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Crazy Dough Focaccia - 1 dough that can make a variety of breads from Focaccia to Cinnamon Rolls.

Crazy Dough Focaccia

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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.

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This recipe takes the guess work 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.

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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!

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5 from 9 votes
Crazy Dough Focaccia Bread
Prep Time
2 hrs
Cook Time
20 mins
Total Time
2 hrs 20 mins
 
Servings: 10 -12
Author: Gemma Stafford
Ingredients
  • 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
Instructions
  1. After your crazy dough has proofed (approximately 1 hour) punch down the dough and transfer to a lightly floured surface.
  2. 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).
  3. 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.
  4. 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.
  5. Brush generously with olive oil. Top with olives, sun dried tomatoes, rosemary, salt and pepper.
  6. Loosely re-cover with plastic wrap and allow to proof one last time for 30 minutes.
  7. Bake in a preheated 425 F (220 C) oven for about 20 minutes.
  8. Allow to cool slightly before slicing into squares and serving warm!

 

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Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I’m passionate about sharing my years of experience to show you how to make game-changing baking recipes with over-the-top results! Join more than 1 Million other Bold Bakers in the community for new video recipes every week!

Have you made a recipe? Share photos on my website or across social media with the hashtag #boldbaker.

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38 Comments

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  1. Caro on May 25, 2018 at 7:52 am

    Hello
    About to pop into oven but you mention 2 different cooking temperatures.
    You say 400 in video, and 425 in recipe!
    Which is correct temperature.
    Thank you!

    • Gemma Stafford on May 26, 2018 at 1:50 pm

      Hi Caro,
      I am not sure why it was 400 in the video, but I bake this at 220C/425F, that will work really well for you,
      Gemma 🙂

  2. Caren on May 25, 2018 at 3:53 am

    Hello Gemma
    Thanks so much for the recipes.
    Crazy dough being proofed right now – first one.
    Making focaccia.
    Will I still proof for 2 hours, then one hour, then 30 minutes?
    And does focaccia require one full batch of crazy dough?
    Many thanks

    • Gemma Stafford on May 25, 2018 at 4:15 am

      Hi Caren,
      You can make as much as you wish really, it is easy to adjust the recipe.
      Yes, proofing can vary according to the ambient temperature, humidity etc. It can be faster, but it needs to proof properly. This is really important to the end result,
      Gemma 😉

  3. Indo aussie cook on May 4, 2018 at 7:58 pm

    Hello Gemma,

    I am a new baker.. never baked in my life! Being Indian immigrated to Australia I wanted to expand my cooking hobbies beyond yummy curries and slow cooked stews and Asian cooking. Your focaccia recipe is very inviting. It is an instant hit with my family, it did not last to take it to work , so made another batch. At work again it got famous and I am making a third batch in a week for friends!

    Also love your ice-cream recipes!
    Many hugs!

    • Gemma Stafford on May 5, 2018 at 11:02 am

      Ah! Really? That is so good to hear, well done you.
      I am sure your family and friends also love your Indian food, do not lose this, such a delicious cuisine too, I love Indian curries!
      Gemma 🙂

  4. DenisaC on March 5, 2018 at 5:08 am

    I just love focaccia! It’s so delicious and your pictures are amazing! I put fresh tomatoes on mine but I’m definitely going to try the sun dried tomatoes next time.

    • Gemma Stafford on March 5, 2018 at 6:30 am

      Hi there,
      Good, I am happy you are using this recipe. If you are publishing it, in any forum, you need to say where it came from. This is true of any recipe. The alternative is plagiarism,and google will take your page down if they find that you are not crediting recipe authors.
      Gemma 🙂

  5. Jurij on February 26, 2018 at 6:33 am

    Hey Gemma

    Wonderful recipe, the dough was very nice. I have one question though. Is it possible to replace the yogurt with something else, for example milk? I don’t always have yogurt at hand…

    Thank you,
    Jurij

  6. Kimmie on February 25, 2018 at 7:05 pm

    I have never attempted bread before!! Outside of a mix for a bread maker!! I saw your series and was completely intrigued!! So today was the day I decided to dive in for this Sunday morning baking project!!

    My daughter and husband absolutely loved the results and I definitely have something pretty for my instrgram feed!!

    It was such a lovely texture the flavor was out of this world. I had a great time making the toppings. I took a handful of sun dried tomatoes chopped them into strips and grated fresh garlic on them and grated some Parmesan cheese in with some green onion and a drizzle of roasted red pepper oil and a sprinkle of mozzarella cheese.

