Reviewed: Apr. 21, 2012

This reminded me more of a pizza crust rather than Focaccia bread.

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Reviewer:

cawael

Cooking Level: Intermediate

Living In: Port Byron, Illinois, USA

Reviewed: Mar. 10, 2012

I made this last night, followed your instructions to a T and well, the result was a white pizza. This had enough cheese for 3 focaccia, and all you tasted was cheese. That being said, the bread itself was perfect, the onion and garlic seasoning were just right, but in the future I would down the cheddar to 1/3 of a cup, mix if with the parmesan and then yes, use that because the topping is supposed to complement the focaccia, not overwhelm it.

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Reviewer:

Terry Inskip

Reviewed: Jan. 15, 2012

I use this wonderful recipe for both focaccia and pizza crust. For a different take: Roll out 1/2 of the dough as thin as possible on a floured surface and cut with a 3 inch round biscuit cutter. Repeat. Add some of your favorite goodies. The two roll-out method just makes easier handling (for me anyway). By doing this the little crusts really brown beautifully and looks excellent to serve. I alway spray with non-stick pan coating.

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Reviewer:

Seekery

Cooking Level: Expert

Reviewed: Jan. 7, 2012

This was good. My only problem was with the dough. I don't have a bread machine and used my kitchenaid, and did not proof the yeast. I think I will do that next time before mixing in everything. Onion mixture was really good. The crust didn't come out "doughy", but more like a crispy pizza crust, which still was good.

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Reviewer:

Cooking Level: Intermediate

Reviewed: Dec. 26, 2011

Wow!!! Just did our first batch, and it is heaven! The onions and cheese add so much flavor that it is fantastic plain. The only issue I had was with the yeast, it did not raise well (maybe the 70-80 deg water is too cold?). The net time I did it with warmer water, and let the yeast activate in the sugar and water before mixing it in with the rest of the ingredients. We will definitely be making this regularly. Much thanks to the recipe author!!

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Reviewer:

wayl0n

Cooking Level: Intermediate

Home Town: Sandy, Utah, USA

Reviewed: Aug. 16, 2011

Great recipe! Quick, easy. I've made it in the KitchenAid mixer and it turns out great too. Also, divide the dough into two portions for two individual loaves. Awesome!

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Reviewer:

J K Dutcher

Reviewed: Aug. 14, 2011

This is an excellent tasting focaccia. I did have to add at least another 1/2 c. flour after the dough cycle was done in my machine. I used 2 onions and carmelized those and added garlic at the end. I also added dried basil to the dough. I sauteed my onions and garlic in olive oil. I also topped it with thinly sliced tomatoes and sliced basil leaves. Also did divide the dough and made two smaller pieces. I'll definitely make this again!

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Reviewer:

Love my Doxie

Cooking Level: Expert

Living In: Woodbury, Minnesota, USA

Reviewed: May 14, 2011

Really great Easy with a bread machine

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Reviewer:

Jan

Reviewed: Apr. 25, 2011

Best recipe! I don't have a bread machine so I kneaded the dough by hand. I used all purpose flour instead. I also added thinly sliced tomatoes on top and used only 1/2 onion finely chopped. Delicious!!!!!!!

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4 users found this review helpful