Crazy Dough Focaccia is a game-changer for bread lovers, offering a golden, crispy crust with a soft, airy interior. This versatile dough requires just 2 hours of prep and 20 minutes of baking, making it surprisingly simple for such a showstopper. Infused with olive oil and topped with your favorite herbs, it’s a flavor-packed canvas for creativity. Whether you’re hosting a gathering or treating yourself, this focaccia delivers a satisfying crunch and a melt-in-your-mouth texture that’s impossible to resist.
The magic lies in its crazy dough, which effortlessly adapts to sweet or savory toppings, ensuring every bite is a delight. Its rich aroma fills the kitchen, promising a warm, freshly baked treat that’s as comforting as it is impressive. Perfect for beginners and seasoned bakers alike, this recipe turns humble ingredients into a masterpiece. Serve it as a side, snack, or centerpiece—it’s guaranteed to steal the spotlight with its irresistible combination of flavors and textures.
Ingredients for Crazy Dough Focaccia
- 1 batch crazy dough (ensure it’s proofed and ready to use)
- 1/4 cup (2.5 oz/75g) olive oil (plus extra for brushing)
- 1/4 cup (1.25 oz/40g) black pitted olives, roughly chopped (substitute with green olives if preferred)
- 1/4 cup (1.25 oz/40g) sun-dried tomatoes in oil, roughly chopped (drain excess oil before chopping)
- 1 teaspoon rosemary leaves, chopped (fresh or dried both work)
- Sea salt and pepper to taste
Step-by-Step Instructions
- Prepare the dough: After your crazy dough has proofed for about 1 hour, punch it down and transfer it to a lightly floured surface.
- Shape the dough: Using a rolling pin or your hands, gently flatten and stretch the dough into an 8 x 12-inch square. If the dough resists, partially stretch it, let it rest for 10 minutes, then stretch it to full size.
- Prepare the baking tin: Lightly oil an 8 x 12-inch baking tin (about 2-3 inches deep). Transfer the dough to the tin, loosely cover it with plastic wrap and a tea towel, and let it proof for another hour.
- Create indents: After the dough has doubled in size, use your fingertips to press down on the surface, creating small indents all over.
- Add toppings: Brush the dough generously with olive oil. Evenly scatter the chopped olives, sun-dried tomatoes, and rosemary over the surface. Season with sea salt and pepper to taste.
- Final proofing: Loosely re-cover the dough with plastic wrap and let it proof one last time for 30 minutes.
- Bake: Preheat your oven to 425°F (220°C). Bake the focaccia for about 20 minutes, or until golden brown and puffed.
- Serve: Allow the focaccia to cool slightly, then slice it into squares and serve warm. Enjoy!
Topping Ideas to Elevate Your Focaccia
While olives, sun-dried tomatoes, and rosemary are classic choices, feel free to get creative! Try adding caramelized onions, roasted garlic, or even thinly sliced zucchini for a fresh twist. For a cheesy option, sprinkle grated Parmesan or crumbled feta before baking. Pro tip: If using fresh herbs like basil or thyme, add them after baking to preserve their vibrant flavor.
Perfect Pairings for Serving
This focaccia is a versatile star at any meal. Serve it warm alongside a bowl of soup or a fresh salad for a light lunch. It also makes a fantastic appetizer when paired with a dipping oil or balsamic glaze. For a crowd-pleasing snack, cut it into smaller squares and serve with a charcuterie board. Don’t forget a glass of wine—it’s the perfect match!
How to Store and Reheat Like a Pro
Store leftover focaccia in an airtight container at room temperature for up to 2 days. For longer storage, wrap it tightly in foil and freeze for up to a month. To reheat, pop it in a 350°F (175°C) oven for 5-10 minutes until warm and crispy. Quick tip: Sprinkle a few drops of water on the bread before reheating to keep it moist.
Time-Saving Tips for Busy Bakers
If you’re short on time, prepare the crazy dough the night before and let it proof in the fridge overnight. In the morning, bring it to room temperature before shaping and baking. Alternatively, skip the final 30-minute proofing step—your focaccia will still be delicious, just slightly denser. Every minute saved counts!
Equipment You’ll Need for Success
An 8 x 12-inch baking tin is essential for this recipe, but if you don’t have one, a similar-sized baking dish or even a cast-iron skillet will work. A rolling pin helps shape the dough evenly, but your hands can do the job too. Don’t forget a pastry brush for that generous olive oil coating—it’s key for a golden, crispy crust!
Crazy Dough Focaccia
Ingredients
- 1 batch crazy dough
- 1/4 cup olive oil 21/2/ oz/75g
- 1/4 cup black pitted olives 11/4oz/40g, rough chopped
- 1/4 cup sun dried tomatoes in oil 11/4oz/40g, 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!
