Crazy Dough Focaccia Bread
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.
- Prep time
- 2 hr
- Cook time
- 20 min
- Yield
- 10 servings
- Difficulty
- HARD
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 tsp 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!