Dough Recipes 

1. Focaccia Dough (Italian Flatbread)

Ingredients (makes 1 medium focaccia):

• 3 ½ cups all-purpose flour

• 1 cup warm water (~110°F / 43°C)

• 2 tsp instant yeast

• 2 tbsp olive oil (+ extra for topping)

• 1 tsp salt

• 1 tsp sugar

• Optional: rosemary, olives, cherry tomatoes

Instructions:

1. Mix yeast, warm water, and sugar. Let sit 5–10 min until frothy.

2. Add flour, salt, and 2 tbsp olive oil. Knead 8–10 min until smooth.

3. Place dough in a greased bowl, cover, and let rise 1–1.5 hrs until doubled.

4. Transfer to oiled baking pan, press with fingers to dimple, drizzle with olive oil and toppings.

5. Preheat oven to 425°F (220°C). Bake 20–25 min until golden.

Tips & Tricks:

• For a lighter focaccia, stretch the dough gently instead of pressing too hard.

• Brush with olive oil right after baking for a soft crust.

• You can make whole wheat focaccia for a weight-loss-friendly version; reduce oil slightly.

Uses: Sandwiches, appetizer, dipping with olive oil.

Q/A:

• Can I make it ahead? Yes, refrigerate dough up to 24 hrs, bring to room temp, then bake.

• Can I freeze? Yes, raw dough freezes up to 3 months.

Timing: Prep 15 min, rise 1–1.5 hr, bake 20–25 min.

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2. Soft Pretzel Dough

Ingredients (makes 8 pretzels):

• 4 cups all-purpose flour

• 1 ½ cups warm water

• 2 ¼ tsp active dry yeast

• 2 tbsp sugar

• 1 tsp salt

• 2 tbsp butter (melted)

• 10 cups water + 2/3 cup baking soda (for boiling)

Instructions:

1. Bloom yeast in warm water + sugar 5–10 min.

2. Add flour, salt, and butter. Knead 8–10 min until smooth.

3. Cover and let rise 1 hr.

4. Preheat oven to 450°F (230°C).

5. Boil pretzel-shaped dough for 30 sec per side in baking soda water. Place on baking tray.

6. Brush with egg wash, sprinkle salt, bake 12–15 min.

Tips & Tricks:

• Boiling gives the signature chewy crust.

• Egg wash adds shine; skip for lighter, lower-fat version.

Uses: Classic soft pretzels, pretzel bites, sandwiches.

Timing: Prep 20 min, rise 1 hr, boil + bake 20 min.

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3. Pizza Dough

Ingredients (makes 2 medium pizzas):

• 3 ½ cups all-purpose flour

• 1 ¼ cups warm water

• 2 ¼ tsp yeast

• 2 tsp sugar

• 2 tsp salt

• 2 tbsp olive oil

Instructions:

1. Bloom yeast in warm water + sugar 5–10 min.

2. Add flour, salt, olive oil; knead 8–10 min until elastic.

3. Cover and let rise 1–2 hrs until doubled.

4. Punch down, shape into pizza base, add toppings. Bake at 475°F (245°C) 12–15 min.

Tips & Tricks:

• For thinner crust, roll dough thinner and bake on pizza stone.

• Use whole wheat flour for fiber; add 1–2 tbsp olive oil for moisture.

Uses: Classic pizza, calzones, flatbread.

Q/A:

• Can I refrigerate dough? Yes, 24–48 hrs; slower rise improves flavor.

Timing: Prep 15 min, rise 1–2 hr, bake 12–15 min.

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4. Brioche Dough

Ingredients (rich, buttery, makes 8 rolls):

• 3 ½ cups flour

• ¼ cup sugar

• 2 ¼ tsp yeast

• 1 tsp salt

• 3 eggs

• ½ cup warm milk

• ½ cup unsalted butter, softened

Instructions:

1. Bloom yeast in warm milk 5–10 min.

2. Mix flour, sugar, salt. Add eggs + yeast mixture. Knead 5 min.

3. Gradually add butter, knead 10–12 min until glossy and elastic.

4. Let rise 1–2 hrs until doubled. Shape, second rise 45 min. Bake 375°F (190°C) 20–25 min.

Tips & Tricks:

• Keep butter soft, not melted.

