Since we are on quarantine I have been cooking A LOT. I really despise baking, but making fresh bread is something I've always wanted to learn to do well. I tried once along time ago, and the yeast was old so nothing rose and it was a disaster. I think that experience freaked me out and it has taken me years to try again.
Cue Gordon Ramsay's Ultimate Cookery Course on Amazon Prime. In episode 6 he goes into how to make a lovely Olive, Tomato and Rosemary Focaccia that literally might be the easiest thing I've ever baked. I've made it with and without the extra toppings, and its honestly just as good plain.
Olive, Rosemary and Tomato Foccacia
2 cups of flour
2 tsp or 1 packet of active yeast
1 heaped tbsp of semolina
1 1/4 cup of warm water
1/4 cup of olive oil
Sea salt and freshly ground black pepper
Tomatoes, pitted olives and fresh rosemary leaves
Thoroughly mix the flour, semolina and yeast with a couple of generous pinches of salt. Mix warm water with the olive oil. Make a well in the middle of the flour mixture and gradually add the liquid. (It’s easiest to mix this together with a fork to start with and then, when it is just coming together, use your hands to make it into a ball.) Tip the dough out onto a lightly floured surface and knead for about 10 minutes until smooth, elastic and springy to touch.
Place the dough in a large floured mixing bowl and leave to rise in a warm place for 30-60 minutes until doubled in size.
Preheat the oven to 400°F.
Place the risen dough in an oiled baking tray and sprinkle with a little salt. Grease your fingers with a little olive oil and prod out the dough to the edges of the tray.
Press the olives and tomatoes into the dough so that they are slightly poking above the surface. Season with salt and pepper and scatter over the rosemary leaves.
Drizzle the bread with a little extra olive oil and place in the preheated oven for 30 minutes until golden and cooked through.
Turn out of the tray, then transfer to a board, slice and serve.