Reviewed: Apr. 6, 2013

This very well might be the best bread I've ever made and I've baked a lot of bread...I sprinkled a little sea salt on the bottom of the dish and the top of the loaf. Phenominal!!!

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Reviewer:

white033

Reviewed: Mar. 9, 2013

This was the second Focaccia bread recipe I've tried. The first turned out perfect, so I'm not sure why I felt the need to try another! The bread was edible, and not bad but didn't taste like the Focaccia breads we are use to. It was much to flat in my opinion.

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Reviewer:

Teres

Reviewed: Feb. 9, 2013

another alternative is to cover the dough with black olives (sliced in half) before baking.

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Reviewer:

coldfusionPaul

Cooking Level: Expert

Home Town: Peckville, Pennsylvania, USA

Reviewed: Jan. 30, 2013

Awesome recipe! The ability to start it in the bread machine is fantastic. I'm not patient enough to knead dough myself. Turns out perfectly every time!

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Reviewer:

feinicstine

Reviewed: Jan. 20, 2013

Comes out perfect!

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Reviewer:

TariM

Cooking Level: Intermediate

Reviewed: Jan. 5, 2013

This is a great recipe. I think, as one reviewer suggested, that the recipe intends for you to use the pizza dough cycle on the bread machine, then press into pan and allow to rise before baking. The suggestion of adding a little seasalt on top with the olive oil and rosemary prior to baking is a good addition!

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Reviewer:

sport

Reviewed: Dec. 31, 2012

This is a spectacular bread recipe! My whole life I've been intimidated by yeast... but NO LONGER! I read the reviews & heeded some advice. This is what my final recipe looked like: 1c. warm water, 3 T. olive oil, 3 c. all-purpose flour, 3/4 tsp. salt, 1 tsp. minced fresh garlic, 1 tsp. garlic powder, 2 tsp. dried rosemary, 1 tsp. Italian seasoning, 1 T. sugar, 2 1/4 tsp. yeast. Put into my bread machine according to the mfgr recommendations, used the dough setting. Heated the oven to 400. Shaped the dough into a flat round on a metal pizza pan. Used a wooden spoon handle to poke holes throughout the dough. Brushed 2 T. olive oil over the top, sprinkled another 1T. of dried crushed rosemary on top, sprinkled coarse ground sea salt on top & shredded a little bit of stinky cheese (something with Italian flare) on top of that. Baked for 25 minutes. Cut it into wedges and enjoyed the HECK outta it!!! It is so lusciously good! Try it, you'll love it!

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Reviewer:

missfame

Reviewed: Dec. 23, 2012

I had to add double the asking amount of rosemary. The other tip someone gave of using garlic powder really worked.

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Reviewer:

bridget9903

Living In: Fair Oaks, California, USA

Reviewed: Nov. 11, 2012

This was really good. It wasn't dried out at all. In fact it was nice and fluffy and appropriately moist. I added some Italian seasoning, as recommended by several reviewers, as well as about a tablespoon of grated parmesan to the dough. I also added some fresh basil, parmesan, kosher salt, and black olives along with the olive oil and rosemary on the top. My husband, who is leary of focaccia because it can be dry and too hard, ate four pieces. I'm guessing it got his seal of approval! =)

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Reviewer:

Beth D

Cooking Level: Intermediate

Living In: Greenfield, Massachusetts, USA

Reviewed: Aug. 3, 2012

This Focaccia Bread was definitely good, but it did lack a little flavour. I added a bit of garlic powder and coarse salt on top, along with the rosemary to activate the taste-buds a little bit. This recipe would make as a wonderful pizza crust! Thank you for the recipe

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