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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!

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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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5.0 from 2 reviews
Crazy Dough Focaccia Bread
 
Prep time
Cook time
Total time
 
Author:
Serves: 10-12
Ingredients
  • 1 batch crazy dough
  • ¼ cup (21/2/ oz/75g) olive oil
  • ¼ cup (11/4oz/40g) black pitted olives, rough chopped
  • ¼ 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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Katherine Cowgill by Teren Oddo Oct. 2015

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!

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12 Comments

  1. 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

    • Profile photo of Gemma Stafford 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 🙂

  2. 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!!!

    • Profile photo of Gemma Stafford 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 🙂

  3. Profile photo of Sizzle 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.

    • Profile photo of Gemma Stafford 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 🙂

  4. Profile photo of Saliha 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

    • Profile photo of Gemma Stafford 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 🙂

  5. 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

    • Profile photo of Gemma Stafford 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 🙂

  6. 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.

    • Profile photo of Gemma Stafford 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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