This recipe was awesome! I've never made focaccia, and this turned out perfect and delicous... I even scaled the recipe down to 2/3 and it came out great, which sometimes doesn't happen with yeast-dough recipes. Because I was craving a cheesey-oniony fix, I decided to go a different route with the seasonings than the recipe called for, but I can tell that if I had just followed it exactly, the bread would have been great, too. What I did first with spicing the dough up was add two thinly sliced garlic cloves and a heavy pinch of each of rosemary, thyme, basil and oregano into the "well", after the yeast had activated, then mixed as per the directions. Then when it was time shape the dough and poke the holes, I I topped the round with sauteed onion slices, a generous sprinkling of emmental cheese and a bit of dried basil for color. I followed the rest of the recipes directions and the bread was simply to die for! My husband and I had some with spaghetti, but I wound up finishing the whole round up all by myself the next day... it was just so good. And, I think the pan of water in the oven was the ticket to duplicating restaurant-style focaccia perfection! Thanks for sharing this super easy and very versatile recipe!!!
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