I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!

Reviewed On: Dec. 7, 2006

I made these on a whim and since I was on the phone to Mum at the time she whipped up a batch too. The cupcakes turned out perfectly in muffin sized pattycases and had a nice fluffy texture when warm. We did agree, however that the amount of sugar called for totally dominated the flavour and the pale brown colouring of the cakes told us long before we tasted that these cakes do not taste of chocolate at all. The next batch recieved a healthy dose of cocoa in addition to the chocolate, they turned out firmer but at least they had flavour.

Reviewed On: Aug. 4, 2006

I made these up as last minute Christmas gifts and gave them untested (I did say last minute!) Changed the recipe to 1/3 cup oil, 2 eggs and 2 tbs water. The consenus? We should sell this stuff. I've never been so relieved as when the rave reviews started coming in for these brownies!

Reviewed On: Dec. 4, 2005