Reviewed: May 18, 2008

I have made this recipe many times, always with great approval. I learned to make focaccia in a cooking class in Florence, Italy, and modify this recipe with what I remember of that: before baking, I make little dimples all over the surface of the dough, then pour olive oil all over the top, filling the holes. It gives it a really lovely flavor and golden glow. The Italians said the more oil, the better!

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recipemonkee

Cooking Level: Intermediate

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Reviewed: May 8, 2008

Oh, this was so good and made excellent panini bread! I used 1 c all-purpose flour and 1 c wheat flour. I also added garlic powder, dried crushed rosemary, and italian seasoning to the sugar/water/yeast mixture right before adding in the flour. 10 minutes in the oven was just perfect. I love how easy and quick this was, especially since my Kitchenaid stand mixer did most of the work!

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Kim

Cooking Level: Intermediate

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Reviewed: Apr. 22, 2008

Not bad for my first try at bread making. I think it could have been better, but i'm pretty sure it was my lack of experience. But the taste was good and the recipe wasn't intimidating like other breads. Maybe I'll try more bread! I've tried this for the 2nd time and it was much better! I added garlic powder, crushed red pepper flakes, and italian seasoning to the dough as well as 3 packages of that cheese you get from Pizza Hut (I was out of the good stuff) and it is Really good!

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karab

Cooking Level: Intermediate

Living In: Smithville, Arkansas, USA

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Reviewed: Apr. 4, 2008

Great recipe. I added a good couple of shakes of Penzey's Brady Street Cheese sprinkle to the dough and topped it with freshly-grated Parmesan cheese and drizzled with oil. Baked on my pizza stone until golden brown and crisp on the outside. Delicious! Hubby and I ate the whole thing for dinner with homemade roasted red pepper-tomato soup!

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wisweetp

Cooking Level: Expert

Home Town: Smithville, Mississippi, USA

Living In: Waukesha, Wisconsin, USA

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Reviewed: Apr. 2, 2008

Since this is the first time I've made focaccia, I think this was pretty good and pretty easy. I read some of the reviews and tried some of their ideas. I added Italian seasoning to the dough and I brushed garlic infused olive oil on top of the dough before baking. I think it came out pretty good.

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Amateur Amy

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Reviewed: Apr. 1, 2008

Recipe is great however found it a tad bland. I add fresh rosemary, garlic, more salt and grated parmesan.

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Sarsha07

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Reviewed: Feb. 26, 2008

I'd give this a 4.5 if I could because it was so simple and easy to modify. I added sundried tomatoes to one and garlic and basil to another. came out soft and tasty.

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Amanda

Cooking Level: Intermediate

Home Town: Lusby, Maryland, USA

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Reviewed: Feb. 25, 2008

Might be me, but bland and not real impressed, you definetly need to add herbs and I tried, but still not to good. Like I said could be me.

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Cheesecakemama

Cooking Level: Intermediate

Home Town: Chillicothe, Ohio, USA

Living In: Fort Wayne, Indiana, USA

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Reviewed: Feb. 23, 2008

This didn't turn out so good for me. Didn't rise right. Could have been my fault but I found a better recipe on another web site.

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LOVES2COOK

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Reviewed: Feb. 12, 2008

This was great! With the addition of the suggested minced garlic, salt, basil and rosemary to the dough...... I then topped with olive oil that had been warmed with more of the herbs and garlic, spread on with a pastry brush and sprinkled with mozzarella, parmesean and kosher salt. I didn't use a bread machine or mixer-a wooden spoon worked just fine. My 3 year old polished off 2 pieces before the pan had even cooled off! Definitely better than what I can get at any store around here!

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FlyingFoodie

Cooking Level: Expert

Living In: Bloomington, Illinois, USA

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Reviewed: Jan. 25, 2008

I have found this recipe very open to interpretation... the default output is a very good-textured bread with little flavor other than the olive oil and salt on top. What I have done is add herbs to the mix (rosemary, oregano, etc.). I have also found that shredded cheese on top makes this absolutely wonderful!

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Chris Boatwright

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Reviewed: Jan. 25, 2008

I would have liked to give this 4-1/2 stars. It is a great, easy recipe, but we found the bread (inside) to be blah. The topping, which I added assorted herbs and Parmesan cheese, was really good, but the inside needed to be "herbed-up". Next time I will mix in some of the oregano, rosemary and galic. That should do the trick.

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HEIDI IN TN

Cooking Level: Expert

Home Town: Wayland, Massachusetts, USA

Living In: Seymour, Tennessee, USA

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Reviewed: Jan. 12, 2008

I just finished taking this out of the oven and couldn't resist trying a piece...it is delicious and best of all really easy. Thank you so much for this recipe I will be making it over-and-over again!

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Khristin

Cooking Level: Intermediate

Home Town: Mooresville, North Carolina, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Dec. 29, 2007

This was great! I doubled the recipe and added 1 teaspoon of salt to the yeast and sugar mixture. When adding 1 tablespoon of water at a time, I ended up using 1 cup. So it will probably be about 1/2 cup if you don't double the recipe. I mixed olive oil, garlic powder, and some herbs and brushed it on top and baked 5 minutes. Then I topped it with a mixture I had made earlier of tomatoes, onions, garlic, olive oil, parsley, basil, and oregano. Added some feta cheese and fresh basil and baked it for 5 more minutes. YUMMY! The bread was thick and chewy on the inside with a little bit of crunch on the outside. Just the way I like it.

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Nuggets

Cooking Level: Expert

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Reviewed: Dec. 24, 2007

It's pretty good when toasted with cheese on top =)

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mayura

Cooking Level: Intermediate

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Reviewed: Dec. 18, 2007

I've made this 3 times, and it's disappeared within an hour all three times. I added salt to the dough after the flour was mostly incorporated and topped mine with tomatoes and garlic marinated in olive oil and basil and on another occasion caramelized onions. I love this recipe, it's so quick for a home made bread! Try this today!!!

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Billy

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Reviewed: Nov. 11, 2007

Very good! A definate must for the aspiring baker, especially beginners because they are so simple. Seasoning is the key. Garlic, rosemary and kosher salt did it for me. So good!

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Fnkycook

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Reviewed: Oct. 25, 2007

this recipe was all good things in one - easy, spot on with flavor (see below for what I added), and impressive looking. My husband thought I bought it, and I love that! What I did different is added pepper, salt, and garlic powder to the dough, and topped it with oil, thinly sliced tomato, fresh rosemary, and fresh parmesan cheese.

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MRS. F.

Cooking Level: Intermediate

Home Town: East Chicago, Indiana, USA

Living In: Pawtucket, Rhode Island, USA

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Reviewed: Sep. 30, 2007

Made with wheat flour and added sliced tomato, parmesan, and garlic salt to top. Pretty good... next time I'll mix in the garlic salt and tomatoes instead of just putting them on top.

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