Dough Recipes
1. Focaccia Dough (Italian Flatbread)
Ingredients (makes 1 medium focaccia):
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3 ½ cups all-purpose flour
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1 cup warm water (~110°F / 43°C)
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2 tsp instant yeast
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2 tbsp olive oil (+ extra for topping)
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1 tsp salt
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1 tsp sugar
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Optional: rosemary, olives, cherry tomatoes
Instructions:
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Mix yeast, warm water, and sugar. Let sit 5–10 min until frothy.
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Add flour, salt, and 2 tbsp olive oil. Knead 8–10 min until smooth.
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Place dough in a greased bowl, cover, and let rise 1–1.5 hrs until doubled.
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Transfer to oiled baking pan, press with fingers to dimple, drizzle with olive oil and toppings.
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Preheat oven to 425°F (220°C). Bake 20–25 min until golden.
Tips & Tricks:
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For a lighter focaccia, stretch the dough gently instead of pressing too hard.
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Brush with olive oil right after baking for a soft crust.
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You can make whole wheat focaccia for a weight-loss-friendly version; reduce oil slightly.
Uses: Sandwiches, appetizer, dipping with olive oil.
Q/A:
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Can I make it ahead? Yes, refrigerate dough up to 24 hrs, bring to room temp, then bake.
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Can I freeze? Yes, raw dough freezes up to 3 months.
Timing: Prep 15 min, rise 1–1.5 hr, bake 20–25 min.
2. Soft Pretzel Dough
Ingredients (makes 8 pretzels):
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4 cups all-purpose flour
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1 ½ cups warm water
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2 ¼ tsp active dry yeast
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2 tbsp sugar
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1 tsp salt
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2 tbsp butter (melted)
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10 cups water + 2/3 cup baking soda (for boiling)
Instructions:
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Bloom yeast in warm water + sugar 5–10 min.
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Add flour, salt, and butter. Knead 8–10 min until smooth.
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Cover and let rise 1 hr.
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Preheat oven to 450°F (230°C).
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Boil pretzel-shaped dough for 30 sec per side in baking soda water. Place on baking tray.
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Brush with egg wash, sprinkle salt, bake 12–15 min.
Tips & Tricks:
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Boiling gives the signature chewy crust.
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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.
3. Pizza Dough
Ingredients (makes 2 medium pizzas):
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3 ½ cups all-purpose flour
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1 ¼ cups warm water
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2 ¼ tsp yeast
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2 tsp sugar
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2 tsp salt
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2 tbsp olive oil
Instructions:
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Bloom yeast in warm water + sugar 5–10 min.
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Add flour, salt, olive oil; knead 8–10 min until elastic.
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Cover and let rise 1–2 hrs until doubled.
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Punch down, shape into pizza base, add toppings. Bake at 475°F (245°C) 12–15 min.
Tips & Tricks:
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For thinner crust, roll dough thinner and bake on pizza stone.
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Use whole wheat flour for fiber; add 1–2 tbsp olive oil for moisture.
Uses: Classic pizza, calzones, flatbread.
Q/A:
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Can I refrigerate dough? Yes, 24–48 hrs; slower rise improves flavor.
Timing: Prep 15 min, rise 1–2 hr, bake 12–15 min.
4. Brioche Dough
Ingredients (rich, buttery, makes 8 rolls):
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3 ½ cups flour
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¼ cup sugar
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2 ¼ tsp yeast
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1 tsp salt
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3 eggs
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½ cup warm milk
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½ cup unsalted butter, softened
Instructions:
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Bloom yeast in warm milk 5–10 min.
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Mix flour, sugar, salt. Add eggs + yeast mixture. Knead 5 min.
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Gradually add butter, knead 10–12 min until glossy and elastic.
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Let rise 1–2 hrs until doubled. Shape, second rise 45 min. Bake 375°F (190°C) 20–25 min.
Tips & Tricks:
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Keep butter soft, not melted.
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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.
5. Sourdough Dough
Ingredients (starter + dough for 1 loaf):
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1 cup active sourdough starter
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3 cups bread flour
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1 cup water
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2 tsp salt
Instructions:
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Mix starter, water, flour; autolyse 30 min.
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Add salt, knead 5 min.
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Bulk ferment 4–6 hrs at room temp, folding every 30 min first 2 hrs.
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Shape loaf, proof 2–3 hrs. Bake 450°F (232°C) 30–35 min with steam.
Tips & Tricks:
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Steam in oven helps crisp crust.
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For weight loss, use whole wheat or spelt flour for more fiber.
Uses: Sandwich bread, toast, artisan bread.
Q/A:
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Starter inactive? Feed 4–6 hrs before use.
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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.
6. Croissant / Laminated Dough
Ingredients (makes 12 croissants):
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4 cups all-purpose flour
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1 cup warm milk
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½ cup sugar
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2 ¼ tsp yeast
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1 tsp salt
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1 cup butter (cold, for laminating)
Instructions:
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Bloom yeast in milk + sugar. Mix with flour and salt; knead 5 min.
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Chill dough 30 min. Roll out, place butter, fold (letter fold). Repeat 3–4 times, chilling 30 min each fold.
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Shape croissants, proof 1–2 hr. Bake 400°F (200°C) 15–20 min.
Tips & Tricks:
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Keep butter cold for distinct layers.
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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.
7. Naan / Flatbread Dough
Ingredients (makes 6 naan):
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2 cups all-purpose flour
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1 tsp sugar
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1 tsp salt
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1 tsp yeast
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¾ cup warm water
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2 tbsp yogurt
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1 tbsp oil
Instructions:
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Mix yeast, sugar, warm water. Let sit 5–10 min.
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Combine flour, salt, yogurt, oil, yeast mixture; knead 5–7 min.
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Rise 1 hr. Divide, roll into ovals. Cook on skillet 2–3 min per side.
Tips & Tricks:
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Brush with garlic butter after cooking.
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Use whole wheat for healthier version.
Uses: Wraps, curry accompaniment, sandwiches.
Timing: Prep 10 min, rise 1 hr, cook 12–15 min.
8. Bagel Dough
Ingredients (makes 6 bagels):
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4 cups bread flour
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1 ¼ cup warm water
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2 ¼ tsp yeast
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2 tbsp sugar
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1 tsp salt
Instructions:
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Bloom yeast in water + sugar 5–10 min.
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Add flour, salt; knead 8–10 min. Let rise 1 hr.
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Shape into bagels. Boil 1–2 min per side. Bake 425°F (220°C) 20–25 min.
Tips & Tricks:
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Boiling ensures chewy texture.
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Sprinkle seeds before baking.
Uses: Classic bagels, sandwiches, breakfast with cream cheese.
Timing: Prep 15 min, rise 1 hr, boil + bake 25 min.
Weight Loss-Friendly Dough Tips
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Substitute whole wheat, spelt, oat, or chickpea flour.
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Reduce sugar and oil in recipes.
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Use yogurt or applesauce for moisture instead of butter in some breads.
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Portion control: mini rolls instead of full-size buns