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Hi Bold Bakers!
One of my favorite things to bake and eat is bread so I’ve created a series to simplify making all of your favorite sweet and savory baked goods! From homemade pizza to a sweet nutella braided loaf, I have you covered with one all purpose dough recipe called Crazy Dough!
WATCH MY VIDEO RECIPE
Crazy Dough can be used to make 10 entirely different sweet and savory bread based baked goods from naan bread, cinnamon rolls and even cheesy bread loafs to name but a few. All you need is one easy master dough recipe!
This Focaccia bread recipe is crazy good and not just because it’s made from my crazy dough! This bread proofs 3 different times creating that yeasty flavor we all know and love in focaccia bread. Before going into the oven for just 2o minutes I top mine with briny olives, sweet and juicy sun dried tomatoes and fresh rosemary. The finished product is a golden and pillowy bread bursting with savory Italian flavors.
This recipe takes the guesswork out of making focaccia bread so you can have some fun in the kitchen. My favorite part about this recipe is how easy it is to make your own.
Feel free to top your focaccia with your favorite fresh herbs, cheese and spices. How ever you choose to flavor your focaccia bread, it’s sure to be a show stopper so enjoy!
Prep Time 2 hrs
Cook Time 20 mins
Total Time 2 hrs 20 mins
Crazy Dough is one easy recipe for how to make bread and endless variations including my Crazy Dough Focaccia for a pillowy bread bursting with flavor.
Author: Gemma Stafford
Servings: 10 -12
- 1 batch crazy dough
- 1/4 cup (21/2/ oz/75g) olive oil
- 1/4 cup (11/4oz/40g) black pitted olives, rough chopped
- 1/4 cup (11/4oz/40g) sun dried tomatoes in oil, rough chopped
- 1 teaspoon rosemary leaves , chopped
- Sea salt and pepper to taste
After your crazy dough
has proofed (approximately 1 hour) punch down the dough and transfer to a lightly floured surface.
Using a rolling pin or your hands gently flatten and stretch the dough into an 8 x 12 inch square (If the dough is not stretching to that size easily, partially stretch it then allow about 10 minutes to rest before stretching to full size).
Oil an 8 x 12 inch baking tin about 2-3 inches deep. Transfer your dough to the baking tin, loosely cover with plastic wrap and a tea towel and allow to proof for another hour.
After one hour the focaccia should have risen and doubled in size. Using your finger tips press down the surface of the dough creating indents all over.
Brush generously with olive oil. Top with olives, sun dried tomatoes, rosemary, salt and pepper.
Loosely re-cover with plastic wrap and allow to proof one last time for 30 minutes.
Bake in a preheated 425 F (220 C) oven for about 20 minutes.
Allow to cool slightly before slicing into squares and serving warm!
This Recipe Made By Bold Bakers