Reviewed: Dec. 13, 2008

Although I liked this bread, it wasn't really what I was hoping for. I was wanting a hard crusted bread, and even though I baked this on a stone it really wasn't hard crusted. But thanks, as it was good.

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Jannabofanna

Cooking Level: Intermediate

Home Town: Plainville, Kansas, USA

Living In: Edmond, Oklahoma, USA

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Reviewed: Dec. 3, 2008

I made this last night to go with some homemade chicken soup and we all loved it. I found the recipe very easy to follow and I'm a novice bread maker.I add the water a tablespoon at a time until I had a nice soft/sticky dough (about 6 tablespoons). I did add a tablespoon of olive oil to the dough as someone else suggested. Also, when I went to shape it after the 30 minute rising I found it kept "snapping" back. So, I roughly shaped it, covered it with a damp towel and let it rest another 10 minutes and then it cooperated fully with being shaped. I brushed it with 2 tablespoons of olive oil and topped it with some kosher salt and grated parmesan cheese. It was really delicious. Next time I will be a little bolder with the toppings. I wanted to make it as the recipe suggested the first time out. I cooked it for about 12 minutes since DH likes softer breads. Really easy, really good!

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CorkysBabyDoll

Cooking Level: Expert

Home Town: Long Island, New York, USA

Living In: Battlement Mesa, Colorado, USA

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Reviewed: Nov. 18, 2008

This bread was very easy to make. That should have clued me in. It has absolutely NO flavor other then the salt on the top. It is missing a lot!

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NEPTUNEMOON

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Reviewed: Nov. 8, 2008

I use this recipe often, and it's yummy! Great texture, easy and fast. I've substituted half rye or half whole wheat flour with great results, also.

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Lsavron

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Reviewed: Nov. 6, 2008

didn't turn out for me. not the taste I hoped for. Dough not enough risen. So I will look for another one that works better for me.

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Schwabengirl

Cooking Level: Expert

Living In: Fort St. John, British Columbia, Canada

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Reviewed: Nov. 5, 2008

This was my first time making focaccia, and it turned out great. It didn't rise as much as I would have liked, but the flavor was amazing. Served it with tomato and white bean soup.

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bwillia2

Cooking Level: Intermediate

Home Town: Portland, Oregon, USA

Living In: San Francisco, California, USA

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Reviewed: Oct. 28, 2008

I tried to make this bread today...it did not rise very much-I proofed the yeast correctly...anyhow, I got this mass of I-don't-know-what out of the oven and it was very bland. Perhaps next time...

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SixSecrets

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Reviewed: Oct. 17, 2008

Many reviewers complained that this recipe was "blah" or has no flavor. This is because it has very little salt in the recipe -- a crucial factor in bread "flavor." Definitely increase the salt to between 1 to 1 1/4 tsp, depending on your preferences. You might want to check your favorite bread recipe and see how much salt per cup of flour there is and start with that. Also, if you haven't made focaccia before this recipe is confusing. It doesn't state how thickly to roll the dough. It isn't going to rise a lot so unless you want it to be like a flatbread don't roll it much thinner than you want it to be when you eat it. Also start with adding 1/4 cup of water after you add the yeast/sugar/water mixture and then add a TBS of water at a time till the dough forms into a ball.

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Islander

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Reviewed: Oct. 9, 2008

Our family of 5 enjoyed this recipe. I added dried oregano, basil and thyme to the flour prior to mixing and added shredded parmessan and mozzarella cheese to the top. I will definatley make again, with onion and jalapenos on top.

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PATTYISIN

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Reviewed: Oct. 5, 2008

Excellent. I increased the recipe to serve 30, the water/flour relationship needed adjusted (almost doubled the water needed) I added sliced olives, garlic, and italian seasonings and the result was excellent

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Sydney

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 5, 2008

I love flatbread and figure I'd give making it a try. For some reason, this didn't rise (my first time doing anything with yeast - sure I messed something up) but I baked it anyway. Added salt, pepper, rosemary, sage, thyme, and garlic powder to the dough and on the top. The result was well, FLATbread. Really hard, crispy, and not what I'd planned - but delicious!

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RKielbasa

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Reviewed: Oct. 1, 2008

My husband thought this was "practically perfect bread" tonight. After getting a look, he modified it to "perfect bread." This was super easy, not messy to make, and tasted super. The only modifications I made were: - use 1 cup white whole wheat flour and 1 cup AP flour - mince a garlic clove and let it soak in a mixture of 3 parts olive oil and 1 part basil oil. Smear that all over the top of it. I let it cook just barely 10 minutes, and it was perfect.

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LaurelStein

Cooking Level: Expert

Home Town: Cedarburg, Wisconsin, USA

Living In: Peoria, Illinois, USA

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Reviewed: Sep. 25, 2008

Very easy and simple to make. Is fantastic!

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JMichelson

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Reviewed: Sep. 14, 2008

Easy and had a very nice consistency. I did think it was a little odd it didn't call for salt in the dough. Thought it could use a little more taste, so next time I will try more salt and herbs or garlic or something.

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wiven57

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Reviewed: Aug. 31, 2008

Good recipe. I tried ad libbing some seasoning with an Italian seasoning blend and it was delicious! But, I cooked it too long. I plan to try it again soon. Thanks to all of you who reviewed and mentioned the seasoning.

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homemade_novice

Cooking Level: Intermediate

Living In: San Antonio, Texas, USA

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Reviewed: Aug. 26, 2008

All I can say is anybody that finds this recipe difficult should probably dine out. I found it to be very simple and quite taste. I mixed garlic and basil with olive oil and brushed the mixture on before baking. Its a winner folks.

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Hekim

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Reviewed: Aug. 16, 2008

I really like this recipe because it is so easy, I don't like bread baking. You can add all sorts of stuff on top, it's fun to try different toppings and everyone really enjoys it.

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Sandy

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Reviewed: Jul. 17, 2008

I baked this last night and found the bread to be very bland even with added oregano and basil. It had a boring texture and tasted like a dry biscuit. The amount of positive responses makes me feel as though I have done something wrong…

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ToesaRose

Cooking Level: Expert

Home Town: Lone Grove, Oklahoma, USA

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Reviewed: Jun. 2, 2008

this was very simple and delicious - we added on top fresh rosemary from our garden, Italian seasoning, arlic pdr, kosher salt, and freshly cracked black pepper.

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ScottFamily

Cooking Level: Expert

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Reviewed: May 28, 2008

Great basic recipe. My husband made this as hid first attempt at making bread and we really loved it; it seems to be very flexible. We added fresh rosemary paprika and pepper. YUM!

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