Crazy Dough Focaccia
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.
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!
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