Reviewed: Nov. 22, 2009

Very good. Didin't add parm to make it for vegan friends, will if it's just us in the future. Only problem was it really didn't rise well, either the first or second times. My yeast are getting older, maybe that was the problem. I will definitely make again. Went well with bruschetta and pesto dips, or on its own.. Update: made again just as above and it rose great, since I found out my water had been too hot and killed my yeast. Turned down the water heater after I found that our

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AUTUMN609

Cooking Level: Intermediate

Home Town: La Crosse, Wisconsin, USA

Living In: Cottage Grove, Minnesota, USA

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Reviewed: Oct. 29, 2009

Delicious focaccia! I didn't use the parmesan because I didn't have any left but it didn't matter. This was do good with the chowder I made to go with it. I will probably make this to go with all my soups.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Sep. 29, 2009

I could have eaten the entire pan myself!! Sooo good.

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KARLAMN

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

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Reviewed: Sep. 12, 2009

Great basic focaccia recipe. I added some herbs de Provence and carmelized shallots and garlic stewed in madeira with herbs fines and it turned out....out of this world good.

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wrieck

Cooking Level: Professional

Home Town: Redlands, California, USA

Living In: Gig Harbor, Washington, USA

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Reviewed: Aug. 25, 2009

A great base recipe for creating whatever type of focaccia you want! Today was the first time I made it and I used some fresh minced garlic and dried parsley, and some fresh grated parmesan cheese in the dough. Then I sprinkled some salt on the top before baking. Next time I will try something else! I think I will use it for a sandwich tomorrow.

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3boys4me

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Reviewed: Aug. 25, 2009

I really liked this but tweaked it quite a bit to my taste. I used fresh oregano, basil, garlic and onion powder, parm cheese, and a little salt as toppings. Without these, it just would be boring. But it is a good base recipe. As a new bread baker, I really think this is a doable recipe.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Aug. 11, 2009

Turned out great. My kids absolutely love them. I did make a few changes though. I sauteed red and white onions with garlic and tomato and topped it off with mozzarella and baked till melted. It was Excellent.

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parkerbranden

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Reviewed: Jun. 14, 2009

You know I liked this well enough. My husband used it for leftover tri tip sandwiches the day I made it. I thought it could have been a bit moister. Next time I'll definitely cook it for five minutes less. But it is super easy and the taste was fine. Just not outstanding. A good recipe though and I made it as written.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: May 31, 2009

The best focaccia bread I've ever had. It is really easy to make. For the topping I used sliced black olives, sliced tomatoes, minced garlic, dried parmesan cheese, Italian seasoning (no rosemary on hand) and some really good olive oil. Amazing.

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Charity

Cooking Level: Intermediate

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Reviewed: May 14, 2009

great...easy and adaptable to whatever "flavors" you like.

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amyeliz3

Cooking Level: Expert

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Reviewed: Apr. 3, 2009

This was incredibly good! I followed the directions to a T except for mixing a bit of the parmesan & rosemary into the dough itself along with the flour & salt so I could have flavor throughout the bread. I am not too keen on the rectangular sort of shape it made so I think next time I will split the dough & pat it into 2 round cake pans so that I get Panera-shaped focaccia. So good and so easy too!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 13, 2009

very easy, family loved it.

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FUNNYFARM319

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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Reviewed: Mar. 11, 2009

As easy as you can find--optional-these can be added when you add the oil-- 1 tbs roast garlic- 2 tbs chopped sundried tomatoes- 2 tbs grated parmesan- 1tbs fresh chopped rosemary or basil

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Feb. 18, 2009

This is one of the best Focaccia recipes that we have found. We use it for pizzas as well as regular bread. One of our favorites: garlic chicken pizza and put garlic salt/italian seasoning into the dough as we were mixing it. Top with an alfredo sauce, fresh squash, tomatoes, chicken and garlic. Delish!

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Katie Mitchell

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Reviewed: Feb. 14, 2009

Awesome!!! This made a wonderful focaccia to go with our lasagna dinner and also made a great pizza crust!! I used my kitchen aid mixer to do the hard work - let the yeast bloom with water and sugar in bowl, add oil and then flour and salt, then knead with dough hook (the standard no fail - speed 2 for 2 minutes). It was really light and on the inside and crispy (but not hard) on the outside. The flavor was great too. I too had to had a bit more flour, but the dough was still a little stickier than others i have worked with. Added some garlic powder for flavor (since it was going with an italian dinner). Will be making again and again - my husband (the pizza man) claimed he would give up take out/delivery pizza for that crust. That in and of itself is a HUGE compliment.

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nittanyjones

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Reviewed: Jan. 25, 2009

This is a good basic recipe. Next time, I'll definitely be adding more flavoring into the dough and as a topping. Following this recipe has been very easy. I used all all purpose flour, didn't have any bread flour on hand. Topped with salt and italian seasoning. I had to add it about 3 tbsp of flour to stop the dough from being too sticky. It still felt sticky so rubbed about 1/2 tsp of olive oil on my palms while kneading, this helped a lot. I didn't do the hot water pan for the second rising. The finished product looks very nice, and is a good basic bread. It's tastes very good too as a base for more flavorful toppings, sandwich fillings etc.

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Bala

Home Town: Sunnyvale, California, USA

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Reviewed: Jan. 21, 2009

This was very easy and tasty. You might want to up the salt and herbs though. It needed a little dipping sauce to jazz it up.

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nisajoy

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 4, 2009

The rosemary and Parmesan are sprinkled on top of the dough, but there wasn't much flavor integral to the dough itself. The recipe wasn't clear if I needed to account for the time it took for my oven to preheat, and as a result I undercooked the bread.

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Deborah

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Reviewed: Jan. 3, 2009

best stuff eva!!! i would give it 7 stars if i could!! the inside is super soft and yummy, even better than the ones served at the italian restaurant in the mall!!

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rosi

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This bread is excellent! The only reason I didn't give it 5 stars was, like many reviewers, I mixed the rosemary and some of the parmesan into the dough, which I think is preferable. Great texture, and very easy. I sprinkled a little kosher salt over the top.

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