• For lighter dough, do a cold overnight rise in fridge.

Uses: Sweet rolls, sandwich buns, French toast base.

Timing: Prep 20 min, rise 1–2 hr, bake 20–25 min.

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5. Sourdough Dough

Ingredients (starter + dough for 1 loaf):

• 1 cup active sourdough starter

• 3 cups bread flour

• 1 cup water

• 2 tsp salt

Instructions:

1. Mix starter, water, flour; autolyse 30 min.

2. Add salt, knead 5 min.

3. Bulk ferment 4–6 hrs at room temp, folding every 30 min first 2 hrs.

4. Shape loaf, proof 2–3 hrs. Bake 450°F (232°C) 30–35 min with steam.

Tips & Tricks:

• Steam in oven helps crisp crust.

• For weight loss, use whole wheat or spelt flour for more fiber.

Uses: Sandwich bread, toast, artisan bread.

Q/A:

• Starter inactive? Feed 4–6 hrs before use.

• Can I freeze? Yes, bake first, then freeze slices.

Timing: Prep 20 min, ferment 4–6 hr, proof 2–3 hr, bake 30–35 min.

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6. Croissant / Laminated Dough

Ingredients (makes 12 croissants):

• 4 cups all-purpose flour

• 1 cup warm milk

• ½ cup sugar

• 2 ¼ tsp yeast

• 1 tsp salt

• 1 cup butter (cold, for laminating)

Instructions:

1. Bloom yeast in milk + sugar. Mix with flour and salt; knead 5 min.

2. Chill dough 30 min. Roll out, place butter, fold (letter fold). Repeat 3–4 times, chilling 30 min each fold.

3. Shape croissants, proof 1–2 hr. Bake 400°F (200°C) 15–20 min.

Tips & Tricks:

• Keep butter cold for distinct layers.

• Use pastry brush to remove excess flour between folds.

Uses: Croissants, Danish pastries, puff pastries.

Timing: Prep 20 min + folds (2–3 hr total), proof 1–2 hr, bake 15–20 min.

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7. Naan / Flatbread Dough

Ingredients (makes 6 naan):

• 2 cups all-purpose flour

• 1 tsp sugar

• 1 tsp salt

• 1 tsp yeast

• ¾ cup warm water

• 2 tbsp yogurt

• 1 tbsp oil

Instructions:

1. Mix yeast, sugar, warm water. Let sit 5–10 min.

2. Combine flour, salt, yogurt, oil, yeast mixture; knead 5–7 min.

3. Rise 1 hr. Divide, roll into ovals. Cook on skillet 2–3 min per side.

Tips & Tricks:

• Brush with garlic butter after cooking.

• Use whole wheat for healthier version.

Uses: Wraps, curry accompaniment, sandwiches.

Timing: Prep 10 min, rise 1 hr, cook 12–15 min.

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8. Bagel Dough

Ingredients (makes 6 bagels):

• 4 cups bread flour

• 1 ¼ cup warm water

• 2 ¼ tsp yeast

• 2 tbsp sugar

• 1 tsp salt

Instructions:

1. Bloom yeast in water + sugar 5–10 min.

2. Add flour, salt; knead 8–10 min. Let rise 1 hr.

3. Shape into bagels. Boil 1–2 min per side. Bake 425°F (220°C) 20–25 min.

Tips & Tricks:

• Boiling ensures chewy texture.

• Sprinkle seeds before baking.

Uses: Classic bagels, sandwiches, breakfast with cream cheese.

Timing: Prep 15 min, rise 1 hr, boil + bake 25 min.

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Weight Loss-Friendly Dough Tips

• Substitute whole wheat, spelt, oat, or chickpea flour.

• Reduce sugar and oil in recipes.

• Use yogurt or applesauce for moisture instead of butter in some breads.

• Portion control: mini rolls instead of full-size buns