CRAZY BREAD DOUGH FOCACCIA

After my original post, I was inundated with questions on how to make the various recipes you can use my basic Crazy Bread: Master Dough for Everything recipe with. Today I want to show you in detail how to make Focaccia Bread with the basic Crazy Bread recipe.

As stated in the original post, you can use the basic Crazy Bread recipe to make pizza, naan bread, savory stuffed roll, cinnamon rolls, pretzels, cheese breadsticks, focaccia, doughnuts, calzones, and dinner rolls. Yep – ONE RECIPE – many varieties!

If you need a gluten-free bread, try this gluten free focaccia bread recipe.

This recipe yields: 2 thin pizzas or 1 thick crust pizza, 1 focaccia bread loaf, 1 cheese breadsticks, 8 to 10 cinnamon rolls or pretzels, or 10 to 12 dinner rolls.

You can also keep it in your fridge for up to 3 days.

How to make Crazy Bread Dough Focaccia

1. First, make one batch of Crazy Bread.
2. Follow the Crazy Bread recipe through step 6
3. For focaccia, you’ll need fresh rosemary, diced sun-dried tomatoes, and sliced black olives. Of course, tomatoes and black olives are optional.
4. For the focaccia loaf you see in the photos, I used half of the Crazy Bread dough. You can use any amount you wish depending on how large you want your loaf to be. On a floured surface, roll or press the dough into a circle about 1 inch thick.
5. Transfer the dough to a baking sheet.
6. Let the dough proof for 20 minutes in a warm, draft-free area. I usually put it in the oven with the light on or in the microwave.
7. After 20 minutes and the dough has proofed (if it hasn’t risen, give it more time), drizzle the top with olive oil.
8. Using your fingers, poke the bread down on the top to create a dimple effect.
9. Next, sprinkle with salt, rosemary, diced sun-dried tomatoes, and sliced black olives.
10. Bake in preheated 425°F oven for about 20 minutes.