Reviewed: Mar. 18, 2011

Great breakfast bread! My husband requests this every weekend & my dad said I could sell it! I used pecans and brown sugar on the topping, without the icing and they really flipped over it. Very simple, very delicious!!

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Reviewer:

sandboog

Reviewed: Dec. 6, 2010

This was wonderful! The dough was soft and chewy and almost an inch thick! I wondered if it would be enough of a topping, but it was perfect... reminded me a dessert pizza!

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Reviewer:

overflow235

Cooking Level: Intermediate

Reviewed: Apr. 15, 2010

This is a great recipe! Not too sweet and feeds a lot of people. I did use bread flour and added more nuts after the first time I tried it. Have made it 3 times already and it was delicious every time! Once I made pizza with half of the dough. Works good for that too.

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Reviewer:

Trudy Judkins

Reviewed: Nov. 7, 2009

I'm giving this four stars because I think the recipe will be very good when I make it again, but I used wheat flour which turned out to be a huge mistake. It overwhelmed the cinnamon flavor, and is too "healthy" tasting to be enjoyable. I did, however, cut the recipe in half because 2 pizza-sized focaccias is enough to feed a large gathering rather than a few people.

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2 users found this review helpful