I made this twice, and both times it went bad before we could finish it. We just weren't that interested in it. Too bad.

Far easier than any foccacia recipe we have tried and just as tasty. I agree that adding the garlic to the dough from the beginning makes a more flavorful bread. We topped ours with marjoram, basil, and rosemary before cooking.

This was absolutely fantastic! I omitted the parmesan and added three cloves of finely chopped garlic, which made the recipe 100% vegan-friendly and much tastier. My two friends and I ended up standing around the cooling rack and ate the entire thing in 10 minutes!

Great bread!! Putting a steaming tray of water in a cold oven definitely makes this bread soft and moist (t was a huge hit with my family) only problem is you need two ovens -- one needs to be heating up while the bread rises in the other one, otherwise you waste half an hour waiting for the oven to heat and the bread over-proves.

This recipe is absolutely amazing. I did however, make one change. I took out the salt and put in a packet of italian salad dressing mix. It added just the right amount of seasoning and zing. It was absolutely amazing. Other than that, I followed the recipe exactly.

This is a great recipe - we all loved it and I'll be making it again for sure. :D

I make this from time to time, its always a hit

This was good but I think the seasonings should be added with the dry ingredients so the flavor is all over instead of just the top. I will try that next time. It is excellent with balsamic vinegar and olive oil. Mmmmmm.

Delicious! This may be the best bread I've ever made. I'll definitely be making this again, and may experiment with other toppings and possibly mixing herbs in with the dough.

I change up the seasoning used, since I don't like rosemary. I've used kosher salt, garlic powder and "Italian seasoning". It turns out perfect every time!

super tasty and quick to make. I could eat this with anything and everything

I put the ingredients for the dough in my bread machine and set it for the dough cycle. Then I minced shallots, garlic, rosemary and thyme and mixed together with grated Pecorino Romano cheese and some olive oil. I spread this mixture on top of the dough and let it rise for about 30 minutes before baking. It was very flavorful and people at my church potluck loved it. I will be making this again and again. I loved it.

Really enjoy this one. I did not have bread flour on hand and had to use all normal flour. I made sure to not make the dough too stiff givin that I did not have the flour mix. I also gave my yeast a bit longer to activate - 15 minutes. I also added in my seasonings when I punched down. You can flavor this any way you like. GREAT Bread!

Very easy recipe, I made this when I first started baking.

wwwwwooooooooooooooooowwwwww!!!!!!!! OMG!! This was fantastic. So, so, good. Thankyou for submitting this recipe. I have a bread machine, so I make yeast recipes quite often and I KNOW by sight and touch when a dough reaches "soft" - it's when it all comes together and feels like a cloud, so it took about 5 minutes in the machine, then I put it in an oiled bowl, let it double, punched it down, spread it out with oily fingers and spread dried rosemary, garlic salt and parmesan. The garlic salt made sure there was lots of flavour. Next time I would use half garlic powder/ half garlic salt. The tray of boiling water beneath makes this so delicious. I added the salt to the dough last so it wouldn't kill the yeast and used bread flour and all purpose like the recipe says. The texture of the cooked dough was incredible!!! I will be making this for Xmas lunch to go with the meal with a nice ranch sauce.

I make this all the time. It was a very impressive contribution to a fancy July 4th BBQ I went to. No one could believe I made it myself. I've done tons of variations with the toppings. My family's favorite is my pizza version, topped with crushed tomato, oregano and mozzarella.