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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!
Get more Crazy Dough Recipes!
Try These Recipes!
Watch The Recipe Video!
Crazy Dough Focaccia Bread
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
- 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!
Brilliant .. Made this yesterday to freeze for another day .. will be stockpiling this dough in my freezer. Thanks Gemma ! Making the donuts tomorrow !
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
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… Read more »
Hello gemma ma’am
Hope you are doing well. I tried your focaccia recipe and it was loved by all ????
Can you suggest something which can be served with the bread?
Once again thank you so much for the wonderful recipe ????
Regards
Sangeetha
Made this yesterday during our heat wave, I let the dough rise outside in the sun and it wend poof…how wonderful is that. I added mushrooms, cherry tomatoes, black olives and mozza cheese. It looks fabulous as you can see and so delicious. Thanks for this groovy recipe Gemma.
Hi lovely Gemma 🙂 I have a question. Should we put the pan very hot oven?
Made this yesterday it turned out so good!!
Hi Gemma, i plan to topntje focacia with small onions, do i need to fry the onions prior to topping? Thanks
I made the crazy focaccia bread twice and it came out awesome. As always Gemma you are incredible ❤️ Thank you for inspiring us with all your innovative recipes.
Crazy dough is wonderful. Thankyou.