I made this last night to go with some homemade chicken soup and we all loved it. I found the recipe very easy to follow and I'm a novice bread maker.I add the water a tablespoon at a time until I had a nice soft/sticky dough (about 6 tablespoons). I did add a tablespoon of olive oil to the dough as someone else suggested. Also, when I went to shape it after the 30 minute rising I found it kept "snapping" back. So, I roughly shaped it, covered it with a damp towel and let it rest another 10 minutes and then it cooperated fully with being shaped. I brushed it with 2 tablespoons of olive oil and topped it with some kosher salt and grated parmesan cheese. It was really delicious. Next time I will be a little bolder with the toppings. I wanted to make it as the recipe suggested the first time out. I cooked it for about 12 minutes since DH likes softer breads. Really easy, really good!

Reviewed On: Dec. 3, 2008

My husband and his co-workers just loved these! I got requests for them all summer long. I have to be honest and admit that I wouldn't even try one. But if DH is happy, I'm happy!

Reviewed On: Nov. 18, 2008

I've been making this recipe for about 4 years now and everyone who has ever tasted it has raved about it! I also like to add some color to it by adding a can of diced green chile peppers. I have had good results doubling the recipe and baking in a 9x13 pan as well. I like to bake it until it has a nice golden color on top, usually a little longer than the recipe calls for. It is just yummy!

Reviewed On: Jun. 14, 2008