The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Photo by Tina Bean
Reviewed: Nov. 6, 2009
This recipe was really easy and so good. I did make a couple of changes. After the bread machine was done making the dough, I allowed it to rise for 30 minutes before placing it in the oven. I also topped it with grated parmesan. I highly recommend trying it! It's a keeper!
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Photo by Tina Bean

Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 22, 2009
This was fabulous and easy! I am not a great at making bread, but the bread machine did all of the hard work! This was a good as any restaurant or bakery!! I LOVE THIS!!!
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Photo by Madenish

Cooking Level: Intermediate

Living In: New Orleans, Louisiana, USA

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The reviewer gave this recipe 2 stars. This recipe averages a 4.48 star rating.
Reviewed: Sep. 4, 2009
I also followed this recipe as written (except to add some coarse kosher salt over the top). It does not have a smooth texture, is dry and more like a batter bread than traditional focaccia. I certainly won't make it again.
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Cooking Level: Expert

Home Town: Toronto, Ontario, Canada

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Aug. 21, 2009
Pretty good....I should have listened to other reviews and added course salt to the top before baking, it definitely needed it! I used fresh rosemary and a couple teaspoons each of fresh basil, oregano and parsley. I made this for appetizer, but will make fabulous sandwich bread. With a bit of modification this will be a keeper in my recipe box. Thank you!
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Cooking Level: Intermediate

Home Town: Dugway, Utah, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 18, 2009
It was great. I made the enough to have pizza base and to make bread on the side. The pizza was fantastic and the bread is quite soft - I am having it in a sandwich a day later and it still has the freshly baked feel. This is certainly a recipe I will keep using!
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jul. 15, 2009
I used light spelt flour so had to adjust the water accordingly. We have an allergy to garlic in our family, so used minced onion instead & added some dried oregano & basil. Tasted pretty good & would make a great pizza crust if rolled out thinner.
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Cooking Level: Expert

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jun. 24, 2009
This was so yummy and easy. The dough was very wet so worried it wouldn't work but oh boy it did....YUMO
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: May 14, 2009
I wanted a different type of pizza and decided to use this bread for the crust..sooo good!!
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Photo by gina brown

Cooking Level: Expert

Living In: Adrian, Michigan, USA

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The reviewer gave this recipe 3 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 24, 2009
This was good, but a bit bland...definately try dusting the top with coarse kosher salt to give more flavor.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 21, 2009
I haven't eaten my focaccia yet, but it looks like it's store bought save for the slightly peaked color. Next time I think I'll brush with a little egg wash for a more authentic golden glow. It's beginning to get HOT here, in the 90's during the day, so I let my dough rise, after patting out into an 8 x 8 glass pan, in my car. Looks very bubbly. Can't wait to eat it.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Apr. 15, 2009
I have made this bread twice. The first time I accidentally let it sit to long and it rose a little too much, however the bread still turned out great, I followed other peoples advice and sprinkled the salt on top. The bread has turned out great both times and my family now requests that we have it in the house at all times.
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 31, 2009
Very versatile. I made several times. I do it different ways: topped with carmelized onions and goat cheese; brie and poached pears, roasted garlic and blue cheese or plain and serve with flavored oils.
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Cooking Level: Expert

Home Town: Agawam, Massachusetts, USA
Living In: East Granby, Connecticut, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Mar. 21, 2009
Really good focaccia! I added 1 tspn garlic powder instead of fresh garlic, approx 3/4 tspn salt and added extra fresh rosemary that I chopped very fine. Once dough was ready from bread machine, I put on my baking stone (cold) and topped with mixture of EVOO, fresh rosemary, garlic powder, sea salt and fresh ground pepper. I put stone into cold oven while preheating - took about 20 mins from when I started oven to finish baking. Will definitely make again!
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Cooking Level: Intermediate

Living In: Mantua, New Jersey, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Feb. 23, 2009
Perfect
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Photo by LimeGreenKitchen

Cooking Level: Expert

Home Town: Manning, Alberta, Canada
Living In: Ottawa, Ontario, Canada

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 26, 2009
This is a fantastic and easy bread. The entire family loved it and we dipped it in olive oil with cracked pepper. Next time I'll put salt on top to add a little more flavor, but it was already fantastic.
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Cooking Level: Intermediate

Home Town: Hemlock, Michigan, USA
Living In: Arlington, Texas, USA

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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Reviewed: Jan. 18, 2009
Tasted really good but next time i have to flatten it out more before i bake it, so that it's not doughy inside
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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 29, 2008
I altered this recipe and it turned out well even with the alteration being an accident. I mixed all the cheese ingredients and rather than using sun dried tomatoes i used sun dried tomato salsa. It was excellent! I did have to increase the baking time and then added more cheese on top of it but my husband, five year old and three year old all LOVED it. I'll have to write down my mistake so I can re-do it.
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Photo by cogentd
Home Town: San Angelo, Texas, USA
Living In: Chesapeake, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Dec. 8, 2008
Thanks for sharing this recipe. This is my first time trying this recipe and my focaccia turned out perfect - although it was my bread machine that did everything. I did make a few changes as suggested by others. Firstly I add warm water, 2 tablespoons sugar & 1.5 teaspoons dried active yeast into the baking pan and leave for 10 mins in the bread machine.Then I added 3 cups bread flour, 6 tablespoons extra virgin olive oil, 1.5 teaspoons garlic powder, 1 teaspoons italian herbs , 2 teaspoons dried rosemary & 1.5 teaspoons salt. Used basic bread setting and voila, 4 hours later, freshly baked focacia. Next round I will try with fresh garlic and fresh rosemary.
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The reviewer gave this recipe 4 stars. This recipe averages a 4.48 star rating.
Photo by pomplemousse
Reviewed: Dec. 1, 2008
Very nice and easy. I added more seasoning--italian seasoning, sage, dried minced onions. I'm a garlic freak so I added more of that as well. I separated my rounds into two small ones and dimpled, then let rise. I suppose I didn't need to; the dimpling didn't remain and the rounds weren't flat like normal focaccia, but I don't really care. Tastes good. Thanks!
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Photo by pomplemousse

Cooking Level: Intermediate

Home Town: Pendleton, Oregon, USA
Living In: Dumfries, Virginia, USA

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The reviewer gave this recipe 5 stars. This recipe averages a 4.48 star rating.
Reviewed: Oct. 6, 2008
This made a pretty good focaccia. I followed the recipe exactly, and was very pleased. I'm not sure if there was much of a WOW factor, but it was good good bread.
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Cooking Level: Intermediate

Home Town: Tuscaloosa, Alabama, USA
Living In: Houston, Texas, USA

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