Reviewed: Oct. 15, 2004

Great new fav at my home. I used three cups of whole wheat flour, a couple tablespoons more water and put this in an 11 x 14 pan.

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MrsRubley

Cooking Level: Expert

Home Town: Statesville, North Carolina, USA

Living In: Waynesville, North Carolina, USA

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Reviewed: Mar. 15, 2004

This recipe is really wonderful!! I will say that I did increase the salt for this recipe to 3/4 teaspoon. When I prepare the focaccia with the rosemary and olive oil, I also add kosher salt before baking. Although the recipe doesn't call for it, I do grease the cookie sheet with olive oil. I serve this with a small dish of olive oil and balsamic vinegar. It is excellent! My Italian Father LOVES this:). Thanks for a great recipe!!

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Tamara Grimes Lemasters

Cooking Level: Expert

Home Town: Plant City, Florida, USA

Living In: Tampa, Florida, USA

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Reviewed: Oct. 11, 2003

Amazing recipe! The only thing to add to make this even better, is to take crushed salt and press it in with the herbs!

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CAERIC

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Reviewed: Sep. 29, 2003

I thought this bread tasted really good! My family really liked it too. I will be making this one again! Thank You.

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GOLDEN29

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Reviewed: Oct. 26, 2002

Okay, but I added more rosemary and garlic than listed.

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AKLENOX

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Reviewed: Sep. 4, 2002

I've made this focaccia many times, and it's one of my family's favorites. One variation that I've found helps to give it more flavor is to sprinkle the top with coarse kosher salt (in addition to the rosemary leaves). It makes the top nice and crunchy, as well as more flavorful.

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PENERUPE

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Reviewed: Aug. 12, 2002

This bread turned out horrible. I made it according to instructions, but must have done something wrong, I don't know what. The bread was hard as nails on the top, it totally stuck to the pan, and it was basically tasteless.

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10 users found this review helpful

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Robbin

Cooking Level: Intermediate

Home Town: Jackson, Michigan, USA

Living In: Brandon, Florida, USA

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Reviewed: Apr. 24, 2002

I found this bread to be very good. However, I did make some changes. I used 2 cups of all-purpose white flour + 1 cup of whole wheat flour. I also used 1 tsp. of garlic powder instead of the chopped garlic, and I used dried rosemary rather than fresh. My husband and I both loved this bread. It was so simple and turned out wonderfully. I will definitely make it again.

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CJOANC

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Reviewed: Mar. 30, 2002

The overall taste of the bread was good although the outside was a little dry. I think I try cooking it at a higher temp for a shorter period the next time. I would also try putting more olive oil on the outside.

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STACI

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Reviewed: Mar. 25, 2002

I have made this over and over and it remains one of my families favorites. Quick, easy and very yummy!

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neiciebeans

Cooking Level: Expert

Home Town: Warsaw, Indiana, USA

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Reviewed: Jun. 13, 2001

This was the most tasteless focaccia I've ever had. I used fresh rosemary from my own garden so the fragrance while it was cooking was marvelous - what a disappointment when it was sampled!

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6 users found this review helpful