Reviewed: Oct. 29, 2009

Delicious focaccia! I didn't use the parmesan because I didn't have any left but it didn't matter. This was do good with the chowder I made to go with it. I will probably make this to go with all my soups.

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PamMar

Cooking Level: Intermediate

Home Town: Pompano Beach, Florida, USA

Living In: Wellington, Florida, USA

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Reviewed: Sep. 29, 2009

I could have eaten the entire pan myself!! Sooo good.

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KARLAMN

Cooking Level: Intermediate

Living In: Buffalo, Minnesota, USA

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Reviewed: Sep. 12, 2009

Great basic focaccia recipe. I added some herbs de Provence and carmelized shallots and garlic stewed in madeira with herbs fines and it turned out....out of this world good.

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wrieck

Cooking Level: Professional

Home Town: Redlands, California, USA

Living In: Gig Harbor, Washington, USA

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Reviewed: Aug. 25, 2009

A great base recipe for creating whatever type of focaccia you want! Today was the first time I made it and I used some fresh minced garlic and dried parsley, and some fresh grated parmesan cheese in the dough. Then I sprinkled some salt on the top before baking. Next time I will try something else! I think I will use it for a sandwich tomorrow.

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3boys4me

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Reviewed: Aug. 25, 2009

I really liked this but tweaked it quite a bit to my taste. I used fresh oregano, basil, garlic and onion powder, parm cheese, and a little salt as toppings. Without these, it just would be boring. But it is a good base recipe. As a new bread baker, I really think this is a doable recipe.

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Marette

Cooking Level: Expert

Living In: Berea, Kentucky, USA

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Reviewed: Aug. 11, 2009

Turned out great. My kids absolutely love them. I did make a few changes though. I sauteed red and white onions with garlic and tomato and topped it off with mozzarella and baked till melted. It was Excellent.

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parkerbranden

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Reviewed: Jun. 14, 2009

You know I liked this well enough. My husband used it for leftover tri tip sandwiches the day I made it. I thought it could have been a bit moister. Next time I'll definitely cook it for five minutes less. But it is super easy and the taste was fine. Just not outstanding. A good recipe though and I made it as written.

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Kate Fisher

Cooking Level: Intermediate

Home Town: Walla Walla, Washington, USA

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Reviewed: May 31, 2009

The best focaccia bread I've ever had. It is really easy to make. For the topping I used sliced black olives, sliced tomatoes, minced garlic, dried parmesan cheese, Italian seasoning (no rosemary on hand) and some really good olive oil. Amazing.

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Charity

Cooking Level: Intermediate

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Reviewed: May 14, 2009

great...easy and adaptable to whatever "flavors" you like.

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amyeliz3

Cooking Level: Expert

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Reviewed: Apr. 3, 2009

This was incredibly good! I followed the directions to a T except for mixing a bit of the parmesan & rosemary into the dough itself along with the flour & salt so I could have flavor throughout the bread. I am not too keen on the rectangular sort of shape it made so I think next time I will split the dough & pat it into 2 round cake pans so that I get Panera-shaped focaccia. So good and so easy too!

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JARRIE

Cooking Level: Expert

Living In: Richmond, Virginia, USA

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Reviewed: Mar. 13, 2009

very easy, family loved it.

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FUNNYFARM319

Cooking Level: Expert

Home Town: Cedar Hill, Texas, USA

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Reviewed: Mar. 11, 2009

As easy as you can find--optional-these can be added when you add the oil-- 1 tbs roast garlic- 2 tbs chopped sundried tomatoes- 2 tbs grated parmesan- 1tbs fresh chopped rosemary or basil

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GNFSHN4

Cooking Level: Intermediate

Home Town: Polo, Illinois, USA

Living In: Rock Falls, Illinois, USA

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Reviewed: Feb. 18, 2009

This is one of the best Focaccia recipes that we have found. We use it for pizzas as well as regular bread. One of our favorites: garlic chicken pizza and put garlic salt/italian seasoning into the dough as we were mixing it. Top with an alfredo sauce, fresh squash, tomatoes, chicken and garlic. Delish!

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Katie Mitchell

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Reviewed: Feb. 14, 2009

Awesome!!! This made a wonderful focaccia to go with our lasagna dinner and also made a great pizza crust!! I used my kitchen aid mixer to do the hard work - let the yeast bloom with water and sugar in bowl, add oil and then flour and salt, then knead with dough hook (the standard no fail - speed 2 for 2 minutes). It was really light and on the inside and crispy (but not hard) on the outside. The flavor was great too. I too had to had a bit more flour, but the dough was still a little stickier than others i have worked with. Added some garlic powder for flavor (since it was going with an italian dinner). Will be making again and again - my husband (the pizza man) claimed he would give up take out/delivery pizza for that crust. That in and of itself is a HUGE compliment.

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nittanyjones

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Reviewed: Jan. 25, 2009

This is a good basic recipe. Next time, I'll definitely be adding more flavoring into the dough and as a topping. Following this recipe has been very easy. I used all all purpose flour, didn't have any bread flour on hand. Topped with salt and italian seasoning. I had to add it about 3 tbsp of flour to stop the dough from being too sticky. It still felt sticky so rubbed about 1/2 tsp of olive oil on my palms while kneading, this helped a lot. I didn't do the hot water pan for the second rising. The finished product looks very nice, and is a good basic bread. It's tastes very good too as a base for more flavorful toppings, sandwich fillings etc.

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Bala

Home Town: Sunnyvale, California, USA

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Reviewed: Jan. 21, 2009

This was very easy and tasty. You might want to up the salt and herbs though. It needed a little dipping sauce to jazz it up.

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nisajoy

Cooking Level: Intermediate

Living In: Greensboro, North Carolina, USA

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Reviewed: Jan. 4, 2009

The rosemary and Parmesan are sprinkled on top of the dough, but there wasn't much flavor integral to the dough itself. The recipe wasn't clear if I needed to account for the time it took for my oven to preheat, and as a result I undercooked the bread.

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Deborah

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Reviewed: Jan. 3, 2009

best stuff eva!!! i would give it 7 stars if i could!! the inside is super soft and yummy, even better than the ones served at the italian restaurant in the mall!!

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rosi

Cooking Level: Intermediate

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Reviewed: Jan. 1, 2009

This bread is excellent! The only reason I didn't give it 5 stars was, like many reviewers, I mixed the rosemary and some of the parmesan into the dough, which I think is preferable. Great texture, and very easy. I sprinkled a little kosher salt over the top.

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Kate

Cooking Level: Expert

Home Town: Lakeville, Connecticut, USA

Living In: Columbia, South Carolina, USA

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Reviewed: Dec. 7, 2008

This is great! I added some garlic into the dough like several reviews suggested. I didn't have fresh rosemary so I used 2 tsp dried instead and added some fresh basil as well. It was awesome! I will definately be making this again...and it truly is easy!

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