Reviewed: May 23, 2013

Very easy base recipe. Most reviewers don't realize that the amount of water you add to a bread recipe depends on...humidity of your area, of your kitchen, of the flour, etc. It is a "by feel" sort of thing. This recipe definitely needs seasoning, but hey - what bread doesn't? As a base, it is real good and adaptable. If you want more instruction on bread making, go to King Arthur's Bread website. Baking involves chemistry, once you have the basics - then bread recipes make sense. This is a really quick yeast bread recipe that is highly adaptable and very tasty. Thanks for posting it!

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Deevil

Reviewed: May 16, 2013

YUM! 12 minutes is perfect!

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Reviewer:

kalatm

Reviewed: Apr. 29, 2013

This was an easy recipe and not very time consuming. It didn't have enough salt though and made the bread very bland. I think if I upped the salt it would be much better! Other than that I loved the consistency of this focaccia

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Reviewer:

Cooking Momma

Reviewed: Apr. 19, 2013

A simple easy basic recipe that is easily modified to personal taste. Highly suggest giving it a try.

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Reviewer:

Jennie Tidbitz

Cooking Level: Intermediate

Home Town: Des Plaines, Illinois, USA

Living In: Winthrop Harbor, Illinois, USA

Reviewed: Apr. 2, 2013

This made respectable bread, but it’s not the best focaccia recipe I’ve tried. For flavor and appearance, I added chopped fresh rosemary, and sprinkled kosher salt after it was removed from the oven so the salt wouldn’t melt into the dough.

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Deb C

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Mar. 22, 2013

This recipe was great but a little bland. I added 1 Tsp of Italian seasoning to the bread itself and sprinkled about 3/4 TBS of Italian seasoning on the top. I also chose cracked sea salt over regular table salt which makes a huge difference! :)

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KristaL33

Reviewed: Mar. 4, 2013

I made this for the first time the other night. I mixed fresh chopped rosemary, seasoned salt and a touch of sea salt into the flour. I brushed the top of the bread with olive oil and sprinkled a bit more rosemary on top. Fantastic. I will never buy focaccia again. I made this "California grilled veggie sandwich".

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Reviewer:

sheila

Cooking Level: Intermediate

Home Town: Beaverton, Oregon, USA

Reviewed: Feb. 24, 2013

Does anyone know can I leave this dough overnight? I teach a foods class and we often make pizza dough and leave overnight because we only have an hour. Wondering if it will still work ok?

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kchristopherson

Reviewed: Feb. 14, 2013

I am hopeless at making bread. So thought I would give focaccia a go as it seemed easier. I found this recipe read all the reviews first and took everyones tips into consideration. I used my kitchen aid mixer with the dough hook on a low speed as someone suggested, I added garlic and herb seasoning and salt to the oil that I brushed on top as I forgot to add it to the actual mix. It turned out perfect first time I am so happy. Thanks for all the tips they helped me know what to expect

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Reviewer:

Nett

Reviewed: Feb. 6, 2013

I would give this recipe 10 stars if I could. I did tweak it a little to suit my personal tastes, but the first time I made it exactly as-is and thought it was delicious. The second time I made it, I added more salt, a little olive oil and some minced fresh rosemary and thyme to the dough. Then when I put it in the pan (I baked it in my cast iron skillet) , I dimpled the dough, brushed with olive oil, sprinkled on some sea salt and then added a generous handful of grated parmesan cheese. I pulled it out at 11 1/2 minutes and it was PERFECT. Served it with steaks and roasted brussels sprouts.

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