    I can’t wait to try each application of the dough!!

    You have really inspired me to try new things and continue exploring new ideas!!

    Thank you as always!!
    -Kimmie

    Ps. Sandwichs at my house this week will be epic!!

    • Gemma Stafford on February 26, 2018 at 3:24 am

      Ah! Kimmie, so kind.
      Thank you for this very kind review of this recipe, we are delighted to have you baking with us.
      Thank you also for the addition ideas, always helps other Bold Bakers to know what you are doing it.
      Carry on baking, you are great,
      Gemma 🙂

  7. Netz on February 18, 2018 at 12:03 am

    Hi Jemma,

    Love your recipes and your tips for awesome results, I love baking and you inspire me to bake more.
    I was wondering if I could replace the all purpose flour with multi-grain flour, have you ever tried with any other flours? Please suggest measurements for using multi grain flour for the crazy dough.

    Thank you
    Netz

    • Gemma Stafford on February 18, 2018 at 2:07 am

      Hi Netz,
      Breads are many and varied, and dough can be as plain as a simple white flour with few additions, or enriches as in Brioche, croissants, soft rolls etc. Brown flour/spelt flour will work well with yeast, especially if they have been formulated to do so. The Gluten in these flours is less available than in white flour, so they often have vital wheat added for best results. Adding extra sugar also helps with these flours.
      For most home bakers a mix of high gluten, plain white flour, and whole wheat flour will help. A finely ground whole wheat/spelt is easier to manage too.
      There is a technique called ‘sponging the flour’ which works well for a multi seed, here you add all of the liquids, and the yeast to 1/2 of the flour, and allow it to sponge for about 1 hour.
      You then add the remainder of the flour, and any additions, until the dough forms a clean ball, then you knead, proof, knock it back, proof again and bake. A process, but not as daunting as it sounds. You can experiment with this,
      Gemma 🙂

  8. Lekshmy Shaji on January 28, 2018 at 11:30 am

    Its official now.. you are my favourite .. 🙂 Thanks for the awesome simple and foolproof recipes… I look fwd to weekends to try something new from your site..

    • Gemma Stafford on January 28, 2018 at 3:05 pm

      Really glad you like my recipes 🙂 . Share pictures if you make something.

      Best,
      Gemma.

  9. Jane on December 15, 2017 at 7:00 pm

    Dearest Jemma, do you have to ,,reproof,, /proof again your crazy dough if it was previously frozen..and for how long?
    Do you have any specific instructions on how to work with previously frozen crazy dough…
    …thank you and many blessings from sunny California… jane

    • Gemma Stafford on December 16, 2017 at 6:01 am

      Hi Jane,
      From sunny California to you too! We are here in Santa Monica, having lovely weather too.
      You will have to bring the dough back to room temperature. It should have been proofed just one time before freezing. It will take a short enough time to defrost, and about one hour to proof, even in Sunny California.
      I do hope this is of help to you,
      Gemma 🙂

  10. Mansi on November 30, 2017 at 9:45 pm

    Hi how much more milk is required if we are leaving out the egg?

    • Gemma Stafford on December 2, 2017 at 3:33 am

      Hi Mansi,
      This is a good question! Really what matters is that the dough comes together in a clean ball. Take a look back at the video to see what I mean. It takes very little liquid to go from too much to too little, add what the dough needs, then stop!
      I hope this is of help.
      Gemma 🙂

  11. Deborah on September 10, 2017 at 4:28 pm

    Hello Gemma, it’s a wonder to discover your site, ever since I subscribed, I have been happy with my baking. I’ve never got my bread right before, But since I followed your recipe I am so satisfied with my skills in Baking. Your my teacher. Thank you so much for such , crystal clear instructions, baking techniques and love your accent btw.

    • Gemma Stafford on September 11, 2017 at 1:54 am

      Thank you Deborah, that is so good to hear, I appreciate your kind support,
      Gemma 🙂

  12. Gail Ellis on August 20, 2017 at 9:28 am

    Could this bread made into cinnamon (and sugar) bread?
    It should be firm enough.

