These were great and I used brown sugar for the topping. I made a mistake, I put the egg in the measure cup, added milk to fill and put it in the mix when I realized I never used the oil. So I just threw in the oil and they still came out great, moist and tender..... just perfect

Reviewed On: Dec. 4, 2009

Here's what I do each and every time I fix this bread. I make the dough plain, After the first rise I punch it down and put it on a cookie sheet and push or roll it to fill out the cookie sheet. I then put the dimples in with my knuckles, let rise again to about and inch or more high. Then I brush on good olive oil and sprinkle all over with seasonings that I mixed in a small custard cup or mortar, salt, pepper, crushed rosemary and garlic powder with parsley. Sometimes I put anchovies all over or on half, depending how many like them, this is wonderful with or without anchovies. This is how my Italian mother serves Focaccia now and while I was growing up. This is also perfect to serve with dinner or use as your bread to make sandwiches

Reviewed On: Nov. 29, 2009

I grew up with a similar recipe, no meat on Fridays back then, so my Mom was always busy making the meatless meals for Fridays. So I went ahead to make this recipe. It turned out great, I used a bit more garlic, also sauteed fresh mushroom (I had them in the refrig) with the garlic, a bit of clam juice instead of water, lots of fresh parsley, about 2 T fresh lemon juice and also some zest from the lemon. It was so good, I served with a fresh tomato salad and hot Italian bread. Make this and add what you like or make the changes you think would be best for you and your family. This is a great recipe to play with for your own flavor choices. Enjoy

Reviewed On: Oct. 22, 2009