Reviewed: Sep. 13, 2007

I thought it was bland, but it did bake nicely.

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Reviewed: Jul. 24, 2007

This recipe was really bland. I added garlic powder and salt to the dough, and i put rosemary, thyme, basil and Parmesan cheese on top, and it still needed more flavor. Next time i will add some more spices to the dough as well as on top.

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Jasmine

Cooking Level: Intermediate

Living In: Ithaca, New York, USA

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Reviewed: Jul. 22, 2007

this yielded restaurant quality bread. i can't believe i made it in my own kitchen! this recipe was made easier by using the dough hook attachment on my mixer. before baking, i mixed rosemary, oregano, salt and olive oil and spread the mixture on top of the dough. i also sprinkled parmesan on top. i used the leftover bread to make tasty croutons. i cut the bread into cubes, tossed the bread in olive oil, and baked.

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stanley

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Reviewed: Jun. 19, 2007

Just add abit of oregano and grated parmesan cheese and it would be wonderful!

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melca

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Reviewed: Jun. 13, 2007

A wonderful recipe. This is my first time baking focaccia, and with this recipe it turned out great. My very picky 11 year old daughter, who doesn't even like PBJ sandwiches, couldn't stop saying, "Mmmmm!" every time she took a bite. I followed the recipe, added water until it made a soft dough and let it rise about 45 minutes (it's a cool, rainy day). I used a fork to poke some air holes, and sprinkled garlic salt, rosemary, and parmesan cheese on top before baking. Next time I'll be more careful while shaping - I let it get thin in spots, which made it crunchier. And I'll double the recipe so we can each eat more.

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Michelle

Cooking Level: Intermediate

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Reviewed: Jun. 1, 2007

Perfect! It was almost TOO easy; I was afraid it wouldn't turn out. But turn out it did. I mixed Italian herbs, garlic, and freshly ground pepper into the olive oil before brushing. It was very flavorful and had a great texture. This recipe will be a staple!

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Jeana Malcolm

Cooking Level: Expert

Home Town: Oak Ridge, Tennessee, USA

Living In: Portland, Oregon, USA

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Reviewed: Mar. 28, 2007

Easy and great. I added 2 cloves garlic and rosemary to olive oil. Also I mixed rosemary and a little onion powder into dough.

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jiffypop

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Reviewed: Feb. 12, 2007

Awesome and so easy! I make it all the time with different toppings. Have also used it for delicious pizza crust.

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katie

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Reviewed: Feb. 1, 2007

Definitely found it easy to make, and it came out light and fluffy. I brushed mine with a bit less olive oil, then sprinkled shredded mozzarella and dried basil all over it. I did not add salt, because sometimes the cheese gives enough of that and I didn't want to over-do it. But I think next time I will actually add some salt to the dough, as another reviewer mentioned. Very serviceable recipe, and easy to dress it up any way you like it! Thanks!

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Jenny

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Reviewed: Jan. 16, 2007

this was the first time i tried making focaccia bread and this was simple, and very tasty! I prepared it in the morning and we hade it with our dinner! its great dipped in spinach dip too! PS: I sprinkled mine with rosmary and italian seasonings as well was nice.

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TeaKake

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2007

I just made this recipe, it was so delicious! I found nothing difficult about the recipe and I've not had very good results with bread recipes, until now. There is lots of room to play with the ingredients. I added 2Tbs white sugar, 1/2 cup cornmeal and 1tsp. salt and 1Tbs. Olive oil too the flour and enough water to make a stiff, sticky dough, I followed the directions, kneading 1 minute and letting it rise 30 minutes, only once and then brushed on some garlic infused Olive oil and some parmesan cheese with a sprinkle of dried onions and some more course salt. It was amazing!! It was light and crunchy mmmmm!!! I am very proud of myself. Next time,I will add some cooked pizza toppings as it only took 10 minutes to bake. I will use this recipe often it's so good and I bet this would make yummy breadsticks!!!*

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Jude

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Reviewed: Dec. 7, 2006

I was a little dubious after reading some of the reviews but I have made this recipe several times now always with excellent results. The reference to adding additional water means exactly what it says, add enough extra water to incorporate all the flour. You should have a soft dough; if it is stiff then you put too much flour in to begin with. Dough does not require a second rising but I have experimented with this and found the difference is minimal and whether you dimple your foccacia dough or leave it flat is a matter of choice. I think dimpling the dough and allowing the oil and seasonings to pool in the dimples adds more flavour to the cooked product. Try steeping dried Italian herbs in olive oil abd then pouring the lot over the top of your dough. Delish! I find this recipe creates a focaccia that is crisp on the outside and soft on the inside with big airholes perfect for mopping up tomato based sauces. Don't over think it and give this recipe a go!

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AussieCook

Cooking Level: Intermediate

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Reviewed: Dec. 3, 2006

This was excellent. I sprinkled seasoned chicken bits, cheese, and thin slices of red pepper, onion, and cherry tomatoes on top of it before baking. The texture was perfect--crispy on the outside and soft on the inside. If I weren't going to add any toppings I would definitely add herbs to the flour mix to give it some flavor.

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Beth

Cooking Level: Expert

Living In: Overland Park, Kansas, USA

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Reviewed: Nov. 15, 2006

I understand the confusion with the recipe directions - I cross referenced other focaccia recipes for clarity and had great results. I think any cook should learn a little flexibility with this craft or else there will be more disappointments than necessary. Allrecipes most times has more than one recipe for a dish and with a little perseverance answers will appear. I love how cheap fresh homemade focaccia bread is!

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foodaholic

Cooking Level: Expert

Home Town: Mcrae, Georgia, USA

Living In: San Jose, California, USA

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Reviewed: Nov. 13, 2006

Very easy to make, turned out amazing!

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JOHNWADE30

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Reviewed: Nov. 12, 2006

Very good and easy. While I was making it I kept thinking this isn't going to work but the result was a professional looking loaf of focaccia. Next time I may try adding some herbs to it to give it a bit more flavor. This was good on it's only - particularly dipped in seasoned olive oil.

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KPITTS1

Cooking Level: Intermediate

Home Town: Birmingham, Alabama, USA

Living In: Madison, Alabama, USA

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Reviewed: Mar. 22, 2006

I agree with the previous reviewer. Nothing about this recipe is good. The directions are wierd, with the "adding tablespoons of water", to the inadequate rising time. There is not enough liquid in this recipe!! And, even though I added salt and herbs to the dough itself (not to mention the top) there was a huge lack of flavor. It baked up a little dry too, even though I did my best to save it. I've tried many of the other great focaccia recipes on here- try some of those instead of this one!!

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What a Dish!

Cooking Level: Intermediate

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Reviewed: Mar. 21, 2006

I hate to give bad reviews, but this was terrible starting with the directions. I agree with the reviewer that said the directions were a bit hard to follow. My problem was with the amount of water and adding tablespoons at a time to incorporate all the flour. What kind of dough consistency is one supposed to have? Is it supposed to be a stiff dough? soft dough? No second rising? no dimpling of the dough before adding the oil? So against my better judgement, I didn't second rise and dimple the bread. It was a bit flat and tasted like flour or a biscuit...would never know I had yeast in there at all. I consider myself a very good baker and love making bread; never worked a bread machine so do it all by hand. Will have to find a different recipe.

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