    • Gemma Stafford on August 21, 2017 at 2:08 am

      Hi Gail,
      Yes! You can use this as you wish, all will be well,
      Gemma 🙂

  13. Jeanny on July 29, 2017 at 12:41 am

    Hi Gemma,

    Glad that i came across your video and really love your recipe.
    I tried to make the focaccia but i think mind turn out to be a bit dry. Would you recommend any tips so i can try again.
    Will definitely try making the pizza and nutella bread soon

    Thank you for sharing this recipe

    • Gemma Stafford on July 29, 2017 at 2:57 am

      Hi Jeanny,
      I think this was down to either adjusting the recipe in some way, or under proofing.
      As the bread proofs it tends to become more spongy and moist. this is an important step, and it cannot be rushed.
      Fermented dough is also a great one to master, always so moist and delicious because of the long proofing. (https://www.biggerbolderbaking.com/cinnamon-raisin-homemade-bread/) take a look at this recipe too, it is all a learning curve!
      Gemma 🙂

  14. Pervin on July 24, 2017 at 4:12 am

    This recipe was so delicious, thank you Gemma! I’ve recommended your site to all my friends! I live in Singapore and if you ever come this way, please let me know ok. God bless, pervin

    • Gemma Stafford on July 24, 2017 at 7:19 am

      Thank you Pervin, and I would love to come to Singapore. My parents have been there and always say how much they enjoyed it.
      Thank you for sharing the recipe, I apprecaite your kind support,
      Gemma 🙂

  15. Marie-Michele Godbout on July 20, 2017 at 1:58 pm

    I just made the foccacia and wow! I feel like Betty Crocker! It’s just me and my boyfriend though so how would you recommend storing leftovers? Thanks so much!!!

    • Gemma Stafford on July 22, 2017 at 12:03 pm

      Hi Marie-Michele,
      Or should I say Betty! lol, well done you!
      The best way to save baked goods is to freeze them, always!
      These can then be refreshed in a hot oven, will feel like fresh baked. I do hope this is an option for you. Thank you for being with us,
      Gemma 🙂

  16. Sizzle on July 12, 2017 at 12:10 am

    Hi Gemma,
    I love this recipe! It was easy to make and good to eat. Thank you so much for your hard work in coming out with such lovely recipes all the time.

    • Gemma Stafford on July 12, 2017 at 1:26 am

      Hi there,
      Thank you for your kind comments, I am happy that you got on well with this recipe,
      Gemma 🙂

  17. Saliha on July 11, 2017 at 12:19 am

    Hi Gemma,
    I’ve finally made this delicious bread! I used only half the dough. I didn’t think the dough would rise so high since when i laid it on the tin, it was so thin and i thought it would turn out to be pizza. First time my husband tasted focaccia and he liked it very much, asked me to put more chili in next time. We are chili lovers ?

    Thanks very much for this yummy and very easy bread recipe! I have not have much success in baking breads, more into muffins and cakes!

    Kind regards,
    Saliha

    • Gemma Stafford on July 11, 2017 at 2:14 am

      Hi there Saliha,
      i am happy to hear this. that is the idea. When you get the idea of yeast baking you begin to widen your repertoire, very soon you will be an expert, people always appreciate a home baked loaf. Well done,
      Gemma 🙂

  18. Saliha chai on July 8, 2017 at 1:31 am

    Hello Gemma,
    I have made a crazy dough today but i do not want to make the focaccia yet. I intend to leave it in the fridge and make the focaccia tomorrow. When i take a batch out from the fridge tomorrow, do i need to let it prove for an hour after flatten it and put in the square tin?

    Please also clarify, in crazy dough recipe, you said let the dough proof for 2 hours, but in focaccia recipe, you said after the dough proof for one hour, we can proceed with the focaccia recipe?

    Kind regards,
    Saliha

    • Gemma Stafford on July 8, 2017 at 3:19 am

      Hi Saliha,

      So great question.

      Make your dough and let it proof for 2 hours!
      When ready to use flatten out into your baking tray and let it proof again for 1 hour. Then press down with your fingers.

      Hope this clears it up 🙂

  19. Esh on July 6, 2017 at 2:23 pm

    Hey Gemma, I tried your crazy dough and made pizzas and they turned out so beautiful and tasted awesome. My kids loved it?. I replaced the egg with the flaxseed egg and made a cheese and all veggies pizza (since we don’t eat meat). No time to take picture as we couldn’t wait to devour the pizza. Will for sure gonna try the other crazy dough recipes. Thank you so much for sharing your recipe and wishing you all the very best.

    • Gemma Stafford on July 8, 2017 at 3:50 am

      Hi,

      I’m delighted to hear that you had such success! I really love this dough because it is so versatile.

      Still to come are pretzels and cinnamon rolls so hopefully you try those too.

      Best,
      Gemma.

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