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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Jessicca

Cooking Level: Beginning

Living In: San Diego, California, USA

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Reviewed: Nov. 10, 2008

It's time to start trying some of the recipes I keep saving to my recipe box and this one didn't disappoint. I did need to add close to a 1/2 cup of flour to the dough. After reading reviews, I happened on one written by GRANNYLOOHOO who sauteed some onions to drizzle on top of the dough; I followed in her footsteps and they were an excellent addition, so thank you for that tip! This is great served fresh out of the oven, sprinkled with a little garlic salt. Thank you for posting this recipe!

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CHARI

Cooking Level: Intermediate

Living In: Owego, New York, USA

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Reviewed: Oct. 16, 2008

Pretty good. The only change I made was to use garlic salt instead of regualr salt and I would highly recomend it.

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scout

Cooking Level: Expert

Living In: Ramsey, Minnesota, USA

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Reviewed: Oct. 11, 2008

A Big Hit with the Family!!! Added some basil, oregano and garlic to the dough. Made in breadmaker on dough cycle. Had to add about 1/2c more flour. Quickly formed into a flattened ball, stretched and flattened it on an oiled pan (my Wilton cookies sheet). Then put on some rosemary, salt and parm.

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melissahunter

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Reviewed: Oct. 9, 2008

This was pretty good, but not quite what I was hoping for. It had a very yeasty taste to me, which I felt was a little too strong. Maybe I should have let it rise more before baking? I added a little garlic powder to the dough, and then garlic powder, sea salt, and just a little rosemary to the top. As well as parmesan and mozzarella cheese. I'll definately make this again, but I'll be playing around with it to try to make it more my taste. Less yeast, more olive oil maybe... but thanks for the great base recipe!!

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emilymarie

Cooking Level: Intermediate

Home Town: Enumclaw, Washington, USA

Living In: Bothell, Washington, USA

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Reviewed: Oct. 6, 2008

Easy and Yummy!

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Sara Jane

Cooking Level: Intermediate

Living In: Palm Springs, California, USA

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Reviewed: Sep. 25, 2008

This is a really, really easy recipe. Not problems with this one. I do however, use a whole lot more parmesan cheese and rosemary in the recipe, adding the rosemary and parmesan to the bread itself as well as for the topping. Also, I sprinkle some salt crystals over the top too. Everybody who tries this bread absolutely loves it. Have to double the recipe every time as it all goes!

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MOSSYRA

Cooking Level: Professional

Living In: Dunedin, Otago, New Zealand

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Reviewed: Aug. 20, 2008

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.

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MrsGrasty

Cooking Level: Expert

Living In: Columbus, Ohio, USA

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Reviewed: Aug. 3, 2008

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.

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BSA650

Cooking Level: Intermediate

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Reviewed: Jul. 16, 2008

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!

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Steve

Cooking Level: Expert

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Reviewed: Jul. 6, 2008

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.

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Beth

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Reviewed: Jun. 21, 2008

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.

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POPE71187

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Reviewed: Jun. 21, 2008

This is a great recipe - a regular in our house! An alternative topping is: minced fresh garlic (one or two cloves), finely chopped fresh parsley, parmesan & mozzarella. Divine!

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Sarah

Cooking Level: Intermediate

Living In: Adelaide, South Australia, Australia

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Reviewed: May 27, 2008

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

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Babydoll

Cooking Level: Expert

Home Town: Bakersfield, California, USA

Living In: Tehachapi, California, USA

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Reviewed: Apr. 19, 2008

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.

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Doolittlenomnoms

Cooking Level: Expert

Home Town: Rapid City, South Dakota, USA

Living In: Sioux Falls, South Dakota, USA

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Reviewed: Apr. 13, 2008

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.

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TERESITA79

Cooking Level: Intermediate

Home Town: North Ridgeville, Ohio, USA

Living In: Atlanta, Georgia, USA

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Reviewed: Mar. 28, 2008

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!

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BECC1

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Reviewed: Mar. 3, 2008

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

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TALLMISTO

Cooking Level: Intermediate

Home Town: Parker, Colorado, USA

Living In: Chandler, Arizona, USA

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Reviewed: Feb. 29, 2008

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.

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GRCORGI

Cooking Level: Intermediate

Home Town: Running Springs, California, USA

Living In: Star, Idaho, USA

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Reviewed: Jan. 14, 2008

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!

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