Reviewed: Jan. 9, 2008

Great recipe, will definitely do again. I made some minor changes: substituted 1 tsp dried rosemary for fresh, added 1 tbs sugar to feed the yeast and used half bread flour and half whole wheat. I put the dough on an oiled breadstone and like some other reviewers put it on the middle shelf of a cold oven with shallow pan of hot water on the bottom shelf. I let it rise for 30 minutes then turned the oven to 375 and baked it for 25 minutes

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DebbyCooks

Cooking Level: Intermediate

Living In: Cincinnati, Ohio, USA

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Reviewed: Nov. 16, 2007

This recipe is so good, I am now known by it. Every potluck, get-together, family gathering...I have to bring it or I hear about it all night. The only change I have made is to add sea salt to the top before popping it in the oven!

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Meg Elizabeth

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Reviewed: Sep. 12, 2007

I just took this out of my oven. WOW!!! It is sooo good & I can see how it would make a great pizza crust. I also use Kosher salt. I did just like the recipe said & I am so happy with the outcome. Thanks for sharing.. Jazzie..

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jazzie

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Reviewed: Aug. 23, 2007

Amazing recipe! I made it in the bread machine, and it was great! I even substituted rosemary for 1/4 tsp of dried parsley, the kind that comes in the shaker, and the fresh garlic for 1/4 tsp of garlic powder, and it came out really well!

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Sudha53

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Reviewed: Aug. 22, 2007

I have made this so many times now and love it! I add 1 Tbl Pampered Chef Italian seasoning into the batter. Couldn't be easier! Great as a pizza crust.

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ANGELA43

Cooking Level: Intermediate

Living In: Portland, Oregon, USA

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Reviewed: Jun. 28, 2007

Easy to make and the family enjoyed (even 3 young kids). I did use whole wheat flour instead of plain. I would probably enjoy the recipe better using plain flour. But still a good recipe and easy the make.

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SNICKELIE

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Reviewed: May 23, 2007

this was great recipe but I did change a couple things from other recipes I have. the dough was very dry when it was mixing in the machine so I added another 1/4 cup water. When I put the loaf in the oven I put it on the middle rack and a pan with hot water on the bottom rack. I let it sit in the cold oven for 25 minutes, then turned the oven on and let it bake for about 30 minutes. AFter 25, keep an eye on it. My loaf was HUGE! size of a pizza pan. Everyone loved it!! I'll post a picture of it.

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dinnerpartyqueen

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Reviewed: Feb. 8, 2007

Excellent, easy and quick. I used a Pampered Chef bar stone for this and once the dough was in the stone, I covered the top with thinly sliced tomatoes, onions and a tiny bit of mozzarella.

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sharon

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Reviewed: Jan. 21, 2007

I made few changes, but this was quite tasty. I divided the dough in half, and let it rise again before baking it in 2 pie pan. I used extra fresh chopped garlic, some dried oregano and basil, and a little more olive oil than the recipe called for. I added a couple tablespoons worth of sugar to feed the yeast. The results were great! I made it again with out adding sugar, and it did not rise as well without it.

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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: Dec. 21, 2006

Very easy and versatile.

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CurlGirl

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Reviewed: Dec. 9, 2006

A little dry, but very tasty!

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JENNIEOSBORNE

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Reviewed: Nov. 21, 2006

I did what some of the others like I add 1 teaspoon of salt and 1 teaspoon of rosemary in the bread. I sprinkled kosher salt and italian seasoning and brushed olive oil on top. Although, next time I will put the italian seasoning in the bread. I put a little bit of parmesan but I don't like how it gets a burned a bit if it's exposed to the heat. I made this twice and the first time, right after I spread the bread mixture in the 13x9 pan , I baked it and it was a little hard but the second time, I let it rise again about in the 13x9 pan for 1 hour and then, baked it and it came out soft and fluffy. I really loved the second one the best (I didn't put the parmesan this time around.) I'm using it to make focaccia bread stuffing.

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Susie

Cooking Level: Expert

Living In: Austin, Texas, USA

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Reviewed: Jul. 19, 2006

This was pretty good but after I tried it I tried a more popular traditional focaccia recipe from this site and just put those ingredients in my bread machine and it came out beautifully. I don't think I'd use this recipe again, the texture was a little off but the flavor was great, although I'd prefer a little more seasoning. Used it to make grilled vegetable sandwiches which tasted great!

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Michigan Mommy

Cooking Level: Expert

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Reviewed: Jul. 3, 2006

this was great, i didnt need to change a thing. maybe next time though i might try brushing with a little bit of salted butter rather than olive oil to enhance the flavour.

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Sunflower1

Cooking Level: Expert

Home Town: Mansfield, Nottinghamshire, England, U.K.

Living In: Milton Keynes, Buckinghamshire, England, U.K.

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Reviewed: May 17, 2006

Followed directions to a "T" with one exception, I used whole wheat bread and added 1 tbsp of water as was suggested in another review.

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BOGREENCAT

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Reviewed: Feb. 24, 2006

nummy - added the salt along w/ the rosemary. Wouldn't be focaccia without it to me (0;

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daelyns_mom

Cooking Level: Intermediate

Living In: Port Alberni, British Columbia, Canada

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Reviewed: Oct. 7, 2005

Thought the flavoring was lacking. Followed directions exactly including using fresh rosemary. Sorry

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LESLEYfromWI

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Reviewed: May 14, 2005

Very good and very easy. I added about 2 teaspoons of sugar to the bread machine pan to make sure the yeast could do its job, and you could not taste it in the finished product. I also used 1 teaspoon of garlic powder, 1 teaspoon of Italian Seasoning and 2 teaspoons of dried rosemary in the bread itself. I also sprinkled kosher salt over the top of the bread along with the rosemary before putting it in the oven. Couldn't get my 11 year old daughter to try this, but that just meant more for us! My husband commented on how good it was but he didn't care for the salt on top so the next time I make this I may skip it, even though *I* really liked it with the salt! I'd also like to try using this for pizza crust... would be yummy!

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Lianne

Cooking Level: Expert

Home Town: Centreville, Virginia, USA

Living In: Concord, North Carolina, USA

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Reviewed: Apr. 17, 2005

We love this recipe. Reminds us of the focaccia we got in Italy! Thanks

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Annissa Jo

Cooking Level: Intermediate

Home Town: Great Falls, Montana, USA

Living In: Palisade, Colorado, USA

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Reviewed: Feb. 10, 2005

My family loved this bread recipe. Very easy to make. I did sprinkle Kosher salt on top before baking. Made this 2 days in a row, couldn't get enough! Second day I add more salt then I did the first day.

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SWEET48

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Bread Machine Focaccia

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