Breads & Doughs

Crazy Dough Focaccia

4.75 from 35 votes
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.
Crazy Dough Focaccia - 1 dough that can make a variety of breads from Focaccia to Cinnamon Rolls.

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 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.

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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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Get more Crazy Dough Recipes!

Watch The Recipe Video!

Crazy Dough Focaccia Bread

4.75 from 35 votes
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
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

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!

 

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Comments & Reviews

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POPPY66
Member
POPPY66
5 months ago

Brilliant .. Made this yesterday to freeze for another day .. will be stockpiling this dough in my freezer. Thanks Gemma ! Making the donuts tomorrow !

Caren
Guest
Caren
2 years ago

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

Monica R
Member
Monica R
9 days ago

Thanks to your help, bread making is possible for me now. Making bread is fun! And the focaccia bread is superb! Now I don’t have to be afraid of feeding my family with homebaked food coz you always supply the ideas for me :)))

vela_96
Member
vela_96
1 month ago

Wonderful Recipe!!!! I made it yesterday and my family absolutely LOVED it!! Thanks, Gemma for this amazing recipe. I’m so happy with how light and springy the Focaccia was, and even how well done the bottom was.

Meena Krishnan
Guest
Meena Krishnan
1 month ago

Hi Gemma, Thanks so much for your yummy recipes! We have perfected the pizza recipe and the sourdough – the starter works perfectly and our sourdough is getting better every time we make it! I wanted to ask you a question about the crazy dough. I want to make a large batch of it – you keep saying it freezes well and in the fridge it stays for 3 days. My question was – how do we use: 1. If we remove from the fridge – so how long does it have to stand for before making the naan or… Read more »

Millie Fleck
Member
Millie Fleck
1 month ago

Hello Gemma, I was just wondering if you had a recipe for a stovetop one of these? As would be perfect with all this hot weather we are having as not wanting to put the oven on 🙂 x

Bobbe
Guest
Bobbe
1 month ago

Looks delicious. All of your recipes look so good. I never know which to try first. On my agenda today is your muffin pizza. I’ve made your corn bread so often I’ve lost track. Made another batch a few days ago. It freezes great.

Meg
Guest
Meg
2 months ago

Hi Gemma,

Made your cheesy bread and it was delicious! Would like to use the second batch to make this yummy focaccia bread, but don’t have a deep dish pan. I only have a baking tray that’s quite shallow, would that work?

Thanks again for all your wonderful recipes!

EeWei
Guest
EeWei
2 months ago

Hi! Gemma. Thanks for sharing this recipe. Can I make the dough days before? If yes, how should I store/keep the dough? BTW, I m from Singapore. Weather here is hot and humid😅. Thanks in advance 🤗

Member
Mark Noble
3 months ago

Hello from Australia i want to make your focacha but your recipe calls for crazy dough that isnt sold here can you help from Mark Noble in Canberra

About Us

Meet Gemma

About Us

Meet Gemma

Hi Bold Bakers! I’m Gemma Stafford, a professional chef originally from Ireland, and I want to help you bake with confidence anytime, anywhere! No matter your skills, I have you covered. Sign up for my FREE weekly emails and join millions of other Bold Bakers in the community for new recipes, baking techniques, and more every week!

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