You're a genius.. You make it look incredibly easy. I idolize you, sir. Thanks for the recipes and laughs.
man these recepies are on a molecular level accurate
Don't anger him, or he'll throw it the focaccia.
It’s delicious. Thank you very much. 😃
So, so gifted Gorden Ramsay.
"some warm water" is vauge
In Italy we love focaccia
I just bit through my computer screen!